Indian Cuisine
The people often present Indian cuisine as uniform, nationalized cuisine, but actually the food of India is as regionally specific and diverse as its population. Each region has its own traditions, religions and culture that influence its food. In general, the Hindus tend to be vegetarian and Muslims tend to consume meat dishes, although pork is forbidden.
Indian cuisine reflects a 5000-year history of intermingling of various communities and cultures, leading to diverse flavors and regional cuisines. Its culinary history dates back to the early Indus valley civilization. Indian dietary practices are deeply rooted in notions of disease prevention and promotion of health.
India’s history, conquerors, trade partners, and the religious and cultural practices of its people heavily influence the cuisine which was further enriched with the arrival of the Mughals, the British, and Portuguese.
The consequent fusion in the cuisine resulted in what is today known as ‘Indian Cuisine’. Indian cuisine also means a wide variety of cooking styles. Sometimes it seems referring to it, as Indian cuisine is a misnomer, since regional dishes vary tremendously from region to region.
If there’s one thing that clearly characterizes the Indian cuisine, it’s the complexity. There is an astounding complexity in the flavor profiles of Indian dishes-- from the simplest snacks to the most elaborate of special-occasion feasts, and in the diversity of countless regional and local versions of the national cuisine.
Indian cuisine has also shaped the history of India`s international relations. Historians often cite the spice trade between India and Europe as the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia. It has also influenced other cuisines across the world, especially those from Southeast Asia, the British Isles and the Caribbean.
History of Food
There is no concrete record of the food habits of the Indus civilization but literary sources reveal distinct dietary behavior of the Aryans around 1500 B.C. The food was simple as the early Aryans were semi-agriculturist, semi-nomadic people. As they began around 1000 BC to settle down in the fertile Gangetic plains their food became more complex and elaborate.
Barley and wheat were the main produce and consequently the principal articles of food. Various kinds of cakes were prepared from these grains and used as food and offered to the gods. Frequent allusions to animal sacrifices and to the meat being cooked by roasting and boiling meant that the early Aryans were non-vegetarians.
As the agrarian economy grew, cattle and other domesticated animals became more useful and related to food production activities. It became increasingly expensive to slaughter animals for meat this resulted in the beginning of vegetarianism in India. With the rise of Buddhism and Jainism in the 6th century BC, the doctrines of non-violence took religious connotations and meat eating became taboo in the Aryan culture.
Till early medieval times, vegetarianism was the mainstream food habit of the Aryan people. They ate grains, fruits and vegetable and milk products and cultivated large number of herbs and spices. This remained for two thousand years as the main food habit with large sections of traditionally vegetarian Indian families – particularly in North India.
During this period, the Indian cuisine gained immensely from the interaction with foreigners who came to the subcontinent as migrants, traders and invaders. The foreigners who made the Indian cuisine a unique blend of various cuisines are:
India’s first taste of foreign flavors came with the Greek, Roman and Arab traders who used many of the important herbs and spices, and most importantly, saffron. They also introduced cumin and coriander spices.
Another important influence was from the Arabs traders who introduced coffee. The Arabs also left an indelible mark on Kerala’s cuisine now known as Kerala Muslim (or Moplah) cuisine.
Persian Zoroastrians (Paris’s) arrived next and gave to India what is known as Parsi cuisine. Some believe that it was the Zoroastrians who first brought biryani to India, before the Mughals made it popular.
The Mughals revolutionized Indian food with their penchant for elegant dining and rich food with dry fruits and nuts, a style, which eventually came to be known as Mughlai cuisine.
During this time the people from Afghanistan brought with them a style of an oven now popularly known as Tandoor. This led to an entirely new stream of dishes.
The next major influencers were the Portuguese who bought ingredient like Tomato, chilies and potato, which later became the staple component of Indian cuisine. The Portuguese also introduced refined sugar; before that fruits and honey were used as sweeteners in the Indian cuisine.
The Britisher’s who came along the Portuguese introduced and infused the Tea culture. The British not only influenced what Indians ate but they also changed "how" Indians ate. For the first time Indians used knives and forks and people started eating food on dining table and not on the kitchen floor.
The Common Culinary Threads in Indian Cuisine
Although Indian cuisine is highly regionally specific, there are certain common threads that unite the different culinary practices. Indian cuisine throughout the nation is highly dependent on curries or gravy dishes with ingredients determined by regional preferences.
Indian cuisine in general is also very dependent on rice and pulses. Indian cuisine uses a greater variety of pulses than any other world cuisine be it in powder form or Grain form.
Perhaps the most defining characteristic of Indian cuisine and the common thread is the use of Herbs and spices. Herbs and spices play a vital role in Indian food. Each state in Indian has its own blend of spices popularly known as Masala.
The role of spices and herbs, in fact, goes beyond just cooking. Ancient Ayurvedic texts prescribe them for curative and therapeutic functions. Though knowledge of the medicinal properties of herbs and spices have been lost to most of today’s generation, with flavor and palette becoming dominant but the fact remains that locked in traditional wisdom are age-old secrets of the benefits of herbs and spices.
Culinary styles
India’s population is highly diverse, with cultural identities heavily influenced by religious and regional particularities. The Cuisine also differs across India's diverse regions as a result of variations in local culture, geographical locations, religious believes and economies. It also varies seasonally. North, East, South and West are the four different main regional styles in Indian cooking.
North India
This cuisine is perhaps the most popular and widely served in restaurants around the world. It is broadly characterized by use of milk and milk products, meats and vegetables used regularly in Northern cuisine. Wheat is produced in the north India therefore a range of breads like Naan, tandoori roti, chapatis or paranthas are traditionally eaten with foods of this region. The clay oven popularly known as Tandoor is quite popular in North Indian cuisine, which gives distinct charcoal or earthy Flavour to popular dishes.
The best-known North Indian food is Mughlai cuisine. Mughlai cuisine is a style of cooking developed by the imperial kitchens of the Mughal Empire and broadly non-vegetarian in content. This cuisine is characterized by the use of yogurt, fried onions, nuts and saffron. The cuisine encompasses tender kebabs, creamy kormas rich pasandas.
Another popular cuisine is the Kashmiri cuisine. The most notable ingredient in Kashmiri cuisine is mutton, of which there are over 30 varieties. Traditional Kashmiri cooking is almost like an art called Wazwan, which reflects strong Central Asian influences. The Wazwan experience means multi course feast of primarily non-vegetarian dishes made with aromatic herbs and the fresh produce of the region. The unique feature of Kashmiri cuisine is that spices used are boiled rather than fried, which gives them a unique and distinctive flavour and aroma.
Punjabi cuisine is not different from other cuisines in the region, in the sense that most of the cuisine is inspired by the Central Asia and Arabs since it was the entry spot for Muslim invaders. Punjab has also bequeathed the institution of Dhaba, a wayside-eating joint, especially on the highways. Mah ki Dal, Sarson Da Saag and Makki Di Roti, meat dishes like Tandoori murg and stuffed paranthas are some of the popular dishes of this cuisine.
Awadhi cuisine bears similarities to those of Persia, Kashmir, Punjab and Hyderabad. The bawarchis and rakabdars of Awadhi gave birth to the Dum style of cooking. Dum, i.e. the art of sealing ingredients in a large handi and cooking over a slow fire which relates very well with the relaxed outlook and attitude of the people of the region. The richness of Awadhi cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices including cardamom and saffron.
Although the Awadhi cuisine is influenced greatly by the Mughlai cuisine but both the cuisine are different altogether. The Mughlai and Awadhi cuisine are two fairly distinct cuisines. The main or foremost difference is the Dum cooking which is a typical Awadhi style and not Mughlai style. In Mughlai food the dishes are loaded with ghee, yoghurt or cream and is high on spices whereas Awadhi food has subtle Flavour and has the authentic taste of main ingredient.
South India
Southern Indian cuisine is not very popular cuisine and differs greatly from other regions. Its “curries” contrast differently in their textures and can typically be categorized according to the drier consistency or those favoring a more soupy or stew-like presentation. In general food is characterized by dishes cooked on the griddle such as dosas, thin broth like dals called sambar and an array of seafood. The region is also known for its heavy use of 'curry' leaves, tamarind and coconut.
Andhra Pradesh is known for its Hyderabadi cuisine, which is greatly inspired by the Mughlai cuisine. The wealthy and leisured aristocracy of the erstwhile Nizam State as well as the long peaceful years of their dominance contributed largely to the development of this cuisine. Some of the most traditional Hyderabadi dishes are biryani, chicken korma and sheer khurma.
Varieties in the cuisine of Karnataka have similarities with its three neighboring South Indian states, as well as the states of Maharashtra and Goa to its North. Karnataka has two main styles of cooking, the Brahmin cuisine that is strictly vegetarian and the cuisine of Coorg, which is noted for its pork dishes.
The Chettinad cuisine of Tamil Nadu has transcended the boundaries of the state to carve a worldwide following. Generally the dishes are hot and pungent with fresh ground masalas and a typical menu resembles the aristocratic way of the Chettinad people.
The rich intermingling of cultures in Kerala has contributed to a vast melting pot of mouth-watering delicacies that are churned out. Appam, stew and of course the ubiquitous banana chips is something most are familiar with, however, in the northern region of Kerala or the Malabar coast Muslim Moplah cuisine rules the roost. Arab influence is predominant in many of its dishes like the Alisa, which is a hearty wheat and meat porridge. South of Central Kerala is where the art of Syrian Christian cooking remains the pride of many a homemaker. Their contribution to the Kerala cuisine has been manifold and the most noted are the hoppers, duck roast, meen vevichathu (red fish curry) and the isthew (stew).
East India
Eastern Indian cuisine is primarily known for its desserts. These desserts are favored by other regions in India also and are frequently served with Indian meal. Eastern dishes favor mustard seeds, poppy seeds, and mustard oil, giving dishes a light pungency. Rice and fish also feature prominently in Eastern cuisine. Overall, Eastern dishes are more lightly spiced than those from other regions.
Bengali cuisine is the only traditionally developed multi-course tradition from the Indian subcontinent that is analogous in structure to the modern French cuisine, with food served course-wise rather than all at once. Bengali cuisine has a high emphasis on chilli pepper along with mustard oil and tends to use high amounts of spices. The cuisine is known for subtle flavours with emphasis on fish, vegetables, lentils, and rice. Fresh sweet water fish is one of its most distinctive features; Bengalis prepare fish in many ways, such as steaming, braising, or stewing vegetables and sauces based on coconut milk or mustard.
The flavours of Oriya cuisine are usually subtle and delicately spiced and fish and other seafood such as crab and shrimp are very popular.
The food of India's eastern states such as Sikkim, Manipur, Meghalaya, Mizoram, Assam, Nagaland, Manipur varies quite dramatically due to their geographical location. Tibetan and Chinese Cuisine heavily influence these areas.
West India
Western Indian cuisine is distinguished by the geographic and historical particulars of its three main regions: Maharashtra, Gujarat, and Goa. Maharashtra’s coastal location is responsible for its fish and coconut milk-dominant cuisine. Gujarati cuisine is mostly vegetarian and has an underlying sweetness to many of its dishes. Since the dry climate of this region produces smaller vegetables, this region is well known for its chutneys, which are popular Indian condiments. Goa acted as a major trade port and colony for Portugal, which resulted in a distinctive and unique blend of Indian and Portuguese culinary elements. Vinegar, pork and beef were result of Portuguese influence whereas prevalence of coconut milk, coconut paste, and fish in Goan cuisine results from its coastal location.
Rajasthani cuisine is quite diverse. On one side of the spectrum, the love for shikaar (a good hunt) among the erstwhile royalty creates a culinary art form that is unimaginable. And on the other side of the spectrum, is the equally grand all vegetarian food of Marwar or Jodhpur with popular dishes such as choorma laddoo and daal baati.
Gujarat has a large populace that has been mainly vegetarian for religious reasons and therefore Gujarati cuisine is strictly vegetarian. Gujarati food tends to be sweet. The popular dishes in this cuisine are oondhia, patra, khaandavi and thhepla.
Parsi food is the hallmark of India's Zoroastrian community - ancient Persians. The Parsis’ main dish is Dhansakh (caramelized onions and brown rice served with a mix of dals, vegetables and meat), which is eaten on all weddings and functions.
Goan cuisine has a strong Portuguese influence since it was previously a Portuguese colony. The gravys are chilly-hot, spices are ground with vinegar and coconut. Some examples of this cuisine are Balcao, Xacuti, Vindaloos, Sorpotel and Moehlos.
Malvani/Konkani cuisine is the standard cuisine of the Hindus in the Konkan region of Maharashtra, Goa and northern parts of West Karnataka. Although Malvani cuisine is predominantly non-vegetarian, there are many vegetarian delicacies. Malvani cuisine uses coconut liberally and is usually very spicy; however, the ‘Konkanastha Brahmin’ style of food of the region is quite bland and also vegetarian.
Celebrating with Food
Due to the diversity of geographical features and religions, festivals, small or big, are celebrated all year long in India. These festivals offer a great opportunity for people to enjoy traditional delicacies that are associated with each festival. Special dishes are prepared and offered to the respective deities. For example, milk pudding, butter, and curd preparations signify Krishna's birthday, Janmashtami, while Modakas made of fresh coconut, regional varieties of murukku, laddu and kajjaya are thought to be favourites of Ganesh and are offered on Ganesh Chaturthi.
There are so many varieties of mithais as one moves from North to South or East to West and within different ethnic groups that one gets overwhelmed. While rasgulla, cham cham, sandesh and laddoo, gulab jamun, kaju katli are popular in West Bengal and North India respectively, messu, monthar and ghevar are the order of the day in Gujarat and Rajasthan.
Indian Cuisine
The people often present Indian cuisine as uniform, nationalized cuisine, but actually the food of India is as regionally specific and diverse as its population. Each region has its own traditions, religions and culture that influence its food. In general, the Hindus tend to be vegetarian and Muslims tend to consume meat dishes, although pork is forbidden.
Indian cuisine reflects a 5000-year history of intermingling of various communities and cultures, leading to diverse flavors and regional cuisines. Its culinary history dates back to the early Indus valley civilization. Indian dietary practices are deeply rooted in notions of disease prevention and promotion of health.
India’s history, conquerors, trade partners, and the religious and cultural practices of its people heavily influence the cuisine which was further enriched with the arrival of the Mughals, the British, and Portuguese.
The consequent fusion in the cuisine resulted in what is today known as ‘Indian Cuisine’. Indian cuisine also means a wide variety of cooking styles. Sometimes it seems referring to it, as Indian cuisine is a misnomer, since regional dishes vary tremendously from region to region.
If there’s one thing that clearly characterizes the Indian cuisine, it’s the complexity. There is an astounding complexity in the flavor profiles of Indian dishes-- from the simplest snacks to the most elaborate of special-occasion feasts, and in the diversity of countless regional and local versions of the national cuisine.
Indian cuisine has also shaped the history of India`s international relations. Historians often cite the spice trade between India and Europe as the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia. It has also influenced other cuisines across the world, especially those from Southeast Asia, the British Isles and the Caribbean.
History of Food
There is no concrete record of the food habits of the Indus civilization but literary sources reveal distinct dietary behavior of the Aryans around 1500 B.C. The food was simple as the early Aryans were semi-agriculturist, semi-nomadic people. As they began around 1000 BC to settle down in the fertile Gangetic plains their food became more complex and elaborate.
Barley and wheat were the main produce and consequently the principal articles of food. Various kinds of cakes were prepared from these grains and used as food and offered to the gods. Frequent allusions to animal sacrifices and to the meat being cooked by roasting and boiling meant that the early Aryans were non-vegetarians.
As the agrarian economy grew, cattle and other domesticated animals became more useful and related to food production activities. It became increasingly expensive to slaughter animals for meat this resulted in the beginning of vegetarianism in India. With the rise of Buddhism and Jainism in the 6th century BC, the doctrines of non-violence took religious connotations and meat eating became taboo in the Aryan culture.
Till early medieval times, vegetarianism was the mainstream food habit of the Aryan people. They ate grains, fruits and vegetable and milk products and cultivated large number of herbs and spices. This remained for two thousand years as the main food habit with large sections of traditionally vegetarian Indian families – particularly in North India.
During this period, the Indian cuisine gained immensely from the interaction with foreigners who came to the subcontinent as migrants, traders and invaders. The foreigners who made the Indian cuisine a unique blend of various cuisines are:
India’s first taste of foreign flavors came with the Greek, Roman and Arab traders who used many of the important herbs and spices, and most importantly, saffron. They also introduced cumin and coriander spices.
Another important influence was from the Arabs traders who introduced coffee. The Arabs also left an indelible mark on Kerala’s cuisine now known as Kerala Muslim (or Moplah) cuisine.
Persian Zoroastrians (Paris’s) arrived next and gave to India what is known as Parsi cuisine. Some believe that it was the Zoroastrians who first brought biryani to India, before the Mughals made it popular.
The Mughals revolutionized Indian food with their penchant for elegant dining and rich food with dry fruits and nuts, a style, which eventually came to be known as Mughlai cuisine.
During this time the people from Afghanistan brought with them a style of an oven now popularly known as Tandoor. This led to an entirely new stream of dishes.
The next major influencers were the Portuguese who bought ingredient like Tomato, chilies and potato, which later became the staple component of Indian cuisine. The Portuguese also introduced refined sugar; before that fruits and honey were used as sweeteners in the Indian cuisine.
The Britisher’s who came along the Portuguese introduced and infused the Tea culture. The British not only influenced what Indians ate but they also changed "how" Indians ate. For the first time Indians used knives and forks and people started eating food on dining table and not on the kitchen floor.
The Common Culinary Threads in Indian Cuisine
Although Indian cuisine is highly regionally specific, there are certain common threads that unite the different culinary practices. Indian cuisine throughout the nation is highly dependent on curries or gravy dishes with ingredients determined by regional preferences.
Indian cuisine in general is also very dependent on rice and pulses. Indian cuisine uses a greater variety of pulses than any other world cuisine be it in powder form or Grain form.
Perhaps the most defining characteristic of Indian cuisine and the common thread is the use of Herbs and spices. Herbs and spices play a vital role in Indian food. Each state in Indian has its own blend of spices popularly known as Masala.
The role of spices and herbs, in fact, goes beyond just cooking. Ancient Ayurvedic texts prescribe them for curative and therapeutic functions. Though knowledge of the medicinal properties of herbs and spices have been lost to most of today’s generation, with flavor and palette becoming dominant but the fact remains that locked in traditional wisdom are age-old secrets of the benefits of herbs and spices.
Culinary styles
India’s population is highly diverse, with cultural identities heavily influenced by religious and regional particularities. The Cuisine also differs across India's diverse regions as a result of variations in local culture, geographical locations, religious believes and economies. It also varies seasonally. North, East, South and West are the four different main regional styles in Indian cooking.
North India
This cuisine is perhaps the most popular and widely served in restaurants around the world. It is broadly characterized by use of milk and milk products, meats and vegetables used regularly in Northern cuisine. Wheat is produced in the north India therefore a range of breads like Naan, tandoori roti, chapatis or paranthas are traditionally eaten with foods of this region. The clay oven popularly known as Tandoor is quite popular in North Indian cuisine, which gives distinct charcoal or earthy Flavour to popular dishes.
The best-known North Indian food is Mughlai cuisine. Mughlai cuisine is a style of cooking developed by the imperial kitchens of the Mughal Empire and broadly non-vegetarian in content. This cuisine is characterized by the use of yogurt, fried onions, nuts and saffron. The cuisine encompasses tender kebabs, creamy kormas rich pasandas.
Another popular cuisine is the Kashmiri cuisine. The most notable ingredient in Kashmiri cuisine is mutton, of which there are over 30 varieties. Traditional Kashmiri cooking is almost like an art called Wazwan, which reflects strong Central Asian influences. The Wazwan experience means multi course feast of primarily non-vegetarian dishes made with aromatic herbs and the fresh produce of the region. The unique feature of Kashmiri cuisine is that spices used are boiled rather than fried, which gives them a unique and distinctive flavour and aroma.
Punjabi cuisine is not different from other cuisines in the region, in the sense that most of the cuisine is inspired by the Central Asia and Arabs since it was the entry spot for Muslim invaders. Punjab has also bequeathed the institution of Dhaba, a wayside-eating joint, especially on the highways. Mah ki Dal, Sarson Da Saag and Makki Di Roti, meat dishes like Tandoori murg and stuffed paranthas are some of the popular dishes of this cuisine.
Awadhi cuisine bears similarities to those of Persia, Kashmir, Punjab and Hyderabad. The bawarchis and rakabdars of Awadhi gave birth to the Dum style of cooking. Dum, i.e. the art of sealing ingredients in a large handi and cooking over a slow fire which relates very well with the relaxed outlook and attitude of the people of the region. The richness of Awadhi cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices including cardamom and saffron.
Although the Awadhi cuisine is influenced greatly by the Mughlai cuisine but both the cuisine are different altogether. The Mughlai and Awadhi cuisine are two fairly distinct cuisines. The main or foremost difference is the Dum cooking which is a typical Awadhi style and not Mughlai style. In Mughlai food the dishes are loaded with ghee, yoghurt or cream and is high on spices whereas Awadhi food has subtle Flavour and has the authentic taste of main ingredient.
South India
Southern Indian cuisine is not very popular cuisine and differs greatly from other regions. Its “curries” contrast differently in their textures and can typically be categorized according to the drier consistency or those favoring a more soupy or stew-like presentation. In general food is characterized by dishes cooked on the griddle such as dosas, thin broth like dals called sambar and an array of seafood. The region is also known for its heavy use of 'curry' leaves, tamarind and coconut.
Andhra Pradesh is known for its Hyderabadi cuisine, which is greatly inspired by the Mughlai cuisine. The wealthy and leisured aristocracy of the erstwhile Nizam State as well as the long peaceful years of their dominance contributed largely to the development of this cuisine. Some of the most traditional Hyderabadi dishes are biryani, chicken korma and sheer khurma.
Varieties in the cuisine of Karnataka have similarities with its three neighboring South Indian states, as well as the states of Maharashtra and Goa to its North. Karnataka has two main styles of cooking, the Brahmin cuisine that is strictly vegetarian and the cuisine of Coorg, which is noted for its pork dishes.
The Chettinad cuisine of Tamil Nadu has transcended the boundaries of the state to carve a worldwide following. Generally the dishes are hot and pungent with fresh ground masalas and a typical menu resembles the aristocratic way of the Chettinad people.
The rich intermingling of cultures in Kerala has contributed to a vast melting pot of mouth-watering delicacies that are churned out. Appam, stew and of course the ubiquitous banana chips is something most are familiar with, however, in the northern region of Kerala or the Malabar coast Muslim Moplah cuisine rules the roost. Arab influence is predominant in many of its dishes like the Alisa, which is a hearty wheat and meat porridge. South of Central Kerala is where the art of Syrian Christian cooking remains the pride of many a homemaker. Their contribution to the Kerala cuisine has been manifold and the most noted are the hoppers, duck roast, meen vevichathu (red fish curry) and the isthew (stew).
East India
Eastern Indian cuisine is primarily known for its desserts. These desserts are favored by other regions in India also and are frequently served with Indian meal. Eastern dishes favor mustard seeds, poppy seeds, and mustard oil, giving dishes a light pungency. Rice and fish also feature prominently in Eastern cuisine. Overall, Eastern dishes are more lightly spiced than those from other regions.
Bengali cuisine is the only traditionally developed multi-course tradition from the Indian subcontinent that is analogous in structure to the modern French cuisine, with food served course-wise rather than all at once. Bengali cuisine has a high emphasis on chilli pepper along with mustard oil and tends to use high amounts of spices. The cuisine is known for subtle flavours with emphasis on fish, vegetables, lentils, and rice. Fresh sweet water fish is one of its most distinctive features; Bengalis prepare fish in many ways, such as steaming, braising, or stewing vegetables and sauces based on coconut milk or mustard.
The flavours of Oriya cuisine are usually subtle and delicately spiced and fish and other seafood such as crab and shrimp are very popular.
The food of India's eastern states such as Sikkim, Manipur, Meghalaya, Mizoram, Assam, Nagaland, Manipur varies quite dramatically due to their geographical location. Tibetan and Chinese Cuisine heavily influence these areas.
West India
Western Indian cuisine is distinguished by the geographic and historical particulars of its three main regions: Maharashtra, Gujarat, and Goa. Maharashtra’s coastal location is responsible for its fish and coconut milk-dominant cuisine. Gujarati cuisine is mostly vegetarian and has an underlying sweetness to many of its dishes. Since the dry climate of this region produces smaller vegetables, this region is well known for its chutneys, which are popular Indian condiments. Goa acted as a major trade port and colony for Portugal, which resulted in a distinctive and unique blend of Indian and Portuguese culinary elements. Vinegar, pork and beef were result of Portuguese influence whereas prevalence of coconut milk, coconut paste, and fish in Goan cuisine results from its coastal location.
Rajasthani cuisine is quite diverse. On one side of the spectrum, the love for shikaar (a good hunt) among the erstwhile royalty creates a culinary art form that is unimaginable. And on the other side of the spectrum, is the equally grand all vegetarian food of Marwar or Jodhpur with popular dishes such as choorma laddoo and daal baati.
Gujarat has a large populace that has been mainly vegetarian for religious reasons and therefore Gujarati cuisine is strictly vegetarian. Gujarati food tends to be sweet. The popular dishes in this cuisine are oondhia, patra, khaandavi and thhepla.
Parsi food is the hallmark of India's Zoroastrian community - ancient Persians. The Parsis’ main dish is Dhansakh (caramelized onions and brown rice served with a mix of dals, vegetables and meat), which is eaten on all weddings and functions.
Goan cuisine has a strong Portuguese influence since it was previously a Portuguese colony. The gravys are chilly-hot, spices are ground with vinegar and coconut. Some examples of this cuisine are Balcao, Xacuti, Vindaloos, Sorpotel and Moehlos.
Malvani/Konkani cuisine is the standard cuisine of the Hindus in the Konkan region of Maharashtra, Goa and northern parts of West Karnataka. Although Malvani cuisine is predominantly non-vegetarian, there are many vegetarian delicacies. Malvani cuisine uses coconut liberally and is usually very spicy; however, the ‘Konkanastha Brahmin’ style of food of the region is quite bland and also vegetarian.
Celebrating with Food
Due to the diversity of geographical features and religions, festivals, small or big, are celebrated all year long in India. These festivals offer a great opportunity for people to enjoy traditional delicacies that are associated with each festival. Special dishes are prepared and offered to the respective deities. For example, milk pudding, butter, and curd preparations signify Krishna's birthday, Janmashtami, while Modakas made of fresh coconut, regional varieties of murukku, laddu and kajjaya are thought to be favourites of Ganesh and are offered on Ganesh Chaturthi.
There are so many varieties of mithais as one moves from North to South or East to West and within different ethnic groups that one gets overwhelmed. While rasgulla, cham cham, sandesh and laddoo, gulab jamun, kaju katli are popular in West Bengal and North India respectively, messu, monthar and ghevar are the order of the day in Gujarat and Rajasthan.
