Indian Cuisine Food
Indian Cuisine It has evolved along lines parallel to Indian History. India has an ancient cultural heritage which is dependent on religion, geography and socio-economic conditions. Traditionally, Indian cooking has been handed down through the generations by demonstrations and word of mouth. The culinary history of Indian includes the skill and the historical and regional influences. Religion and caste also play their role in influences Indian cuisine. This is the land where Buddhism, Hinduism, Jainism, and Sikhism were born; faiths from other lands-Islam. Christianity and Zoroastrianism have all taken root in the subcontinent. Buddhism and Jainism preached ‘Ahimsa’ and many became vegetarians.
Religious strictures dictate that certain people not eat beef or pork or remain completely vegetarians. Indian’s eating habits arose because of the influences within the country and due to the neighbors, climate conditions, etc. people with new faiths and new products, brought them to India when they invaded and influenced Indian cuisine. Tandoori dishes were introduced by the nomadic tribes who invaded India.
It is the spices whose use dates back to the pre-Aryan period and is responsible for the superb preparations. ‘Masalas’, or spices are at the very heart of Indian cooking. Different parts of plants are used as spices and aromatics in different combinations, which produce an infinite variety of flavors and taste-sweet, sharp, hot, aromatic, mild, fragrant ore pungent. The art of Indian cuisine lines not in high spicing, but in the delicacy of spicing. Read Also :- Chinese Cuisine History & Introduction to Chinese Cuisine
Indian Cuisine The basics of an Indian meal are rice, wheat and millets, depending upon the regions. They are generally eaten with lentils/pulse, vegetables and savory pickles or chutneys. The spices transform the taste of the food and sharpen the taste. Spices have medicinal values, and turmeric is an antiseptic. In the extreme north of India is Kashmir, whose cuisine is very rich, and fruits, nuts, saffron, nutmeg, etc. are used. Some popular dishes are Goshtaba (meat loaf), Mishani (seven courses of lamb), and Ristaba, a meat dish. A variety of unleavened breads are also eaten.
The Gangetic plain in the middle and eastern part of India is both a rice and wheat-eating belt and millet and maize are used in some areas. The normal meal used by lower middle classes is plain rice, vegetables sautéed with spices, dal, unleavened bread, plain youghurt and a milk based sweet. Uttar Pradesh represents a mixture of many religions and traditionally, is Hindu in its basic character. Many different castes have settled here, like Marwaris from Rajasthan they are bania or business community. Quite a number of people in Uttar Pradesh refrain from the use of garlic and singer. The dishes are served in tails, the dishes are very bland or very spicy. Some popular dishes are poor is and Alu ki sabzi, Bhurtas, Kadi chawal, Tikkies, Masala Bhindi, Phirni, Kheer, etc.
Benares is a Hindu City and Luck now is a city where the Oudh and Awadhi style of cooking are very popular, and the dishes are rich. The dishes are very tasty and non-vegetarian dishes such as Kababs made of minced meat with nutmeg, mace, cardamoms, fannel seeds and peanuts are popular. They are flat and round cooked cakes. Kakori kababs are famous, and come from the town Kokori. Some of the popular dishes are Pasanda Kababs, pilafs, Mutanjan, Luck now I Raan, Shirmals (flaky oven bread), egg Halwa, etc, Bhopal in Madhya Pradesh is famous for Achar gosht, Murghi Rizala (chicken cooked in fresh pomegranate juice), Mujafir (a sweet pialf made with vermicelli and nuts) and Salim gobe, cauliflower cooked in masalas and served. In all parts or UP, the popular dishes are molli ki saag, Kadu masala, Bhindi barwan, Baigan ki Boorani, and aloo Matar Rasadar.