INDIAN FOOD
Food is the most indispensable ingredient of life; no human being can imagine a single moment without food, the very thought makes you feel tedious; food plays a vital role in the development of human beings.
In India, food plays an important part in defining its culture, everyday life as well as in festivals. Different parts of the sub continent experiences different cuisines; diversity is the defining feature of Indian food
HISTORY:
The history of Indian food can be traced bay back from the Indus Valley Civilization, universally known as Harappan Civilization i.e. 4000 years ago. Indian cooking has evolved significantly over time and the verifying influences brought into the country by the various rulers and travelers, which in turn made it very affluent. The core elements in the Indian food consist of balancing the six tastes – sweet, sour, salty, pungent, bitter and astringent. These tastes relate to attributes of essence and effect.
In the early periods i.e. in Indus Valley Civilization they probably ate wheat, rice, lentils and occasionally ate cows, pigs, sheep’s, goats and chicken, etc.
Around 600 B.C with the emergence of Buddhism and Jainism, the later had strong influence on the cuisines in some parts the country. Jains were strong believer of non-violence; traditional Jain cuisine apart from being cooked without meat was also cooked without onion and garlic.
During the Maurya Period (400 B.C), agriculture become prominent numerous cereals were grown, which in turn resulted in grain cuisine in India and variety of natural liquor came in existence.
The Gupta era (1200 A.D) great patronage of art and architecture is marked with visiting traveler who carried with them knowledge and products like tea and spices, the most essential ingredient of Indian homes in present days.
1200-1500 A.D is marked with the Muslim influence and the first entry of foreign invaders into the sub-continent. Vasco Da Gama arrived in India in 1498, to explore opportunities of trade which later on resulted in colonization, and spices were profoundly exported to Rome where these spices were as precious as gold. The impact of Portuguese colonization can still be felt in Goa, in west India, both in food and culture.
The Mughlai cuisine in India came around 1500-1800 A.D, with the influx of Mughal Empire. Saffron, nuts, ‘dum’ or sealed pot method of cooking developed in India. In South India, the Sultan Dynasty in Hyderabad permeated similar influence into the region, in Kerala, at the same time, Syrian Christian cuisine developed.
1800-1947 A.D, this period was marked by British influence. This period resulted in the emergence of the Anglo-Indian cuisine and the emergence of certain “Raj” traditions like that of ‘high tea’, an elaborate later afternoon meal served with tea.
Post independent period changed Indian cuisine to sub continental cuisine, which developed into today’s culinary tradition.
SPICES:
Spices play a vital role in all kinds of Indian foods. Spices can be defined as a “strongly flavored or aromatic substance of vegetable origin, obtained from tropical plants, commonly used as a condiment”. In ancient times spices were as precious as gold and as medicine, preservatives and perfumes.
India is synonymous to spices. India is known as a land of spices, and plays a significant role in global spice market. No country in the world produces as many as kind of spices as in India, the quality spices comes from Kerala in South India. At present, India produces around 2.5 million tones of different spices valued at approximately USD 3 billion $ and holds the premier position in the world. The biggest advantage with India is its varying climates from tropical to sub-tropical to temperate; almost all spices are grown in India. In 28 states and 7 union territories of India at least one spice is grown in abundance. The spices are not only good in taste but also have medicinal value as well, like they provide calcium, iron, vitamin B, vitamin C and other antioxidants. Spicy food is much more appealing than a vitamin pill.
The spices which are abundant in India are:
· Black Pepper
· Cardamom
· Chilly
· Ginger
· Cloves
· Curry leaf
· Turmeric
· Nut meg
· Tamarind
· Cinnamon
· Tea
· Kokam
· Cassia
· Asafetida
· Fenugreek
· Funnel
· Nigella Seeds
· Carom,
And many more.
Spices are the soul of Indian food, simple ingredient come alive with the special use of spices and herbs.
Many Indian vegetables are made with simple bland spices, so that the flavor of the main ingredient can stay pure and the spices provide a supporting taste. There are the stronger spices; in India we use strong, pungent spices like ‘garam masala’ (basically a mixture on numerous spices) in small amounts. It is safest to use whole spices in garam masala when new to these spices. Use one each for 4 serving as a start. ”Garam masala” is very famous in North India. spicy
Indian Cuisine also uses fresh herbs like mint, coconut, fresh green chilies. Fresh herbs help balance spices.
Choosing vegetables and spices for right season is must, for example in winters sweet, sour and salty tastes are encouraged and in summers foods that are normally sweet, bitter and astringent tastes are encouraged.
CURRY:
Curry is basically an English word most probably derived from South Indian word “kaikaari” or its shorter version kaari, means vegetables cooked with Kari leaves, spices with a dash of coconut. It may have become the symbolic British word for Indian dishes that could be eaten with rice. In India curry means gravy. Curry is an international dish that has been recognized world over. It is a stew like dish which has many spices and seasonings and is flavored with hot and sour taste. The curry powder available in the super market is not a single spice, but a blend of spices. Some curry powder ingredients are black pepper, chilly pepper, cloves, coriander, fenugreek, cinnamon, cardamom, cumin, ginger, turmeric and nutmeg.
black pepper, chilly pepper, cloves, coriander, fenugreek, cinnamon, cardamom, cumin, ginger, turmeric and nutmeg
The classical Indian curry often combines the following spices coriander, turmeric, fenugreek, cloves, ginger, red and black pepper as well as other spices and most famous being “garam masala” There is an art to using spices. Indian spice their dishes in layers harmoniously blending subtle spices with aromatic ones and layering it with herbs, ginger, garlic, and lime juice or tamarind..
"garam masala" coriander, turmeric, fenugreek, cloves, ginger, red and black pepper (herbs, ginger, garlic, and lime juice or tamarind
Every state in India has their special cuisine with a different curry for example in North India Tomato puree is very prominent, where as in East India more of mustard seeds are used to make a curry paste, in South India sour taste is very prominent.
There are generally five kinds of curry used, namely curry based on tomato, onion, curd, onion and tomato based.
SPICE MARKET OF INDIA:
Khari Boali, in Old Delhi, is Asias largest wholesale spice market. As you enter the market you can feel the aroma and feel the stimulating effect on your mind. It is a congested and busy market busy market with soaps on all sides selling spices, nuts and herbs. The visitor will have a unique experience here viewing the whole process of market of loading, carrying or uploading of huge sacks of items from manual trolleys, shopkeepers busy in dealing with the customers, customers selecting large quantities of items and weary laborers resting and chatting aloud. The overall appearance seems to be very chaotic but in reality it is very well managed if kept in consideration the fact that such a large amount of trading of small items are carried out daily.
The market has a good reputation for being the best in Delhi as far as quality and prices of any item here is concerned. Though it is a wholesale market but still one can purchase small quantity of any item widely displayed on all the soaps.
BUKHARA RESTURANT, MAURYA SHERATON, NEW DELHI
Bukhara is the best Asian restaurant and rated best among one of the 50 best restaurants in the World, according to ‘Restaurant Magazine’. When Bill Clinton visited India, he chose this hotel to stay in because of the restaurant. The first choice of any delegates visiting India is this hotel, just because of this restaurant.
It is a cozy venue, with stone walls and cushion covered stools at mock log-top tables. In a busy display kitchen where meat and vegetables hand from sword like kebab spears, chefs slave to produce delicacies from menu that hasn’t changed in over 25 years. The best way to experience Bukhara’s internationally celebrated cuisine is to order an assorted ‘kebab’ platter. There is one named after Bill Clinton!
.
Alpha Spice, Karol Bagh, New Delhi.
Bukhara is quite costly, and can be a strain for some so for them, there’s another restaurant for people who have less money, they can enjoy the authentic Indian food in a restaurant in New Delhi is Alpha Spice, here you can feel the authenticity as the ambience offered to you is very good. The tables are designed in such a way they you can see various spices under the tables top. And recognize them, with light music live performance by the artists inside the restaurant.
Writer : AAROHI/AMITABH KESHAV
Date: 31/JULY/2008
From :KOREAINDIA NEWS ,NEW DELHI
Food is the most indispensable ingredient of life; no human being can imagine a single moment without food, the very thought makes you feel tedious; food plays a vital role in the development of human beings.
In India, food plays an important part in defining its culture, everyday life as well as in festivals. Different parts of the sub continent experiences different cuisines; diversity is the defining feature of Indian food
HISTORY:
The history of Indian food can be traced bay back from the Indus Valley Civilization, universally known as Harappan Civilization i.e. 4000 years ago. Indian cooking has evolved significantly over time and the verifying influences brought into the country by the various rulers and travelers, which in turn made it very affluent. The core elements in the Indian food consist of balancing the six tastes – sweet, sour, salty, pungent, bitter and astringent. These tastes relate to attributes of essence and effect.
In the early periods i.e. in Indus Valley Civilization they probably ate wheat, rice, lentils and occasionally ate cows, pigs, sheep’s, goats and chicken, etc.
Around 600 B.C with the emergence of Buddhism and Jainism, the later had strong influence on the cuisines in some parts the country. Jains were strong believer of non-violence; traditional Jain cuisine apart from being cooked without meat was also cooked without onion and garlic.
During the Maurya Period (400 B.C), agriculture become prominent numerous cereals were grown, which in turn resulted in grain cuisine in India and variety of natural liquor came in existence.
The Gupta era (1200 A.D) great patronage of art and architecture is marked with visiting traveler who carried with them knowledge and products like tea and spices, the most essential ingredient of Indian homes in present days.
1200-1500 A.D is marked with the Muslim influence and the first entry of foreign invaders into the sub-continent. Vasco Da Gama arrived in India in 1498, to explore opportunities of trade which later on resulted in colonization, and spices were profoundly exported to Rome where these spices were as precious as gold. The impact of Portuguese colonization can still be felt in Goa, in west India, both in food and culture.
The Mughlai cuisine in India came around 1500-1800 A.D, with the influx of Mughal Empire. Saffron, nuts, ‘dum’ or sealed pot method of cooking developed in India. In South India, the Sultan Dynasty in Hyderabad permeated similar influence into the region, in Kerala, at the same time, Syrian Christian cuisine developed.
1800-1947 A.D, this period was marked by British influence. This period resulted in the emergence of the Anglo-Indian cuisine and the emergence of certain “Raj” traditions like that of ‘high tea’, an elaborate later afternoon meal served with tea.
Post independent period changed Indian cuisine to sub continental cuisine, which developed into today’s culinary tradition.
SPICES:
Spices play a vital role in all kinds of Indian foods. Spices can be defined as a “strongly flavored or aromatic substance of vegetable origin, obtained from tropical plants, commonly used as a condiment”. In ancient times spices were as precious as gold and as medicine, preservatives and perfumes.
India is synonymous to spices. India is known as a land of spices, and plays a significant role in global spice market. No country in the world produces as many as kind of spices as in India, the quality spices comes from Kerala in South India. At present, India produces around 2.5 million tones of different spices valued at approximately USD 3 billion $ and holds the premier position in the world. The biggest advantage with India is its varying climates from tropical to sub-tropical to temperate; almost all spices are grown in India. In 28 states and 7 union territories of India at least one spice is grown in abundance. The spices are not only good in taste but also have medicinal value as well, like they provide calcium, iron, vitamin B, vitamin C and other antioxidants. Spicy food is much more appealing than a vitamin pill.
The spices which are abundant in India are:
· Black Pepper
· Cardamom
· Chilly
· Ginger
· Cloves
· Curry leaf
· Turmeric
· Nut meg
· Tamarind
· Cinnamon
· Tea
· Kokam
· Cassia
· Asafetida
· Fenugreek
· Funnel
· Nigella Seeds
· Carom,
And many more.
Spices are the soul of Indian food, simple ingredient come alive with the special use of spices and herbs.
Many Indian vegetables are made with simple bland spices, so that the flavor of the main ingredient can stay pure and the spices provide a supporting taste. There are the stronger spices; in India we use strong, pungent spices like ‘garam masala’ (basically a mixture on numerous spices) in small amounts. It is safest to use whole spices in garam masala when new to these spices. Use one each for 4 serving as a start. ”Garam masala” is very famous in North India. spicy
Indian Cuisine also uses fresh herbs like mint, coconut, fresh green chilies. Fresh herbs help balance spices.
Choosing vegetables and spices for right season is must, for example in winters sweet, sour and salty tastes are encouraged and in summers foods that are normally sweet, bitter and astringent tastes are encouraged.
CURRY:
Curry is basically an English word most probably derived from South Indian word “kaikaari” or its shorter version kaari, means vegetables cooked with Kari leaves, spices with a dash of coconut. It may have become the symbolic British word for Indian dishes that could be eaten with rice. In India curry means gravy. Curry is an international dish that has been recognized world over. It is a stew like dish which has many spices and seasonings and is flavored with hot and sour taste. The curry powder available in the super market is not a single spice, but a blend of spices. Some curry powder ingredients are black pepper, chilly pepper, cloves, coriander, fenugreek, cinnamon, cardamom, cumin, ginger, turmeric and nutmeg.
black pepper, chilly pepper, cloves, coriander, fenugreek, cinnamon, cardamom, cumin, ginger, turmeric and nutmeg
The classical Indian curry often combines the following spices coriander, turmeric, fenugreek, cloves, ginger, red and black pepper as well as other spices and most famous being “garam masala” There is an art to using spices. Indian spice their dishes in layers harmoniously blending subtle spices with aromatic ones and layering it with herbs, ginger, garlic, and lime juice or tamarind..
"garam masala" coriander, turmeric, fenugreek, cloves, ginger, red and black pepper (herbs, ginger, garlic, and lime juice or tamarind
Every state in India has their special cuisine with a different curry for example in North India Tomato puree is very prominent, where as in East India more of mustard seeds are used to make a curry paste, in South India sour taste is very prominent.
There are generally five kinds of curry used, namely curry based on tomato, onion, curd, onion and tomato based.
SPICE MARKET OF INDIA:
Khari Boali, in Old Delhi, is Asias largest wholesale spice market. As you enter the market you can feel the aroma and feel the stimulating effect on your mind. It is a congested and busy market busy market with soaps on all sides selling spices, nuts and herbs. The visitor will have a unique experience here viewing the whole process of market of loading, carrying or uploading of huge sacks of items from manual trolleys, shopkeepers busy in dealing with the customers, customers selecting large quantities of items and weary laborers resting and chatting aloud. The overall appearance seems to be very chaotic but in reality it is very well managed if kept in consideration the fact that such a large amount of trading of small items are carried out daily.
The market has a good reputation for being the best in Delhi as far as quality and prices of any item here is concerned. Though it is a wholesale market but still one can purchase small quantity of any item widely displayed on all the soaps.
BUKHARA RESTURANT, MAURYA SHERATON, NEW DELHI
Bukhara is the best Asian restaurant and rated best among one of the 50 best restaurants in the World, according to ‘Restaurant Magazine’. When Bill Clinton visited India, he chose this hotel to stay in because of the restaurant. The first choice of any delegates visiting India is this hotel, just because of this restaurant.
It is a cozy venue, with stone walls and cushion covered stools at mock log-top tables. In a busy display kitchen where meat and vegetables hand from sword like kebab spears, chefs slave to produce delicacies from menu that hasn’t changed in over 25 years. The best way to experience Bukhara’s internationally celebrated cuisine is to order an assorted ‘kebab’ platter. There is one named after Bill Clinton!
.
Alpha Spice, Karol Bagh, New Delhi.
Bukhara is quite costly, and can be a strain for some so for them, there’s another restaurant for people who have less money, they can enjoy the authentic Indian food in a restaurant in New Delhi is Alpha Spice, here you can feel the authenticity as the ambience offered to you is very good. The tables are designed in such a way they you can see various spices under the tables top. And recognize them, with light music live performance by the artists inside the restaurant.
Writer : AAROHI/AMITABH KESHAV
Date: 31/JULY/2008
From :KOREAINDIA NEWS ,NEW DELHI
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