hist & cult impacts to ind food 2
TRANSCRIPT
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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