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Indonesian cuisine Masakan Indonesia

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National dishes Gado-gado Nasi goreng Rendang Satay Soto Tumpeng
Regional and cultural cuisines Acehnese Arab Balinese Banjarese Batak Betawi Chinese Gorontalese Indian Indo Javanese Madurese Makassarese Malay Minahasan Minangkabau Palembangese Peranakan Sundanese
Ingredients Bumbu Condiments Peanut sauce Sambal Santan
Types of food Foods Dishes Noodles Soups Desserts Snacks Kue Krupuk Kripik Drinks Beverages Alcohol Coffee
Preparation and cooking Main Frying Stir frying Grilling Roasting Dry roasting Sautéing Boiling Steaming Other Pepes Pindang Rendang Semur
Styles Nasi campur Nasi padang Rijsttafel Tumpeng Street food
Holidays and festivals Kenduri Lebaran (Eid al-Fitr) Naloni Mitoni Natal (Christmas) Serak Gulo Slametan
Related cuisines Bruneian Chinese Dutch East Timorese Egyptian Filipino Indian Malaysian Portuguese Singaporean Sri Lankan South African Surinamese Thai Yemeni
See also History Etiquette Cookbook: Cuisine of Indonesia
Indonesia portal Food portal
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Indian cuisine
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Regional cuisines North India Awadhi Braj Haryana Kashmiri Kumauni Mughlai Punjabi Rajasthani Uttar Pradeshi South India Chettinad Hyderabadi Karnataka Kerala Mangalorean Mangalorean Catholic Saraswat Tamil Telangana Telugu Udupi East India Bengali Bhojpuri Bihari Jharkhandi Odia Maithil Angika West India Goan Gujarati Malvani & Konkani Marathi Parsi Sindhi Northeast India Arunachalese Assamese Meghalayan Manipuri Mizoram Naga Sikkimese Tripuri Other Anglo-Indian Fast food Indian Chinese Indian Indonesian Indian Singaporean Jain (Satvika) Malaysian Indian Nepali
Ingredients, types of food Main dishes Soups and stews Desserts Bread Drinks Snack foods Spices Condiments
Preparation, cooking Handi Karahi Tava Tandoor Uruli Other
See also History Etiquette Indian chefs Cookbook: Cuisine of India
Related cuisines Nepalese cuisine Sri Lankan cuisine Bangladeshi cuisine Pakistani cuisine Bhutanese cuisine Tibetan cuisine Afghani cuisine
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Indian Indonesian cuisine (Indonesian: Masakan India-Indonesia) is characterized by the mixture of Indian cuisine with local Indonesian-style. This cuisine consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Indonesia. Indian influence can be observed in Indonesia as early as the 4th century. Following the spread of Islam to Indonesia and trading,^[1] Muslim Indian as well as Arab influences^[2] made their way into Indonesian cuisine. Examples include Indian biryani,^[3] murtabak,^[4]^[5] curry^[6] and paratha^[7] that influenced Acehnese, Minangkabau,^[8] Malay, Palembangese, Betawi and Javanese cuisine.

^ Wibisono, Nuran (June 4, 2018). "Jejak India Dalam Kuliner Nusantara". tirto.id (in Indonesian).
^ Jejak Kuliner Arab di Pulau Jawa
^ "Sajian Kebuli, Mandi, dan Biryani". Kompas.com (in Indonesian). 6 July 2014. Archived from the original on 3 September 2014. Retrieved 24 August 2014.
^ Lonely Planet Food (2012). The World's Best Street Food: Where to Find it & How to Make it. Lonely Planet. p. 108. ISBN 9781743216644.
^ Heinz Von Holzen (2014). A New Approach to Indonesian Cooking. Marshall Cavendish International Asia Pte Ltd. p. 129. ISBN 9789814634953.
^ Owen, Sri (1993). The Rice Book. Doubleday. ISBN 0-7112-2260-6.
^ "Roti Maryam/Konde/Cane/Canai". Indonesia Eats. Archived from the original on 2019-11-03. Retrieved 2020-06-06.
^ Wijaya, Serli (September 18, 2019). "Indonesian Food Culture Mapping: A Starter Contribution to Promote Indonesian Culinary tourism". Journal of Ethnic Foods. 6. doi:10.1186/s42779-019-0009-3. S2CID 202670816.