FOOD
You just can’t eat good food you have got to talk about it to somebody
who understands that kind of food
Pull up a chair. Take a taste come join us. Life is endlessly delicious.
Food is not just eating energy. It is an experience.
Food is the moral right of all of us who are born into the world.
I am not a glutton I am an explorer for food.
Thanks to the fragrance of its plates and the unique flavour of its spices, Indian cooking is one of the most distinctive and easily identifiable in the world. Despite the tendency to associate it with one sole element, that is, of course, curry, its real base is in a mixture of spices, known by the common name masala, which lends a unique flavour to its dishes. Curry is only one of the many combinations used by Hindu cooks, who are used to working with up to 25 different spices. Indian cooking also distinguishes itself with its many vegetarian recipes, products of the Hindu and Muslim cultures, which are currently the two main religions of the country, although Buddhism and Jainism have also had some influence. Despite the difficulty of dividing up such a large and populated country, it's possible to point out distinctive features of the north. Its cuisine is quite sophisticated due to its use of a large variety of cakes and Mogul recipes, which aptly demonstrate its quality. Dishes from the south are lighter, using rice and coconut in their main courses. Some common elements of this country that stand out are its use of vegetables, a liking for starters and aperitifs, and the importance of dairy products, mostly used in desserts.
The Influence of Religion
Indian is the known as the land of spirituality and philosophy, and thus, religion plays an important role in the daily lives of its people. Logically, culinary practices are also influenced by the main religions of the country. One Hindu belief indicates that purity of the blood and mind can be achieved through a healthy diet, which should be based on dairy products and should not included meat although beef is the only meat prohibited. According to the Indian government, at present, 80% of the population is the Hindu, meaning that vegetarian is widespread and accepted in many places, particularly in the southern regions. If, moreover, we take into consideration Islamic restrictions on the consumption of pork and alcohol, along with the strict diets of many minority religions, it is not surprising that Hindu restaurants have different menus for each different religion. For the same reason, the national dish is dahl roti, literally "vegetables with bread"-a dish suitable for all religions. This vegetarian culture is a response not only to religious motives but to economic factors as well, as Indians believe that to maintain an animal alive is much more productive than to kill it for its meat. The best example is the sacred cows of India, from which a long list of fundamental ingredients in the country is obtained. Because of the difficulty in conserving milk over time, it is not consumed very much; rather, it is reserved for making more durable products, which thanks to their nutritive value, are fundamental in vegetarian cooking: yoghurts (dahi) for sauces and milkshakes, home-made cheeses (paneer) of quite delicate flavour which support high temperatures, or clarified butter (ghee) suitable for frying and sautéing.
As with many oriental cultures, rice is also the main crop of India, and this cereal is the base food for 65% of the population. The most popular variety is basmati, a scented, long-grain rice used in dishes like pilaf, sautéed with onion and spices pulao, with saffron, served as an accompaniment for meat dishes or biryani, scented with orange and made with chicken or lamb. In the south, rice is ground down to make products like the pastes used in dosas, which are flour rice pancakes. Despite the concentration of rice producers in the north of the country, its people have chosen various breads (roti) as the main part of their diet. Another basic ingredient for a poor country like India is vegetables. Under the term dahl ingredients like lentils, dry beans, peas and chickpeas are known just as well as the dishes they embellish. They are generally cooked in stews and eaten with bread and have become one of the principal protein suppliers for the majority of the vegetarian population.
The British dominion of India for nearly two centuries was responsible for the development of high-class cuisine, such as mulligatawny, a spicy soup with meat, or a kedgree, a breakfast based on rice, flaked fish and boiled eggs. The invaders from Central Asia that occupied the North of India were mainly the Mongolian emperors, who introduced refined tastes to the country and a love of gastronomy.
The palace chefs combined a lavish Persian style of cooking with spices and aromatic herbs from the country, which resulted in extremely sophisticated cooking. Some of the most significant recipes are kormas, vegetable and meat hotpots prepared with cream, yoghurt and butter, they can be served with Kofta meatballs or rice dishes with nuts and dried fruit. Earthenware ovens tandoor arrived from Persia, which gives its name to one of the most well-known cooking styles in the country: the tandoori. Large meat skewers, previously marinated in a mixture of spices are cooked in these ovens. Other equipment that is often used in the When is a karahi, a frying pan with two handles similar to a wok. In the North meat is also eaten as mince, well seasoned in the form of kebabs.
Country of the spices
Although spices are the characteristic element of Indian cooking, they are used more in the southern regions of the country. The Indian chefs always keep the spices fresh to use them later to season, flavour, colour, thicken or tenderise the dishes. In simple southern cooking, where there is no Mongolian influence, the spices are used in spicy vegetable dishes such as the sambar stew. This is served with steamed rice cakes (idli), or stock rasam, both made with dhals.
Apart from rice, another common ingredient in the southern regions is coconut, which they cook with fish and seafood.
Coconut is also the base of some of the chutney, a sweet and sour sauce with a jam like consistency that can be used as an accompaniment to different meats, although it can also be eaten just with bread. Amongst the typical dishes it is also important to point out Bombay duck, that is really made with a type of fish known as the bombloe and is served fried or with curry. The style of life in the country makes you get up very early to avoid the hours of extreme heat when working in the field. This has caused the Indians to get used to eating small dishes or aperitifs throughout the day. Amongst the most well-known snacks are the samosa, curried meat or vegetables wrapped in pastry, the dosas, all types of fried food and rice dishes; and the chaat, served in vegetable leaves or any meal eaten before 3pm is called a tiffin. This is another influence from the British colonists, who combined a great variety of small dishes such as cereals, rice, filled breads or dosas.
The main meal is usually a meat dish followed by a vegetable dish (or two vegetarian dishes), served in small quantities on a round tray called thali. These dishes are also served with pulses, salads or light soups. All meals are also accompanied with bread or little bowls of rice. In India, the aromatic and flavoured experience is completed with a tactile sensation as cutlery is not normally used. Instead they eat with the hand, although you can only use the right hand. The majority of daily meals are usually finished with fresh fruit, the Indians have an extraordinary king for confectionery (mithai), for example puddings made out of milk, cakes, crêpes of different flavours. These are usually given as a present to friends and family in presentation boxes. The majority of desserts are also made from rice flour and milk products, that are covered in sugar or fat so that they keep better. Whether it be a starter, main dish or dessert, never forget the respect that the Indian culture have for gastronomy. In India, eating is a ritual that must perfectly combine the flavour of the main ingredients with the rich contribution of spices and aromatic herbs. In the preparation of these dishes, one must not forget that the combination of meats, vegetables and spices is not at all arbitrary. It is a "well looked after" tradition which tries to obtain the most powerful flavours.
The Indian Pantry
Aubergine (Baigen)
Historically used as an ornamental plant, the Indians were the first to use the aubergine in cooking. Belonging to the nightshade family and native to tropical Asia, aubergines are purple-skinned or sometimes white. In Indian vegetarian cooking, the aubergine offers a multitude of culinary uses, and is fried or stuffed and baked in the tandoor oven.
Banana (Khela)
Sweet tasting bananas are mostly eaten raw as a dessert in India. Bananas also used as an ingredient in tarts, cakes and ice creams.
Basmati rice (Chawal basmati)
The Indian rice par excellence, basmati has a soft dry texture and flavour. It is long-grained and fine. Characterised by its fragrant aroma, it is ideal for salads and for making pulao, although it is also used to accompany a multitude of meat dishes such as biryani, and vegetable dishes such as masala dosa. Furthermore, rice flour is used to make noodles, cakes and biscuits.
Bombloe
Although vegetable and meat dishes predominate in Southeast Asian cuisine, bombloe fish is a delicacy. Served cold or in curries, its name is misleading since it is used to make the well- known speciality Bombay duck.
Bitter gourd (Karela)
In vegetarian diets, gourds are extremely nutritious owing to their high content of vitamin A. The variety of bitter gourd native to India, known as karela, is eaten fried or boiled, or is ground into flour and used as a base for sauces. It is eaten mainly in soups and stews.
Cardamom
Mildly hot, dried ripe cardamom seeds are used whole and ground. Aromatic and rich in essential fatty oils, Indians use cardamom seeds in pastries sausages and in curries. There are two varieties, but the most commonly used is that found in the south, the larger of the tw varieties.
Cauliflower (Gobi)
The cauliflower is the most commonly eaten vegetable in India. Cooked with peas, it is used to make the popular dish gobi matter. Low in carbohydrates, proteins and calories, cauliflower is an excellent source of fibre, vitamins and minerals.
Cayenne pepper (Lal Mirchi)
Sweet and with a hot aftertaste, the fruit of the red pepper is dried and ground and is mostly served as a condiment with meat and vegetable dishes. Also used widely in other world cuisines, such as Turkish, Spanish and Hungarian.
Chicken (Murghi)
Chicken is commonly eaten in northern India, where the Persian influence is more apparent. Rearing chickens is a profitable business and chicken meat is a delicacy. Tandoori chicken is an extremely popular speciality throughout the country, and harks back to ancient Moghul times. The preparation of chicken with raisins and almonds is also commonplace.
Chickpeas (Chola)
Apart from whole chickpeas that are used in salads and in stews, chickpea flour is used widely in Indian cookery, and gives a creamy texture and delicious flavour to dishes. Chickpea flour, mixed with water, is used as a batter; pakora are deep fried crispy vegetables coated in chickpea batter. Chickpea flour is also used for making sweet dishes and breads.
Cloves (Laung)
Cloves, the dried bud of the clove flower, are an essential component in many curry powders. Used ground or whole, cloves must always be used in moderation, as the spice is extremely strong in flavour.
Coconut (Nariyal)
Fruit of the palm tree, the fresh and sweet pulp of the coconut is widely used as an ingredient in vegetarian dishes such as coconut chutney, as well as in seafood dishes such as king prawns (mailai). Coconut is also used in pastries and cakes, and, for example, as a filling for cooked breads such as peshwari nan. Coconut water may be drunk fresh from the coconut.
Coriander (Dhaniya)
Originating from India, leaves of this aromatic herb (similar in size and shape to parsley) are used fresh or its seeds dried and ground. Romans and Jews started to use coriander as a condiment, freeing its stigma as a poisonous spice; today in India, its seeds are used in curries. It is also used to flavour liqueurs and a number of desserts.
Cumin (Jeera)
Cumin is used whole or ground (in seeds or powder form) and is a component in spice mixtures such as garam masala or curry, although it is also used as a condiment with meats and cheeses.
Curry (Kadi)
Curry is a fundamental spice in Indian cookery. Its name is derived from the native word kari that refers to a sauce of mixed spices. In fact, curry is a mixture of about twenty different spices. Coriander, turmeric, nutmeg, cardamom, poppy seeds, cloves and pepper are the most commonly used spices in curry, although its composition always varies according to region, cast, religion and obviously, individual taste preferences of those preparing it. Madras is the hottest and strongest curry. The use of curry is limitless: it can be used for preparing meats and fish, and can be served with rice and vegetables.
Fresh cheese (Paneer)
Originating in India, paneer is similar to Italian ricotta or Spanish curd, and is made at home by many Indian families Paneer is made from fresh cow's milk and is used in curry dishes it is extremely popular when wrapped in dough and fried.
Ginger (Adrak)
In Indian culinary tradition, the root of the ginger plant is commonly used fresh, shredded or grated, and is often used as an ingredient in non-alcoholic drinks. Above all, dried and ground ginger is the ideal complement to meat and vegetable dishes, marinades and some sauces.
Green peas (Matar)
Peas, one of the most widely consumed vegetables in India, come from one of the most ancient crops in the country and are rich in carbohydrates and proteins, despite their small size. Amongst traditional Indian dishes, sag paneer stands out in particular, where peas are cooked with cheese.
Lamb (Bhakra)
Although over-shadowed by the role of vegetables and legumes in Indian cuisine, meats nevertheless play an important role in the country, especially in the north. Lamb is tender and flavoursome, and is a delicacy. Sheek kebab or rogan josh are typical lamb dishes, made with chilli peppers and yoghurt. Lamb is a rich source of protein, minerals and vitamin B.
Lentils (Dahl)
Lentils constitute an important element in Indian cookery, and are used in curries and for garnish. Above all, popular lentil purée known as dahl is consumed throughout the country. Lentils are also used in desserts, such as in fried jalebi, and with caramel dishes. Lentils are low in fat and have a high iron and fibre content.
Mango (Aam)
Mangoes play an important role in Indian cuisine. Eaten raw, dried or ground, the mango is a tangy and bitter fruit, and can be used in fruit salads, cakes or in ice creams. Furthermore, ground green mango is used as an ingredient in many curries to give a distinctly bitter taste.
Masala (Garam masala, chat masala, sambhar masala)
Like curry, masala is a combination of about twelve different spices including cinnamon, cardamom, coriander, cumin, bay leaf, black pepper and ginger, giving dishes a distinctive yet pleasant flavour. Masala is used to season meats, fish dishes, eggs, well-known pilau rice and fresh fruit, especially citrus fruits. It can be used to complement or as a substitute for common table salt.
Mint (Pudina)
Very popular in the Middle East and in Southeast Asian cuisine. mint is above all used in desserts. In addition, the stalks and leaves are used in sauces to add flavour to meats and are added to salads and drinks. Furthermore, mint is used as an ingredient in raitas, or yoghurt with cucumber and mint.
Mustard (Rayi)
The seeds of several varieties (black, yellow and white) are ground in a mortar and are often mixed with other spices. In addition, the leaves and flowers of mustard seeds are used fresh in salads.
Peanut oil (Mung pali ka thel)
Used a great deal in Indian cookery, the properties of peanut oil are similar to those of olive oil. It is high in unsaturated fats and reduces cholesterol.
Potato (Aloo)
Although the potato originated from the Americas, its use has spread extensively and it has become deeply rooted in Indian cuisine. Potatoes, for example, are used as a filling in pastries such as potato samosas, which are served as an appetiser.
Saffron (Kesar)
The most expensive spice in the world, saffron has a lasting aftertaste. Just a small quantity gives a sharp bitter flavour to food, as well as enhancing dishes with a unique golden colour.
Salmon (Rahu)
In addition to bombloe, Indian salmon is one of the most traditionally prepared fish dishes. It may be cooked in a number of ways, but it is always served with curry, yoghurt or spices such as turmeric and ginger.
Tea (Chai)
Tea is India's national drink, and the country is the world's largest producer and exporter of the product, whilst possibly producing the greatest number of tea varieties anywhere on the planet. Tea, consumed by millions of Indians every day, is a refreshing, popular and cheap beverage. In India, spices such as Masala are mixed with tea to add flavour.
Turmeric (Haldi)
A basic spice in India cookery, turmeric is known as the saffron of the Indies, although its aroma and flavour are not exactly the same. Used as a condiment with many dishes, its boiled root is dried and then ground. Turmeric is an ingredient used in spice mixtures such as garam masala or curry (and is also found in Worcestershire sauce). It comes from the same family as ginger, but is dark orange in colour. In India, turmeric is eaten fresh like a vegetable.
Yoghurt (Dhai)
Before ancient Greek civilisations, Indians had already learnt the art of fermenting milk into yoghurt. Today, yoghurt is not only the most typical dessert in the country but it is also used in many stews, such as gushtaba or spiced meatballs in yoghurt. Mixed with fruits such as bananas, papayas and mangoes, yoghurt is also used as a base for lassi, creamy and refreshing yoghurt milkshakes.
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