Indian Cuisine
India is a densely populated nation with the second largest population of any country in the world. The diverse topography and climate that exists here created strong regional differences. In addition, dietary laws from the various religious groups in India caused pronounced effects on the cuisine. These three issues – topography, climate and cuisine, molded the cuisine of each region. As a result, great differences exist between the cuisines found in the various regions. These differences are particularly apparent between the north and south. Flatbreads made from wheat function as the predominate starch in the north, but inhabitants of the southern regions eat rice with their meals. The food prepared in the north tends to be subtler in seasoning, while hot curries and highly spiced dishes dominate southern dishes. With ample coastline on three sides, much seafood is consumed in the east, west, and south. Although the arid regions of the west yield fewer crops, they produce peas and beans (legumes). Accompanied by bread, these legumes form a major portion of the diet in this region. Baked flatbreads and skewers of meats, poultry, seafood and vegetables roasted in the famous tandoori oven hail from the north. Usually marinated in a yogurt mixture, these meats are often seasoned with garam masala, a mixture of spices. The traditional orange color of the meats cooked in the tandoor usually comes from food coloring, not spices. Although the northerners bake their foods, the people of the south prefer to steam their dishes. Although high meat consumption reigns in the north, the diet of the people in western, eastern, and southern India includes lots of fish and seafood and much less meat. Myriad vegetarian dishes come from the south, where many Hindu vegetarians reside. Typical of inhabitants of many hot climates throughout the world, the people of the tropical south prefer hot, spicy dishes and use lots of coconut and coconut milk. In addition, tamarind and mustard seeds flavor many of their dishes. Although many of the same spices are used in both north and south, their treatment makes them taste differently. In the north, spices are cooked or roasted in a dry pan, then ground and added to the foods. People in the south prefer to mix the spices into a wet paste and then combine the spice paste with the dish. All Indians drink cold water with the meal, but coffee or tea generally follows the meal. Northerners prefer tea, and often serve spiced tea after the meal. The people of the south choose coffee flavored with milk and sugar instead of tea.
Religious and Dietary Considerations Hindus, Muslims and people of numerous other religious sects live in India, each possessing their own philosophies and dietary laws. Muslims do not eat pork. Hindus consider the cow a sacred animal, so they consume no beef. In addition, Hindus believe in reincarnation, so many abstain from eating any meat. Jains, members of another eastern religion that developed from Hinduism, believe strongly in reincarnation. As a result, followers of that religion eat no meat, fish, poultry or eggs because that animal could have been a person in another lifetime. Many also refrain from eating root vegetables because digging them might injure a worm or other underground creature. They abstain from red foods such as tomatoes and beets because the color is reminiscent of blood. As a result of the numerous religious restrictions on meat, the Indian cuisine is rich in vegetarian dishes. Cuisine Lamb and Goat With popular dietary laws forbidding consumption of pork and beef, the most popular meats remain lamb and goat. More meat is eaten in the north than the south of India, and lamb became a favorite as a result of the Moghul influence. The Moghuls ate lots of meat in their native Persia, but abstained from pork because of their Muslim faith. Whey they entered India, they found a country where the cow was sacred, so that left lamb, goat and chicken for their consumption. Reminiscent of the Middle Eastern lamb dish, kibbe, northern Indians prepare kofta, a ground lamb and hard boiled egg dish. Chicken Chicken appears often in India, where preparation involves removing the skin to facilitate the absorption of spices and marinades. In addition, cooks make shallow cuts in the meat so more of the marinade penetrates into it. Chicken is cut into smaller pieces than is customary in many western cultures for two reasons. First, like many Asian cuisines, less meat accompanies greater amounts of vegetables and grains in the Indian diet. Second, smaller pieces expose more surface area to absorb the spices and marinade. Seafood Ample seafood and fish are available along the coasts and near rivers, so inhabitants in those areas consume lots of seafood and fish. Similar to Dover sole, pomfret is one of the most prevalent and popular fish from the coasts of India. Other frequently consumed fish include mackerel and sardines. Fish preparation in the coastal areas often involves flavoring with masala, a blend of spices, as well as coconut or coconut oil. Shellfish also abounds, and my dishes containing shrimp, clams, crabs and other shellfish are served.
Rice, Wheat, Grains and Beans Rice, wheat, grains and beans form the basis of the Indian diet. In fact, an Indian meal is incomplete if not accompanied by either bread (wheat) or rice. As stated before, rice is the staple of the south, whereas some form of wheat accompanies meals in the north. Inhabitants of southern India eat rice three times a day. It is not unusual for a family to have twenty-five different recipes for rice in their repertoire. Several types of unleavened flatbreads are served in India. Usually made from whole grain flours such as chapati, a finely ground whole wheat flour, these breads are cooked by deep-frying, sautéing, on a dry griddle, or baking. INDIAN FLATBREADS chapati: cooked on an ungreased tava; made from chapati flour parathas: cooked on an ungreased tava naan: baked in a tandoori oven poori: deep fried Grown in the foothills of the Himalayas, basmati rice is a nutty-flavored, long grain variety of rice used throughout India, but especially in the north. The flavor of rice improves with aging, so high-quality basmati rice is aged a minimum of six months. The aromatic basmati rice is preferred for biriyani, pilafs, and other dishes; but, depending on the use, Indians choose other types of bread. In fact, over 1,000 varieties of rice flourish in India. Like wheat, rice appears in a number of forms, including puffed rice and rice flour. Indians prepare an endless variety of rice pancakes, which function as breakfast throughout much of southern India. Legumes Legumes play a huge role in the Indian cuisine, functioning as a major source of protein for the many vegetarians and people who cannot afford meat. Dal refers to any split legume, including lentils and split mung beans. One of the most popular legumes, lentils appear in many recipes throughout the country. Dal also refers to a mild purée of lentils or beans that is commonly served in the north. Southerners prefer a spicy lentil dish called sambar. Yogurt and Accompaniments Although pronounced regional differences in the cuisine exist, yogurt as well as ample amounts of fresh fruits, chutneys, and pickles accompany meals throughout India. Two condiments, chutneys and pickles, are made from all sorts of fruits and vegetables. Originating in India, the intensely flavored, spicy chutney joins a myriad of foods to heighten the flavor sensations by adding a whole range of flavor components to the Indian meal. Chutneys and pickles can be spicy, aromatic, hot, mild, sweet, tart, and or salty. Another frequently served item, yogurt relishes contain any vegetable or fruit combined with yogurt. Raita, a yogurt salad, frequently accompanies plain roasted or grilled meats, as well as highly spiced foods. The best known variety is probably cucumber raita. Yogurt functions as a cooling component after spice foods.
Vegetables Vegetable cookery is vital to the cuisine of India. Abundant varieties of vegetables grow in this diverse climate and topography ranging from snow capped mountains to tropical jungles. With so many vegetarians and the year-round availability of vegetables, they function as a major component of the diet. Vegetables appear in numerous guises cooked in combinations and with an extensive range of herbs and spices. Many types of vegetable curries abound. Potatoes, spinach, cauliflower, pumpkins, peas, and sweet potatoes rank high in popularity. Fruits With a bounty of fruits available throughout the year, Indians also consume ample amounts of fresh fruit. Like the African and Latin American countries, bananas and plantains show up often. Curries frequently incorporate fruit, which counters the spiciness of the dish. Fresh fruit or fruit pastes accompany many meals, and fruit juices and yogurt beverages remain popular. Thickening Agents and Sauces Instead of thickening sauces with flour or cornstarch like western cuisines, Indians use spices, spice pastes, yogurt, or other vegetables to thicken their sauces. Unlike flour or cornstarch, these thickening items actually contribute to the flavor of the dish. Indian dishes are classified as “wet” or “dry,” depending upon how much liquid their sauce contains. Obviously, loose or liquid sauces are called “wet,” and they are eaten with flatbread or rice formed into a ball. “Dry” foods contain spices and herbs but no actual sauce. Indian chefs carefully plan a meal so that it includes both wet and dry dishes to offer variety to the diner. Spices, Spice Blends and Ghee Many say spices distinguish the Indian cuisine from all others. Indian cookery incorporates abundant spices and herbs, both fresh and dried, into dishes. In the past, spices were prized for their flavor, medicinal properties, and ability to act as a preservative for the food. Today, spices are chosen for a particular dish primarily based on their flavor and the color they impart to the finished dish. They still are valued, however, for their medicinal and health properties. Myriad spices are stocked in the Indian kitchen. Common spices in this cuisine include cumin, coriander, turmeric, ginger, garlic, cardamom, mustard seeds, and cayenne pepper. Whether sautéed in a dry pan or cooked in oil, which further enhances the flavor added to the dish, the aromatic spices preferred through India are cooked to intensify their flavor before incorporating them into the dish. In order to obtain maximum taste, many spices are purchased whole, cooked, or toasted just before using, then ground and added to the dish. In the end, it is the combination of spices as well as the method of handling them that makes each dish unique. Another common item in Indian cooking is Ghee, simply known as clarified butter in western cuisine.
FREQUENTLY USED SPICE BLENDS Curry Powder: contains varying amounts of coriander, cumin, fennel, fenugreek, mustard, pepper, cloves, turmeric, and cayenne pepper; used throughout India Garam Masala: contains varying amounts of black pepper, cinnamon, cloves, and nutmeg and some times cumin, cardamom and coriander; frequently used in Northern India Panch Phoron: contains varying amounts of cumin, fennel, fenugreek, mustard, and nigella: frequently used in eastern India Desserts and Beverages Typical throughout most of Asia, Indian meals conclude with fresh fruit rather than dessert; however, desserts are served for special occasions. Indian desserts tend to be quite sweet and are often based on milk, grains, fruit, or nuts. Lassi, yogurt beverages, appear either as fruit and yogurt combinations or as a salty yogurt drink. Both varieties remain popular, with the yogurt functioning to counter the heat of spicy foods. Beer or nonalcoholic beer frequently accompanies the meal, but the most common beverage with meals remains water. Muslims consume no alcohol. The Indian Table and the Thali Typically, Indians dine more like the Asians and Middle Eastern people than those from the western cultures.
Rather than serving the food from bowls and platters placed in the middle of the table, every diner receives a small portion of each food served on a thali, a platter containing small bowls of the various foods being served at the meal. Instead of serving courses, all of the foods are presented at once, even the dessert. Like Moroccans, Indians eat with their hands; flatbreads in the north and rice rolled into balls in the south are used to scoop their food. Only the right hand handles the food, and, as part of the dining ritual, diners wash their hands before the meal begins and again at the conclusion. Then the paan, an assortment of aromatic spices and herbs, is served. Indians chew these spices and herbs after the meal to clear the palate, aid digestion, and leave the dinner with a pleasant flavor sensation. The thali is used for both the evening and midday meals. Morning and evening meals are generally light, with the main meal taken midday. Like the Asians, much care is taken to balance the textures, flavors and colors of dishes. From the British influence, many Indians partake in tea in the afternoon.
