Articles

 

 

Indian Food

 

Today, we are going to speak about Indian food. I had this idea when my wife and I went to New Delhi during the holidays. I feel in love with the beautiful culinary dishes from India and thought it was important to recount you all the culinary riches coming from this country.

I’ll separate my article into two parts, which I hope will help you get a better understanding of Indian food.

First of all, we need to know what are the influences of this food to understand what we have in our plates. Indian cuisine encompasses a wide variety of regional cuisines native to India. Given the range of diversity in soil type, climate, culture, ethnic group and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits. Indian food is also heavily influenced by religious and cultural choices and traditions.

But there are other events that influence the Indian food. I'm thinking about Historical incidents such as foreign invasions, colonialism and trade relations, which have also played a role in introducing certain foods to the country. For instance, the Portuguese brought a staple of the Indian diet, the potato, but also chillies and breadfruit to India. Indian cuisine has also shaped the history of international relations; historians often cite the spice trade between India and Europe as the primary catalyst for Europe's Age of Discovery.

Secondly, you need to know that early diet in India mainly consisted of vegetables, fruits, honey, dairy products, grains, and sometimes fish, eggs and meat.

We can find:

  • A variety of lentils, such as urad (black gram), masoor (most often red lentils), toor (pigeon peas) and mong (mung beans), but also pearl millet (bājra), rice, whole-wheat flour (aṭṭa)
  • Many Indian dishes are cooked in vegetable oil, but mustard oil is popular in eastern India, peanut oil is popular in northern and western India, and coconut oil along the western coast. Gingelly (sesame) oil is common in the south since it imparts a fragrant nutty aroma.
  • One popular spice mix is garam masala, a powder that can includes five or more dried spices (especially cardamom, cinnamon (dalchini), and clove). The most important and frequently used spices or flavourings in Indian cuisine are chilli pepper (introduced by the Portuguese from Mexico in the 16th century), cumin (jeera), cardamom (elaichi), turmeric (haldi), asafoetida (hing), black mustard seed (sarso), ginger (adrak), coriander (dhania), and garlic (lasoon).
  • Note that over time, parts of the population embraced vegetarianism during Śramaṇa movement while a good climate permitted a variety of fruits, vegetables, and grains to be grown. A food classification system that categorised any item as saatvic, raajsic or taamsic developed in Yoga tradition. Beef is generally not eaten by Hindus in India.

    I hope you enjoyed this article! You will find an easy recipe you can make in the "recipes" page.

     

     

    Find or Contact Us

     


    let's get in touch!