Cultural Differences Dominate Indian Cooking
Indian cooking is not easy. The marinating of the herbs and spices along with the main ingredient is time consuming. To add to this, there’s the diversity of the many cuisines according to the different regions. Each of these different regions has their own taste, techniques and methods in cooking. The different regions can be categorized as North India, South India, East India and West India.
The Diversity of Indian Cooking
Though despite the differences in their cultures, some of the ingredients used in cooking such as spices and herbs are common in all of Indian cuisine. Aside from the diverse cultural differences there are the additional influences of the Central and West Asia and even Europe that contributed to the Indian cooking.
Most Indians are vegetarians mainly the Hindus. The highest order in the caste system, the Brahmins is strictly vegetarians. Brahmins along the coastal area of Kerala, Goa and West Bengal do eat fish. In the southern part, the Tamil Nadu, are also vegetarians because probably meat in that area is difficult to eat in a humid weather. In the north part of India is where the climates are in extreme cold or hot. So the cuisines in those areas use a lot of spices and herbs. They are also known to be meat-eaters which are mainly the influence of the moguls from central Asia that invaded the area.
In the desert areas of Rajasthan and Gujarat a variety of dals and pickles (preserved) are mainstay diets as a substitute for fresh vegetables and fruits. In the hot and humid regions of south India tamarind is an ingredient to sour the preparation and gravies can be chilli-hot. The hot, sour and spicy food is believed to be one of the best ways to fight off the flu virus. In most of south central India, all meals end with a banana or yogurt to quench the raging fire within! Another south Indian staple ingredient is the coconut. Coastal India indulges in a variety of fish and prawns in coconut curries.
The fat parboiled rice is one common staple food in all India. For the northern part the rice is simply boiled. In the south on the other hand is prepared as Dosa, idli. The rice is powdered then steamed to make pudding by the use of bamboo shoots. This rice cuisine is usually eaten during breakfast and can be a dessert along with sweetened coconut milk.
Eastern India is famous for its milk-based sweets. Sweets available all over India originated from West Bengal. All food preparations of this region have a sweetened flavor. Sea food and delights in poppy seeds is very popular in this region.
There are many beverages in India such as tea and coffee, but the difference is that liberal amounts of sugar are added. The “Nimbhu Pani” and the lassi are also beverages popular in the hotter regions. There are a few alcoholic beverages in India but drinking before family meals is considered taboo.
Indian cooking is an art difficult to master because the Indian palate is based on religion, region, culture, truly the most diverse cuisine in the world. It is not like “English Rice” which is the same across England. Indian rice can be jeera rice, vegetable-mixed rice, pulao, biryani – there is no end to it.
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