Indian Cuisine for the Support Fraternity A NECESSITY

Indian Cuisine for the Support Fraternity A NECESSITY, A TOUR………. 10 th Dec 2013 Professor Aneeta Myint IHM Pusa And Hospitality Consultant

Key attributes that make a great Tour Guide Way to the heart is through the stomach… Knowledge of Cuisines is a great skill that distinguishes a great guide from a good guide

BRIEF ORIGIN OF INDIAN CUISINE AND INFLUENCE OF HISTORY Dravidians, Aryans, Persians, Mughals Greece, China, Arabia, Portugal, Britain INDIAN CUISINE AND INFLUENCE OF RELIGIONS Hinduism Jainism Muslims INDIAN NON-VEGETARIAN, VEGETARIAN AND SUB-TYPES OF VEGETARIAN CUISINES Non-Vegetarianism Vegetarian Cuisine and the Saatvik, Tamsik, , Rajsik. . REGIONAL CUISINES OF MODERN INDIA Punjab Bengal Tamil Nadu Rajasthan Gujarat Karnataka Awadh Maharashtra Goa Kashmir Kerala

Impact of History AND Invaders on Indian Cuisines

Origin of Indian Cuisine – INDIAN INFLUENCE Harappan Civilization (People called Dravidians) • • • Excelled in their understanding of physical needs, mental needs , our psychology & spirituality Thus originated AYURVEDA, or the LIFE SCIENCES Life Sciences is the FOUNDATION of our Indian CUISINE Aryans from Europe push Harappans to South India. Then comes the S. Indian cuisine • • • In South India, Concentration of Dravidians till date AND, the culinary influence of Idly Dosa Vada and Sambhar on Indian Cuisine MADE of • Parboiled rice (helps preserve vitamins unlike polished rice) & dal (lentils) • Fermented and steamed • This cuisine is • Ultra light on the earth’s resources • Ultra light on the digestive system • A true health and wellness meal for both the environment and the individual. Influence of other Invaders – Mongolians and Persians • • Persians gave rise to the Mughal Dynasty Mughal Cuisine introduced elegant dining and rich food with dry fruit and nuts. Dravidians, Persians and Mughals – influenced the Indian cuisine

Origin of Indian Cuisine – EXTERNAL INFLUENCE Greeks (Alexander) Garlic as a flavor in cooking Chinese Two impacts • Stir Fried cooking • Sweet cooking (Benaras, Gujarat, Bengal) Arabs Two Impacts • Non Vegetarian Food • Grilled Food Portuguese Tomato, Chilly and Potato Extensive usage in Indian cooking British Tea and ketchup introduced • Always criticized Indian food as pungent and spicy. • Today, Indian cuisine influences British tastes hugely! Global impact on the Indian cuisine determined what our Cuisine is, today

Impact of Religions on Indian Cuisines

Origin of Indian Cuisine – RELIGIOUS INFLUENCE VEGETARIAN HINDUS • • • Hindus started believing in Ahimsa and Karma Finest vegetarian food in the world comes from Hindus For protein, they relied on a wide range of legumes and grains Perfectly cooked vegetable recipes and dairy products Spiced to perfection. NON VEGETARIAN HINDUS Many Hindus continued to eat meat, though they gave up on beef & cattle due to Religious influence of Lord Krishna, Mahavira and others. • Examples • Kashmiri Hindus excellled in Mutton and Chicken. • Bengali Brahmins excelled in Fish • Brahmins and Priests became strict vegetarians. Merchant class Hindus were non-vegetarians also • JAINS Hugely and Strictly Governed by Non-violence or Ahimsa, even to a plant or a tree Jain diet consists of grains like wheat, rice, lentils or pulses and beans Oil-seeds are recommended as they are yielded only when their plants get dried of their own after their age ends. • Fruits and vegetables that become ripe on the plants or those that fall on their own after becoming ripe, are recommended for food. • • • Diverse Mix of Hindus, Jains and Muslims

Origin of Indian Cuisine – RELIGIOUS INFLUENCE MUSLIMS GAVE INDIA THE MUGHLAI CUISINE FANTASTIC COLLUSION OF MUGHLAI AND INDIAN. . • The lamb kebabs were laced with spices • The rice pulaos of India were cooked with meat & made wonderful biryani • Lamb and meat roasts were now flavored with Indian herbs, spices and seasonings. • Now, Indian dishes were garnished with almonds, pistachios, cashews and raisins • The tandoor was created by the Mughal Royal 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. • The idea of concluding a meal with sweetmeats was introduced as the Persian rulers loved sweets. Both pork and beef were avoided to respect the traditions of both cultures. Huge Impact of Muslim religion on Non vegetarian food

Mughlai Mass feasts MUSLIMS GAVE INDIA THE PRINCELY STYLE OF SERVING • The great Muslim rulers brought their elegance of living to India's culinary scene. • Community dinning and lavish banquets • Dishes were served in jade, silver and Chinese porcelain. • The splendor of the Mughal/Muslim cuisine is reflected in the Mughlai Cuisine of India which is the richest and the most lavish in the country. Huge Impact of Muslim religion on Non vegetarian food

Categories of Indian Cuisines

CATEGORIES OF INDIAN CUISINE • Aryans controlled North India. Loved to eat Meat. • Meat was a FEAST, after the animal sacrifice to God • Cow sacrifice was common. . During Aryans • From Harappa & Mohenjodaro • Emperor Ashoka popularized veg • Preachings of Mahavir & Buddha were Ahimsa and non-violence NON VEGETARIAN • SATTVIK • RAJASIK • TAMASIK • Brahmin Priests of North India promoted vegetarianism VEGETARIAN • OTHERS FURTHER CATEGORIES OF VEGETARIANISM

Atharva veda classified foods into Sattvic, Rajasic and Tamasic Atharva veda said that Three activities hurt the Mind, Body and Soul. . Eating Meat Over-eating Over Ripe Food Sattvic, Rajasic and Tamasic foods. . Based on effects of food on the body and soul. . A Sattvic diet, also referred to as a yoga diet or sentient diet, is a diet based on foods that— as per Ayurveda and Yoga, are strong in the Sattva Guna and lead to clarity and stability of mind while also being beneficial to the body. Rajasic food Foods that this system considers neither positive or negative are Rajasic Tamasic food Foods that harm the mind or body or both are called Tamasic

SAATVIK FOOD INCLUDES. . Water, cereal grains Legumes, vegetables, fruits, nuts Unpasteurized & unhomogenized fresh milk Fresh milk derivatives - Ghee, butter, cream Cheese (paneer) & yogurt (lassi) Raw honey

WHAT KINDS OF FOOD DO WE EAT. . SATTVIK, RAJASIK OR TAAMSIK !!

Contemporary and Modern Indian Cuisine

Modern Indian Cuisine NO AUTHENTIC RECORDED RECIPES IN HOME COOKING Only Isolated books exist from individual chefs. Each Chef orchestrates a dish by using fresh, seasonal and local vegetables. • This gives a huge requirement of Guides who know local chefs, places and eateries! • We use spices sparingly and our foods are not necessarily hot. • Besides spices we use lots of herbs and other natural seasonings to make our foods sweet, sour, salty, bitter, pungent and astringent. • • INFLUENCE OF FRANCE ON MODERN DAY CHEFS • MANY Indian chefs had their culinary training in France. They created a fusion by adopting cream sauces in their Indian recipes INDIAN CUISINE HIGHLY POPULAR • • • The BAWARCHIS moved onto the 5 - star kitchens and kept the royal cuisine alive. Meals are high in carbohydrates, have variety of vegetables and contain proteins Have the health promoting properties of various herbs, ginger and spices. INDIAN CUISINE HIGHLY HEALTHY • • Yogurt introduces good bacteria (acidophilus) into the digestive system. Fresh fruit and Vegetarian menus are more alkaline and help in acid-alkali balance of the stomach Indian Cuisine is Fast to cook (~30 min!), easy to cook, healthy and delicious. .

Modern Indian Cuisine INDIANS COOK WITH LOVE. MAA KE HAATH KA KHANA HAS NO COMPARISON! Indian Cuisine is Fast to cook (~30 min!), easy to cook, healthy and delicious. .

Modern Indian Cuisine – Pickles and Curries USE OF SPICES AND HERBS • Indian dishes are NOT always hot. They are well seasoned and aromatic. Cooks use spices for color, healthful properties and sweeteners also • Fresh herbal chutneys, dried fruit chutneys and hot pickles complement an Indian meal. They lend strong flavor impact to the meal. • They also balance tastes as they are sweet, pungent, hot, and sour all at the same time. Popular fresh chutneys are cilantro, mint, amla, coconut chutneys Popular pickles include lime, mango, and eggplant. Pickles and Chutneys lend a unique taste to the Indian Cuisine

Modern Indian Cuisine - Curries • Historically • Curry was Kaikari, or Kari for short. It meant vegetables cooked with Kari leaves, spices and a dash of coconut. • Nowadays • Curry is a dish with gravy (or is a stew like dish) and has many spices and seasonings • It is flavored with hot and sour tastes • Has all the goodness of fresh ginger root and medicinal properties of turmeric Gravy Curries are essential to the Indian Cuisine

Punjab Rajasthan Kashmir Bengal Awadh Gujarat Maharashtra Kerala Goa Tamil Nadu Karnataka Regional Cuisines of Modern India

Modern Indian Cuisine There is no such thing as a single ‘Indian’ cuisine. Yet, can be grouped into 3 main categories: • North Indian Rajasthani / Gujarati Punjabi Kashmiri Benarsi Mughlai • South Indian Kerala Andhra Kannada / Mysore Tamil Maharashtrian • Eastern Bengali Assamese Indian Cuisine is Fast to cook (~30 min!), easy to cook, healthy and delicious. .

PUNJABI CUISINE • Home cooked and restaurant Punjabi cuisine can vary significantly • Can be non-vegetarian or completely vegetarian • Restaurant style uses large amounts of butter/ghee with liberal amounts of Cream • A typical PUNJABI meal would consist of chappatis, paranta or pooris, dals, and mild curries. Hot, sweet cardamom milk is common in Punjab. • North Indian desserts and sweets are made of milk, paneer, lentil flour and wheat flour combined with dried nuts. • Nimbu Pani (lemon drink), Lassi (iced buttermilk) are popular drinks of the North. Tandoori Cooking is a north Indian specialty and famous the world over. Tandoori chicken, naan, tandoori roti, kebabs are a hit in most Indian restaurants Punjab. .

PUNJABI CUISINE Punjab. .

RAJASTHANI CUISINE • Influenced by the war-like lifestyle of RAJPUTS and the availability of ingredients in this arid region. • Food that could last for several days and could be eaten without heating was preferred. • Scarcity of water and fresh green vegetables have all had their effect on the cooking. • Typical Rajasthani Dishes Kicha ki sabjii Beans ki sabji Raabdi Moranga ki sabji Gajar ki sabji Badi Guwar fali ki saag Karela ki sabji Ker-saangri Rajasthani Cooking is a specialty and famous amongst the tourists Very few Rajasthani restaurants exist outside Rajasthan. .

RAJASTHANI CUISINE Rajasthan. .

KASHMIR CUISINE • Kashmiri cuisine influenced by Kashmiri Buddhists and Pandits, and then by Central Asia and Persia due to the invaders and North India due to the migrants. Nice blend of all. • Wazwan, a multi-course meal. Its preparation is considered an art. • Almost all the dishes are meat-based (lamb, chicken, fish, beef). • Traditional number of courses for the Wazwan is thirty-six. The preparation is traditionally done by a vasta waza, or head chef, with the assistance of wazas, or chefs Kashmiri Cooking is highly aromatic and uniquely flavored. A specialty and famous amongst the tourists Very few Kashmiri restaurants exist outside Kashmir. .

KASHMIR CUISINE - EXAMPLES • Typical Kashmiri Wazwan includes o o o • Ristae and Rogan Josh Tabak maaz: Fried lamb ribs Daniwal korma: lamb in a yogurt-based gravy Aab gosht: Lamb curry cooked in milk Sheekh kabab: spicy ground lamb on skewers Gushtaab: Chopped lamb with spices cooked in oil, milk and curds Typical Kashmiri beverages includes o Nun Chai Nun chai is a common breakfast tea and is taken with fresh breads like bagerkhani from the bakers. This Tea is served in a large Samovars. o Kahwah or Qahwah originates from a 14 th century Arab Coffee which, in turn, was named after an ancient wine of the sufis. It is a Green Tea made with Saffron, Spices, Almonds and walnuts.

KASHMIRI CUISINE Kashmir. .

AWADHI CUISINE • Awadh gave birth to the Dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today. • Consist of elaborate dishes like kebabs, kormas, biryani, kaliya, nahari-kulchas, zarda, sheermal, roomali rotis and warqi parathas. • Ingredients like mutton, paneer, rich spices like cardamom and saffron. • Kebabs and Kormas • The Kakori Kebabs, Galawat ke Kebabs, Shami Kebabs, Boti Kebabs, Patili-ke. Kebabs, Ghutwa Kebabs and Seekh Kebabs are among the known varieties. • Kormas (Lamb or Chicken) • Awadh Rice - Biryani derived from the Persian word 'Birian', which means 'roasted before cooking‘. Biryani is a mixture of rice(basmati), meat/vegetables, yogurt & spices. • Lucknow Biryani or Awadh Biryani is a form of Pukki Biryani. Pukki means 'cooked'. Both the meat and rice are cooked separately and then layered and baked. Awadhi cuisine - A specialty and famous amongst the tourists. .

AWADHI CUISINE Awadhi. .

BENGALI CUISINE • Emphasis on fish and lentils served with rice • Known for its confectioneries and desserts • Bengali Cooking Styles • AUMBOL : A sour dish made either with several vegetables or with fish, the sourness being produced by the addition of tamarind pulp • BHAJA : Anything fried, either by itself or in batter. • BHAAPA : Fish or vegetables steamed with oil and spices. A classic steaming technique is to wrap the fish in banana leaf to give it a faint musky, smoky scent. • BHORTA : Any vegetable, such as potatoes, beans, pumpkins or even dal, first boiled whole and then mashed and seasoned with mustard oil or ghee and spices. • BHUNA : A term of Urdu origin, meaning fried for a long time with ground and whole spices over high heat. Usually applied Bengali cuisine - Famous amongst the tourists. .

BENGALI CUISINE

GUJARATI CUISINE • • • Primarily vegetarian. Hence, not generally the first choice of foreign tourists Many Gujarati dishes are distinctively sweet, salty, and spicy at the same time. The typical Gujarati Thali consists of roti, daal, kadhi, rice and sabzi/shaak (a dish made up of vegetables and spices, which may be stir fried, spicy or sweet). Gujarati cuisine – Limited but strong fan following and acceptability

MAHARASHTRIAN CUISINE GENERAL across Maharashtra • Mild to very spicy dishes. • Wheat, rice, jowar, vegetables, lentils and fruit • Popular dishes include Puran poli and Batata wada. KONKAN Region • Konkan region, the West coast of Maharashtra, has coconuts, mangoes, cashews, rice and a variety of pulses. • Konkan region also has kokum, a sweet-sour fruit. • Fish and other sea food is very common. VIDARBHA Region • Vidarbha is rich in peanuts, rice and citrus fruit like oranges and sweetlimes. PUNE Region • Has fully vegetarian cuisine of Puneri misal, thalipeeth, puri bhaji & dalimbi usal KOLHAPUR Region • Famous for its spicy mutton curries called 'Matnacha rassa’ served with chappat • Kolhapuri Misal is a hugely spicy dish but very popular Maharashtra cuisine – Widely varies, since Maharashtra is a big state

MAHARASHTRA CUISINE

GOAN CUISINE STRONG INFLUENCE OF PORTUGUESE CULTURE • Wheat, rice, jowar, vegetables, lentils and fruit • Cuisine is mostly seafood based, the staple food is rice and fish. • Kingfish (Vison or Visvan) is the most common delicacy • Pomfret, shark, tuna and mackerel shellfish like crabs, prawns, tiger prawns, lobster, squid and mussels • Other popular Goan foods? • Goan beverages? Goan cuisine – Hugely Popular, esp for Sea food

GOAN CUISINE – FAMOUS SEA FOODS OF GOA Goan cuisine – Hugely Popular, esp for Sea food

HYDERABADI CUISINE • Princely legacy of the Nizams of Hyderabad KEY DELICACIES • Kachche gosht ki biryani - raw meat is stir fried with spices (masalas) for couple of minutes and then covered with rice and put on dum - most well known rice preparation • Baghara Baingan - Stuffed Eggplants, a delicacy where tender and fresh brinjals are stuffed with grounded peanut-coconut mixture and cooked in a rich and creamy paste. • Dalcha - Mutton and Lentil delicacy. • Murghi ka khorma - Chicken curry • Hyderabadi Kheema- A popular mutton-mince curry • Paaya Hyderabad cuisine - Famous amongst the tourists. .

HYDERABAD CUISINE Hyderabad cuisine

KARNATAKA CUISINE • Princely legacy of the Nizams of Hyderabad KEY DELICACIES • Series of soup like dishes such as Saaru, Muddipalya, Majjige Huli or Kootu which is eaten with hot rice. • Gojju or raita is served next; two or three desserts are served; fried dishes such as Aambode or Bonda are served next. The meal ends with a serving of curd rice. The specialty of Southern cuisine is that the four states Tamil Nadu, Kerala, Karnataka and Andhra Pradesh have subtle differences in cuisine. . Tangy Tamil Nadu Spicy Andhra Rich Karnataka Mild Kerala Karnataka cuisine - Famous amongst the tourists. .

KARNATAKA CUISINE Karnataka cuisine - Famous amongst the tourists. .

TAMILIAN CUISINE KEY DELICACIES • The commonly referred staple South Indian dishes and meals like, Idly, Dosai, Sappam, Utthapam, Idiyappam, Sambhar, Rasam, Vatha Kuzhambu, Payasam, etc which are considered generally as South Indian food are essentially Tamil food and they are all originated from Tamil cuisine. • A typical tamilian would eat Idly/Dosai/uthappam etc for breakfast and rice accompanied by lentil preparations Sambar, Rasam and curd. Tamilian cuisine. .

KERALA CUISINE KEY DELICACIES – Malayali Food • Kerala cuisine is a blend of indigenous dishes and foreign dishes adapted to Kerala tastes. Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes • Black pepper, Cardamom, Cloves, Ginger and Cinnamon form a large part in its food. • Rice is grown in abundance, and Tapioca is the main starch ingredient used in Kerala food. Kerala Cuisine. .

MISCONCEPTIONS – WE ALL ARE RESPONSIBLE Misconception. . Madras Curry in Germany and Mango Lassi in USA !!

MISCONCEPTIONS – WE ALL ARE RESPONSIBLE All Indian food is hot and spicy This is not true! Spices are used in Indian cooking but they are not what makes food spicy. Chillies are a matter of preference and can be easily omitted when cooking most foods. All Indian food is fatty and unhealthy This too is wrong and is like saying that all Italian food contains pasta or all Chinese food has soy sauce in it. All Indian food is rich and diet-busting Just as nobody can force you to eat more chocolate than you want, so should you not feel forced to eat a second helping of delicious Gajar ka halwa, Malpua or Jalebi! All Indian food is difficult to cook Not true again. Look at recipes for foods like Tandoori Chicken, Mutter Paneer, etc. Hugely popular and ver so easy to prepare. All Indian food contains curry powder ‘Curry’ is synonymous with Indian food and ‘curry powder’ is thought of as the key ingredient in every dish. This couldn't be further from the truth! Misconception. . WE ALL HAVE TO, AND CAN, REMOVE THE MISCONCEPTIONS!

BRIEF ORIGIN OF INDIAN CUISINE AND INFLUENCE OF HISTORY Dravidians, Aryans, Persians, Mughals Greece, China, Arabia, Portugal, Britain INDIAN CUISINE AND INFLUENCE OF RELIGIONS Hinduism Jainism Muslims INDIAN NON-VEGETARIAN, VEGETARIAN AND SUB-TYPES OF VEGETARIAN CUISINES Non-Vegetarianism Vegetarian Cuisine and the Saatvik, Tamsik, , Rajsik. . MODERN INDIAN CUISINE – PICKLES, CHUTNEYS AND CURRIES REGIONAL CUISINES OF MODERN INDIA Punjab Bengal Tamil Nadu Rajasthan Gujarat Karnataka Awadh Maharashtra Goa Kashmir Kerala

Thank you