Friday, March 19, 2010

Flavours Of India & Background of Indian Food





Flavours of India
India is a vast country with a rich heritage as reflected in its various people, cultures and cuisine. We, at Little India, have chosen to present some of the more sophisticated and internationally renowned dishes. Our dishes with its Tandoori chicken, tikka masala, currys and other delicacies are complemented with Naan breads and Basmati rice.

Spices of life
5000 years ago, the Himalayan sages conceived the use of spices and herbs as a natural means to balance the metabolism of the body. This knowledge became the corner stone of the Ayurvedic 'Science of Medicine'. It is the variety and combination of these spices that nourishes both body and soul - an experience to cherish.



Tandoor - A Timeless tradition
Villages in India have traditionally used mud stoves (Chulhas) and clay ovens to cook their food. One such oven is the Tandoor which is shaped like a barrel and fired by charcoal. The food, prepared first in a special marinade, is spiked on long metal rods and then cooked in the Tandoor.



Acceptance of Indian food in Europe
When immigrants from the indian subcontinent came to Europe. They took both their food and culture with them. Ultimately this food has become so popular and created innovations such as the Chicken tikka masala. Further, some european countries has accepted many indian dishes as their national dishes.








History of India- Background on Indian Food
India's first major civilization flourished for a thousand years from around 2500 BC along the Indus River valley. Its great cities were Mohenjodaro and Harappa (now in Pakistan) where an advanced urban civilization flourished. Shiva a great symbol of Hinduism is thought to have been from this culture.

In 1500 and 2000 B.C Aryan invaders from central Asia invaded and secured control of northern India and pushed the original Dravidian inhabitants south. The Aryan rule was interrupted shortly in 325 BC when Alexander the Great attacked the Indus River region and captured large areas of North India and ruled till his death in 323 BC. The Aryan rule continued and its Gupta Empire was the most glorious with its peace and prosperity and is considered as "THE GOLDEN AGE" in Indian history.

In 1192 Muslim power arrived in India on a permanent basis and within 20 years the whole of the Ganges (North India) basin was under Muslim control. The Mughal emperors are the giants of Indian history and of Muslim rule in India. The built the Taj Mahal, combined Hindi and Arabic languages to give rise to a new language Urdu, and generally ushered another golden age of building, arts and literature

British power in India was initially exercised by the East India Company, which established a trading post at Surat in Gujarat 9 Western India) in 1612. The British were not the first or the only European power with a presence in India in the 17th century but they soon established their dominance over India which lasted about 200 years. Opposition to British rule began in earnest at the turn of the 20th century.

Gandhi, an attorney, returned from South Africa to his motherland to question British rule and insisting on India’s freedom while adopting a policy of passive resistance, or satyagraha. At the same time WWII dealt a deathblow to colonialism and Indian independence became inevitable.
Within India, however, the large Muslim minority resented the impending majority Hindu rule and tensions began to mount between the two. Faced with a political stand-off and rising tension, the viceroy, Lord Louis Mountbatten, reluctantly decided to divide the country and set a rapid timetable for independence. When the dividing line was announced, the greatest exodus in human history took place as Muslims moved to Pakistan and Hindus and Sikhs relocated to India. The effects of that move are still felt in India and Pakistan today and the resentment that it caused still divides the two countries.

Pandit Jawahar Lal Nehru became the first Prime minister of independent India. India became a Republic on 26th January, 1950 and Dr. Rajinder Prashad was nominated as the first President of the Indian republic.


Herbs and Spices in India
A lot of care and thought goes into the preparation of every Indian dish. A study into their recipes reveals a lot of surprises. Every single ingredient of the dish is there with a purpose and compliments each other. In fact, the succession of dishes also keeps in mind the flavor and 'nature' of the spices, whether hot or cool.

¤ The Use of Spices and Herbs

Spices and herbs used in Indian cooking are either fresh or dried – in which case the flavor changes for each form. However, that is not all: the dried spices and herbs are used in various ways. They can be used whole or grounded (more often than not still pounded at home!) and they may be roasted, fried, deep-fried, half-done, well-done … all according to the taste that the cook wants to give to the eventual dish.

Some of the commonly used ingredients in Indian food are as follows:

Chilli
The spicy curries of Indian cuisine are flavored by hot fiery red and green chillies. The red chillies are usually dried, ground and then sprinkled into dishes as they are being prepared. The green chillies may accompany the food, as part of the salad, or can be dunked whole into curries, so as to flavor them without making them too spicy. Except when you mistakenly put them in your mouth, of course!

Coconut

The coconut is popularly used in the south Indian and Goan cuisine. Freshly grated coconut, coconut milk, coconut cream, coconut oil, the clear liquid inside it – almost all parts of it are used to give an interesting and unmistakable flavor in various dishes. You can't be indifferent to coconut, either you like it or lump it.

Garlic
The distinctive pungent flavor of garlic flavors most of the Mughlai food. This is a 'hot' ingredient and is generally cooled down by other spices.

Ginger
The flavor of ginger might be delicate but it manages to stand out in a crowd of other ingredients in any dish. It is used widely in both vegetarian and meat-based dishes. Ginger tea is drunk all over India to cure sore throats.

Basil, coriander (cilantro), mint and parsley
These herbs are usually used fresh, in leaf form, in Indian cooking. They are usually used as cool-downs to balance other 'hot' ingredients in a dish. Dried versions of these herbs – both grounded and whole – are also used to give food completely different flavors.

Fenugreek
Called methi, these seeds are square, flat and yellow in color. They are used sparingly and are never allowed to burn as they have a slightly bitter taste.
Saunf

Another common spice, saunf, looks and tastes like anise seed, but is slightly plumper. Apart from as part of a meal, they are also roasted and eaten after meals (usually with sugar) as a mouth freshener and digestive.

Garam Masala
Hundreds of spice mixtures are used daily in kitchens all over India to give surprisingly different flavors to food. The garam masala is one of the commonest. It gives a strong distinctive aroma and taste to the food. It combines cumin seeds, coriander seeds, black peppercorns, cloves, cardamom seeds, dried bay leaves, cinnamon stick and dried red chilli. There’s no fixed `recipe’ as such, which will tell you exactly how much of each you have to use; every house has its own mix. All the ingredients mentioned are, by the way, commonly used in Indian cooking.

Mustard Seeds
These little reddish-brown seeds are used more often in the southern and eastern Indian cooking. They give a nice perky flavor to even the blandest of things. They are usually popped in oil before use; except of course when they are used to flavor pickles, which they often are.

Tamarind
is used to give its characteristic sour flavor in many ways in Indian cooking. As a sauce, it makes a chocolate-colored sweet-sour mixture which is poured over chaat (Indian snack), yogurt and so on to make quick nutritious snacks. On its own it is used to flavor sambars and rasams, to give lentil that sharp taste so associated with the food down south.

Saffron
Kesar, zafraan… saffron is known by many pretty names in India. And whatever the moniker, it is always expensive. Undeterred Indians use saffron very commonly in cooking – what helps of course is that even a pinch of the spice goes a long way in flavoring and coloring dishes. The use of saffron became popular in India with the coming of the Persian cooking, so it laces most Mughlai food like those dreamy pilaus, raans and kormas. These dishes are quite spicy and hot and saffron, known for its cooling properties, was probably added for balance. Saffron is also used commonly in north Indian sweets, like kheer (thickened milk with dried fruits, to which rice, semolina and so on are added).

Rose water and extractThe rose, by any name, is very popular in Indian desserts. Rose extract is called gulkand and is very strongly recommended as a 'cooling' food in India. Laddoos (sweet balls) and paan (betel leaf; also see Delhi, Food & Drink) often contain gulkand. Few drops of the aromatic rose water are often used to flavor delicate sweets like rasgullas (light cottage cheese dumplings floating in syrup) and so on.

Source(s):
(www.indiansite.com/cuisine/herbs)

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