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Indian Food And Culture Biography
Indian food is extremely popular around the world. This article will give you a detailed look into the indian food culture and history.
Author: Pia Albrechtsen
The subcontinent of India is probably among the world’s most preserved ancient civilizations. Its rich culture is considered by a lot of historians as the world’s oldest living civilization dating back to 8000 BC. Its vast historical culture is very much evident in its people’s customs and traditions, religions, values and beliefs, arts, languages and ways of life. Its well-preserved ancient architecture and rich cuisine show reflections of the country’s diverse subcultures which are continually becoming popular all over the world.
Because of globalization and international migration, more and more Indians are moving outside of their native India. The Indian cuisine is also becoming among the most widely patronized traditional cuisines outside of its native country. This diaspora in other places around the world also started paving way for Indian cuisine to become more popular in other continents. Curry, which is among its widely spread traditional culinary staples, is also now becoming part of other fusion cuisines available in different cities and countries like Canada, the United Kingdom, the United States of America, Southeast Asia, China and the Middle East.
The history and diversity of Indian food can be traced back in 6000 BC. Indian food was greatly influenced by the different subcultures that once previously interacted within the country. The Aryans are considered among the pioneers in the formulation of the cuisine having arrived in India during that time. The British, Portuguese, Mughals and Turks are also being credited for taking part in influencing the Indian cuisine’s later formation. With its variety of inspirations and influences the cuisine was shaped to the culinary tradition that it has become now. Though perceived as somewhat homogenous in nature outside of its homeland, the traditional Indian cuisine is very much diverse and varied with its different regional and religion-derived culinary practices. It is subdivided into four different regional style of Indian food cooking mainly the North, South, East and West.
Usual Ingredients Used For Indian food Dishes
The Middle Ages, which was around the Gupta Dynasty, also played a big part in the formation of Indian food. Traders, travellers and new settlers introduced a lot of new products and cooking methods in the
Indian woman buying spices
region. Spices and tea became some of the new addition in the existing culinary valuables. The Northern part of the India became influenced by the Central part of the Asian continent, mainly Pakistan, Bangladesh, and Persia, giving rise to the fusion cooking of Mughlai cuisine. Among the most notable contribution of this fusion cuisine is the addition of several seasonings like saffron and the inclusion of new cooking practices like the use of sealed pots called dum.
Since Indian cuisine uses a large variety of ingredients you will be baffled and overwhelmed once you try going to their neighborhood markets. Among their common staple indian food items are rice, bajira or pearl millet, atta and wheat flour. The cuisine also uses a wide variety of legumes or pulses such as mung bean commonly known as moong, chickpeas or channa, red lentils or masoor, pigeon pea or toor and black gram or urad. Some of these are often processed to become besan or flour like moong and channa. These are also often consumed either as whole, split or dal and dehusked or dhuli. Split pulses are being consumed by the majority of the population in significant amounts.
Cooking oils such as vegetable oils are also widely used in Indian food dishes. In eastern India mustard oil is very predominant in their regional cooking. Peanut oil on the other hand is very popular in western and northern part of the country. Sesame oil or gingelly is widely used in the southern part. In the western part of the country, oil derived from coconut is also widely used. The Indian state of Kerala on the Malabar coast uses this predominantly. Nowadays other oils have also become major necessities in Indian cooking such as Vanaspati ghee or hydrogenated vegetable oil, soybean oil, sunflower oil and butter-based oil also known as desi ghee.
Spices also play a big part in their everyday cooking of Indian food. When Portugal colonized India in the sixteenth century it introduced the use of chilli peppers. Leaves and roots of the curry tree are also among the most widely used form of spice in the traditional Indian cooking. It is mainly used in the western state Gujarat. Aside from these, Indian cooking also largely use other spices such as turmeric or haldi, cumin or jeera, garlic or lehsun, black mustard seed or sarso, red chilly powder or mich, cardamom or elaichi, ginger or adrak, asafoetida or hing and coriander also known as dhania. Indian cooking also uses spice mix. These are combination of at least five different ingredients to create a distinct powder mix also known garam masala which is widely used in Indian food. Some of the most commonly used ingredients in this are cinnamon, cardamom and clover. Another popular spice mix is the much sweeter counterpart from the state of Maharashtra called goda masala. Spice mixes may differ from region to region and chefs can also experiment in creating their own. Aside from spices, Indian cooking also uses different herbs such as mint leaves, fenugreek, bay leaves or tejpat and coriander. Sweet dishes on the other hand may be flavored with saffron, cardamom, rose petal essences and nutmeg.
Indian Food And Culture
Indian Food And Culture Biography
Indian food is extremely popular around the world. This article will give you a detailed look into the indian food culture and history.
Author: Pia Albrechtsen
The subcontinent of India is probably among the world’s most preserved ancient civilizations. Its rich culture is considered by a lot of historians as the world’s oldest living civilization dating back to 8000 BC. Its vast historical culture is very much evident in its people’s customs and traditions, religions, values and beliefs, arts, languages and ways of life. Its well-preserved ancient architecture and rich cuisine show reflections of the country’s diverse subcultures which are continually becoming popular all over the world.
Because of globalization and international migration, more and more Indians are moving outside of their native India. The Indian cuisine is also becoming among the most widely patronized traditional cuisines outside of its native country. This diaspora in other places around the world also started paving way for Indian cuisine to become more popular in other continents. Curry, which is among its widely spread traditional culinary staples, is also now becoming part of other fusion cuisines available in different cities and countries like Canada, the United Kingdom, the United States of America, Southeast Asia, China and the Middle East.
The history and diversity of Indian food can be traced back in 6000 BC. Indian food was greatly influenced by the different subcultures that once previously interacted within the country. The Aryans are considered among the pioneers in the formulation of the cuisine having arrived in India during that time. The British, Portuguese, Mughals and Turks are also being credited for taking part in influencing the Indian cuisine’s later formation. With its variety of inspirations and influences the cuisine was shaped to the culinary tradition that it has become now. Though perceived as somewhat homogenous in nature outside of its homeland, the traditional Indian cuisine is very much diverse and varied with its different regional and religion-derived culinary practices. It is subdivided into four different regional style of Indian food cooking mainly the North, South, East and West.
Usual Ingredients Used For Indian food Dishes
The Middle Ages, which was around the Gupta Dynasty, also played a big part in the formation of Indian food. Traders, travellers and new settlers introduced a lot of new products and cooking methods in the
Indian woman buying spices
region. Spices and tea became some of the new addition in the existing culinary valuables. The Northern part of the India became influenced by the Central part of the Asian continent, mainly Pakistan, Bangladesh, and Persia, giving rise to the fusion cooking of Mughlai cuisine. Among the most notable contribution of this fusion cuisine is the addition of several seasonings like saffron and the inclusion of new cooking practices like the use of sealed pots called dum.
Since Indian cuisine uses a large variety of ingredients you will be baffled and overwhelmed once you try going to their neighborhood markets. Among their common staple indian food items are rice, bajira or pearl millet, atta and wheat flour. The cuisine also uses a wide variety of legumes or pulses such as mung bean commonly known as moong, chickpeas or channa, red lentils or masoor, pigeon pea or toor and black gram or urad. Some of these are often processed to become besan or flour like moong and channa. These are also often consumed either as whole, split or dal and dehusked or dhuli. Split pulses are being consumed by the majority of the population in significant amounts.
Cooking oils such as vegetable oils are also widely used in Indian food dishes. In eastern India mustard oil is very predominant in their regional cooking. Peanut oil on the other hand is very popular in western and northern part of the country. Sesame oil or gingelly is widely used in the southern part. In the western part of the country, oil derived from coconut is also widely used. The Indian state of Kerala on the Malabar coast uses this predominantly. Nowadays other oils have also become major necessities in Indian cooking such as Vanaspati ghee or hydrogenated vegetable oil, soybean oil, sunflower oil and butter-based oil also known as desi ghee.
Spices also play a big part in their everyday cooking of Indian food. When Portugal colonized India in the sixteenth century it introduced the use of chilli peppers. Leaves and roots of the curry tree are also among the most widely used form of spice in the traditional Indian cooking. It is mainly used in the western state Gujarat. Aside from these, Indian cooking also largely use other spices such as turmeric or haldi, cumin or jeera, garlic or lehsun, black mustard seed or sarso, red chilly powder or mich, cardamom or elaichi, ginger or adrak, asafoetida or hing and coriander also known as dhania. Indian cooking also uses spice mix. These are combination of at least five different ingredients to create a distinct powder mix also known garam masala which is widely used in Indian food. Some of the most commonly used ingredients in this are cinnamon, cardamom and clover. Another popular spice mix is the much sweeter counterpart from the state of Maharashtra called goda masala. Spice mixes may differ from region to region and chefs can also experiment in creating their own. Aside from spices, Indian cooking also uses different herbs such as mint leaves, fenugreek, bay leaves or tejpat and coriander. Sweet dishes on the other hand may be flavored with saffron, cardamom, rose petal essences and nutmeg.
Indian Food And Culture
Indian Food And Culture
Indian Food And Culture
Indian Food And Culture
Indian Food And Culture
Indian Food And Culture
Indian Food And Culture
Indian Food And Culture
Indian Food And Culture
Indian Food And Culture
Indian Food And Culture
Indian Food And Culture
