Indian cuisine

From Wikipedia, the free encyclopedia

Jump to: navigation, search
This article is part of the series
Indian cuisine
Regional cuisines
North India

PunjabiRajasthaniUttar Pradeshi
Mughlai - more..

South India


East India


North-East India


West India

Malvani & KonkaniParsi


Indian Chinese - Nepali
Jain (Satvika)Anglo-Indian
ChettinadFast food

Ingredients and types of food

Main dishesDessertsBread

Preparation and cooking


See also:

Indian chefsCookbook: Cuisine of India


The cuisine of India is characterized by its sophisticated and subtle use of many locally available resources. including spices and vegetables grown across India and in some parts of India for the widespread practice of vegetarianism across its society. Each family of Indian cuisine is characterised by a wide assortment of dishes and cooking techniques. As a consequence, it varies from region to region, reflecting the varied demographics of the ethnically diverse Indian subcontinent.[1]

India's religious beliefs and culture have played an influential role in the evolution of its cuisine.[2] However, India's cuisine also evolved with the subcontinent's cross-cultural interactions with the neighboring Middle East and Central Asia as well as the Mediterranean, making it a unique blend of various cuisines from across Asia.[3][4] The spice trade between India and Europe is often cited as the main catalyst for the Age of Discovery.[5] The colonial period introduced European cooking styles to India adding to the flexibility and diversity of Indian cuisine.[6][7] Indian cuisine has had a remarkable influence on cuisines across the world, especially those from Southeast Asia.[8][9][10] In particular, curry, which originated in India, is used to flavor food across Asia.[11]


[edit] History and influences

As a land that has experienced extensive immigration and intermingling through many millennia, India's cuisine has benefited from numerous food influences. The diverse climate in the region, ranging from deep tropical to alpine, has also helped considerably broaden the set of ingredients readily available to the many schools of cookery in India. In many cases, food has become a marker of religious and social identity, with varying taboos and preferences (for instance, a segment of the Jain population will not consume any roots or subterranean vegetables; see Jain vegetarianism). One strong influence over Indian foods is the longstanding vegetarianism within sections of India's Hindu, Buddhist and Jain communities. People who follow a strict vegetarian diet make up 20–42% of the population in India, while less than 30% are regular meat-eaters.[12][13][14]

Masala dosa served in a restaurant in southern India. Indian cuisine is characterized by the widespread practice of vegetarianism across India's populace.

Around 7000 BC, sesame, eggplant, and humped cattle had been domesticated in the Indus Valley.[15] By 3000 BC, turmeric, cardamom, black pepper and mustard were harvested in India.[16] 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.[17] Over time, some segments of the population embraced vegetarianism, due to ancient Hindu philosophy of ahimsa.[18] This practice gained more popularity following the 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 categorised any item as saatvic, raajsic or taamsic developed in Ayurveda. Each was deemed to have a powerful effect on the body and the mind

Later, invasions from Central Asia, Arabia, the Mughal empire, and Persia, and others had a deep and fundamental effect on Indian cooking. Influence from traders such as the Arab and Portuguese diversified subcontinental tastes and meals. As with other cuisines, Indian cuisine has absorbed the new-world vegetables such as tomato, chilli, and potato, as staples. These are actually relatively recent additions.

Islamic rule introduced rich gravies, pilafs and non-vegetarian fare such as kebabs, resulting in Mughlai cuisine (Mughal in origin), as well as such fruits as apricots, melons, peaches, and plums. The Mughals were great patrons of cooking. Lavish dishes were prepared during the reigns of Jahangir and Shah Jahan. The Nizams of Hyderabad state meanwhile developed and perfected their own style of cooking with the most notable dish being the Biryani.

During this period the Portuguese and British introduced foods from the New World such as potatoes, tomatoes, squash, and chilies as well as cooking techniques like baking.

[edit] Elements

A typical assortment of spices and herbs used in Indian cuisine

The staples of Indian cuisine are rice, atta (whole wheat flour), and a variety of pulses, the most important of which are masoor (most often red lentil), chana (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. Pulses are used extensively in the form of dal (split). Some of the pulses like chana and "Mung" are also processed into flour (besan).

Most Indian curries are cooked in vegetable oil. In North and West India, groundnut oil has traditionally been most popular for cooking, while in Eastern India, Mustard oil is more commonly used. In South India, coconut oil and Gingelly Oil is common. In recent decades, sunflower oil and soybean oil have gained popularity all over India. Hydrogenated vegetable oil, known as Vanaspati ghee, is also a popular cooking medium that replaces Desi ghee, clarified butter (the milk solids have been removed).

The most important/frequently used spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin (jeera), turmeric (haldi, manjal), fenugreek (methi), asafoetida (hing, perungayam), ginger (adrak, inji), coriander, and garlic (lassan, poondu). Popular spice mixes are garam masala which is usually a powder of five or more dried spices, commonly including cardamom, cinnamon, and clove. Each region, and sometimes each individual chef, has a distinctive blend of Garam Masala. Goda Masala is a popular spice mix in Maharashtra. Some leaves are commonly used like tejpat (cassia leaf), coriander leaf, fenugreek leaf and mint leaf. The common use of curry leaves is typical of all South Indian cuisine. In sweet dishes, cardamom, nutmeg, saffron, and rose petal essence are used.

The term "curry" is usually understood to mean "gravy" in India, rather than "spices." The term Desi Diet indicates a Diet followed by Indians.

[edit] Geographical varieties

[edit] Northern

Typical north Indian dishes.

North Indian cuisine is distinguished by the proportionally high use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt (yogurt, yoghourt) are all common ingredients. Gravies are typically dairy-based. Other common ingredients include chilies, saffron, and nuts.

North Indian cooking features the use of the "tawa" (griddle) for baking flat breads like roti and paratha, and "tandoor" (a large and cylindrical charcoal-fired oven) for baking breads such as naan, and kulcha; main courses like tandoori chicken also cook in the tandoor. Other breads like puri and bhatoora, which are deep fried in oil, are also common. Goat and lamb meats are favored ingredients of many northern Indian recipes.

The samosa is a popular North Indian snack, and now commonly found in other parts of India, Central Asia, North America, and the Middle East. A common variety is filled with boiled, fried, or mashed potato. Other fillings include minced meat, cheese (paneer), mushroom (khumbi), and chick pea.

The staple food of most of North India is a variety of lentils, vegetables, and roti (wheat based bread). The varieties used and the method of preparation can vary from place to place. Popular snacks, side-dishes and drinks include mirchi bada, buknu, bhujiya, chaat, kachori, imarti, several types of pickles (known as achar), murabba, sharbat, aam panna and aam papad. Popular sweets are known as mithai (means sweetmeat in Hindi), such as gulab jamun, jalebi, peda, petha, rewadi, gajak, bal mithai, singori, kulfi, falooda, khaja, ras malai, gulkand, and several varieties of laddu, barfi and halwa.

Some common North Indian foods such as the various kebabs and most of the meat dishes originated with Muslims’ incursions into the country. Considering their shared historic and cultural heritage, Pakistani cuisine and north Indian cuisine are very similar.

[edit] Eastern

Popular Bengali sweets, such as sandesh, displayed at a shop in Kolkata.

East Indian cuisine is famous for its desserts, especially sweets such as rasagolla, chumchum, sandesh, rasabali, chhena poda, chhena gaja, chhena jalebi and kheeri. Many of the sweet dishes now popular in Northern India initially originated in the Bengal and Orissa regions. Apart from sweets, East India cuisine offers delights of posta (poppy seeds).

Traditional cuisines of Orissa, Bengal, and Assam are delicately spiced. General ingredients used in Oriya, Bengali, and Assamese curries are mustard seeds, cumin seeds, nigella, green chillies, cumin paste and the spice mix panch phoron or panch phutana. Mustard paste, curd, nuts, poppy seed paste and cashew paste are preferably cooked in mustard oil. Curries are classified into bata (paste), bhaja (fries), chochchoree (less spicy vapourized curries) and jhol (thin spicy curries).These are eaten with plain boiled rice or ghonto (spiced rice). Traditional breakfasts includes pantabhat or pakhaal, as well as cereals such as puffed rice or pressed rice, in milk, often with fruits. The cuisine of Bangladesh is very similar to eastern Indian cuisine, particularly that of West Bengal. Fish and shellfish are commonly consumed in the eastern part of India. The popular vegetable dishes of Orissa are Dalma and Santula. The most popular vegetable dish of Bengal is Sukto. Deep fried, shallow fried and mashed vegetables are also very popular. As in southern India, rice is the staple grain in Eastern India too. A regular meal consists of lentils, a primary non vegetarian side dish usually made of fish and a few other secondary side dishes made of vegetables.

[edit] Southern

Idlis with coconut chutney, a well-known dish from southern India[19]

South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain, the ubiquity of sambar and rasam (also called saaru and rasa), a variety of pickles, and the liberal use of coconut and particularly coconut oil and curry leaves. Curries called Kozhambu are also popular and are typically vegetable stews cooked with spices, tamarind and other ingredients. The dosa, poori, idli, vada, bonda and bajji are typical South Indian favorites. These are generally consumed as part of breakfast. Other popular dishes include Kesaribath, Upma, Pulao, Puliyodharai and Thengai Sadham. Hyderabadi biryani, a popular type of biryani, reflects the diversity of south Indian cuisine. [20] South Indian cuisine obtains its distinct flavours by the use of tamarind, coconuts, lentils, rice and a variety of vegetables.Udupi cuisine is one of the popular cuisine of South India.

Andhra, Chettinad, Tamil, Hyderabadi, Mangalorean, and Kerala cuisines each have distinct tastes and methods of cooking . In fact each of the South Indian states has a different way of preparing sambar; a connoisseur of South Indian food will very easily tell the difference between sambar from Kerala, sambar from Tamil cuisine, Sambar from Karnataka and pappu chaaru in Andhra cuisine.Some popular dishes include the Biriyani, Ghee Rice with meat curry, seafood (prawns, mussels, mackerel) and paper thin Pathiris from Malabar area.

[edit] Western

Ragada in a pani puri, a popular snack from Mumbai.

Western India has three major food groups: Gujarati, Maharashtrian and Goan. Maharashtrian cuisine has mainly two sections defined by the geographical sections. The coastal regions, geographically similar to Goa depend more on rice, coconut, and fish. The hilly regions of the Western Ghats and Deccan plateau regions use groundnut in place of coconut and depend more on jowar (sorghum) and bajra (millet) as staples. Saraswat cuisine forms an important part of coastal Konkani Indian cuisine. Gujarati cuisine is predominantly vegetarian. Many Gujarati dishes have a hint of sweetness due to use of sugar or brown sugar. Goan cuisine is influenced by the Portuguese colonization of Goa.

[edit] North Eastern

The food of the North East is very different from other parts of India. This area's cuisine is more influenced by its neighbours, namely Burma and the People's Republic of China. For example it uses less of the well known spices that are popular in other parts of India. Yak is a popular meat in this region of India.

[edit] Popularity and influence outside India

Chicken tikka, a well-known dish across the globe, reflects the amalgamation of Indian cooking styles with those from Central Asia

Indian cuisine is one of the most popular cuisines across the globe.[21] The cuisine is popular not only among the large Indian diaspora but also among the mainstream population of North America and Europe.[22] In 2003, there were as many as 10,000 restaurants serving Indian cuisine in England alone.[23] A survey held in 2007 revealed that more than 1,200 Indian food products have been introduced in the United States since 2000.[24] According to Britain's Food Standards Agency, Indian food industry in the United Kingdom is worth £3.2 billion, accounts for two-thirds of all eating out and serves about 2.5 million British customers every week.[25]

Butter Chicken, also known as Murgh Makhani, is a popular dish in Western countries and Arab world

Apart from Europe and North America, Indian cuisine is popular in South East Asia too because of its strong historical influence on the region's local cuisines. Indian cuisine has had considerable influence on Malaysian cooking styles[8] and also enjoys strong popularity in Singapore.[26][27] Indian influence on Malay cuisine dates back to 19-century.[28] Other cuisines which borrow Indian cooking styles include Vietnamese cuisine,[10] Indonesian cuisine[29] and Thai cuisine.[30] The spread of vegetarianism in other parts of Asia is often credited to ancient Indian Buddhist practices.[31] Indian cuisine is also fairly popular in the Arab world because of its similarity and influence on Arab cuisine.[32]

The popularity of curry, which originated in India, across Asia has often led to the dish being labeled as the "pan-Asian" dish.[33] Curry's international appeal has also been compared to that of pizza.[34] Though the tandoor did not originate in India, Indian tandoori dishes, such as chicken tikka made with Indian ingredients, enjoy widespread popularity.[35] Historically, Indian spices and herbs were one of the most sought after trade commodities. The spice trade between India and Europe led to the rise and dominance of Arab traders to such an extent that European explorers, such as Vasco da Gama and Christopher Columbus, set out to find new trade routes with India leading to the Age of Discovery.[36]

[edit] Beverages

While masala tea (left) is a staple beverage across India, Indian filter coffee (right) is especially popular in southern India[37][38]

Tea is a staple beverage throughout India; the finest varieties are grown in Darjeeling and Assam. It is generally prepared as masala chai, wherein the tea leaves are boiled in a mix of water, spices such as cardamom, cloves, cinnamon, and ginger, and large quantities of milk to create a thick, sweet, milky concoction. Different varieties and flavors of tea are prepared to suit different tastes all over the country. Another popular beverage, coffee, is largely served in South India. One of the finest varieties of Coffea arabica is grown around Mysore, Karnataka, and is marketed under the trade name "Mysore Nuggets". Indian filter coffee, or kaapi, is also especially popular in South India. Other beverages include nimbu pani (lemonade), lassi, chaach, badam doodh (almond milk with nuts and cardamom), sharbat and coconut water. India also has many indigenous alcoholic beverages, including palm wine, fenny and Indian beer. There's also bhang, prepared using cannabis, and typically consumed, especially in North India, during Holi and Vaisakhi. However the practice of drinking a specific beverage with a meal, or wine and food matching, is not traditional or common in India.

Although the above listed beverages are popular, people prefer to consume drinking water with their food because drinking water does not overshadow the taste of the food. In fact it is customary to offer drinking water to guests before serving any hot or cold drinks.

[edit] Etiquette

In southern India, a well-rinsed banana leaf is used as a plate for hygiene purposes and its visual impact

Several customs are associated with the manner of food consumption. Traditionally, meals are eaten while seated either on the floor or on very low stools or cushions. Food is most often eaten without cutlery, using instead the fingers of the right hand. However, these traditional ways of dining are being influenced by eating styles from other parts of the world. Eating with your hands is considered important in Indian etiquette because a person eating with his hands knows the exact temperature of food before the morsel hits his mouth thus preventing blisters in mouth due to consumption of hot food.

Traditional serving styles vary from region to region in India. A universal aspect of presentation is the thali, a large plate with samplings of different regional dishes accompanied by raita, breads such as naan, puri, or roti, and rice. In South India, a cleaned banana leaf is often used as a hygienic, visually interesting and environmentally friendly, alternative to plates.

In Southern India there is a beverage served cold known as Panner Soda or Gholi Soda which is a mixture of carbonated water, rose water, and sugar . Another southern beverage is rose milk, which is served cold.

[edit] See also

[edit] References

  1. ^ [1]
  2. ^ [,M1 Steward, the (pb) By Dias]
  3. ^ Chandra, Sanjeev; Smita Chandra (Feb 07, 2008). "The story of desi cuisine: Timeless desi dishes". The Toronto Star. 
  4. ^ Indian food - Indian Cuisine -its history, origins and influences
  5. ^ Louise Marie M. Cornillez (Spring 1999). "The History of the Spice Trade in India". 
  6. ^ Foreign Influences in Modern Indian Cooking
  7. ^ History of Indian Food and Cooking
  8. ^ a b Veg Voyages
  9. ^ Asia Food Features
  10. ^ a b The Cuisine of Southeast Asia and Vietnam
  11. ^ [ The Complete Idiot's Guide to Being Vegetarian By Frankie Avalon Wolfe]
  12. ^ Indian consumer patternsPDF (484 KB)
  13. ^ "Agri reform in India". 
  14. ^ "Diary and poultry sector growth in India". 
  15. ^ Diamond 1997, p. 100
  16. ^ "Curry, Spice & All Things Nice: Dawn of History". 
  17. ^ Prakashanand Saraswati. The True History and the Religion of India. p. 70. 
  19. ^ Cooking Courses in India, Indian Food, Indian Cuisine, Popular Indian Recipes
  20. ^ Hyderabadi Biryani | Spice India Online
  21. ^ "Indian food now attracts wider market.". 
  22. ^ SARITHA RAI (November 27, 2002). "An Indian Food Company Expands". New York Times. 
  23. ^ "Professor says Indian eateries are experiencing a U.S. boom". University of North Texas News Service. October 13, 2003. 
  24. ^ Monica Bhide (January 24, 2007). "Tikka in No Time". Washington Post. 
  25. ^ "Food Standards Agency - Curry factfile". 
  26. ^ "Indian food gains popularity during Chinese New Year". February 20, 2007.,001100020009.htm. 
  27. ^ Viviane Then. "Go India: Curry, my love?". 
  28. ^ "About Food in Malaysia". 
  29. ^ Nancy Freeman. "Ethnic Cuisine: Indonesia". 
  30. ^ "Thai Kitchen in East Lansing, MI". 
  31. ^ Ann Kondo Corum. Ethnic Foods of Hawai'i. p. 174. 
  32. ^ K.S. Ramkumar (16 June 2006). "‘Indian Cuisine Is Popular as It’s Close to Arabic Food’". Arab News. 
  33. ^ "Meatless Monday: There's No Curry in India". 
  34. ^ Lizzie Collingham. "'Curry,'". The New York Times - Book Reviews. 
  35. ^ "Tandoori Village Restaurant Brisbane". 
  36. ^ Louise Marie M. Cornillez (Spring 1999). "The History of the Spice Trade in India". 
  37. ^ Candie Yoder. "Masala Chai". 
  38. ^ M. Soundariya Preetha. "As coffee gets popular". 

[edit] Bibliography

  • Diamond, J (1997), Guns, Germs, and Steel: The Fates of Human Societies, W. W. Norton & Company, ISBN 0-393-03891-2.

[edit] External links

Personal tools