The Indian culture is pretty old and intriguing, and so is its Cuisine.
The story of Indian food embarks with its centuries-old culture and tradition. This diverse nation does not forget its diversity in food too. The north Indian food, although having the same basic ingredients, differ a lot from southern dishes when it comes to taste. Same is the case with other parts of the country. This attracted the Britishers too when they arrived here.
Starting with the great Indian kitchen, first, come to the Indian appetizers, hors d’oeuvres and snacks. Known for their brilliant spices and flavors, you would never find any fast food as healthy as Indian appetizers. The reason being the low-fat retainment in the quick snacks. Indians, being health-conscious, use some spices and herbs, such as ginger, cinnamon, garlic, asafoetida, aniseed, cloves and coriander in their snacks which makes them act more like a ‘prevention’ from many diseases than just a ‘gratification’ for their taste buds.
Now comes the obtrusive — Indian dessert. Kulfi (the Indian ice cream), hangiri( jalebi), halwa, payasam(kheer) are to name a few. No other Cuisine can offer such a huge list of mouthwatering dishes that satisfy your tongues.
The climate of Indian subcontinent decides the staple food which includes a variety of cereals like whole-wheat flour (aṭṭa), rice and pearl millet (bājra) and pulses. Indian land yields this meal since 6200 BCE. The adequacy of climate has always served the purpose of cultivating different fruits and grains all through the year. Legumes, vegetables, fruits, grains, dairy products, honey, and sometimes not- vegetarian stuff like fish and meat constitute the first Indian scullery.
Here, every sweetmeat, every meal, every snack, has its story to tell. Their origin can indeed make you awestruck. The Rasgulla for example, one of the most relished desserts in India, originating from the Eastern part of the country, has a stimulating modern history. This dish brought up by the boiling of small pops of casein in sugar syrup has become emblematic of the quintessentially effeminate stuff of ridicule of the Bengali people.
As you would expect from any spiritual state, the food classification system also fathered here that categorized any item as sattvic, rajasic or tamasic. While the Bhagavad Gita conveys certain dietary practices to be followed, Indians have always been very disciplined regarding eating habits. Keeping great care of what to eat and what not to, people adopted certain cooking practices which accounted for both the taste and health. And their beliefs play a significant role in this regard. Cows being sacred in Hinduism, beef is almost unacceptable here for centuries, expect for some Northeastern states and Kerala, where it’s consumed.
Master incidents like foreign invasions, trade relations and colonialism have played a significant role in introducing positive pantry fashion to this already diverse nation.
Indian cantina gained many a cooking methods from the travelers who brought their culinary heritage. One such product is tea. Invaders from Central Asian tribes brought their Cuisine which ended up being a great assortment when mixed with Indian cookery.
But not ignoring the another aspect, Indian Cuisine has also influenced other cuisines across the globe, ranging from Middle East, North Africa, Sub-Saharan Africa, Southeast Asia to the British Isles, Fiji, and the Caribbean.
So, this was a tour to Indian cuisine and its history which dish-out a potpourri of fascinating delicacies to you. Go, grab!