Indian Cuisine.ppt
- Количество слайдов: 16
* Vadim Zozulya 104
*Characterized by its aromatic, captivating fragrances and intriguing flavors *India, Pakistan, Bangladesh, Burma, and Sri Lanka were once part of the single nation of India, in Indian Subcontinent.
* North most Part of India (Highland climate), valley of Kashmir with magnificent Persian gardens and terraced lakes, brisk, cool fresh air is lured with fragrance of pine and saffron flowers. Walnuts and fruit orchards, morels and black cumin seeds grow wild, cool climate for sheep, thus lamb forms the basis of many Kashmiri dishes. * Long grain rice known as Basmati grow in the foothills of the mountain
* Northern plans, irrigated by the great rivers of Indus and Gonges, with soil extreme climate variation, fierce heat (120 F) to subfreezing cold with dry chilly winds, wheat, corn, millet, barley, and innumerable variety of legumes and vegetable flourish. * Man are tall and hardy and diet rich (Delhi, Punjab, Uttar Pradesh) * Clarified butter used as cooking oil, goat, chicken are common * Bread is primary staple of the people
* On the east, plains of Bengal where Ganges flows into the Bay of Bengal. Climate is hot and human. * Both freshwater and sea fish, shellfish, coconut palms, mustard plants are common * Rice is abundant. Further northeast, cool air and seasonal rains create ideal conditions for cultivating tea (Darjeeling tea)
Great Deccan plateau lined on both sides by a chain of hills known as Ghat. Poor soil, lack of irrigation restrict agriculture. Northwest of Deccan lies Gujarat, rich soil for cotton, millet, barley, legumes, and varieties of vegetables Bread is staple, vegetarian population uses lentil purees and vegetable cooked in sesame oil are common food.
To the northwest is Maharashtra, Goa and Malabar, tropical climate and monsoon rains, wet and humid. Rice is staple, dish (white non-oily fish called Pomfret and a small transparent fish called Bombil is sun-dried and sold as wafers), variety of shellfish (prawn, shrimp, crab, lobster, clams, and mussels), banana, palm (coconut, dates) Common food: coconut and rice cooked with fish and seafood Sabudana: made from latex of the sego palm
* North India has the most popular and refined style of cooking. Originated from Moghuls in sixteenth century. There are Turk-Mongols by origin and Moslem by religion. They admire most culture is Persian since they are influence by it on their way to India. Tandoori oven
*Moghul food: lovers of nature and food life, keen sense of beauty, and a passion for elegance. Good for meat preparations and rice pilafs, delicate flavorings and superb silk sauces (often mistaken for Persian dish).
*Yogurt, cream, fruit and nut betters are incorporated into the food to mellow and velvetize the sauces *Mild but fragrant spices: cinnamon, cardamom, mace, nutmeg and clove; saffron (especially in rice pilafs) *
* It is an art than a science, highly personalized, reflecting individual tastes. Knowledge of how to use spices and herbs is the key that will unlock the secrets of the Indian cooking Some herbs and spices for aromatics, some lend coloring, others as souring agents, some give a hot taste, others thicken or tenderize a dish
*The role of spices and herbs goes far beyond pleasing the palate and soothing the senses. They are medicinal properties known to ancient Indian (preventive and curative powers) *Example: North Indian appetizer is always sprinkled with black salt and lemon juice, both of which are known for stimulating the appetite and increasing blood circulation.
“warm” spices: generate internal body heat (recommended for cold weather). Examples: bay leaf, black cardamom, cinnamon, ginger powder, mace, nutmeg, red pepper (used often in cool climate of Kashmir). Tea is flavored by cinnamon and cardamom in cool climate. “ *
*cool” spices: take heat away from one’s system. All other spices range from very cool to moderate warm and suitable at all times in all climates *In Plain region, ‘cool’ spices added to beverages “cool punch’ milk, almond milk, sunflower and cantaloupe seeds, fennel, cloves, and green cardamom
*Spices induce perspiration: hot weather Indians drink hot spice-laced tea; some spices have several properties: *Saffron: orange-yellow color and a hypnotizing aroma to a dish *Coriander: thicken a sauce and imparts a nutty fragrance *Onions: thicken and perfume Moghul grains *Tomatoes: tenderizing and souring agents *Spices all have to be cooked before use, mixed wellbalance, no once dominates.
* *Curry-is a dish whose origins are Southern and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian, Mauritian or Fijian. In original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods.
Indian Cuisine.ppt