Evolution of Indian cuisine.
Evolution of Indian cuisine Indian cuisine is meant to be eaten socially, in groups, until everyone is fully satisfied. You will be served all your courses at once on a plate of food called a thali. The food ranges from very simple vegetarian fare to exotic dishes layered with texture and flavor. The cuisine of India has is considered one of the world’s most diverse cuisines. Extensive immigration and intermingling of cultures through many millennia has introduced many dietary and cultural influences. India's diverse climate, ranging from deep tropical to alpine, has made a broad range of ingredients readily available to its many schools of cookery. Around 5000 years ago, when the Aryans first came to India, it was known as Aryavrat. They settled around the Indus valley, which did not receive much rainfall as required for the cultivation of rice, so they started harvesting wheat. The carvings and the paintings of that time depict the stone mill which was used for grinding of wheat. From simple wheat to lavish buffets laid out today, Indian food has made a complex journey. In Indian tradition, food is placed next to God and that is the reason why food forms a main part of ceremonies and religious celebrations. Indian food is born from the concept of ayurveda. It was the Vedic Civilization who defined better forms of cultivation to obtain better fruits of their hard work. During this era, a normal diet consisted of fruit, vegetables, meat, grain, dairy products and honey.The Mauryans, the Guptas, the Turks, the Mughals, the Portuguese, the British have introduced elements that have been easily incorporated into the Indian cuisine owing to its versatility. The fusion of cultures and consequently food has made India a big melting pot and Indian cuisine continues to evolve. Hindu and Muslim are the two dominate religions that have influenced Indian cooking and food habits the most. With each migration of settlers, they brought with them their own culinary methods. The Hindu vegetarian culture is widely practiced. Adversely, Muslim tradition is the most dominate in the cooking of meats. the extensive variation brought in our cuisine was through the many generations of Mughal who ruled all over. They introduced dishes such as biryani and samosa and that are widely popular even today. Then finally came the Portuguese and eventually the British Empire who brought with them many fruits and vegetables. The Portuguese brought with them potato, chili, tomato, papaya and many more such Wondrous products that are so often used in our meals today. All these different eras have some way or the other created an impact on what contemporary Indian food we heartily enjoy today. North Indian cuisine is distinguished by the proportionally high use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt (yogurt, yoghourt) are all common ingredients. Gravies are typically dairy-based. Other common ingredients include chilies, saffron, and nuts. The staple food of most of North India is a variety of lentils, vegetables, and roti (wheat based bread). The varieties used and the method of preparation can vary from place to place. In East India Steaming and frying are popular methods of cooking. In coastal regions fish is the food of choice. People of no other region in India can rival the Eastern Indians' love for sweets and desserts. Some of India’s most popular and world-renowned sweets come from here. This region probably has the most diverse styles of food in India. Rajasthani food is spicy and largely vegetarian but includes many delicious meat dishes like laal maas (red meat curry) while Gujarat’s cuisine is known for its slight sweet touch (at least a pinch of sugar is added to most dishes and is entirely vegetarian. In Maharashtra, coastal areas are famous for Malvani cuisine (fresh coconut-based hot and sour curries with fish and seafood) while the interiors have the more frugal, Vidharba cuisine which uses a lot of dry coconuts.Goan food is rich, piquant, and strongly flavored by coconut, red chilies, and vinegar. South Indian cuisine is perhaps the hottest of all Indian food. Meals are centered around rice or rice-based dishes. Rice is combined with Sambhar and rasam, dry and curried vegetables, meat dishes, and a host of coconut based chutneys and poppadums (deep-fried crispy lentil pancakes).Modern Indian food carries the weight of maintaining traditional trends of the various Indian cuisines which include both the Hindu vegetarian diet and the Mughal delicacies.