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Indian
Cuisine
- Origins and Indian Culinary History
~ Indian food online guide
- Indian spices online guide ~
The people of
Mohenjodaro and Harrapa were pushed to the South part of India be the invasion of the Aryans who came
from Europe or Asia Minor. It is not very clear where the Aryans originated from but
Aryans are to be found in Europe, Persia and
India. (In fact the Swastika - a good luck symbol of the Aryan culture
is still very prevalent in India). The ideas of Ayurveda were
developed further by the Aryans
Many of the texts on this subject were written in the Aryan period.
Indian Culinary Influences by Indian Conquests
1. The Aryans -
During the Aryan period the cuisine the Great Hindu Empires concentrated on the fine
aspects of food and to understand its essence and how it contributed to the development of
mind, body and spirit. After this period the cuisine was influenced by the following
conquests from other cultures.
2. Mongolians brought to India their hot pot cooking
3. Persians - the
most notable later culinary influence in India was the influence of Persian rulers who
established the Mughal
Rule in India. They introduced their penchant for elegant dining and rich food
with dry fruit and nuts (click
here for more about Mughal cuisine)
4. Greeks (Alexander the great)
5. Chinese
(from trading and cultural and educational exchanges with them) - the Chinese introduced
stir frys to Indian along with adding the sweet taste to food. Their influence is
mostly felt in Gujarat, Beneras and Bengal.
6. Arabs (traders)
7. Portuguese
(the Indian Vindaloo dish is a result of the Portuguese). The tomato, chilli, and
potato, which are staple components of today's Indian cuisine, were brought to India by
the Portugese.
8. British
made the ketchup and tea popular in
India. British Food did not become popular in India and the British while in
India mainly descibed Indian food as pungent, chili spiked curries and rice and rotis that
were a food for uncivilized pagans but ironically today Indian food forms a staple diet of
British food.
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A Special Mention on Indian Cuisine
Personal Note : Even today I believe that the Idli/Sambar and Dosa which is the staple food of South India
(where there is a concentration of Dravidians) is one of the most intellectual and also
tasty cuisine that man could devise. Parboiled rice (helps preserve vitamins unlike
polished rice) and dal (lentils) are taken in the right combinations and then fermented
and steamed to deliver a profoundly nutritious, balanced and tasty meal. This cuisine is
ultra light on the earth’s resources and on the digestive system and hence a true
health and wellness meal for both the environment and the individual. - Kavita
Maslala Dosa Recipe
Ingredients:
Dosa shell:
1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil
Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste
Preparation:
Dosa shell
Separately soak rice and urad dal at least 6 hour or overnight in water.
Grind to paste.
Mix together, add salt with water to make batter.
Leave in room temperature overnight.
Mix onion and chilies to the thin batter.
Heat pan or griddle with little ghee or oil.
Spread the mix on pan in circular motion to make thin Dosa.
Cook on both the sides, if desired.
Masala Filling (Spicy Filling):
Heat oil. Add mustard seed, peas, onions and spice.
Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
Add potatoes and mix and cook some more Serve
Add filling inside Dosa and roll. Serve hot with Chutney.
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The origins and basis of Indian Cuisine lie with the
ancient Indian civilization of India that was called Harappa and Mohenjodaro. The
Dravidians or inhabitants of these civilization were urban and not agrarian. They
had huge granaries to store grain, houses with a drainage system, pathways or roads and
public baths. They sowed the seeds of Ayurveda, or
Life Sciences, which is the foundation of Indian cuisine. This system was derived after
studying the physical needs, mental needs and needs of our psychology and spirituality.
One of the greatest influences on India’s cuisine
occurred in the 2nd century B.C. The powerful and turned benevolent Emperor
Ashoka of that time popularized a vegetarian
cuisine. Even today a majority of Indians are vegetarian.
The two other individuals that helped make India vegetarian are Mahavir and Buddha. (Also the ancient, urban Dravidian
civilization may have been vegetarian.)Ashoka was also the first statesman in recorded
history that had an environmental department in his administration. This department set
environmental laws, posted these laws on stone billboards and had an environmental
enforcement program.
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More Information on aspects of Indian Cuisine
Cooking Lentils -
Nature's Perfect Food ,
Flavoring and
Seasoning Dals or Lentils ,
Goan Cuisine -
'Beach Capital of India' Golden Cuisine ,
Indian Chai and
Chai Masala Recipes ,
Indian Spice Blends
- Authentic Flavor Made Easy ,
Indian Spices ,
Indian Spices
-Learning to Cook with Spices ,
Indian Spices 101 -
Cooking with Indian Spices ,
Indian Thali -
putting together an Indian meal ,
Putting an Indian
Menu together ,
Raita - Cooling
& Refreshing Indian Yogurt Salads ,
Rice Appeal -
Cooking Perfect Rice ,
Rice Biryani and
Pilafs - More than just Rice ,
The World of Dals
and Lentils - Versatile ,
World of Rice -
Sustaining and Seductive ,
Yoga
Nutrition .
Indian
Beverages
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