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Indian Subcontinent


Traditional Foods and Customs

Online textbook: Indian, Pakistan, Nepal  – a link to a list of several countries. Each section describes the staple foods, meal patterns, cooking techniques, and food-related customs and traditions.

Traditional and Auyverdic foods of Indian Origin

Health and Disease

Asian Indian Views on Diet and Health in the United States: Importance of Understanding Cultural and Social Factors to Address Disparities

American Associations of Physicians of Indian Origin’s Indian Food: AAPI’s guide to nutrition, health and diabetes (PDF) (2011)

Social, Political, and/or Historical Context

New York Times: A growing taste for US Fast food in India

Varman, R. (2017). Curry. Journal of Consumption & Markets, 20(4), 350-356

The Washington Post: Scientists have figured out what makes Indian food so delicious

The Washington Post: Why delicious Indian Food is surprisingly unpopular in the US

Narain, A. (2021). Anti-racism Daily: Explore the origins of cuisine.



Baked Samosas with Potatoes and Peas

Balaleet (Sweet Vermicelli and Eggs)

Bhindi Masala (North Indian Okra Stir-Fry)

Chana Masala

Chapati Bread

Chemmeen Moilee (South India/Kerala)

Chicken Curry

Hyderabadi-Style Steamed Chicken and Rice (Kachi Yakhni Biryani)

Indian Fried Banana Cakes (Mangalore Buns)

Naan (by Meera Sodha)

Palak Paneer


Pakistani Lamb Biryani

Pork Vindaloo (Spicy Goanese Pork Stew)

Punjabi Samosa

Roasted Moong Dal with Spinach

Salmon in Bengali Mustard Sauce

Shrikhand (Sweet Strained Yogurt)

Spiced Ground Beef Patties (Shami Kebabs)

Sweet Vermicelli With Cardamom (Muzaffar Seviyan) (Pakistan)

Tomato Chutney (Bengali Style)

Turkey Momos with Tomato-Cilantro Sauce (Nepal)


Photograph of Katherine BurtKate Gardner Burt, PhD, RD is an assistant professor at Lehman College and a registered dietitian and culinary nutritionist. She teaches courses in community and public health nutrition and cultural food and sustainability. Dr. Burt’s research broadly aims to reduce racial and ethnic inequities in community food systems in the Bronx and NYC as a whole. She does this by exploring strategies to strengthen efforts to grow food locally and improve community cohesion and social connectedness to build a more just food system. She also aims to reduce inequities in food systems by increasing opportunities for low-income people of color to excel in dietetics and food-focused careers. She takes a mixed methods, community-based approach to research and currently works with several New York City based non-profit organizations. Dr. Burt received her BS in film and television from Boston University and her MS in exercise physiology and nutrition, RD and PhD in food and nutrition policy from Teachers College, Columbia University. Her first cookbook was published in 2015 by Sterling Publishers, a subsidiary of Barnes and Noble.

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