Indian Cuisine

INDIAN CUISINE

INDIA

Facts about India  7th Largest country in the world

 2nd most populous country with over 1.2 Billion

people  It is a region of historic trades and empires  Colonized by United Kingdom in mid-19th century until 1947 (because of Mahatma Gandhi)  New Delhi – capital city  Languages – Hindi and English

Indian flag  Deep saffron yellow (Kesari) – courage, sacrifice,    

spirit of renunciation White in the middle – purity and truth Dark green in the bottom – faith and fertility Navy blue wheel – CHAKRA (Buddhist symbol) The flag was adopted in 1947 – symbolizes freedom

Food Habits 1.

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Courses are placed on the table all at once. Food is eaten by hands. Food is prepared with little or no means of refrigeration. Snacking is very popular, sold in numerous small shops and by street vendors.

Religious Variations Muslims avoid all pork and pork products but are not vegetarians 2. Orthodox Jains (within Hinduism) Strict vegetarians. May only eat “innocent” foods that avoid injury to any life. Refuse to eat any blood-colored foods such as tomatoes and watermelon. 1.

3. Sikh Use of wheat, corn and sugar Complete abstinence from alcohol and beef (pork is permitted0 4. Goan Christians Unique in Indian cooking for their use of pork. Make Western-style sausages

Characteristics of the Cuisine Hindu beliefs and cultures affect the evolution of Indian cuisine.

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Practice of ahimsa (non-violence against animals, even plants) Vegetarianism is widespread. Legumes are primary protein source (DHAL - lentils) Strict vegans – avoid meat, fish, poultry and plants thought to have negative properties: onion and garlic Cows – identified as caretaker and a maternal figure

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Tandoor – a clay oven in use for almost 5000 years; used to grill meats and bake the puffy flat bread known as the Naan.

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Best known for the delicate use of herbs and spices Many spices consumed worldwide are originally native to India. Curry is a combination of spices. Chili pepper – introduced by the Portuguese

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Fermented dairy products like yogurt and fresh cheese (PANEER) are very popular.

Nuts and seeds of all types are popular and are used to thicken dishes.

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Almonds and cashew nuts Celery seed Coriander seed Fennel seed Sesame seed Caraway seed

 Beverages: Tea is common in the North, coffee in the

South.  Masala Chai – tea with spices  Lassi – yogurt mixed with water or milk and spices or fruit  Sharbat – concentrate made of fruit or flower petals mixed with iced water

Important Household Ingredients 1.

2. 3. 4. 5.

Basmati Rice Ghee – clarified butter Curry spice – blend of seasonings that varies according to the cook and the dish Spices – cumin, turmeric, chili, cinnamon, cloves and cardamom Dal – Hindu word for grains, legumes or seeds

6. Fermented dairy products like yogurt and paneer Kulfi – frozen cream Raita – refreshing dip 7. Meat like lamb and chicken (non-Hindus)

Regional Variations 1.

Northern India (Punjabi Cuisine) Rice is commonly served as a pilaf. Biryani-saffron rice with seasoned chicken, lamb or beef Kababs-skewered pieces of broiled or grilled meats

Roti -bread; chapattis (whole wheat flat bread) and puris (fried)  Samosa -deep fried turnovers with a spicy lamb, potato or vegetable stuffing  Korma - curried lamb dish with a nut and yogurtthickened sauce and masala chicken 

2. Coastal India (Goan Cuisine) Seafood specialties like curried shrimp, crab and clam dishes Fish is prepared as fried, steamed, boiled, curried and stuffed with herbs.

3. Southern India (Kerala, Karnataka, Pradesh) Feature numerous steamed and fried rice dishes Bhelpuri -rice is puffed and served as a snack Jalebis -syrup-soaked orange-colored pretzels

Sambar -puree of dals (chickpeas and lentils) that accompany nearly every meal Pappadams -thin, crispy fried roti Aviyal -highly spiced vegetable curries Chutney -spicy pickled fruits or vegetables

NEXT WEEK:  REVIEW INDIAN CUISINE FOR A QUIZ.