India
is the perfect backdrop for chefs looking for an inspirational
playground with the timeless culinary kaleidoscope of
historical, religious and geographical influences. Throughout
it's history, India has been invaded by armies, traders
and immigrants from all over the world, all adding culinary
spectrum to India's cuisine. The diverse geographical
regions also provide a plethora of different cooking customs
and nuances interspersed throughout the countries many
climates. Also adding to the complexity of India's cuisine
is the deep-rooted and profound influence religion has
on how and what people eat.
India's history underwent many significant invasions including
the Greeks, led by Alexander the Great in 326 B.C. Moghul
invaders in the 16th Century introduced meat and rice
dishes to India. The regions of India with the longest
history of their presence exhibit a strong Persian influence,
using fresh and dried fruit, cashews, pistachios, and
almonds in their meat dishes, as well as many dairy products.
Portuguese rulers brought chilies and the more recent
rulers from Britain, in the 18th and 19th Centuries, had
an influence on chutney development. These were the major
invasions, but there were also smaller conflicts which
impacted they way Indian's eat by Bactrian, Mongol, Scythian,
Parthian, Kushan, Hun, Arab, Turk Afghan, and the Dutch.
The cuisine of southern India with its' Hindu practice
of vegetarianism, is considered a traditional style which
incorporates fresh cooked vegetables and strong spices
with dishes becoming hotter closer to the equator. Rice
is the predominant crop in the south and pulses (the dried
seeds of any of several legumes including beans, peas
and lentils), seafood, rice and tropical fruits are also
grown. The food is mostly steamed and they prefer to start
with their spices whole and grind them to a paste with
cooked onions. Cooks in the tropical south make heavy
use of coconut milk, an ingredient rarely seen in the
north. In the jungle regions of India tropical fruits
such as coconuts, guava, papaya, bananas and mangoes grow
plentifully. Close to the Himalayas, in the mountainous
north where the weather is temperate, wheat is the predominant
grain, corn and nuts are produced and lamb and other meat
dishes can be extravagant. The food is mostly cooked in
oil and they tend to grind their spices to a fine powder.
Both India's east and west coasts border water where the
Arabian Sea, Bay of Bengal, and the Indian Ocean offer
plentiful fishing grounds for all kinds of fish and crusteceans.
The diversity and pervasive role religion plays in Indian
society has shaped and influenced what and how people
eat from region to region. For centuries, the practice
of Hinduism with its belief in reincarnation has resulted
in very refined vegetarian cuisine. They rely on legumes;
both whole and split for protein, mixed with grain, and
a variety of vegetables flavored with intense spice mixtures
provide a wholesome diet. The Brahmins and other members
of the merchant caste observe strict vegetarian rules,
while people in other castes eat meat. Hinduism, on the
other hand, takes an active role in deciding what types
of animals people can eat. Killing cows for beef is strictly
prohibited because Hindus realized from ancient times
the life-giving role cows played in their society, producing
dairy products, pulling the plows in the fields, as well
as providing fertilizer for crops. They rely on the meats
from goat, mutton and chicken. The Muslims who conquered
a large area of India in the 12th Century did not have
many dietary restrictions except against pork and the
consumption of alcohol and brought a vast array of dishes
with them. Most notably seen in kababs, kormas, briyani(rice
with meats) and items prepared in the one-thousand degree
tandoori oven which can cook bread, fish, meat in seconds.
Though every region of India has its' own diverse cooking
style, there are still several threads of similarity that
bind Indian cuisine together. The intense combination
of spices known as Masalas, a word used throughout India
to describe a spice blend with a myriad of combinations.
It can refer to a simple combination of two or three spices
or a complex blend of ten or more ingredients. The principal
spice combination is known as Garam Masala having countless
variations depending on the cook and the dish being seasoned.
Whether they are whole, ground, roasted or stewed the
use of spices mark a unifying characteristic of an otherwise
highly diverse culture, it is the only place in the world
which incorporates this breadth of flavors into its' meals.
Indian cooking makes use of more dairy products than anywhere
else in Asia including milk, cream, yogurt, buttermilk,
sour cream and cheese. Unleavened or flatbread is also
a dietary stable of all the regions of India.
The breads are made from wheat, rice and ground legumes,
depending on the part of the country. During meals, most
Indians still prefer sitting on a straw mat on the kitchen
floor, generally eating with their fingers. The foundation
of an Indian meal is a grain eaten with a pulse, vegetable,
and a fish, meat, or poultry. The dishes are seasoned
with custom spice blends, clarified butter, chutneys,
savory pickles and yogurt-based salads. Also served with
meals is unleavened bread, and a sweet milk-based dessert
usually completes the meal.
In the United States, Indian food is gaining popularity
as a cuisine of intense and unique flavors. Chefs across
the country are using the spices and techniques to add
complexity to Western dishes while others are cooking
authentic Indian cuisine in restaurants in most metropolitan
areas. Oona Settembre Corporate Executive Chef of Dave
& Buster's, Dallas Texas, RoxSand Scocos Executive
Chef\Owner of RoxSand, Phoenix, Arizona, and Raghan Iyer
Owner of The Essence of Thyme, Minneapolis, Minnesota.
They have been cooking authentic and fusion Indian dishes
in their own restaurants, and have won recognition from
the most prestigious culinary institutions in the country.
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1.Asafetida
2.Black Cardamom 3.Green
Cardamom 4.Cayenne 5.Cilantro
6.Cinnamon 7.Clove
8.Coriander 9.Cumin
10.Curry Leaf 11.Garam
Masala 12.Ginger Root 13.Mace
14.Mint 15.Mustard
Seed 16.Nutmeg 17.Peppercorn
18.Saffron Threads 19.Sambhar
20.Serrano Chilies 21.Star
Anise 22.Tumeric 23.Raisins
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