International Meal/Presentation -

IndiaJessica Leko, Kayla Shanks,

Kara Blewett, and Maggie Reichel

Maps

History

The Indus Period (3000bc – 1500bc) – The Indus Valley peoples (who settled in what is

now northern Pakistan) hunted turtles and alligator, as well as wild grains, herbs and plants.

Common foods and spices that are still used today The Indus Valley peoples (who settled in what is

now northern Pakistan) hunted turtles and alligator, as well as wild grains, herbs and plants.

cooked with oils, ginger, salt, green peppers, and turmeric root, which would be dried and ground into an orange powder.

History cont.

The Aryan-speaking peoples who entered India between 1500 and 1000 B.C used leafy vegetables, lentils, and milk products such as yogurt and ghee (clarified butter). used spices such as cumin and coriander

Black pepper was widely used by 400 A.D.

The Greeks brought saffron.

The Chinese introduced tea.

The Portuguese and British made red chili, potato and cauliflower popular after 1700 A.D.

History cont.

Perhaps the biggest contributors to India's culinary heritage are the Muslim peoples from Persia and present-day Turkey, who began arriving in India after 1200.

They saw food as an art. Many Mughal dishes are cooked with as many

as twenty-five spices, as well as rose water, cashews, raisins and almonds.

Religion

Referred to as the birth place of Hinduism and Buddhism

84% claim to be Hindu Spread out among the 4 different types of

Hinduism: Shaiva, Vaishnava, Shakteya, and Smarta

13% Muslim

Small amount Christian and Sikhs

Even less are still Buddhist or Jains

Customs

Hierarchical culture due to Hinduism: Greet eldest first When parting, individually say goodbye to each person Handshakes are common

Never between men and women generally only same sex due to religious beliefs

Naming System: Hindus in the north have a given name and a surname Hindus in the south have no surname and use father’s

initials in front of their given name Muslims do not use surnames- instead add their father’s

name to their own Muslims with title “Hajji” means they have made their

pilgrimage to Mecca

Holidays

Gandhi Jayanti Celebrated by all in India on October 2nd

Prayer services and honorary ceremonies in celebration of Mahatma Gandhi, “Father of the Nation”

Diwali or “Festival of Lights” Hindu holiday that is considered a public Indian holiday A celebration over good triumphing over evil Consists of light shows and fireworks

Pongal Hindu holiday celebrating and giving thanks for the

harvest Celebrated at time of harvesting crops Similar to Thanksgiving but lasts 4 days

Ritual and Taboo Foods

Hindus: Do not eat beef and many are vegetarians

“aghnaya” or “not to be killed” is what they call the cow

Use 5 parts of the cow for worship Also do not eat garlic or onion according to

religious writings Bad Karma to kill animals for food Fasting is common- 18 fasting days on their

calendar

Muslims: No alcohol or pork

Hindu Food Blessing

May the Lord accept this, our offering, and blessing our food that it may bring us strength in the body, vigor in our mind, and selfless devotion in our Hearts for His service -Swami Paramananda

Weather

• North India is kept warm or is mildly chilly during winter.

• Climatically Tropical (droughts , floods, cyclones, and other natural disasters are sporadic).

Crops

The farming systems are subsistence farming, organic farming and industrial farming.

Due to India's geographical location, certain parts experience different climates, thus affecting each regions agriculture productivity differently.

Second biggest producer of wheat, rice, cotton, sugarcane silk and groundnuts.

Second biggest harvester of vegetables and fruits.

Cuisine

India uses a lot of local spices, herbs, vegetables, and fruits.

Vegetarianism is a growing trend

Staple foods include rice, whole-wheat flour, lentils, spices (chili pepper, cumin, garlic etc.).

Chicken and mutton are the most commonly used meats.

Fuel

Major mineral resources include coal, iron, and manganese.

Around 21 percent of the total geographic area consists of forests. These forests are the main source of firewood, paper, spices, drugs, herbs etc.

Most of Indias oil reserves are located in the western coast and in the northeastern parts of the country.

Exports

India is the largest producer of milk, buffalo, mangoes, and bananas.

India is the second largest producer in fruit and vegetables and fish.

Imports

Major imports of India include cereals, edible oils, and petroleum products.

Sugar, Dried vegetables, coffee, Dairy, and preserved fruits and vegetables are some of India's major food items that are imports.

Indian Cooking Methods

Number of different regions with their own “style”

Bengali

Known for the perfect blend of sweet and spicy flavors.

Mustard, fenugreek seeds, cumin, aniseed, and Black cumin. Fish is necessary for meal to be complete.

Kashmiri

Highly influenced by adopted cooking styles from Asia, Persia, and Afghanistan. Garlic and onion not commonly used like in other Indian cuisines.

• Punjabi

• Enormous variety, with a spice range from minimal to high. Home cooked Punjabi food differs from typical restaurant style.

• Dairy is used extensively.

Mustard is

regularly

used.

Chana Masala: Main ingredient- chickpeas!

It’s Getting HOT In Here!

Authentic Indian cuisine is known for their intense spice, however, not all dishes are this way. “Korma”- Mild and creamy. Dairy and yogurt ingredients “Rogan Josh”- Fairly mild “Madras”- Medium “Vindaloo”- Hot

On a scale of 1-10, 10 being

“Phaal Spicey”, Americans are

used to consuming foods in the

1-5 range.

Cooking Utensils

Must-Haves for any Indian Kitchen:

1. Frying Pan.

2. Deep Sauté Pan

3. Deep Soup Pot

4. Wok

Tandoor- Cylindrical clay oven using charcoal or wood is commonly used for baking breads as well as the iconic

tandoori chicken.

Indian Spice Box- Known in Hindi as a “Masala Dabba”.

Food Staples

Basmati Rice- Fragrant, long grain rice that become fluffy but not sticky when cooked.

Chickpeas and various legumes- Protein sources and staples in vegetarian dishes.

Coconut milk- Sweet and savory. Extensively used for stews and curries.

Spices, Spices, Spices!- Cardamom, coriander, cumin, curry leaves and powder, Garam Masala blend, paprika, and turmeric.

Ghee is a clarified butter that has had the milk solids and moisture removed. Used for cooking or as a condiment.

Traditional Spices

There are over 50 traditional Indian spices, however the most common are included in the Masala Daba,

Spices included in a Masala Daba (spice box):

Ground Turmeric

Cumin Seeds

Ground Coriander

Chilli Powder

Mustard Seeds

Red Chillies

Garam Masala

Food Supply

• Many people from India are vegetarians, but the ones who arent typically eat beef, pork chicken, or fish.

• People in India also use a lot of dairy.

Country wide, the consumption of junk food items plays a role in

status consideration.

Balanced diet: 1600 KCal

Pulses (Dals) are the primary source

of protein for vegetarians.

Indians typically eat two full meals a day

with substantial snacking.

The right hand is only used while

eating, and using fingers is

common. The “purity” of food is highly regarded and food is never

touched by hands when served.

Indian Food Pyramid