Indian Cuisine
India is a home to a wide variety of foods from the different regions of the country. The country’s geographically and cultural differences and its variety in local produce, traditions’, temperament and eating habits are the various factors that are responsible for this diversity in its cuisine. In Indian tradition food is placed next to God and that is the reason why food forms a main part of ceremonies and religious celebrations. Indian food has an impression of being spicy and hot, but Indians know that this is far from true. The cuisine of many states form a region has common preparation styles and thus, the flavour profiles of neighbouring states are similar.
Philosophy of Indian food
Food selection, meal timing, and state of awareness during meals either increases ojas (vitality) or ama (toxicity).
1. Select Foods for Your Dosha Type
The Vata dosha (air and space elements)
The Pitta dosha (fire and water elements)
The Kapha dosha (earth and water elements)
2. In general, the six tastes inform the body with the following cellular information: Sweet: Grounding, strengthening, nourishing Sour: Cleansing, purifying Salty: Balancing, regulating Bitter: Detoxifying, mineralizing Astringent: Anti-inflammatory, cooling Pungent: Warming, stimulating
3. Stop Eating Three Hours Before Bedtime
4. Eat Your Largest Meal of the Day at Lunchtime
5. Stop Eating Three Hours Before Bedtime
6. Eliminate Distractions While Eating
7. Eat Until Satisfied, Not Full
History Influence of the invaders and travellers on Indian cuisine It has evolved along lines parallel to Indian history. India has ancient cultural heritage which is dependent on religion, geography and socioeconomic conditions. Traditionally Indian cooking has been handed down through the generations by demonstrations and word of mouth. India is a land that was invaded by many conquerors and rulers. India was invaded by Arabs, central Asians, Mughals and also Greeks. Some travellers from china also left a huge impact on the Indian cooking styles and flavours.
Greek Spices like fenugreek, saffron, cheese and fennel
Mongolians and Chinese Introductions of new cooking styles of jot pots and stews. Use of mustard oil and sugar and use of kadhai
Mughals Use of spices , meat such as lamb spit fire ovens Birth of kebabs and use of variety of nuts such as almonds and pistachios
Portuguese Introduction of sea food such as prawns and meats such as pork with lots of fruits such as pineapples, guavas, tomatoes, pumpkins and cashew nuts
British Various types of shorbas and soups are the influence of British. Use of grilling pans and roasting given by British. Development of Indian curries and introduction of tea to
India vegetarianism, the theory or practice of living solely upon vegetables, fruits, grains, legumes, and nuts—with or without the addition of milk products and eggs—generally for ethical, ascetic, environmental, or nutritional reasons.
Types of vegetarian diets Vegetarian diets vary in what foods they include and exclude:
1. Lacto-vegetarian diets exclude meat, fish, poultry and eggs, as well as foods that contain them. Dairy products, such as milk, cheese, yogurt and butter, are included.
2. Ovo-vegetarian diets exclude meat, poultry, seafood and dairy products, but allow eggs.
3. Lacto-ovo vegetarian diets exclude meat, fish and poultry, but allow dairy products and eggs.
4. Pescatarian diets exclude meat and poultry, dairy, and eggs, but allow fish.
5. Vegan diets exclude meat, poultry, fish, eggs and dairy products, as well as foods that contain these products. Healthy vegetarian diet To get the most out of a vegetarian diet, choose a variety of healthy plant-based foods. These include whole fruits and vegetables and whole grains. Nuts and legumes, such as lentils, beans and peanuts, also are considered healthy plant-based foods.