The Indian cuisine is as
diverse as its culture, its racial
structure, its geography and its climate.
The essence of good Indian cooking revolves
around the appropriate use of mixed
Aromatic Spices.
Base ingredients of such mixed spices are
elements such as Coriander, Cumin, Turmeric,
Red Pepper, Nutmeg, Mustard, Saffron,
Cinnamon, Cardamom, Ginger Powder, Paprika,
Mace, Cardamom, Cloves, Black Pepper etc.
The skill lies in the subtle blending of
these spices to enhance rather than
overwhelm the basic flavour of a particular
dish. These spices are also used as
appetizers and digestives.
Besides spices, the other
main ingredients of Indian cooking and
Indian meals are milk products like Ghee
(clarified butter) and Dahi (curd). Lentils
or Dals are also common across the country
and regional preferences and availability
determine the actual use in a particular
area. Vegetables naturally differ across
regions and with seasons. The style of
cooking vegetables is dependent upon the
main dish or cereal with which they are
served. Whereas the Sarson-ka-Saag (made
with mustard leaves) is a perfect complement
for the Makke-ki-Roti (maize bread) eaten in
Punjab, the Sambhar (a mixture of lentil and
vegetables) and Rice of Tamil Nadu taste
best eaten with deep-fried vegetables.
Although a number of
religions exist in India, the two cultures
that have influenced Indian cooking and food
habits are the Hindu and
Muslim traditions. Each new wave of
settlers brought with them their own
culinary practices. However, over time they
adopted a lot of specialties and cooking
methods from the Indian cuisine and blended
the two to perfection. The Portuguese, the
Persians and the British made important
contributions to the Indian culinary scene.
It was the British who started the
commercial cultivation of tea in India.
The Hindu vegetarian
tradition is widespread in India. The Muslim
tradition is most evident in the cooking of
meats. Mughlai Food
- Kababs, rich Kormas (curries) and Nargisi
Koftas (meat-balls), the Biryani (a layered
rice and meat preparation), Rogan Josh, and
preparations from the clay oven or Tandoor
like Tandoori Rotis and Tandoori Murg
(Chicken) are all important contributions
made by the Muslim settlers in India.
A typical
North-Indian Meal would consist of
Chapatis or Rotis (unleavened bread baked on
a griddle) or Parathas (unleavened bread
fried on a griddle), Cice and an assortment
of accessories like Dals, Fried Vegetables,
Curries, Curd, Chutney and Pickles. For
dessert one could choose from the wide array
of sweetmeats from Bengal like Rasagulla,
Sandesh, Rasamalai and Gulab-Jamuns. North
Indian desserts are very similar in taste as
they are derived from a milk pudding or rice
base and are usually soaked in syrup. Kheer
a form of rice pudding, Shahi Tukra or bread
pudding and Kulfi, a nutty ice cream are
other common northern desserts.
South
Indian Food is largely non-greasy,
roasted and steamed. Rice is the staple diet
and forms the basis of every meal. It is
usually served with Sambhar, Rasam (a thin
lentil soup), Dry and Curried Vegetables and
a curd preparation called Pachadi. Coconut
is an important ingredient in all South
Indian food. The South Indian Dosa (rice
pancakes), Idli (steamed rice cakes) and
Vada, which is made of fermented rice and
dal, are now popular throughout the country.
The popular dishes from Kerala are Appams (a
rice pancake) and thick stews. Desserts from
the south include the Mysore Pak and the
creamy Payasum (south Indian counter part of
kheer).
No meal is complete without a
Paan (betel leaf).
A green leaf is rolled with an assortment of
digestive spices like Aniseed, Cloves,
Arecanut, and Cardamom. To make it more
palatable sometimes it is stuffed with
sweetened rose petals locally known as
Gulkand. Paan is considered to be an ideal
round off for any Indian meal.
Besides the main dishes,
there are also countless
Irresistible Snacks available on
every street corner, such as Samosa,
Fritters, Dosa and Vada. For the more
conservative visitor, western cooking can
always be found. Indeed, the best styles of
cooking from throughout the world can be
experienced in the major centres in India.
Tea is India's favourite drink, and many of
the varieties are famous the world over. It
will often come ready brewed with milk and
sugar unless black tea is specified. Coffee
is increasingly popular. Nimbu Pani (lemon
drink), Lassi (iced buttermilk) and Coconut
Milk straight from the nut are cool and
refreshing. Soft Drinks (usually sweet) and
Bottled Water are widely available, as are
Western alcoholic drinks. Indian beer and
Gin are comparable with the world's best.
An integral part of Indian
cuisine is the way in which it is consumed.
Traditional cuisine has certain customs,
like sitting on floor or on very low stools,
another custom is to eat with your fingers
but remember only of the right hand. The
variety of Indian cooking is immense, it is
colourful and aromatic, it can be fiery or
not as desired and it is inexpensive even at
the top class hotels. No wonder, then that
it is one of the most popular cuisine in the
world nor will it be any more surprising
when it becomes the first.
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