Indian Cuisine: Incredible like India!

Shivangi Singh

Indian cuisine, like India, is incredibly delightful due to its diversity and ingenuity. It is a unique amalgam of historical, cultural, traditional, climatic, regional and individual influences. It is diverse, yet, there exists a common feature that unifies Indian specialities, and that is, the traditional use of herbs and spices.Based on the ancient book of healthcare,Ayurveda, Indian cuisine is not just a beautiful kaleidoscope of taste and colours but it is also very nutritious and healthy. The spices and herbs used in Indian dishes are extensively researched and used in the right combination, keeping in mind the physical, mental and spiritual well-being of individuals. The cooking method involves a creative interplay of adjustment in heating with the right ingredients, right procedure and proper timing. The origin of Indian cuisine can be traced to the ancient Vedic period, when agriculture, forest produce and hunting comprised the sources of food. Then, Brahminism emerged and vegetarian diet was promoted. A food classification system, based on Ayurveda, developed that categorized food into saatvik (based on vegetarian food), raajsic (based on rich food) or taamsic (based on non-vegetarian food) categories respectively. India experienced extensive intermingling of culture through foreign attacks and migrations, thereby impacting its cuisine. The most powerful impact was from the Muslim culinary traditions of Central Asia and Persia. Islamic rule brought Mughlai cuisine, consisting of rich gravies, pilafs and kababs to India. Arab and Chinese traders also had considerable influence on Indian cooking. Mongols, Turks, British and Portuguese brought with them their distinctive cuisine style, which strongly influenced Indian culinary traditions. Apart from these influences, enormous variety of regional cuisine style evolved based on climatic, economic and cultural aspects of the region. Every dish says a story Every festive occasion in India is a time to celebrate with ceremonious food spread that is eagerly awaited round the year. Every dish has a story to say, a reason to exist, a purpose for being created. Legend has it that ‘Biryani’ came into existence under strange circumstances. In drought-stricken Lucknow, a meal was being cooked in a huge vessel for labourers working under Meal-for-Work plan, organised by a certain ruler. The meal was a curious mix of rice, meat, herbs, spices, in short, of whatever was available. The ruler got a whiff of it and he liked it so much that he ordered the royal chefs to prepare the dish for him. Thus, the royal chefs modified the dish and ‘Biryani’ was created! The story of ‘Rosogolla’, the famous sweet of India is interesting too. It was initially created in Orissa but Nobin Chandra Das of Bag Bazar, Kolkata modified the original and transformed it into a tastier and more marketable ‘Rosogolla’, thereby earning the nickname of ‘Rosogolla Columbus’. There are numerous such stories and legends attached to popular Indian dishes. Regional cuisine Indian cuisine can be divided according to the geographic varieties: Northern, Southern, Eastern and Western. In North India, there is ample variety of food for the discerning gourmet. Mughlai dishes are very popular in the region. The cuisine here is distinguished by the dominance of wheat-based staples such as ‘Rotis’ or ‘Chapattis’, eaten with a variety of side dishes that include curries, yoghurt, lentils, ‘Chutney’ and ‘Achar’. In South India, rice is the main staple and there is extensive use of coconut and curry leaves. Rice in combination with lentils is used to make delicious ‘Dosas’, ‘Idlis’, ‘Vadas’ etc. The dishes are extremely nourishing and are usually eaten with ‘Sambhar’, ‘Rasam’, ‘Pachadi’ and special South Indian ‘Chutneys’. South Indian ‘Dals’ and curries are made soupier than North Indian ‘Dals’ and curries. The cuisine here is hotter and mostly includes vegetarian dishes. South Indian food is the perfect blend of unique flavours, colours, garnish, nutritional value and aroma. Eastern Indian cuisine is renowned for its wide variety of sweets, especially Bengali varieties such as ‘Rosogollas’, ‘Chumchum’, ‘Sandesh’ etc. Apart from sweets, there are a wide-variety of popular non-vegetarian specialities, which includes the succulent fish- based ‘Chingri Macher Malai’ and ‘Kosha Mangsho’. Vegetarian specialities include the delicious ‘Cholar Dal’, ‘Dhokar Dalna’ and ‘Kalar Kofta’. There is extensive use of special spices called ‘Panch Phoran’, which brings a distinctive touch to the cuisine of the region. Western region of India is most eclectic in terms of cuisine due to diversity in the geographical area from the most arid to the wet and coastal. It comprises a wide range of both simple vegetarian and delectable non-vegetarian that includes world-renowned sea-food specialities. Maharashtra's ‘Bhel Puris’, Gujarat's ‘Dhoklas’, Rajasthani ‘Bati Choorma’ and ‘Goa's Vindaloo’ are not-to-be-missed dishes. Staple diet of the region is rice but wheat, bajra and jowar based recipes are popular too. Indian meals: A ceremony In India, having food is no less than a ceremony. The intake of food is considered a pious ritual. Traditionally, meals are eaten sitting on the floor or on very low stools. The use of ‘Thali’ for food presentation is prevalent across the nation. In South India, banana leaf is commonly used for food presentation. Cutlery is not used and food is taken with the right hand. It is considered that, "Food is divine and needs to be enjoyed with touch, smell and taste. There is no joy in using a knife and fork to eat it". Ayurveda gives utmost importance to healthy food habits. Indian food habits, based on ancient Indian philosophical research are scientific and ensure a perfect balance of taste and health. Indian cuisine is being enriched under urbanization and global impact; extensive experimentation is done to adapt it according to today’s lifestyle, but the distinctive quality of the cuisine remains unchanged. Thus, it is a small wonder that food lovers across the world swear by Indian culinary tradition, which not just tickles the taste buds but is a complete treat to the senses.