4.1. Introduction to Indian Cuisine
Indian food is a delectable fusion of various tastes, spices, and regional delicacies that reflects the nation’s rich history and cultural heritage. Indian cuisine has a more than 5,000-year culinary history that has been shaped by a variety of cultures, from the early Indus Valley civilization to the advent of the Aryans in ancient times. A rich and sophisticated cuisine that is continually changing has been produced by utilizing native ingredients and culinary techniques i.e. cooking methods.
Indian cooking has been handed down orally through a strong oral tradition of demonstrations and word of mouth from one generation to the next for ages. Families and communities have conserved and improved their traditional recipes, cooking methods, and eating habits, resulting in a varied and complex culinary environment.
Numerous elements, including as religion, culture, regional customs, geographical and topological variances, have influenced the development of Indian food. In many communities like Hindu, Buddhist, and Jain groups, vegetarianism is generally followed, although meat meals are more prevalent in Muslim communities, where pork is taboo. The creation of many and tasty foods throughout India is a result of these cultural and religious beliefs.
The sophisticated and delicate use of a large range of spices,herbs, vegetables, cereals, and fruits that thrive in India’s various regions is an iconic characteristic of Indian cuisine. The core of Indian cuisine is the use of masalas (spice mixtures), which combine various plant components as spices and aromatics to create a limitless array of flavors and sensations, including sweet, sharp, hot, mild, spicy, aromatic, fragrant, or pungent. The art of Indian cooking is not in the overuse of spices, but rather in their appropriate and delicate usage.
There are many different meals in Indian cuisine that vary by area, and each region has its own own flavor and uniqueness. The use of spices, which modify food’s flavor and give the palate a tingling feeling, is the foundation of Indian cuisine. In Indian tradition, spices also have medicinal properties. An Indian a meal often consists of a basis of carbohydrates such rice, wheat, or millets, along with vegetables, lentils or other pulses and beans, and flavorful pickles or chutneys. The usage of fruits, nuts, saffron, nutmeg, and other fragrant spices is abundant in Kashmir’s northernmost area, where the cuisine is very rich. For example: Mishani, a seven-course lamb feast, Nadur Monje, Wazwan, Madur Pulav, and Goshtaba (a meatloaf) are some of the Kashmir region’s most well-known delicacies.
Indian culture places a great value on food and treats it as an offering to God on every auspicious occasion. The long history of India, its conquerors, its trading partners, and the religious and cultural activities of its citizens have had a significant impact on the cuisine. During the 16th century, traders from the Mughals, British, and Portuguese contributed to the culinary variety of India, while the adoption of European cooking techniques during the colonial era greatly enhanced the cuisine. The impacts of several the conquerors and traders have greatly influenced Indian cuisine. For instance, the Mughals imported cuisines like biryani, kebabs, and korma as well as culinary methods from Persia and Central Asia. The Portuguese brought potatoes, tomatoes, and chilies, which are today staples in Indian cooking. Similar to this, the British introduced Indian cuisine to dishes like curry, which have since become standard fare.
In addition to Southeast Asia, neighboring nations like Nepal, Pakistan, Bangladesh, and Sri Lanka have also benefited greatly from Indian cuisine. In addition to the Indian diaspora, individuals from other cultural backgrounds in North America, Europe, Australia, and certain areas of Africa also appreciate it due to its widespread appeal. The distinctive fusion of tastes, spices, and cooking methods never ceases to enthrall food lovers and excite chefs everywhere.
Hence, Indian dietary practices are deeply rooted in notes of disease prevention and promotion of health. It is thought that using diverse herbs, spices, and other organic items in cooking has healing characteristics that can support wellbeing and balance. For instance, it is thought that ginger aids in digestion and that turmeric has anti-inflammatory qualities.
4.2. Influences on Indian Cuisine
A. AYURVEDA INFLUENCES
Indian food is a reflection of the nation’s many cultural influences and long history. Indian cuisine has evolved as a result of trade partners, conquerors, religious customs, colonialism, and geography, among other factors. Ayurveda, one of the oldest holistic medicine systems in the world, has had a tremendous impact on Indian food.
The term Ayurveda is made up of two words: “Ayuh(r)” which means “lives” and “veda” which means “science,” making it the science of life. Its roots may be traced back to 1000 BC, and its primary goal is to balance the body, mind, and spirit in order to promote health and fight against sickness. Indian food is both tasty and nutritious because to the profound impact of Ayurvedic principles, which include the use of herbs and spices for medicinal uses.
Ayurveda places a strong emphasis on eating natural, seasonal, and fresh foods that are rich in vitamins and minerals and cooked properly. It also promotes the use of herbs and spices for their therapeutic benefits and as digestive aids. To promote a harmony of flavors and nutrients, meals should combine all six of the Ayurvedic tastes (sweet, sour, salty, bitter, pungent, and astringent).
Ayurveda also places a strong emphasis on the idea of food as medicine. Some foods are used to treat a variety of ailments because it is thought that they have therapeutic qualities. For example, ginger helps with digestion, turmeric fights inflammation, and holy basil promotes mental clarity and stress reduction. Overall, Ayurveda’s effect on Indian cuisine has resulted in an emphasis on holistic health and the applications of food as medicine, making it not only tasty but also good for general wellbeing.
Ayurveda places a strong emphasis on eating in accordance with one’s specific needs and body type (height, weight, physical conditions like pregnancy), as well as the effects that food has on one’s general health and wellbeing. It’s common to describe this concept with the proverb “you are what you eat.” Additionally, according to ayurvedic principles, food should be cooked to retain its flavor and nutritional value.
In Ayurveda, the three elements are called doshas, and they are believed to govern all biological and physiological functions of the body. The 3 main elements are Vata, Pitta and Kapha. Vata is associated with air, Pitta is associated with fire and . Kapha is associated with earth. When these doshas are in balance, the body is healthy, but when they are out of balance, it can lead to illness and disease.
Vata- Responsible for all body movements
Pitta- Responsible for metabolism
Kapha- Responsible for all structure and lubrication in the body
Ayurveda classifies Indian food into the following six tastes:-
- SWEET (मीठा): One of the six tastes according to Ayurveda is sweet. Sweet flavor balances the emotional state and offers tissue elements power. Ayurveda classifies meals like rice, ghee, and fruits within the category of sweet tastes in addition to sweet goods like sugar, honey and jaggery.
- SALTY (नमकीन): Salty: This flavor improves food flavor, accelerates digestion, and aids in nutrient absorption. Additionally, it unblocks blockages in the body’s neurological system, which cleanses the body by causing perspiration i.e. sweating. Additionally, the taste of salt lowers blood pressure. Examples include salt, seaweeds, and salty cheeses. However over-salinated foods often contribute to wrinkles and hair aging.
- PUNGENT (तीखा):This flavor boosts metabolism, circulation, and digestion. It comprises ingredients like black pepper, ginger, onions, and chili peppers.
- BITTER (कड़वा): This type of taste is considered to be detoxifying and can also help control hunger. Additionally, the body cools when exposed to this flavor. It includes items like bitter gourd, turmeric, and leafy greens like kale and spinach, as well as fenugreek and the spice turmeric.
- ASTRINGENT (कट्टा): This flavor might be beneficial in diseases like diarrhea since it has a drying and contracting effect on the body. These foods aid in the treatment of body ulcers and the recovery of wounds. Pomegranates, apples, and legumes like beans and lentils are examples of astringent foods. This category also includes fruits and vegetables including apples, potatoes, and green veggies.
- SOUR (खट्टा): A sour flavor aids in boosting metabolism and digestion. According to popular belief, it also promotes proper functioning of the heart. Citrus fruits including lemon, orange, tamarind, tomatoes, yogurt, and vinegar all contain it.
In addition to the six tastes, Ayurveda also classify foods on the basis of its characteristics :-
- RASA:- The Sanskrit word Rasa, used in Ayurveda, refers to the flavor or essence of food. According to Ayurveda, the six flavors are sweet, sour, salty, pungent, bitter, and astringent. It is thought that consuming a balanced mixture of these six flavors can promote good health and prevent off sickness. Each taste has distinct features and properties.
- VEERYA- This is the food that provides potency to the body (i.e. power). Meat provides energy and vigour (i.e. robustness ) and hence, was given to warriors and kings. Brahmins and godly people people were given food that did not provide heat to the body, thereby letting them meditate and stay in touch with god.
- PRABHAV – Veerya, an Ayurvedic term, describes the power or energy of food and how it affects the body after consumption. The “virility” or “potency” of food are other names for it. In Urdu, this is referred to as tehseer, and it causes food to have a hot and cold impact on the body.
Foods containing hot Veerya may boost circulation, induce digestion, and raise body temperature. The common belief is that these meals are good for persons who have slow digestion or poor energy. Spices like cinnamon, ginger, garlic, and peppers are examples of spicy Veerya cuisine.
Foods containing cold Veerya may help to calm inflamed tissues, decrease inflammation, and chill the body. The common opinion is that these meals are advantageous for persons whose bodies are overheated or inflamed. Foods like cucumber, apple, banana, orange, asparagus, watermelon, mint, coconut, and most sweet foods are examples of pleasant Veerya.
B. INFLUENCES OF TRAVELERS AND INVADERS ON INDIAN CUISINE
Over the course of many millennia, there have been several instances of extensive immigration and cultural blending, which has had a significant impact on both cuisine and culture. Also, Indian cuisine underwent substantial modifications as a result of invasions and the rule of many monarchs. The interchange of commodities and culinary skills depended heavily on trade routes. The cuisine of neighboring nations like Sri Lanka, Bangladesh, and Nepal also underwent a considerable effect.
- INFLUENCES OF GREEK
With the conquest of India by Alexander the Great in 350 BC, the Greeks brought their profound herbs and spices like to the Indian subcontinent. Greek food is well-known for its use of fresh herbs like oregano, mint, and coriander as well as basic ingredients like olive oil, all of which have a profound influence on Indian cuisine. Trade between India, Rome, and Mediterranean nations increased during Alexander’s reign, which led to the use of saffron and several other plants and spices in Indian cooking.
Incorporating veggies like eggplant and zucchini into Indian cuisine is a good example of Greek’s influence. Greek traders and conquerors are responsible for the spread of spices like fenugreek (methi) and fennel (saunf), as well as the pan-fried meal (Kalhari) from Jammu region of India, which is comparable to the Greek cheese known as “Kasseri.” Greek and Indian culinary practices were combined to create new tastes and cooking methods that are still used in Indian cuisine today.
Indian sweets, notably the well-known delicacy “Gulab Jamun,” also have Greek influences. The sweet is thought to have been inspired by a deep-fried dough ball drenched in honey syrup seen in Greek desserts called “Luqmat-Al-Qadi .” Similar milk solids-based dough is used in the dessert in India, which is deep-fried before being dipped in a sugar syrup with rosewater and cardamom flavoring. The term “Gulab Jamun” derives from the Persian phrases for “rose water” and “doughnut,” showing the cross-cultural influences that have shaped Indian cuisine over the years. - INFLUENCES OF MUGHALS
Indian food has undergone nothing less than a culinary revolution as a result of the Mughal era. Their passion for sophisticated and lavish cuisine has permanently altered the Indian culinary scene. Invading from Western Asia in the 12th century, the Mughals left behind a rich culinary legacy in India. Their love of exquisite dining and lavish buffets had a significant impact on Indian food history.
The Mughals were well-known for their devotion of flavorful spices and their usage of a variety of nuts in their cuisine. They contributed a number of nuts, including almonds and pistachios, as well as spices like cardamom, cashew, mace, and nutmeg to Indian cuisine. This improved the nutritious worth of Indian food while also giving it a distinctive taste.
The Muslim conquerors also brought a distinctive method of cooking meat in an oven or tandoor, a cylindrical clay oven, which eventually gave rise to kebabs and other tandoor-style foods. They also had an impact on Indian cooking methods, such as the usage of a dum, which involves cooking food slowly over a low heat in a sealed container to bring out its tastes and fragrance. Additionally, the advent of spit fire roast spawned an altogether new line of dishes, giving Indian food a fresh perspective.
Additionally, the Mughals introduced the use of milk, cream, and dried fruits in their cookery, giving rise to the biryani and pulao, which are still a staple of Indian cuisine today. The Mughals’ preference for meat in their main course also encouraged Indian culture to incorporate meat into their normal diet.
The manner Indian cuisine is cooked and presented has also been inspired by the Mughals’ fondness of lavish feasts and expansive buffets. They made common practices like using silverware, serving food on platters and decorative plates, and using intricate designs on the dishes, which are now recognized as symbols of Indian hospitality. Further enhancing the Indian culinary history was the Mughal custom of marrying Hindu Rajput princesses, which gave rise to a hybrid cuisine. - INFLUENCES OF MONGOLIAN AND CHINESE
The cuisine of the northeastern states of India, including Mizoram, Auranachal Pradesh, Nagaland, and Manipur, is a special fusion of Chinese and Mongolian influences. Hot pots and stews were among the cooking techniques the Mongolians introduced with them, along with new ingredients that gave Indian cuisine more variety. They changed the diet of the Eastern portions of India, where rice was the main staple meal, by including a lot of dairy and meat items. The steamed and pan-fried mincemeat dumplings that are currently typical in these states reflect the impact of hot pots.
The Mongolians were also responsible for the introduction of mustard oil, an integral component of Eastern Indian cuisine. The use of soy sauce, which is now a typical component in many Indian-Chinese recipes, is one of the most prominent contributions of Chinese cuisine to Indian cuisine. Furthermore, the Mongolians were the ones who popularized the idea of utilizing sugar in sweets, which is important in Bengali food today. In India, Chinese-style noodles are also well-liked. These include hakka noodles and chow mein, which are frequently served with a variety of sauces and veggies. Additionally, in some regions of India, using chopsticks while eating has gained popularity.
Indian food also has Chinese influences, notably in the stir-fry preparation method. Similar to the Chinese wok, the kadhai is a common item in Indian households. Due to the influence of Chinese cuisine, the stir-fry method of cooking has gained popularity in India, particularly in the northern areas. Overall, the addition of diversity and distinctive tastes brought about by the Mongolian and Chinese influences on Indian food has increased its allure and excitement. - INFLUENCES OF THE PORTUGUESE
Vasco Da Gama’s entrance in India in 1498 represented a pivotal moment in Indian cuisine’s history. There is still evidence of the enormous Portuguese impact on Indian food. The introduction of many spices, especially the well-known chilli pepper, was one of the Portuguese’s most important contributions and permanently changed the Indian culinary scene. The Portuguese also contributed to the introduction of fresh foodstuffs to India, including tomatoes, cashews, pumpkins, pineapples, guavas, and passion fruits, which are still used in Indian cuisine today.
Additionally, the Portuguese brought the idea of meat to Indian cuisine, and the usage of pork and beef which flourished throughout most of the country. Additionally, the Portuguese introduced a variety of culinary practices to India, including marinating, baking, and grilling. Goan cuisine, a mix of Portuguese and Indian tastes, is where the influence of Portuguese food is most obvious.
The Portuguese had a significant influence on the usage of seafood in Indian cuisine, particularly in the coastal areas. They brought new seafood species and culinary methods, which the local populations embraced. A prime example of the blending of Portuguese and Indian culinary traditions is the Goan dish “fish curry.”
The consumption of bread has a substantial impact, too. Bread-making methods were brought to India by the Portuguese, who also gave rise to several forms of bread, such as pav, which is used to produce vada pav, a delectable street snack in Mumbai.
In addition, the Portuguese brought refined sugar to India, which marked a substantial change from India’s earlier reliance of honey and fruits as sweeteners. Another Portuguese influence on Indian food is the vinegar and chilli combination, which is a staple in many pickles and chutneys. Overall, Portuguese settlers greatly influenced Indian cooking and left a lasting mark on how Indians prepare and consume their food. - INFLUENCE OF BRITISH
The influence of the British on Indian cuisine is vast and multifaceted. The arrival of the British, who came to India along with the Portuguese, introduced and popularized the culture of tea-drinking. In addition, the British introduced a wide range of foodstuffs and culinary methods to India, including baking, grilling, and roasting. They contributed new herbs and spices to Indian cuisine, including as parsley, thyme, and rosemary.
Along with these culinary advancements, the British also altered Indians’ eating preferences. Meals started to be served at dining tables rather than on the kitchen floor after the introduction of cutlery. Hence, they had an impact on the dining etiquette and table manners. New foods were also influenced by the British, such as the well-known Anglo-Indian dish Murgh Butter Masala. In addition, the British developed innovative food technology like canning and refrigeration that enabled the preservation and long-distance delivery of food. As a result, it was easier to export food from India to other countries.
The British popularized the idea of an English breakfast, which includes eggs, bacon, sausages, bread, and baked beans. This dish is now widely consumed throughout India. Adding baked items like bread, cakes, and pastries was another way that the British influenced Indian food. In addition to cakes and pastries, which were initially a part of British tea-time culture, Indian bakeries started offering a variety of breads including white, brown, and sweet bread.
Finally, the British brought soups to Indian cuisine, and Mulligatawny Soup is a prime illustration of how Indian and British cuisines have fused. The British caused the commercialization of agriculture, which changed the focus of agricultural production to cash crops like opium, coffee, and tea. Overall, the British had a significant impact on Indian food, and many facets of Indian culinary and eating culture still bear their imprint.
B. RELIGIOUS AND REGIONAL INFLUENCE
India is a country with numerous faiths and cultures, each with its own traditions and philosophy. Over the years, these racial and religious influences have greatly influenced Indian food. The caste system was widely used in the past, and food was categorized in accordance with it. Certain castes were subject to certain limitations and bans.
Given varied taboos and preferences, food has frequently been a sign of one’s religious and social identity. As a result, certain communities have made significant innovations in the types of food that are considered acceptable. For example, a portion of the Jain population doesn’t eat any underground or root vegetables.
The long-standing vegetarianism among some Hindu, Buddhist, and Jain groups in India has had a significant impact on Indian food. While Muslims forbid the consumption of pork, the Hindu population abstains from eating beef. The Muslim community observes the holy month of Ramadan, when individuals fast from sunrise till nightfall, with tremendous devotion. Iftar, the meal that breaks the fast, generally consists of dates and water and is followed by a rich array of savory and sweet delicacies. Similarly, Shravan (Sawan) is a lunar month that is considered sacred in Hinduism and is devoted to Lord Shiva. Many followers of Lord Shiva fast and offer special prayers throughout this month in hopes for his blessings.
4.4. Indian Cooking Techniques
Indian cuisine is a fusion of several cultural groups and geographical locations, with a wide range of culinary traditions. Each state sets itself apart from others with its own own culinary methods, spices, herbs, fragrance and tastes.
India’s unique cooking methods reflect the broad spectrum of the nation and its extensive culinary legacy. Indian food includes a vast variety of tastes and cooking methods, including tandoor cooking in the North, steaming in the East and South, and Mughlai cuisine in Hyderabad.
- Tandoor (i.e. Roasting or Baking):
The Mughals introduced the distinctive and traditional cooking technique known as tandoor cooking, which had its origins in Northern India. It is done by utilizing a cylindrical clay or metal oven that is heated by burning wood or charcoal. This ancient technique of cooking exposes the food to live flames, radiant heat, convection cooking, and smoking from the fat and liquids that fall onto the fire.
Tandoor ovens are perfect for cooking foods like chicken tikka, lamb chops, kebabs, and a variety of nans because of their high heat output, which can reach temperatures of up to 500 °C (932 ° F) or even higher. In order to keep the cooking temperature constant in the tandoor oven and produce perfectly cooked, flavorful meals, the tandoor oven is frequently left lighted for lengthy periods of time. Tandoor cooking imparts a unique smoky flavor to food, achieved by juices dripping onto hot coals, creating a distinct aroma. The oven also creates a crispy exterior and juicy interior, perfect for roasting or baking.
Tandoor cooking may also be used to prepare vegetarian foods like paneer tikka, tandoori veggies, and even naan bread in addition to meat dishes. Over time, the conventional tandoor oven has changed, and today there are modernized versions of it that are powered by gas or electricity, making it more practical for both home chefs and restaurants. - Tadka or Baghar (i.e. Tempering):
In West India, it is known as “Bagahr,” but it is more generally referred to as “tadka” in Central India. In Indian cooking, tempering, often referred to as Baghar or Tadka, is an essential technique that involves heating oil or ghee in a cooking pan or pot before adding whole or crushed spices to the heated oil.
Prior being incorporated to the main dish, the spices are gently cooked in the oil, unleashing their distinct tastes and fragrances. This method, which is a crucial component of Indian cuisine, is employed to improve the flavor of a variety of foods, including vegetables, daals, chutneys, raaita and more items. Tadka may be prepared at various timing of cooking and with different ingredients as it may differ regions to regions.
The most widely used spices in tadka are mustard and cumin seeds, although depending on the location and the dish, other components including onion, garlic, shredded coconut, and curry leaves may also be included. Tadka frequently includes the ingredients asafoetida and chilies.
Additionally, the dish determines when to add tadka. Tadka is often added to daals at the very end whereas it is typically done at the beginning of vegetable dishes. The depth of flavor of the meal is enhanced and the overall flavor is elevated through the process of blooming the spices in heated ghee or oil. - Dhunaar or Dhuanaar (i.e. Smoking):
Dhunaar or Dhuanaar, commonly referred to as smoking, is a distinctive North Indian cooking method that involves putting a small bowl with lighted charcoal कोयला on top of the dish in a larger skillet i.e. cooking vessel. The coal is then drizzled with a little quantity of ghee or oil, and the entire cooking vessel is covered with a lid to keep the smoke within and give the dish a deep, smokey taste.
To further improve the overall flavors of the meal, additional spices, such as cloves or cinnamon, may also be added during the smoking process. Maans ki sooley, Laal Maans, Biryani, Rogan Josh, Paneer Tikka and galouri Kebab are just a few dishes that frequently incorporate this type of technique. Both vegetarian and non-vegetarian foods can undergo the smoking process (i.e. dhunaar), which gives the flavors and textures of the food a distinctive twist. - Dum (i.e. Steaming):
Dum means to ‘breathe in’. An Indian cooking method called dum includes slowly preparing dishes in a spherical, heavy-bottomed pot with a cover or lid. Because of the low flame, the food cooks in its own steam, enabling the added herbs and spices to impart their full flavors to the food. Traditional Indian dum cooking technique involves using a clay pot (also known as a handi) sealed with wheat flour dough to keep the steam in, but modern cooking frequently uses a cast iron oven with a heavy top.
There are several recipes that may be prepared using dum cooking, but it is often used for biryanis, where the rice and meat undergo cooking in the same pot. Vegetable and meat meals are also prepared using this method. A few of the most well-known meals prepared in the Dum style are Kashmiri-style dum aloo, Dum Pukht Baingan, Nargisi Kofta (popular Indian dish consisting of hard-boiled eggs coated with a spiced meat mixture and then deep-fried.), mutton rogan josh, dum chicken biryani, Hyderabadi Mutton Dum Biryani and dum ka keema. - Bhuna (i.e. Sautéing):
The word “bhuna” is derived from the Hindi word for “roasted,” indicating that the ingredients are cooked until they are browned and caramelized. The method calls for continuous stirring over medium to high heat to produce a thick, spicy paste that may then be mixed into a gravy. It is a well-liked style of cooking in India, especially in the South and West, where states like Karnataka, Telangana, Tamil Nadu, Kerala, Andhra Pradesh, Bengal, and Bihar are included.
In order to start the bhuna procedure, ghee or oil is heated over medium-high heat in a frying pan. After that, the skillet is filled with meat, veggies, and seasonings. The ingredients are uniformly spiced and prevented from adhering to the bottom of the pan because of the frequent swirling. As the ingredients simmer, the moisture starts to evaporate and the flavors concentrate, resulting in a thick and savory paste.
Indian cuisine typically uses this method to make curries and gravies because it gives the food more depth and richness. Bhuna’s spice blend might vary based on the dish, but frequent components include ginger, garlic, cumin, coriander, and turmeric. Incorporating more or less liquid to the gravy will change the final dish to suit individual tastes. In addition to being served as a main dish, bhuna can also be used as a base for soups, stews, and curries.
Bhuna Gosht, Bhuna Baingan, Bhuna Chana Masala, Bhuna Paneer, Bhuna Kebab are the common examples of dishes prepared using bhuna cooking technique. - Talna or Talina (i.e. Deep-frying):
Popular Indian cooking techniques talna or talina include deep-frying food in fresh oil or ghee without saving the oil for subsequent use. This guarantees that the meal is prepared in fresh oil without the interference of any tastes or scents from earlier dishes. To guarantee that the food is completely immersed and cooked evenly, it is fried in tiny batches with only 1-2 inches of oil.
The talna method is often performed in a kadhai, a deep, circular pan with sloped sides that makes it easier to cook a lot of food quickly. The food cooks fast and develops a crispy, golden-brown outside while maintaining a moist, soft inside because to the high temperature of the oil. Samosas, pakoras, vada, and sweet treats like jalebi and gulab jamun are a few typical dishes that are made utilizing this method. - Bhapa (i.e. Steaming):
A classic cooking method Bhapa is often practiced in Bengali food. Bhapa means steaming the food and food is cooked by being placed in a cooking vessel above boiling water. Food is gently cooked by the steam produced by the water, producing soft, savory dishes.
The use of specialized steaming pots constructed from organic materials like bamboo or banana leaves is one of Bhapa’s distinctive features. These containers give the meal a distinctive and delightful earthy flavor.
Bhapa is an advantageous healthy way of cooking since it uses no oil and preserves the majority of the nutrients and tastes of the dish. It is a common cooking method for meals with fish, veggies, and rice, and it is especially well-liked for festive and special events.
The classic Bengali cuisine “Ilish Bhapa,” which is steamed Hilsa fish, “Shorshe Bhapa Chingri,” which is steamed prawns in mustard sauce, Dhokla, Patra and “Bhapa Doi,” which is steamed yogurt dessert, are a few examples of famous Bengali foods created using the Bhapa cooking technique. - Sekna (i.e. Baking or Roasting):
In India, a method of cooking known as sekna is quite common. In India’s northern and western areas, notably in the states of Rajasthan, Gujarat, and Punjab, the Sekna method is frequently utilized.
It entails baking or roasting food until the liquid evaporates, leaving behind a concentrated mixture of tastes and spices that coat the entire dish. This method, which may be carried out in a number of methods, including on a stove top or in an oven, is frequently used for recipes that contain meats, vegetables, or legumes.
Traditional fuels like cow dung are still used for sekna in some regions of India. Chapatis, rotis, fulka, and paranthas are just a few of the breads that may be prepared utilizing the sekna method. These breads may be prepared with a variety of spices and herbs to provide a distinct and delectable taste, and they are frequently baked on a tawa or griddle. Rajma, chana masala, and baingan bharta are other often prepared recipes that use sekna and are all vegetarian foods that are full of flavor and nutrients.
4.5. Herbs and Spices used in Indian Cuisine
In order to achieve the distinct and varied tastes present in the meals, spices and herbs are an essential component of Indian cuisine. Indian cuisine frequently refers to its spices as its “heart or soul of its cuisine,” as they are the essence of the cuisine and provide the tastes of the dishes depth and complexity.
Spices can be defined as the highly flavorful or aromatic ingredients made from the roots, bark, branches, or even seeds and flowers of plants, whether they are fresh or dried which are used to flavor food because they have a distinct flavor and scent. Cumin, coriander, mace, saffron, nutmeg, turmeric, mustard seeds, fenugreek, cardamom, cloves, cinnamon, and black pepper are some of the most often used spices in Indian cuisine. Depending on the cuisine and the area of India from which it comes, these spices are combined and proportioned in different ways.
Any plant having leaves, seeds, or flowers that is used to flavor food, medicine, or perfume is considered a herb. The use of herbs in Indian cooking is significant since they give the food a fresh, aromatic taste. Curry leaves, cilantro, mint, basil, and coriander are among the common herbs used in Indian cuisine. The meal can benefit from a flavor boost with the use of fresh herbs as a garnish.
Condiments, which are additional food items or components used for enhancing a dish’s flavor and taste, are frequently added during cooking or just before serving or also to complement the dishes. Chutneys like mint chutney and tamarind chutney, pickles like mango pickle and lemon pickle, and sauces like raita and yogurt-based sauces are typical condiments in Indian cuisine. Other examples of condiments include ketchup, mustard, mayonnaise, soy sauce, vinegar, pickles, and herbs.
Hence the main to remember is, in contrast to spices, which are often added to a meal during the cooking process to add flavor, condiments are typically added at the end of cooking or right before serving to balance and enhance the tastes of the food.
| Basis | Spice | Condiments |
|---|---|---|
| Definition | Spices can be defined as the highly flavorful or aromatic ingredients made from the roots, bark, branches, or even seeds and flowers of plants, whether they are fresh or dried. | Condiments, which are additional food items or components used for enhancing a dish’s flavor and taste, are frequently added during cooking or just before serving or also to complement the dishes. |
| Category | Categorized based on their botany (i.e. Seeds, Fruits, Bark, Roots, Stems, Leaves, Flowers) | Categorized into 2 types i.e. Simple and Compound |
| Usage | Used to flavor food because they have a distinct flavor and scent. | Added during cooking or prior to serving and also to complement the dishes. |
| Form | Although often available in dried or crushed form, fresh ingredients can also be utilized. | Though it can also be in dry form, it is often in liquid or paste form. |
| Origin | Derived from the botany i.e. plant itself, such as roots, bark, or seeds. | Combinations of spices or other ingredients mixed together. |
| Examples | Cumin, coriander, mace, saffron, nutmeg, turmeric, mustard seeds, fenugreek, cardamom, cloves, cinnamon, and black pepper | Simple condiments include salt, sugar, vinegar, and lemon juice. Compound condiments include ketchup, mustard, mayonnaise sauce, chutneys, and pickles |
| Parts of Plant | Example of Spices |
|---|---|
| Bracket or Aril covering the seed | Mace (Mace has a warm, sweet, and slightly spicy flavor and is commonly used in Indian cuisine as a flavoring for curries, soups, and stews.) |
| Barks | Cinnamon, Cassia |
| Berries | Black pepper, Juniper |
| Buds | Cloves |
| Bulbs | Garlic, Leek |
| Floral Part | Saffron |
| Kernels | Nutmeg |
| Fruits | Cardamom, Chilli |
| Leaves | Bay-leaf, Curry-leaf, Coriander |
| Seeds | Aniseeds, Cumin, Mustard |
| Latex or Resins | Asafoetida |
| Underground stems or Rhizome | Ginger, Turmeric, Galangal |
| English Name | Hindi Name |
|---|---|
| Asafoetida | Heeng |
| Cardamom | Elaichi |
| All-spice | Kebab-chini |
| Cinnamon | Dalchini |
| Cloves | Laung |
| Coriander | Dhaniya |
| Mace | Javitri |
| Cumin | Jeera |
| Fennel | Saunf |
| Basil | Tulsi |
| Nigella seeds | Kalaunji |
| Fenugreek | Methi |
| Ginger | Adrak |
| Mustard seeds | Sarson ka beej |
| Nutmeg | Jaiphal |
| Red chili powder | Lal mirch |
| Saffron | Kesar |
| Turmeric | Haldi |
| Tamarind | Imli |
Explanation of some spices and herbs:
- All spices (Kebab-chini):
It is a spice also commonly known as tailed pepper. All spice is so called as it has the flavor of many other spices such as cloves, nutmeg and pepper. It can be kept for minimum two years in air-tight container.
Utilization: Used as as seasoning in vegetables, snacks, lentils, curries, etc. Uses in all over India usually in flavoring lamb-based kebab. except in certain Mughlai foods.
Benefits: Effective in cough, cold, indigestion stomach ache and gas. - Bay-Leaf (Tejpatta): In Indian dishes, tejpatta is leaf of the tree from which cassia bark is obtained. It can be kept for 2 years in air-tight container.
Utilization: Used in Garam masala mix, in curries and gravies. Used for flavoring stocks, pulaoo, meat dishes and tempering daal.
Benefits: Acts as flavoring, anti-fungal, anti-microbial, anti-bacterial agents. - Cardamom (Elaichi): It is of 2 types i.e. green cardamom (choti elaichi) and black cardamom (Badi/Moti elaichi). It is also used as whole or powder form. It can last upto 6 months in air-tight containers.
Utilization: Used to aromatize and impart flavor to desserts as well as curries. Used as main ingredient of garam masala. Used to prepare pulao, mughlai food, milk-based desserts, biryanis, etc.
Benefits: Used in treating mouth odours, aid in digestion and treatment of diabetes. - Cinnamon (Dalchini):
The spices is of chinese origin. Real cinnamon is muddy orange to dark colored bark of wood, in India the cinnamon is used of casia bark. It is major ingredient of garam masala. It can also be used as whole/powder form. It can last upto 6 months in airtight container.
Utilization: Widely used in South as well as North Indian Masala blends. Usually tempered and is used in paste form in Bengal. Usually used in masala tea. It is sweet spice.
Benefits: Reduction of chlosterol levels. Oil has anti-fungal, anti-microbial and anti-nausea property. - Cloves (Lwang): It is another major ingredient of garam masala.
Utilization: Uses in masala chai andd also as mouth freshner. Also a very important biryani ingredient. Used for smoking meats for curries and kebabs.
Benefits: Widely used in dentistry and used for treatment of cough, pains, cold, and acts as a stimulant. Aids in controlling diabetes.
:4.6. Equipments and Utensils Used in Indian Cooking Techniques
Indian cooking demand a wide range of small and large cooking equipments. Some of the common items used in Indian cooking are:
- Chakla and belan:
Chakla is a small marble or wooden platforms and belan is a rolling ping, usually made up of wood. They are used for rolling dough to make various Indian breads such as Puris, Chapatis and roti. - Chimta:
In simple term, it means tongs used for holding food during the process of frying, griddle cooking, etc. - Chalni:
A round, deep utensils with many holes used for sieving flour or to drain liquid food and retain the residue for further processing. - Pauni:
A perforated spoon for frying commodities. - Seeni:
Big thali used as lid for lagan and mahi tawa.
4.7. Basic Indian Gravies and Pastes
4.8. Indian Sweets and Desserts
When it comes to Indian cuisine and food one thing can’t be overlooked. Sweets are part of any Indian celebration or festivity of any kind. Meetha or Mithai are the two most accepted words for Indian confectionary dishes. They are eaten on all festivities and are an important part of every major meal. They are a way of conveying greetings in all form of celebrations.
A chef experts in preparing Indian sweets is termed as Halwai. A variety of ingredients are used in preparation of sweets, which are included below:
1. Main Ingredient
- Milk: Usually from cows or buffalos. At times, pre-packaged condensed milk may also be used.
- Chenna: Fresh cottage cheese made by curdling cow milk.
- Khoya / Mawa: It is prepared by boiling the milk and reducing milk to a semi solid stage. Depending on the fat contet in the milk and method of preparation one can have a variety of khoya such as batti ka khoya,.
- Other ingredients: Gram flour, coconut, pulse such as moong dal, refined flour, pumpking, carrot, fruits such as apricot, etc.
2. Sweetening Agents
- Sugar (चीनी):
Sugar is one of most most commonly used sweetening ingredient which is used in a variety of forms, including granulated, powdered, and jaggery. It plays vital role in making Indian sweets and dessert making.
It is a crucial component in numerous desserts, including kaju katli, rasgulla, gulab jamun, etc. Moreover, it is added to drinks like lassi and chai to improve their flavor. To counter balance the sour or tangy flavors in some parts of India, sugar is even added to savory dishes like sambar and rasam.
Overall, sugar gives many Indian dishes a wonderful sweetness that makes it a staple in the nation’s culinary tradition. - Honey (शहद):
Honey is a natural Indian sweetener that is obtained from different honeybee beehives and is occasionally used in Indian sweets. It is considered highly natural and beneficial for health than various others sweetners.
It can give desserts a distinctive flavor that is different from the sweetness offered by sugar. It has a distinct flavor that is both sweet and mildly acidic. Honey is frequently used in Ayurvedic desserts and sweets, including Shrikhand, as well as in other local sweets, like Mysore Pak.
Although honey is a natural sweetener, it has got a significant levels of sugar in it. So that, it needs to be consumed or utilized in moderations.| - Coconut Sugar (नारियल चीनी):
Being a healthier alternative to refined sugar, coconut sugar is a natural sweetener that is becoming more popular in India. It is produced from the sap of coconut trees. Also, it has a rich, caramel-like flavor that can give Indian delicacies a distinctive flavour.
Desserts and snacks like Barfi, Ladoo, and Chikki frequently contain coconut sugar. Coconut sugar is considered more healthier sweetening alternative for ordinary sugar because it has a lower glycemic index and also allows blood sugar levels to rise more gradually. - Jaggery (गुड़):
Jaggery is a traditional sweetener that has been used for generations in India. To make it, sugarcane juice is extracted from sugarcane then heated upto certain temperature by stirring time and again, then it is reduced until it thickens and takes the shape of a block.
Jaggery has a unique flavor that is sweet and smokey just a little, with overtones of caramel and molasses. To add a distinct flavor and texture to Indian sweets like Payasam, and Gajar Halwa, it is frequently employed.
It is utilized in Ayurvedic medicine to treat a variety of illnesses since it is also thought to have medicinal qualities.