PRESENTATION On INDIAN CUISINE

PRESENTATION OnINDIAN FOOD

Presented By:,PALLAVI VERMA,

Introduction to Indian FoodIndian food encompasses a wide variety of regional cuisines native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits. Indian food is also heavily influenced by religious and cultural choices and traditions.

Indian food consists of thousands of regional cuisines which date back to thousands of years, it was also influenced by the U.K. when they were ruling India during the pre-independence period, The dishes of India are characterized by the extensive use of various Indian spices, herbs, vegetable and fruit. It is also known 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 subcontinent.

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HISTORY:

Indian food has been influenced by a 5000 year history of various groups and cultures interacting with the subcontinent, leading to the diversity of flavors and regional cuisines found in modern-day India. Many recipes first emerged during the initial Vedic period, when India was still heavily forested and agriculture was complemented with game hunting and forest produce. In Vedic times, a normal diet consisted of fruit, vegetables, grain, dairy products, honey, and poultry and other sorts of meats. Over time, some segments of the population embraced vegetarianism. This was facilitated by the advent of Buddhism and an equitable climate permitting a variety of fruits, vegetables, and grains to be grown throughout the year. A food classification system that categorized any item as saatvic, raajsic or taamsic developed in Ayurveda. A reference to the kind of food one is to eat is also discussed in the Bhagavad Gita.

ContdThis was the period in which several North Indian dynasties were predominant, including the Travelers who visited India brought with them new cooking methods and products like tea and spices. Later, India saw the period of Central Asian and Afghan conquerors, which saw the emergence of the Mughlai cuisine that many people now associate with India. This included the addition of several seasonings like saffron. the addition of nuts, and the practice of cooking in a sealed pot called a "dum"..

FoodFood is an important part of Indian culture, playing a role in everyday life as well as in festivals. In many families, everyday meals are sit-down affairs consisting of two to three main course dishes, varied accompaniments such as chutneys and pickles, carbohydrate staples such as Rice and Roti (bread), as well as desserts. Food is not just important for eating, but it is also a way of socializing, getting together with family, relatives and friends.

RELIGION AND FOOD Hinduism- They consume a vast range of different vegetables like tomatoes, cauliflower, spinach, green beans and potatoes etc to make different lavish dishes. They include several other vegetables like cluster beans, beetroot, eggplant, cucumber okra, and white radish. Brahmins are one of the highest castes in Hindu religion. They are strict vegetarians and do not consume meat, fish or egg. However, Brahmins of the eastern coastal regions are non vegetarians.

JainismThey take the food that is not obtained by hurting any form of life, such as rice, lentils, wheat, oil seeds and beans, and plainly cultivated. They do not consume root vegetables, alcohol, honey and meat and also do not waste any food items. Basically their food concept is based on eating after sunrise in the morning and eating before sunset in the evening. They believe in fasting on certain days and offering food to poor people. They eat only those vegetables and fruits which become ripe on the tree.

ContdBuddhism- Are also generally vegetarians as they do not believe in hurting any form of life. But Buddhists, to some extent, do consume meat, but only if the animal has died out of natural causes and not hunted. Muslim: Muslim foods have been an integral part of Indian Food system. They usually prepare variety of Non vegetarian Dishes and Sewaiyaan. Id festival in this Community brings a variety and range of tasty foods which they usually call Pakwans.

TASTE OF INDIAAyurveda perceives food in terms of the six tastes sweet, salty, sour, bitter, pungent, and astringent. Ayurvedic cooking includes all of these six tastes at each main meal you eat. Each taste has a balancing ability, and including some of each provides complete nutrition, minimizes cravings and balances the appetite and digestion. Sweet (madhura): Milk, butter, sweet cream, wheat, ghee (clarified butter), rice, honey, raw sugar, ripe fruits of many kindsSour (amla): Limes and lemons, citrus fruits, many kinds of immature fruits, yogurt, mango powder, pomegranate seeds, tamarind Salty (lavana): Salt (ayurveda recommends rock salt), salty pretzels or pickles Bitter (katu): greens of many kinds, turmeric, fenugreekPungent (tikta): Chili peppers, ginger, black pepper, clove, mustard, radish, Astringent (kashaya): Beans, lentils, turmeric, cruciferous vegetables such as cauliflower and cabbage etc

People in India consider a healthy breakfast, or nashta, important. They generally prefer to drink tea or coffee with the first meal of the day. North Indian people prefer roti, parathas, and a vegetable dish, accompanied by achar (pickles) and some curd; people of western India, dhokla and milk; South Indians, idlis and dosas, generally accompanied by various chutneys. Lunch in India usually consists of a main dish of rice in the south and east and rotis made from whole wheat in the northern and western parts of India. It typically includes two or three kinds of vegetables. Lunch may be accompanied by items such as kulcha, nan, or parathas. Curd and two or three sweets are also included in the main course. Paan (betel leaves), which aid digestion, are often eaten after lunch in parts of India. India families will gather for "evening breakfast" to talk, drink tea, and eat snacks.Dinner is considered the main meal of the day, and the whole family gathers for the occasion.

Eating Habits

Eating and serving stylesEating with your hands is considered important in Indian etiquette because a person eating with his hands knows the exact temperature of food before the morsel hits his mouth thus preventing blisters in mouth due to consumption of hot food.A universal aspect of presentation is to sit down on a mat or low stool with the thali, a large plate with samplings of different vegetable dishes accompanied by breads such as roti, chapathi, naan, puri and rice. In South India, a cleaned banana leaf is often used as a hygenic and visually interesting alternative to plates. Traces of Magnesium and Zinc present on the plantain leaf is said to have health benefits too. In addition the plantain leaves are completely biodegradable.

Tadka or Seasoning

Most Indian dishes either start or end withTadka (seasoning).This is simply the process of putting say a tablespoon of oil in the cooking pot and when it is heated, adding mustard seeds or cumin seeds orMethi(Fenugreek) seeds. When they crackle, you are ready to throw in chopped onions; which again is one of the most basic ingredients to almost every vegetable orDalcooked in India.Depending on what is being cooked, dry red chillies are also used at theTadkastage and are part of the cracklers!In Southern India, yet another common addition to theTadkais Curry Leaves, which give the dish an enhanced and different flavour altogether.

BeveragesThe most common beverage found in India is tea. The finest varieties of tea are grown in Darjeeling and Assam. It is frequently prepared as Masala Chai with a mixture of milk along with other spices. Another Popular beverage is coffee. It is ordinarily served in South India. One of the nicest kinds are grown in Mysore and Karnataka, It is sold by the name of Mysore Nuggets. Other drinks are nimbu pani (lemonade), Lassi ( milk with nuts and cardamom) and Chaach ( made from yogurt). Alcoholic drinks are served in India such as palm wine, fenny, bhang and Indian beer. Surprisingly, drinking a beverage is not polite when eating a meal in India

East, West, North & South

Certain dishes originating from the Northern most part of India use stronger spices like whole cardamom, cloves and Bay leaves. This is used for vegetables, curries as well as for an amazing flavour in plain white rice.In the East, where fish is one of the most popular dishes, they use a paste made of mustard seeds as well as poppy seeds which provides a totally different tang to the fish preparation. The paste is pungent, rather much like the Japanese Wasabi.The western parts of India use similar spices but are higher in degree in their usage of chilli as well as sugar. TheDal(Lentil) made in these parts of India are usually on the sweeter side compared to their counterparts in the rest of the country.Freshly grated coconut is used as a garnish in many southern curries as well as rice dishes giving it a distinct flavour and great taste.

REGIONAL CUISINE

Cuisine differs across India's diverse regions as a result of variation in local cultures, geographical locations (e.g., whether a region is close to the sea, desert or the mountains), and economics. Indian cuisine also varies seasonally, depending on what fruits and vegetables are ripe.

Punjabi CuisinePunjab is a northern state of India and is very popular for its rich food . Punjabi recipe is prepared in delicious gravy and punjabi parathas melted in butter/ ghee. Punjabi dishes is simple, healthy and yet has its own fascination. The famous dishes like matar paneer, dal makhani, parathas, bature, lassi are popular all over India.

HaryanaHaryana is the state which finds its mentioning in the Famous epic of Mahabharata. The popular battle between the Pandavas and Kauravas was fought atKurukshetra, Haryana. The state of Haryana played an important in the freedom struggle. Haryana is an integral part of Punjab. So one can find touch of Punjab in its cuisines. As Haryana is an agricultural state, most of them are farmers. Haryana offers delicious cuisines, as it cannot be anticipated from the tourist to carry their food

Milk Products in Haryana :This is a very important wealth, which Haryana has. Haryana comes after Punjab in the ranking of cattle breeding in India. The Murrah Buffalo and Haryana cow are the types of cattles found. There is absolutely no shortage in the haryanvi cuisines. People make Ghee and a major chunking use of ghee can be found in thecuisines of Haryana. The butter, which is made at home, is known as nooni or tindi in Haryana. There is an age-old tradition that things made from pure ghee should go in to the house of girls house.

Tea and Buttermilk are the local drinks. Haryanas Thandai is the local delight which is a sweet drink made from milk. Bajra Ki Khichdi which is a whole millet porridge and is combined along with Karhi or Ghee. Bathua Ka Raitha which is made up of spicy yoghurt and leafy green Bathua, Relishing and mouth watering Aloo ki tikki which is made up of browned mashed potato, stuffing of spicy lentils and relished with tamarind chutney

Desserts, the sweet content eaten after the meal includes simple but tasty sweets: which includes the delicious orangy Gajar ka Halwa made from carrots, ghee, sugar also includes Kheer which is made from rice, milk and Rabri made from wheat flour and buttermilk. The Famous cuisines includes Kachri ki Sabzi, Bajra Aloo Roti Makhan, Churma, Malpuas, Bathua Raita, Besan Masala Roti, kheer, Methi Gajar, Singri ki sabzi, Mixed dal, Mithe chawal.

LASSIHealth benefits of lassi:

1)Digestion:If you cannot have milk, yoghurt is considered the next best option. Since lassi is prepared with yoghurt, this drink is beneficial for soothing the digestive tract. Lassi promotes digestive enzymes andaidsindigestion.

2)Stomach problems:Lassi or buttermilk is a healthy and natural remedy used to ease the bloating of the stomach, preventingconstipationand other stomach disorders.

3)Probiotics:Lassi is a probiotic that influences the growth of healthy bacteria and reduces the development of bad bacteria in the gut.

4)Muscle mass:This drink is rich in protein, which is essential for building muscles. So, lassi is popular with bodybuilders.

5)Energy:Drink a glass of lassi when your energy levels are low.

CHHACHH1.In the disease like sprue, mixing powdered leaves of the holy fig tree and dry ginger in buttermilk and drinking it is very beneficial.2. Drinking buttermilk made from fresh milk of cow, without mixing salt in it purifies the blood. It gives strength and vitality. The complexion of the body improves. It destroys numerous disease related to wind and phelgm humour of the body.3. If equal quantities of powdered dry ginger, powdered black pepper, powdered of the leaves of fig tree and powdered rock salt is mixed in buttermilk and then had, it cures indigestion. Similarly, if only powdered dry ginger and powdered black pepper is mixed with buttermilk, it too destroys indigestion.4. The pulp of wood apple, if mixed with the buttermilk, cures diarrhea, dysentry and excessive haemorrhage.5. Drinking buttermilk mixed with powdered asafoetida powdered cumin seed and powdered rock salt, cures diarrhea and abdominal pains.

SARSO KA SAAG1. Cancer PreventionMustard greens give rise to cancer prevention simply by helping three essential body systems: anti-oxidant, detoxing as well as anti-inflammatory. Research has connected mustard greens towards the protection against bladder, colon, breast, lung, prostate and ovarian cancers.2. High in AntioxidantsAmongst leafy vegetables, mustard greens supply a number of the greatest amounts of three powerful antioxidants: vitamin K, vitamin A and vitamin C. Just one single cup of mustard greens offers 524% the DV of vitamin K, 177% the DV of vitamin A and 59% the DV of vitamin C. Also, they are an excellent source of manganese, foliate and also vitamin E.3. DetoxificationThe anti-oxidants as well as sulfur-containing nutrition within mustard greens assist increase phase 1 and phase 2 detoxification actions within the body. Studies suggest the bodys detox system is essential in assisting cardio health, avoiding cancer and also preventing various other long-term illness and also disease.

BAJRA KI ROTI1 Good source of energy:Bajra is mainly made of starch, a high-energy food. Since it takes longer time to break-down starch, bajra is a long-acting source of energy that keeps you full for a longer time. It is also an excellent source of essential amino acids that make up protein molecules. According to nutritional experts, the amino acids present in bajra are readily available and comparatively easily digestible than wheat grains.2 Promotes heart health:Bajra contains niacin, a vitamin that plays a crucial role in lowering cholesterol levels, thereby preventingheart disease.It is also a fairly good source of magnesium and potassium, minerals that play a role in regulating blood pressure. A phytonutrient called lignin, found abundantly in bajra, is thought to be associated with a lowered risk ofcardiac arrest.

Bengali CuisineBengali cooking is famous for sweets made from cottage cheese. Sandesh, Rosogolla, chanar payesh are few of the very popular recipes. Mishti Doi (sweetened curd) and Patali gur confectionery (date palm jaggery) are mouth watering. Every district in Bengal has a special sweet recipe of its own . Langcha and Mihidana Sitabhog of Bardhaman, Sharbhaja of Krishnanagar, Chanabora of Murshidabad and so on. Luchi, Bengali Fish Curry, Cholar Dal and Aloo Posto to Gurer Payesh and Chum Chum are any food lovers first choice.

Rajasthani CuisineThe ancient princely state of Rajasthan gave rise to a royal cuisine. The Rajas who went on hunting expeditions ate the meat or the fowl that they brought back. Even today, Rajasthani princely feasts flaunt meat cuisines that are incomparable. In contrast are the vegetarian Rajasthanis. Their food cooked in pure ghee is famous for it's mouth- watering aroma. Rajasthan's tastiest curries are based on the use of pulses or gram flour. Dry fruits, spices and yogurt are used in many delicacies. Rajasthan can also boast of a vast array of savouries and sun-dried snacks. Be it dal baati and churma or missi roti , one always ends up licking his fingers.

Gujarati CuisineGujarati cuisine has special place all over India. Gujarati cooking consists of dal, bhaat( rice), vegetables, chapatis, kachumbar( mixed vegetables salad), papad and curd. Gujarati food is nourishing and balanced. Snacks like dhokla, khandvi, sweets like basundi are famous for its taste.

Maharashtrian CuisineMaharashtrian or Marathi food consist large variety of vegetables, fish and coconuts. Maharashatrian food is rich in ginger, garlic and lots of spices. Tomatoes, and other vegetables stuffed with masala fillings and cooked in oil till soft are very popular in Maharashtra. Cooking is mainly done in groundnut oil but it is made sure that the oil is minimum. Bharwan Baingan, Kohlapuri Rassa, Puran Poli, Aamti, Bombay Chiwda are some of the popular recipes.

Poha, a popular breakfast dish in Maharashtra31

Karnataka CuisineVarieties in the cuisine of Karnataka reflect influences from the three neighbouring South Indian states, as well as the states of Maharashtra and Goa to its North. Typical dishes include bisi bele bath, jolada rotti, chapati, ragi rotti, akki rotti, saaru, huli, vangibath, khara bath, kesari bath, benne dose, ragi mudde, and uppittu. The Kodagu district is famous for spicy pork curries (pig curry) while coastal Karnataka specialises in seafood.

Karnataka food served on a plantain leaf32

Tamil Nadu CuisineTamil food is characterised by its use of rice, legumes, and lentils, along with distinct aromas and flavours achieved by the blending of spices such as curry leaves, tamarind, coriander, ginger, garlic, chili pepper, cinnamon, clove, cardamom, cumin, nutmeg, coconut and rose water. A meal (called Saapadu)consists of rice with other typical Tamilian dishes on a banana leaf.A typical Tamilian would eat in banana leaf as it gives different flavour and taste to the food. But it can also be served on a stainless steel tray - plate with a selection of different dishes in small bowls. Tamil food is characterised by tiffins, which is a light food taken for breakfast or dinner and meals which are usually taken during lunch. The word "curry" is derived from the Tamil kari, meaning something similar to "sauce".

Virundhu - Sappadu served on a Banana leaf.33

JAMMU & KASHMIRKashmiri cuisine has evolved over hundreds of years. The most notable ingredient in Kashmir cuisine is mutton (lamb), of which there are over 30 varieties.One of the key differences between Kashmiri cuisine and Punjabi cuisine is that the staple in Kashmiri cuisine is rice, whereas that in Punjabi cuisine is Chapatti also known as Roti. The Kashmiri Pandit cuisine usually uses yogurt, oils and spices as such turmeric, Red Chilly powder, Cumin powder, Ginger powder and Fennel Powder (which is unique to Kashmiri cuisine), but avoids onion, garlic, and chicken.

GOA

Seafood, coconut milk, rice and paste are main ingredients of Goan delicacies. Kingfish (Vison or Visvan) is the most common delicacy, others include pomfret, shark, tuna and mackerel. Among the shellfish are crabs, prawns, tiger prawns, lobster, squid and mussels. The state is frequented by tourists visiting its beaches and historic sites, so its food has an international aspect.

MADHYA PRADESH

Poha, a popular breakfast dish in Madhya Pradesh. The cuisine in Madhya Pradesh varies from region to region, with the north and west of the state being mainly based around wheat and meat, and the wetter south and east being dominated by rice and fish. Gwalior and Indore abound in milk and milk-based preparations. One other popular dish in the region is the Dal bafla. Another popular dish in Malwa region (central M.P) is poha (flattened rice), it is mostly a breakfast item served with Jalebi.

KARNATAKA

The cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. The varieties reflect influences from the food habits of the three neighboring South Indian states, as well as the state of Maharashtra and Goa to its north. Masala Dosa traces its origin to Udupi cuisine. Plain and Rave Idli, Mysore Masala Dosa and Maddur Vade are popular in South Karnataka.

BiharThe cuisine of Bihar is similar to North Indian cuisine, the food culture in Hindi Belt, and with Oriya cuisine. Bihari society is not strictly vegetarian, but people avoid eating non-vegetarian food daily. Religious people avoid eating non-vegetarian food on Tuesday, Thursday and Saturday. Bihari people typically eat boiled rice and daal with cooked vegetables for lunch, and roti with cooked vegetables for dinner. Roti and boiled rice are not usually eaten together. Due to this area's strong Hindu-Muslim heritage, river fish, chicken and goat are popular meats. Mutton is considered offensive by many people. Meat-based dishes are eaten mainly with boiled rice. Fish curry is made using mustard paste, a similar technique to the Oriya way of cooking fish. Dairy products, such as yoghurt, buttermilk , butter, ghee (clarified butter), and lassi, are consumed throughout the year. Watery foods such as watermelon and sherbet made of pulp of the wood-apple fruit are consumed mainly in the summer months, and dry foods and preparations made of sesame or poppy seeds mainly in the winter months. People generally eat roti soaked in milk. There is a custom of eating poha with yoghurt and sugar. Bihar is famous for Sattu Parathas, which are parathas stuffed with fried chickpea flour, Chokha (spicy mashed potatoes), Fish curry, Litti, Bihari Kebab, and Postaa-dana kaa halwaa. Another common dish is alu-bhujia (not to be confused with Bikaneri Bhujia, also known as rajasthani bhujia, made from potatoes cut like French-fries and cooked in mustard oil and mild spices, and eaten with roti or rice-daal.

UTTAR PRADESHThe Uttar Pradeshi cuisine consists of both vegetarian and non-vegetarian dishes but a vast majority of the state enjoys sober vegetarian meals with Dal, roti, sabzi and rice constituting the essentials of daily food habits. Pooris and kachoris are relished on special occasions. Uttar Pradesh has also been greatly influenced by Mughal (Mughlai cuisine) cooking techniques which is very popular worldwide.

DESSERTS OF INDIAIndian sweets, known as mythoi, are a type of confectionery. Many are made with sugar, milk and condensed milk, and cooked by frying. The bases of the sweets and other ingredients vary by region. In the Eastern part of India, for example, milk is a staple, and most sweets from this region are based on milk products

BEVERAGE

Lassi is a popular and traditional yogurt-based drink of India. It is made by blending yogurt with water or milk and Indian spices. Salted lassi is more common in villages of Punjab & Indian Porbandar, Gujarat. It is prepared by blending yogurt with water and adding salt and other spices to taste. The resulting beverage is known as salted lassi. Traditional lassi is sometimes flavored with ground roasted cumin. Sweet lassi is a form of lassi flavored with sugar, rosewater and/or lemon, strawberry or other fruit juices. Saffron lassis, which are particularly rich, are also very popular.

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