India food culture changes and evolves as we change the region. East, West, South and North all 4 parts have different culinary skills to offer on our plate.
The geography (landscapes, location , temperature) of these regions play a pivotal role in the food habits of these regions as well as the cultural and
religious differences.
Ayurvedic teachings, emphasizing equilibrium between mind, body, and spirit, have exerted an influence over Indian cuisine. These cuisines are heavily influenced by India’s history, conquerors, trade partners, and the religious and cultural practices of its populace. Ayurvedic food rules are applied differ according to religion and regional culture.
Although Indian cuisine is highly regionally specific, there are certain common threads that unite the different culinary practices.Indian cuisine throughout the nation is highly dependent on curries, which are gravy like sauce or stew-like dishes with meat, vegetables, or cheese, although the particular spice mixtures, degree of liquidity, and ingredients are determined by regional preference.
Common food habits
All regional cuisines are reliant on “pulses” or legumes. Indian cuisine uses perhaps a greater variety of pulses than any other world cuisine.
Red lentils (masoor), Bengal gram (chana), pigeon peas or yellow gram (toor), black gram (urad), and green gram (moong) are used whole, split, or ground into flour in a diverse number of Indian dishes.
Dal, or split or whole legumes, add creaminess to dishes that don’t use dairy, and protein to vegetarian diets.
The most defining and the most important characteristic of Indian cuisine is its diverse use of spices. Indian spice mixes. Often use upwards of five different spices, sometimes combining 10 or more. Chili pepper, black mustard seed, cumin, turmeric, fenugreek,ginger, garlic,cardamom, cloves, coriander, cinnamon, nutmeg, saffron, rose petal essence, and asafoetida powder ( a spice that has an overly strong scent when raw but imparts a delightful flavor akin to sautéed onions and garlic when cooked)are all used frequently in various combinations. Garam masala is a popular spice mix, cardamom, cinnamon, and clove, with the additional spices varying according to region and personal recipe.
The cuisine trade and exchange
The cultural impact of trade is evident in the India’s cuisine, with specific regions and dishes bearing the mark of foreign influence. India’s spices were highly coveted by Arab and European traders; in exchange, India received many goods that greatly influenced its culinary tradition. Portuguese traders brought New World imports like tomatoes, potatoes, and chilies, which have become deeply integrated into Indian dishes. Arab traders brought coffee and asafoetida powder.
The geography (landscapes, location , temperature) of these regions play a pivotal role in the food habits of these regions as well as the cultural and
religious differences.
Ayurvedic teachings, emphasizing equilibrium between mind, body, and spirit, have exerted an influence over Indian cuisine. These cuisines are heavily influenced by India’s history, conquerors, trade partners, and the religious and cultural practices of its populace. Ayurvedic food rules are applied differ according to religion and regional culture.
Although Indian cuisine is highly regionally specific, there are certain common threads that unite the different culinary practices.Indian cuisine throughout the nation is highly dependent on curries, which are gravy like sauce or stew-like dishes with meat, vegetables, or cheese, although the particular spice mixtures, degree of liquidity, and ingredients are determined by regional preference.
Common food habits
All regional cuisines are reliant on “pulses” or legumes. Indian cuisine uses perhaps a greater variety of pulses than any other world cuisine.
Red lentils (masoor), Bengal gram (chana), pigeon peas or yellow gram (toor), black gram (urad), and green gram (moong) are used whole, split, or ground into flour in a diverse number of Indian dishes.
Dal, or split or whole legumes, add creaminess to dishes that don’t use dairy, and protein to vegetarian diets.
The most defining and the most important characteristic of Indian cuisine is its diverse use of spices. Indian spice mixes. Often use upwards of five different spices, sometimes combining 10 or more. Chili pepper, black mustard seed, cumin, turmeric, fenugreek,ginger, garlic,cardamom, cloves, coriander, cinnamon, nutmeg, saffron, rose petal essence, and asafoetida powder ( a spice that has an overly strong scent when raw but imparts a delightful flavor akin to sautéed onions and garlic when cooked)are all used frequently in various combinations. Garam masala is a popular spice mix, cardamom, cinnamon, and clove, with the additional spices varying according to region and personal recipe.
The cuisine trade and exchange
The cultural impact of trade is evident in the India’s cuisine, with specific regions and dishes bearing the mark of foreign influence. India’s spices were highly coveted by Arab and European traders; in exchange, India received many goods that greatly influenced its culinary tradition. Portuguese traders brought New World imports like tomatoes, potatoes, and chilies, which have become deeply integrated into Indian dishes. Arab traders brought coffee and asafoetida powder.
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