Indian Food, Indian Cuisine and Indian Recipes


	Indian Food, Indian Cuisine and Indian Recipes
	Indian Food Indian food is distinguish by the use of various spices, herbs and other vegetables, and sometimes fruits grown in India and also for the common practice of vegetarianism in Indian society. Each family of Indian food includes a extensive variety of dishes and cooking techniques. The outcome is that the food varies from region to region, reflecting the varied demographics of the ethnically-diverse Indian subcontinent. Islamic values have played an influential role in the development of West Indian food with the introduction of meat dishes, while East Indian food is mainly influenced by Hindu beliefs, and only consists of vegetarian dishes. Nevertheless, food across India also evolved as a consequence of the subcontinent's large-scale cultural interactions with Mongols and Britain making it a unique mix of various foods. The spice trade among India and Europe is frequently cited as the main catalyst for Europe's Age of Discovery. The colonial period introduced European catering styles to India, adding to the flexibility and diversity of Indian food. Indian food has influenced foods across the world, particularly those from Southeast Asia and the Caribbean. History Indian Cooking developed from a 5000 year old timeline, during which culture has altered, geographical boundaries have changed extensively leading to confusing terms such as sub-continental food while other parts of a region want a separate gastronomic uniqueness. Indian Cooking has however developed significantly over time and the varying influences brought into the country by a variety of rulers and travellers, it has not lost its unique identity, somewhat become richer with the adjustment of the myriad influences. This is very apparent in some of the unique regional foods. Antiquity The earliest formal civilization was the Mohenjo-daro and Harappan civilization, at about 3000 BC, sesame, eggplant, and humped cattle had been domesticated in the Indus Valley. Also spices like turmeric, cardamom, black pepper and mustard were harvested in India during this period. Many recipes first emerged during the initial Vedic period, when India was still heavily forested and agriculture was complemented with game hunting and forest produce. In Vedic times, a normal diet consisted of fruit, vegetables, meat, grain, dairy products and honey. Over time, some segments of the population embraced vegetarianism. This was facilitated by advent of Buddhism and a cooperative climate where variety of fruits, vegetables, and grains could easily be grown throughout the year. A food classification system that categorized any item as saatvic, raajsic or taamsic developed in Ayurveda. In this period vegetarianism also flourished throughout India, beef eating was prohibited which has become a long-standing feature in Hinduism and India. Middle Ages This period was the period of several North Indian dynasties, including the Gupta dynasty which was noted for its love of the arts and there were several visiting travelers during this time. This was also known as the Golden Age of India Art, there were several travelers who visited India and carried with them knowledge and products like tea and spices. Later India saw the period of Muslim Invasions who were non vegetarians unlike Hindus, Buddhists and Jains of India. This period also saw the emergence of the Mughlai food that people now associate with India. It includes the addition of several seasonings like saffron, the addition of nuts and cooking in the “Dum” or sealed pot method of cooking. 18th century saw the establishment of British rule in India. This generally was hardly a glorified period in Indian history, but the British loved the general elaborate way of eating and adapted several of the food choices to their taste and developed the “curry” as a simple spice to help them cook Indian spice. This period resulted in the emergence of the Anglo-Indian food and the emergence of certain “Raj” traditions like that of “high-tea” an elaborate late afternoon meal served with tea. Ingredients The staples of Indian food are rice, atta (whole wheat flour), and a variety of pulses, the most important of which are masoor (most often red lentil), channa (bengal gram), toor (pigeon pea or yellow gram), urad (black gram), and mung (green gram). Pulses may be used whole, dehusked – for example, dhuli moong or dhuli urad – or split. Split pulses, or dal, are used extensively. Some pulses, like channa and mung, are also processed into flour (besan). Most Indian curries are cooked in vegetable oil. In northern and western India, peanut oil is most popular for cooking, while in eastern India, mustard oil is more commonly used. Coconut oil is used widely along the western coast and in southern India; gingelly oil is common in the south as well. In recent decades, sunflower oil and soybean oil have gained popularity all over India. Hydrogenated vegetable oil, known as Vanaspati ghee, is another popular cooking medium. Butter-based ghee, or desi ghee, is less used than formerly. The most important or frequently used spices in Indian food are chilli pepper, black mustard seed (rai), cumin (jeera), turmeric (haldi, manjal), fenugreek (methi), asafoetida (hing, perungayam), ginger (adrak, inji), coriander (dhania), and garlic (lehsun, poondu). Popular spice mixes are garam masala, a powder that typically includes five or more dried spices, especially cardamom, cinnamon, and clove. Each region, and sometimes each individual chef, has a distinctive blend of garam masala. Goda masala is a similar sweet spice mix, popular in Maharashtra. Some leaves are commonly used, including tejpat (cinnamon leaf), coriander leaf, fenugreek leaf, and mint leaf. The common use of curry leaves and curry roots is typical of all South Indian food. Sweet dishes are seasoned with cardamom, saffron, nutmeg, and rose petal essences. Here we have some examples of Indian dishes: Related Recipes - Recipe of Roti or Chapati - Indian Food Roti is also known as chapati or fulka. Roti is Indian flat bread made with whole-wheat flour. Roti is served with a variety of cooked vegetables, lentils, and yogurt. Related Recipe - Recipe of Naan Bread - Indian Food Naan bread is a leavened, oven-baked flatbread.It is one of the most popular varieties of South Asian breads and is particularly popular in India, Afghanistan, Iran, Pakistan, the Xinjiang Autonomous Region of China, and Indian restaurants in the United Kingdom, Canada, the United States of America, Australia, and New Zealand. Influenced by the large influx of Pakistani, Afghan and Indian labour, Naan has also became popular in Saudi Arabia and other Gulf states. It is considered a typical bread of Northern India and Afghanistan.



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