There are, it is said, three cuisines in the world: French, Chinese, Indian.

This statement may seem reductive, because there are many others,

Indian cuisine requires skill, patience and above all, the art of measuring out exactly the condiments that we believe are specific to the great international cuisines.

The ethnic origins of Hindu immigrants have remarkably influenced the Creole cuisine of Guadeloupe in particular and the Caribbean in general.

All these islands are impregnated by the Indian culinary influence whose delicacy, flavors and perfumes, condition dishes particularly tasted by the Creoles.

The Hindus have made a brilliant contribution to the West Indian culinary heritage, in the form of traditional dishes from their land which, associated with European and African influences, has enabled Creole cuisine to develop, grow rich and maintain its rank among exotic cuisines.

The Indians who arrived from 1854 to 1889, very foresighted, projecting long-term ideas, not knowing what they were going to find as food in the host country, planted the seeds of plants that they brought in their bundles .

 

Thus, today, the flora of Guadeloupe presents a whole range of plants of Indian origin that the Indians find to prepare their meals and which are of course used by Guadeloupeans, whoever they are, in different areas such as: crafts, religion, cooking...

Indian cuisine is therefore well integrated into the Guadeloupean culinary landscape. In Guadeloupe, the palate has two types of cuisine at its disposal:

- the local Indian cuisine which is an adaptation to local products.

- the typical Indian cuisine of India