Indian Cuisine

Indian Cuisine is distinguished by its sophisticated use of spices and herbs and the influence of the longstanding and widespread practice of vegetarianism in Indian society.

The finest of India's cuisines is as rich and diverse as it's civilization. It is an art form that has been passed on through generations purely by word of mouth, from guru teacher) to vidhyarthi (pupil) or from mother to daughter. The range assumes astonishing proportions when one takes into account regional variations. Very often the taste, colour, texture and appearance of the same delicacy changes from state to state.

The hospitality of the Indians is legendary. In Sanskrit Literature the three famous words 'Atithi Devo Bhava' or 'the guest is truly your god' are a dictum
of hospitality in India. Indians believe that they are honoured if they share their mealtimes with guests. Even the poorest look forward to guests and are willing to share this meager food with guest. And of particular importance is the Indian woman's pride that she will not let a guest go away unfed or unhappy from her home. Indians are known for their incredible ability to serve food to their guests invited or uninvited.

Food customarily forms the crowning part of most festivities and celebrations. Whatever the occasion Indians eat with great gusto and are adept at finding reasons to feast and make merry. At traditional and festive meals, the thali (plate) or banana leaf is decorated with rangoli (a design drawn with white and colored powders around the edges).

Food is an integral part of India's culture, with cuisines differing according to community, region, and state. Indian cuisine is characterized by a great variety of foods, spices, and cooking techniques. Furthermore, each religion, region, and caste has left its own influence on Indian food. Many of the recipies have evolved since the days when India was predominantly inhabited by Vedic Hindus. Later Mughals, Christians, British, Buddhists, Portugese, and others had their influence. Vegetarianism came to prominence duing the rule of Ashoka, one of the greatest of Indian rulers who was a promoter of Buddhism. In India, food, culture, religion, and regional festivals are all closely related.

Regional differences:

South Indian Cuisine:
 
South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain, the liberal use of coconut and curry leaves particularly coconut oil, and the ubiquity of sambar and rasam at meals. South Indian foods served on a plantain leaf.

South Indian cooking is even more vegetarian-friendly than north Indian cooking. The practice of naivedya, or ritual offerings, to Krishna at the Krishna Mutt temple in Udipi, Karnataka, has led to the Udipi style of vegetarian cooking. The variety of dishes which must be offered to Krishna forced the cooks of the temple to innovate. Traditional cooking in Udupi Ashtamatha is characterized by the use of local seasonal ingredients. Garam masala is generally avoided in South indian cuisine.

North Indian Cuisine:

North Indian cuisine is distinguished by the use of dairy products - such as milk, paneer (cottage cheese), ghee (clarified butter), yoghurt and wheat. The gravies of North Indian cooking are typically dairy-based and usually contain pastes of cashew and poppy seeds making them rich and thick. Milk-based sweets are a huge favourite too and are a specialty of Bengal and Orissa. Other common ingredients include chillies, saffron and nuts.

Northern Indian cooking features the use of the tandoor for the baking of breads such as the naan and Khakhra, and the cooking of such meat dishes as tandoori chicken. Fish and seafood are very popular in the coastal states of Orissa and West Bengal.

Indian Cuisine