000			01409nam a2200145 4500
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100			_aVaradaiah Manikantaa
245			_aAnalytics for the comparison of Mughlai and Awadhi cuisine network graphs to visualize the usage of ingredients in cuisine groups
300			_ap.473-477
520			_aIndian cuisines are known for its exquisite delicacy and there are over 5000 such traditional preparations practiced in the country. Some of these cuisines are identified with cuisine families such as Mughlai, Awadhi, Udupi, Chettinad, Hyderabadi, Punjabi and so on. These cuisine groups might have emerged owing to various historical and geographical factors viz., food availability, climatic conditions, cooking traditions and cultural choices over a period. However, the divergence or convergence among the selected cuisine families other than referring to the attributes in the subjective manner, are rarely studied. This study focuses on data mining coupled with visual analytic methods for comparison of Mughlai and Awadhi cuisines
654			_aAwadhi _aCuisine ingredients _aMughlai _aTraditional foods _aShared cuisines
700			_a Kumara Shambulingaiah Sringar
773	0		_0125286 _9109709 _dNew Delhi NISCAIR _tIndian Journal of Traditional Knowledge _x0972-5938
942			_cJA
999			_c131454 _d131454