While Shakespeare observed "If music is the food for love, play on", the music lingers with the bearings of love but for food as there hardly remains any love sincere than the love for food declining the calorie bomb. Cosmopolitan claustrophobia often dreams of idyllic Hensel and Gretel fairy tale, of the witch’s house infested with mud-pie walls, creamy buns window etc. Amidst real life deadlines and work pressures, food steams up the metropolitan human’s internal psyche.
Indian food owes its evolution to umpteenth factors one of the foremost reasons being Indian culture and its diversity. Food has always been an essential factor to determine a country’s developmental history and civilized culture. The assortment of the scrumptious recipes of Indian food is simply awe inspiring. The foods those leave one with barely enough strength to totter from the table, testing one’s gormandising abilities. It is often said that ‘Variety is the spice of life’ the proverb ideal to elucidate Indian gospels for food. The populace of the sub continent is as varied as its topography. The North Indians have their own culinary practices while the eating habits of the South Indians differ completely. The East Indians love their non vegetarian foods while the West Indians are renowned for their desserts.
This multiculturalism in India has, thus, led to the evolution of different styles of cooking which in turn has cultivated the vast plains of omnivore’s dilemma of choices between different ‘food- paths’. The
history of Indian food dates back to the Harappan civilisation. Several ancient texts discuss the eating habits of the sages. Historical data are also available on the culinary practices of the
Indus Valley Civilisation. When one talks about Indian food vegetarian foods top the list. Interestingly the history of Indian vegetarian food dates back to Buddhist era.
Vegetables in Indian food are therefore an indispensable part. Besides this the history of Indian food also provides a glimpse to the different regional cuisines.
The
Indian food industry has grown in leaps and bounds. Indian is a land of connoisseurs of food. People here not only love to eat but they derive immense pleasure in offering food to others. The contemporary ages have seen the emergence food companies like Bharti Enterprises, Dabur, Britannia Industries, Mother Dairy, Hindustan Unilever,
Amul, Mahashian Di Hatti, Parle Agro and several others. Besides the food manufacturers the hospitality industry with its ever increasing number of restaurants has also added a boom to the Indian food industry.
Indian food amiably is the recipient of global fame because of its unique preparations and varieties rustled up regularly. The food culture of India has indeed popularised the non alcoholic drinks, can be additive simply for their flavours. Once measured the shining jewel in the British Empire’s crown, contemporary India may be deemed as the huge, 60-carat diamond in the World’s flavored cuisine ring. Diversity of dishes, appetizers, snacks, side dishes and desserts have instituted copious fans on an international scale, as Indian restaurants broadened at an incredible rate, with an colossal success in every doable culture and in every feasible corner of the World. Combining all promising tastes; the Indian cuisine is bound to satisfy spice-lovers, “salty” people and persons with a sweet tooth alike.
Influences On Indian Food is also immense. Whether it is the
religious influence on Indian food or the
Culinary Influences by Indian invasion, Indian food has witnessed lot of changes. India has been continuously invaded by forces that were diametrically different from its own culture. But the magnanimous sub-continent has accepted them and welcomed their culture, art and food habits. This is one of the reasons why India such a range of dishes. Aryans, Buddhists, Chinese, Parsi, Portuguese, British and, of course, Mughlai cuisines are the major sources of influences on Indian food.
The region of India can be divided into East, West, Central, North and South. Amazingly each of these regions has their separate specialities.
Indian Regional Cuisines: These cuisines include Indian vegetarian food,
Indian sweets,
Indian chutney and
Indian beverages.
Indian pickles and
Indian snacks are also part of the regional cuisines.
While the Indian foods are delectable the process of preparing them can be appallingly easy. These
Indian State Recipes are also quite healthy. Preparations like
idli, dhokla, lentils and others can be easily classified as health foods. During festivities special preparations are made. These
Indian festival foods are immensely delicious. One may often wonder about the secret behind such scrumptious Indian food! Well the mystery lies with the
Indian spices. A host of spices are used in different dishes to add flavour to the preparations.
The various ingredients Of Indian Food further spice up the dishes. A lot of fruits, flowers and leaves, besides the Indian spices, are used even in day to day cooking to make them tasty. Nuts, coconuts,
curd,
saffron,
tamarind and others are some of the oft used ingredients in Indian food preparations.
In India one will come across a deft chef in every household. Another interesting fact is that culinary skills in India are not restricted to women. In fact in ancient times the `bawarchi` or cooks in royal houses were primarily men. This tradition of
Indian Chefs continues even today. As far as the hospitality industry is concerned several Indian chefs have achieved international recognition. Such assorted range of cuisines and recipes makes India a dream come true for the food epicureans.
Gluttony with the metaphor of an apple was the reason for first fall of man, but modern Indians sings in defence of food, ready to ring the door of hell - the calorie bomb!
More on Indian food
(Last Updated on : 03/11/2012)
