Indian Food

Topics: Indian cuisine, Curry, India Pages: 11 (2779 words) Published: September 3, 2010
Indian Food
The traditional food of India has been widely appreciated for its fabulous use of herbs and spices. Indian cuisine is known for its large assortment of dishes. The cooking style varies from region to region. India is quite famous for its diverse multi cuisine available in a large number of restaurants and hotel resorts, which is reminiscent of unity in diversity. The staple food in India includes wheat, rice and pulses with chana (Bengal Gram) being the most important one. To know more about the Indian traditional food, read on.

Indian cuisine is characterized by the use of various spices, herbs and other vegetables, and sometimes fruits grown in India and also for the widespread practice of vegetarianism in Indian society. Each family of Indian cuisine includes a wide assortment of dishes and cooking techniques. As a consequence, it varies from region to region, reflecting the varied demographics of the ethnically-diverse Indian subcontinent. India's religious beliefs and culture have played an influential role in the evolution of its cuisine.[ However, cuisine across India also evolved as a result of the subcontinent's large-scale cultural interactions with ancient Greece, Persia, Mongols, and West Asia, making it a unique blend of various cuisines. The spice trade between India and Europe is often cited as the main catalyst for Europe's Age of Discovery. The colonial period introduced European cooking styles to India, adding to the flexibility and diversity of Indian cuisine. Indian cuisine has influenced cuisines across the world, especially those from Southeast Asia. Maharashtrian (or Marathi) cuisine : is cuisine of the Marathi people, those from the state of Maharashtra in India. Maharashtrian cuisine covers a range from being mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. Popular dishes include puran poli, ukdiche Modak and batata wada. Staple dishes : The staple dishes of Maharashtrian cuisine are based on bread and rice: * Ghadichi Poli or chapati - unleavened flat bread made of wheat, more common in urban areas. * Bhakri - bread made from millets like jowar and bajra, form part of daily food in rural areas. The bhaaji is a vegetarian dish made from a vegetable, with Goda masala essentially consisting of some combination of onion, garlic, ginger, red chilli powder, green chillies and mustard. A particular variant of bhaaji is the rassa. Vegetarians prepare rassa or curry of potatoes and or caulifower with tomatoes or fresh coconut kernel and plenty of water to produce a more fluid behaviour than bhaaji. Varan is nothing but plain dal, a common Indian lentil stew. Aamti is variant of the curry, typically consisting of a lentil (tur) stock, flavored with goda masala, tamarind or amshul, jaggery (gul) and in some cases coconut as well. One of the masalas that gives Maharashtrian cuisine its authentic flavor is the goda (sweet) masala or kalaa (black) masala. Non-vegetarian dishes mainly use chicken, mutton (mainly goat), fish and other seafood. The Kolhapuri taambda rassa (red curry) and pandhra rassa (white curry) of chicken and mutton from the southern city of Kolhapur and the varhadi rassa or (varhadi chicken curry) from the Vidarbha region are especially well known throughout Maharashtra. The coastal regions of Konkan are more famous for the fish and seafood dishes. A typical lunch or dinner usually starts with Poli (bread), accompanied by one or more bhaaji(s) (vegetable) and a koshimbir (salad) along with some side (usually pickles). This is usually followed by a second course of varan, aamti or rassa with rice. As with most of Indian cuisine however, each region has its own quirks, preferences and variations of the above general format. Koshimbir is very common and healthy addition to the plate. Typically made from raw vegetables mixed with yogurt and ground roasted peanuts Danyache Kut. Raitas made with...
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