Hist & Cult Impacts to Ind Food 2

7/29/2019 Hist & Cult Impacts to Ind Food 2

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under Academic Supervision of

Certificate / Diploma in Food Preparation

Theory of Indian CuisineTheory of Indian CuisineTheory of Indian Cuisine

6.2 Historical & Cultural

Impacts to Indian Food6.2 Historical & Cultural

Impacts to Indian Food


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Session Objectives

Session ObjectivesSession Objectives

By the end of the session you will be able to:

Dealing with Diversity of Indian Cuisine based on

different regions

Giving the idea of synthetic and natural elements

present in the ancient Indian dietary like

Religious and Caste restrictions

Weather

Geography and The impact of foreigners have affected the eating habits of

Indians


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Culinary Influences by Indian Conquests

Culinary Influences by Indian ConquestsCulinary Influences by Indian Conquests

The Aryans - Fine aspects of food and to understandits essence and how it contributed to the development

of mind, body and spirit. Mongolians brought to India their hot pot cooking

Persians - the most notable later culinary influence,

introduced elegant dining and rich food with dry fruitand nuts

Greeks (Alexander the great) brought to India the art

of slow roasting


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Culinary Influences by Indian ConquestsCulinary Influences by Indian ConquestsCulinary Influences by Indian Conquests

The Chinese introduced stir frys to Indian along withadding the sweet taste to food

Their influence is mostly felt in Gujarat, Benaras and Bengal Arabs (traders) brought to India the art of pit fire cooking

Portuguese (the Vindaloo is a result of the Portuguese

influence) The tomato, chilli, and potato, which are staple components of

today's Indian cuisine, were brought to India by the Portugese

British made the ketchup and tea popular in India; theydescribed Indian food as pungent, chilli spiked food foruncivilized pagans but ironically today Indian food formsa staple diet of British food


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Influence by Preachers to CuisineInfluence by Preachers to CuisineInfluence by Preachers to Cuisine

The powerful and benevolent Emperor Ashoka turnedpopularized a vegetarian cuisine

Even today a majority of Indians are vegetarian Ancient, urban Dravidian civilization may have been

vegetarian

Ashoka was also the first statesman in recorded historythat had an environmental department in hisadministration

This department set environmental laws, posted theselaws on stone billboards and had an environmentalenforcement program.


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Hindu Influence on CookingHindu Influence on CookingHindu Influence on Cooking

The word Hindu originally meant people living on the

banks of the river Sindhu

The roots of Hindu system is in Philosophy which areoutlined in the Vedas

Indian Food may also be classified by religion

The Hindus (who historically ate meat) were

influenced by ideals of non-violence and thus better

Karmas gave up meat to devise the most tasty

vegetarian cuisine in the world


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Hindu Influence on CookingHindu Influence on CookingHindu Influence on Cooking

For protein A wide range of legumes, boosted up by proteins in grains

Served with perfectly cooked countless vegetable recipes anddairy products

Continued to eat meat although they gave up beef asthe cattle was more valuable for milk and use in farms

Brahmins/the priestly class and members of themerchant caste may observe strict vegetarian rules, butmembers of other castes could eat meat

Annapurna is the Hindu Goddess of food andnourishment


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Muslim Influence on CookingMuslim Influence on CookingMuslim Influence on Cooking

The Muslims from western Asia brought their rich

artistic and gastronomic culture to India

This influence lasted for more than 400 years and is nowpart of the fabric of Indian culinary culture

The two colliding cultures resulted in a magnificent

cuisine called Mughlai Cuisine

The lamb kebabs were laced with spices, the rice pulaos

of India were cooked with meat and turned intowonderful biryanis, lamb and meat roasts were now

flavored with Indian herbs, spices and seasonings


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Muslim Influence on CookingMuslim Influence on CookingMuslim Influence on Cooking

Indian dishes were garnished with almonds,pistachios, cashews and raisins

India was also introduced to leavened breads by theMuslims; At this time the tandoor was created by theroyal chefs

The Indian rotis and the leavened breads were merged

into Tandoori Naans Meats were now marinated in yogurt and spices and

also cooked in Tandoors

Both pork and beef were avoided to respect thetraditions of both cultures

The idea of concluding a meal with sweetmeats wasintroduced as the Persian rulers loved sweets


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Jain Influence on CuisineJain Influence on CuisineJain Influence on Cuisine

Jainisim is governed with the idea of non-violence orahimsa

This high ideal has had a tremendous influence onIndia's cuisine resulting in India's glorious vegetarianculture

Jainism takes non violence to a very strict level andrespect life at any level including plant life

As a result of this the Jain diet consists of grains like

wheat, rice, lentils or pulses and beans, oil-seeds arerecommended as they fall under the category of non-injurious food


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Jain Influence on CuisineJain Influence on CuisineJain Influence on Cuisine

Fruits and vegetables that become ripe on the plants orbranches of trees or those that fall on their own after

becoming ripe, are used for food Jains are strict vegetarians and many also avoid root

vegetables as it is violent to plants

They also avoid any liquor so they can live a mindfullife

Do not waste any food, drink filtered water and eatafter sunrise and before sunset


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Diversity of Indian Cuisine Region wiseDiversity of Indian Cuisine Region wiseDiversity of Indian Cuisine Region wise

Religious and caste restrictions, weather, geographyand the impact of foreigners have affected the eatinghabits of Indians For example, Brahmins (one of the highest orders of caste)

are strict

vegetarians usually, but in the coastal states of West Bengaland Kerala, they consume a lot of fish

In the North, the food here is quite rich and heavy In Rajasthan and Gujarat, a great variety of dals and

preserves (achars) are used to substitute the lack of

fresh vegetables and fruits Andhra food can be really chili-hot. Hyderabad is

famous for its superb biryani & simply deliciousgrilled kebabs


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Diversity of Indian cuisine Region wiseDiversity of Indian cuisine Region wiseDiversity of Indian cuisine Region wise

A Punjabi meal would be centered around stuffed parathas,Chazh/lassi, paneer & some eat meat dishes. Speciality isTandoori food

Kashmiris are famous for their banquet called WAZWAN whichconsists of 36 items, out of which 15-30 are mutton dishes

Bengalis prefer fresh water fishes like HILSA. Milk sweets from thisregion like the Roshgolla, Sandesh, Cham-cham are world famous.

In the south of India, rice is the staple diet for all meals. Idlis orDosais are eaten along with coconut chutneys for breakfast. Tendercoconut water is drunk for its cooling effect

The Chettinad dishes from Tamil Nadu consist of a lot of meat andpoultry cooked in tamarind and roasted spices


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Diversity of Indian cuisine Region wiseDiversity of Indian cuisine Region wiseDiversity of Indian cuisine Region wise

In Bombay a lot of fish is available along the longcoastline and the Bombay Prawn and Pomfret

preparations are delicious Goa has a Portuguese influence is evident in dishes

like the sweet and sour Vindaloo & sorpotel

Sweets are very popular all over India and are usuallycooked in a lot of fat. Kulfi is an Indian ice cream

Tea & Coffee is drunk as a beverage in India

Indian food relies on the Spices its the primecommodity, they have Medicinal properties also inaddition to the flavor and taste they impart


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Region wise Eating habitsRegion wise Eating habitsRegion wise Eating habits

Eating from a thali(a metal plate or banana

leaf) is quite common in most parts of India

Indians wash their hands immediately after and

before eating a meal as it is believed that food

tastes better when eaten with ones hands Paan is served as a digestive after some meals


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Recap ObjectivesRecap ObjectivesRecap Objectives

Now you are able to:

Dealing with Diversity of Indian Cuisine based on

different regions

Giving the idea of synthetic and natural elements

present in the ancient Indian dietary like

Religious and Caste restrictions

Weather

Geography and

The impact of foreigners have affected the eating habits of

Indians

Aravind Kumar Rai

Documents

Hist & Cult Impacts to Ind Food 2