Food in Daily Life.

About half the people eat rice as their staple, while the remainder subsist on wheat, barley, maize, and millet. There are thus major geographic differences in diet. Just as fundamental is the division between those who eat meat and those who are vegetarian. Muslims, Jews, Sikhs, and Christians all eat meat, with the important proviso that the first three groups do not consume pork. Lower-caste Hindus eat any meat except beef, whereas members of the higher castes and all Jains are normally vegetarian, with most even avoiding eggs.

Seasonality of Cuisines
The well-defined seasons of India bring with them a series of particular fruits and vegetables. Thus, menus and diets vary considerably year roundfrom lush berries in the early days of summer to ripe watermelons available during the later hot weeks of the same season. Certain seasons are associated with specific foods, according to the Sushruta Samhita, an ancient medical text, written around 600 B.C.E. It recommends pungent foods in spring, sweet and cold in summer, salty and sour during the rains, sweet in autumn, and greasy and hot in winter. In Kashmir, where the winters are cold, the staple diet of meat, fish, and rice is supplemented with vegetables that have been sun-dried during the summer months. Seasonality also extends to herbs and spices. During the cold months of winter, "heat-generating" spices like cinnamon, cardamom, cloves, black pepper, and chilies are used in cooking to keep the body warm. Mace is considered taboo in summer, whereas poppy seeds are regarded as cooling during the summer months.

SNACKING IN INDIA
Indians love to snack and have a penchant for light, spicy foods. This has given rise to a whole new cuisine called chaats, a generic name for several salty snacks that originated in Delhi. They leave a spicy, lingering taste in the mouth and are usually eaten during mid-morning or at teatime. Chaats come in a wide variety of savory tidbits, spiced mainly with ajwain (bishop's weed). They are consumed with two chutneys: the fresh and tangy mint chutney and a tamarind-based chutney called sonth. Most chutney preparations are vegetarian and have potatoes and/or lentils as the base. Almost all have some fried components. Chaat tends to be bought rather than made at home, and is eaten at roadside stalls, where it is served in bowls made out of leaves.

Food Culture and History India's cuisine is as rich and diverse as her people. The spectrum of Indian cuisine can be said to lie between two dietary extremes: vegetarianism and meat-eating.

India is well-known for its tradition of vegetarianism which has a history spanning more than two millenia. However, this was not always the case. During the Vedic period (1500-500 BC), the priestly castes sacrificed animals to appease and gain boons from the gods, after which the flesh was consumed. But the trend of meat-eating shifted with the times. The anti-meat eating sentiment was already felt at the end of the Vedic period. This period also saw the rise of Buddhisln and Jainism, the founders of which abhorred the practice of sacrificing and consuming the flesh of animals, preaching the principle of ahimsa or ''non-harming''. To win back these converts into their fold, the Hindu priests advocated against killing, their public appeal beginning around the Ist century BC. They embraced ahimsa and followed a vegetarian diet, regarding it as superior to the Brahminical ideas of sacrifice. Advocating this new doctrine, however, did not meet with great opposition from meat lovers as there had already been a religious attitude towards animals since Vedic times. In fact, only the meat of a sacrificed animal was considered food. Among the animals that were sacrificed in Vedic times was the cow, which is virtually deified in the Hinduism of today. In the Atharvaveda, beef-eating was prohibited as it was likened to committing a sin against one's ancestors. But at the beginning of the Epic period (c.l000- 800 BC), this meat was said to be common food that added vigour not only to the body but also to the mind. The tables were turned in the 5th century BC in favour of the cow. When it was discovered at this time that the cattle population was decreasing at an alarming rate, people began to realise that a live cow was a greater asset than its carcass. Sinceghee (clarified butter), milk and yoghurt were vital for temple rituals, this animal began to enjoy a greater prominence and thus, its flesh became a prohibited meat. This was the start of the taboo of eating beef which has become a long-standing feature in Hinduism. But vegetarianism goes one step further than the avoidance of beef. Throughout India's history, there are occurrences of vegetarianism being practised. For example, there is evidence that in 800 BC, people began to eat more vegetables, pulses, cereals and fruit, as a consequence of the growing distaste for meat. Even the priestly castes of some areas that took to vegetarianism began to offer vegetarian foods to the gods. That kings such as Ashoka (c. 322-183 13C) forbade the killing of animals further contributed to the development of vegetarianism.

But the adherence to vegetarianism or a sattvik diet was not restricted to the Brahmins. From northern India, orthodox Brahminical values and hence vegetarianism made its way beyond the Vindhya Mountains establishing itself in the south. Here, it gained immense popularity even amongst the nonBrahmins who deemed it as leading a meritorious lifestyle. The Brahmins continued their vegetarian fare for different reasons, excepting garlic and onions which were thought to arouse passions. A vegetarian diet for them meant that their minds would be pure to conduct the necessary rituals. However not all Brahmins are vegetarians. A classic example would be the Kashmiri Brahminss who continue to pride themselves on their mutton dishes. There are also the Brahmins of Bengal who eat fish. Thus vegetarianism became more linked with the cuisines of southern India rather than the north. This general demarcation in food patterns persists in present-day India and can be explained. As India has been the crossroads of many peoples and cultures over centuries, foreign elements have invariably seeped into its culinary culture, sometin1es displacing or modifying local cuisines. One such foreign influence was the Muslims from western Asia whose culture swept across much of northern India in the 16th century. The invasion brought changes in many aspects of everyday life in India, including the palates of the Indian people which became tempered by a foreign taste. Muslim infiltration into the subcontinent caused a gastronomic revolution. In fact, it created a marriage between the non-vegetarian fare of the Middle East and the rich gravies that were indigenous to India, creating what is known as Mughlai cuisine. Spices were added to cream and butter, rice was cooked with meat, and dishes were garnished with almonds, pistachios, cashews and raisins. India was also introduced to kebabs and pilafs(or pulaos). There was a variety of sweetmeats; the idea of ending the meal with a dessert being of Arabic origin. Most of these sweets were made of almonds, rice, wheat flour or coconut, sweetened with sugar and scented with rose-water. The Mughal Emperors were of course great patrons of this style of cooking. Lavish dishes were prepared especially during the reigns of Jahangir (160527) and Shah Jahan (1627-58). In miniature paintings of this period it can be seen that the vessels used in court banquets included ones of jade, silver and Chinese porcelain. Relations between Muslims and Hindus were cordial especially during the early Mughal period. Converts to Islam changed their diet but the majority of the Hindus tended to be vegetarian excepting the Kshatriya castes and royal families who relished meat. Besides being vegetarian, the Hindus also prepared their foods differently. While the Muslims enjoyed naans cooked in an oven and chapatis prepared on griddles, the breads of the Hindus consisted of puris (made from wholewheat flour and oil) and bhaturas (made from white

flour, yeast and oil). The latter were deep-fried in a pot resembling a wok called the karhai. Ideally such breads were deep-fried in ghee as it was a pucca or pure food. But ghee was only used by the rich; the poor had to be content with using sesamum or mustard oil. Dhal curry or sambar, was popular and has survived to this day. In the areas where rice was a predominant cereal, pancakes called dhosakas or dosas were made. Styles of eating differed between the Hindus and the Muslims. In contrast to the Muslims, the Hindus usually took their meals individually, a feature that may have developed as a result of rules regulating eating practices across castes. The Muslim stress on brotherhood spilled into the dietary arena as communal eating was the norm. A dastur khan consisting of a fine white calico cloth was spread on the floor, over which was placed the various dishes of the meal. It was customary to eat with the fingers which were washed in a sailabchi before and after eating. But for serving and carving, there were spoons and knives. To end a hearty meal, the Muslims, like their Hindu countrymen, chewed paan or the betel quid. This postprandial habit symbolises hospitality extended by the hosts to the guests. Although the Mughals did not sustain power for long, their food habits have continued to this day. Mughlai cuisine, although emphasising meat, co-exists with vegetarianism. Like all other facets of life, India's culinary tradition is constantly changing in relation to vegetarianism and non-vegetarianism whereby adherence to a specific food habit becomes a powerful symbol of caste, ethnic group and religious orientation.

Food Tour of India

Most Indian cuisine are related by the similar usage of spices and the use of a greater variety of vegetables than many other cuisine. Religious and caste restrictions, weather, geography and the impact of foreigners have affected the eating habits of Indians. For example, Brahmins (one of the highest orders of caste) are strict vegetarians usually, but in the coastal states of West Bengal and Kerala, they consume a lot of fish. Southern Indians generally speaking, have been orthodox in their tastes, probably because eating meat when it is hot all year round can be difficult. In the North, the weather varies from a scorching heat to a nail-biting cold, with a sprinkling of showers in between. So, the food here is quite rich and heavy. Also, the Mughal influence has resulted in meat-eating habits among many North Indians. Also, a variety of flours are used to make different types of breads like chapathis, rotis, phulkas, puris and naan. In the arid areas of Rajasthan and Gujarat, a great variety of dals and preserves (achars) are used to substitute the lack of fresh vegetables and fruits. Tamilian food uses a lot of tamarind to impart sourness to a dish, whereas Andhra food can be really chili-hot. It is believed that a hot and spicy curry may be one of the best ways to combat the flu virus! From, ancient times Indian food has been on principle, divided into the Satwik and Rajsik kinds. The former was the food of the higher castes like the Brahmins and was supposed to be more inclined towards spirituality and health. It included vegetables and fruits but, not onions, garlic, root vegetables and mushrooms. The more liberal Rajsik food allowed eating just about anything under the sun, with the exception of beef. The warrior-kings like the Rajputs whose main requirements were strength and power ate this food. Just as Japanese sushi relies on the freshness of the meat and Chinese food relies on the various sauces to impart the right flavor and taste, Indian food relies on the spices in which it is cooked. Spices have always been considered to be Indias prime commodity. It is interesting to see an Indian cook at work, with a palette of spices, gratuitously sprinkling these powders in exact pinches into the dish in front of him/her. A foreigner can discover the many differences in the foods of various regions only after landing in India, as most of the Indian food available abroad, is the North Indian and Pakistani type. The variation in Indian food from region to region can be quite staggering.

Many Indian dishes require an entire days preparation of cutting vegetables, pounding spices on a stone or just sitting patiently by the fire for hours on end. On the other hand, there are simple dishes which are ideal for everyday eating. Eating from a thali(a metal plate or banana leaf) is quite common in most parts of India. Both the North Indian and South Indian thali contain small bowls arranged inside the rim of the plate(or leaf), each filled with a different sort of spiced vegetarian food, curd and sweet. At the center of the thali you would find a heap of rice, some puris(wheat bread rolled into small circular shapes and deep-fried in hot oil) or chapathis(wheat bread rolled out into large circular shapes and shallow-fried over a hot tava). 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. The dark-green leaf of the betel-pepper plant is smeared with a little bit of lime and wrapped around a combination of spices like crushed betel-nuts, cardamom, aniseed, sugar and grated coconut. It is an astringent and is believed to help in clearing the system. Mumbai is known to be a good place for connoisseurs of paan. An everyday meal of a Punjabi farmer would be centered around bread, corn bread, greens and buttermilk(lassi). Buttermilk is whipped yogurt, and can be had sweetened or with salt and is usually very thick. Wheat is the staple food here. Shredded vegetables mixed with spices and stuffed into the dough, which is then rolled and roasted to make the delicious stuffed parathas. Some Punjabis also eat meat dishes, an Indian cottage cheese called paneer, pilaus garnished with fried onions and roasted nuts like cashew and topped with silver leaf and rose petals. Another specialty from this region is khoya a kind of thick cream, mainly used in the preparation of sweets. Tandoori food, a favorite with many foreigners is a gift from the Punjab. Various meats are marinated with spices, ginger and garlic pastes and curd and roasted over a primitive clay-pot(tandoor) with a

wood-fire burning underneath. The special wheat bread cooked over the tandoor is called Naan. In the beautiful and rich valley of Kashmir, all dishes are built around the main course of rice. A thick-leafed green leafy vegetable called hak grows in abundance here and is used to make the delicious saag. The boat-dwelling people use the lotus roots as a substitute for meat. Morel mushrooms called gahchi are harvested and consumed around summer time. The tea drunk in Kashmir is not orange pekoe or Twinning, but a spice-scented green tea called kahava, which is poured from a large metal kettle, called samovar. Fresh fish found in the many lakes and streams here are also consumed with relish. Lamb and poultry are cooked in the Mughlai style. The Kashmiri equivalent of the thali is a 36-course meal called the waazwaan. Bengalis eat a lot of fish and one of the delicacies called the hilsa is spiced and wrapped in pumpkin leaf and cooked. Another unusual ingredient used in Bengali cooking is the bamboo shoot. Milk sweets from this region like the Roshgolla, Sandesh, Chamcham are world famous. In the south of India, rice is eaten for breakfast, lunch and dinner. Raw rice, parboiled rice, Basmathi rice are some of the different types of rice eaten here. Parboiled rice is raw rice treated through a process wherein the ingredients and aroma of the husk are forced into the rice. Steamed rice dumplings or idlis, roasted rice pancakes or dosais are eaten along with coconut chutneys for breakfast. A dosai stuffed with spiced potatoes, vegetables or even minced lamb constitutes the famous masala dosai. Coconut, either in a shredded, grated or blended form is a must in most dishes here. Tender coconut water is drunk for its cooling effect(now available in most supermarkets in cartons) on the system. The Chettinad dishes from Tamil Nadu consist of a lot of meat and poultry cooked in tamarind and roasted spices. Most Andhra food tends to be quite hot and spicy. Eating a banana or yogurt after such a meal can quench the fires raging within the system. Hyderabad, the capital city, is the home of the Muslim Nawabs(rulers) and is famous for its superb biriyani, simply delicious grilled kababs, kurmas and rich deserts(made with apricots).

In Bombay, the food is a happy combination of north and south. Both rice and wheat are included in their diets. A lot of fish is available along the long coastline and the Bombay Prawn and Pomfret preparations are delicious. Further down south along the coast, in Goa, a Portuguese influence is evident in dishes like the sweet and sour Vindaloo, duck baffad, sorpotel and egg molie. In Kerala, lamb stew and appams, Malabar fried prawns and idlis, fish molie and dosai, rice puttu and sweetened coconut milk are the many combinations eaten at breakfast. Puttu is glutinous rice powder steamed like a pudding in a bamboo shoot. Sweets are very popular all over India and are usually cooked in a lot of fat. Jalebis, luscious pretzel shaped loops fried to a golden crisp and soaked in saffron syrup can be had from any street vendor in North India. Kheer or payasam are equivalents of the rice pudding and Kulfi is an Indian ice cream made in conical moulds and frozen. Tea is drunk as a beverage in India. Tea from the hills of Darjeeling and Kalimpong are boiled in milk and water and served with a liberal dose of sugar. Filtered coffee is a favorite among South Indians and is a very sweet, milky version of coffee. Many varieties of foreign whiskies, rum, even Tequila is available in India now. Indian beers like Kingfisher and Kalyani are mild in comparison to the Australian ones. Indian wines have begun making a foray into the market now. Grover vineyards have a good red and a decent pink. One doesnt need an alcohol permit to consume liquor here, but permits are issued on request. The All India Liquor Permit is an interesting document that states the requirement for a person to drink for medical reasons. Prohibition has been imposed in some states like Gujarat, Andhra Pradesh and Haryana. Among the local spirits available here is the famous Feni from Goa concocted from cashew andcoconuts (an ideal beach drink). Toddy is tapped from coconut palms and is best drunk in the early hours of the morning. Tharra is a deadly drink made from cane, orange or pineapple. This can make you stink to glory and is famous for its killing capabilities. Most of the spices used in Indian food have been used for their medicinal properties in addition to the flavor and taste they impart. Ginger is believed to have originated in India and was introduced to China over 3000 years ago. In India, a knob of fresh ginger added to tea is believed to relieve sore throats and head colds, not to mention its aphrodisiacal properties! Turmeric is

splendid against skin diseases and neem leaves are used to guard against small pox. It is these complexities of regional food in India that make it a so very fascinating try!

Curry leaves : Chalcas koenigii

They are used as a seasoning in Indian Cooking. The currey leaves lose their delicate fragrance when dried, you should try to obtain them fresh, don't waste your time with the dried stuff!

Indian Name:
Kari patta, Kareapela, Karuveppilai, Karuvepila, Katneem, Bursunga, Bowala, Karepeku, Karivepaku, Girinimba, Suravi

Chilly : Powder/fresh/dried : Cayenne Pepper

Now a basic Indian spice, used mainly for its pungent and fiery taste, one may use fresh green or red chilies instead.

Indian Name:
Lal mirch, Hari mirch, Morich, Lanka, Lal marcha, mulagu, Marichiphala Ujjvala, Mirapakaya

Cardamom Pods : eliachi

Used to flavor curries, masala chai and certain vegetables and Indian desserts and is one of the spices in Garam masala. Used for its strong but very pleasing flavor.

Indian Name:
Eliachi, Choti elaichi, Yellakai, Elathari, Elakkaai, Yalukalu, Ellakai

Cinnamon : Cinnamomum verum

Used for its sweet and pleasing flavor. It is the bark of the cinnamon tree and one of the spices in Garam masala. It is normally used to flavor curries, masala chai and certain vegetables and Indian desserts.

Indian Name:
Dalchini, Erikkoloam, Dalochini, Durusita, Twak, Illavangam, Lavanga pattai, Lavangamu

Clove : Eugenia caryophyllata

Used for its pleasing flavor. and is one of the spices in Garam masala. It easily loses its flavor and is used to flavor curries, masala chai and certain vegetables.

Indian Name:
Laung,Lavang, Lavanga, Labango, Grampu, Krambu, Shriisanjnan, Lavangalu

Black Pepper : Kala Mirchi

Black pepper are used in Indian cuisine at all stages of the cooking process and as a table condiment.

Indian Name:
Kala mirchi, Gulki, Menasu, Kuru mulagu, Marichan, Vella, Krishnan, Krishnadi, Savyamu, Miriyalu

Ginger : Rhizoma Zingiberis

A basic but not essential Indian spice, used for its warming properties and wonderful aroma and taste.

Indian Name:
Adrak, Sonth, Alla, Inchi, Ada, Adraka, Shringaveran, Sringaaran, Allam, Ingee

Tamarind Pulpa Tamarindorum

The Juice of dry Tamarind are adequate to add a touch of sourness in the curry. It is extensively used in south indian cuisine and is normally used as a replacement for tomatoes.

Indian Name:
Imli, Amla, Huli, Hunise mara, Puli, Imbli, Tintiri, Tintiddii

Fenugreek : Semen Foenugraeci

This is a basic but not essential Indian spice which is actually a lentil and is used for its strong, bitter taste. After turmeric it has the most medically useful item in the Indian kitchen. If it is burnt it gets very bitter and should be thrown away.

Indian Name:
Methi (seeds), Kasoori methi, Sag methi (leaves), Mente, Methri, Vendayam, Mentikura, Mentula