The taste of India…
It is not the taste which differentiates the India flavour but the paste that is used in the preparation which makes all the difference.
“The traditional food”
Though the traditional India food is indigenous hybrid of herbs and spices have gone into hibernation with the invasion of fast foods. Definitely, it is food for thought?
Ironically, the fast foods are trying to slacken our grip on our tradition.
India is a country where variety is the spice of life. It is land of spices. And when we speak of spice, Indian foods are flavored with layers of spices.
The taste ranges from mild to medium to hot and fire, there are dishes when put inside mouth, the mouth literally goes on fire. The smoke is outside; we can see the smoke out of human chimneys of nose and ears.
India food is hot, though apparently it was in cold storage and now on fire.
Besides the staple food of rice, the spices play a vital role in the preparation of foods in India. And the spectrum of spices is broadband. Hot and spice goes hand-in-hand. One cannot separate the Indian food for being hot, both the taste and the trend.
The hotness that touches your taste buds to the hottest that tricks your tongue.
Such is the intensity of the hot cuisines we may not be speechless with lack of proper vocabulary to describe it but definitely become tongue-tied.
Like most cuisines across the world, the cuisines in India get its root from different climatic conditions, different lifestyles of people, different geographical terrains and different historical significance. India is one such country where you have the entire spectrum of landscapes.
Heaven on earth, the snow-peaked mesmerizing mountains of Kashmir to beautiful backwaters of Kerala to Great India deserts of Thar Rajasthan to spectacular beaches of Goa to exotic tea gardens of Munnar to botanical gardens of Ooty to deep and dense forest cover of Arunachal Pradesh… India’s Eastern Ghats and Western Himalaya’s are the biodiversity hotspots on earth.
India is a country of mystery and diversity…
The climatic conditions in India keeps oscillating between the extremes of everything, the blazing heats of the plains to the freezing cold of valleys, we have in a matter of 550 miles apart the Thar Desert and the Kashmir Valley…temperatures varies between 0-55. The valley is known for its spread of bread to the widespread use of Wazwan a multi-course meat meal.
The seashore spread in India is no less it ranges 5500 miles from the east to the south to the west, the coastal ecosystem encompasses the Bay of Bengal to India Ocean to Arabian Sea. Fishing becomes an integral part of the livelihood and seafood the flavor. The freshwater river fish of Ganges Delta provides the tiny shrimps to tiger prawns for the connoisseur of food to experiment the cuisines…creating it’s own culinary style known as Bengali cuisines.
Given the location of Goa, the bay is inundated with seafood. Goan cuisines are served out of slice and spice of Shellfish, Crustaceans and Molluscs. Today health is on everybody’s mind, and when we are in New Delhi, the Capital city of India, boiled and grilled chicken takes away the cake.
Though the paradise on earth is on the North of India, the South houses the food paradise and tantalizing our taste buds.
Down South of India, the modern IT hub of Hyderabad has a rich history of Nizams. The Hyderabad Biryanies prepared in a unique style that connects the cooking style of Mugal kitchen of Nizams…the distinct aroma can be detected by the nostrils from a distant. This has nothing to do with festivals; everyday is a celebration with Biryanies. But when it is the occasion of Ramadan, we cannot celebrate the fasting without feasting Haleem, which takes hours of sweat that goes into uninterrupted stirring from dawn to dusk.
How to reach the rich lunch of Biryanies in the noon unless we break the fast in the morning and breakfast of South India cannot be imagined without the signature dishes of Idlis and Dosas…flavoured by the Chutneys.
Though there is definite science behind every cuisine.
Cooking is an art that comes from the heart.
When we think of the Thalis of India from Andhra Thalis to Gujarati Thalis, eating turns to an art where cooking remains a science. There is always a joy of eating but there is also a joy of cooking that comes out of experimenting with recipes and experiencing the art of cooking, flavours of cuisines of India would not have transformed into such diversity without the application of food for thought.
Indian foods are deeply influenced by the cultural choices to religious rituals to local traditions. Rajasthan in the West of India has been a land of Rajputs and a place of royal places. The combination of both the royal richness and dry desert makes the cuisines cooked out of milk or ghee, giving it a rich flavour.
Though the Western part of India challenges us with the desert the Eastern part of India spoils us with the indulgence of desserts.
Along with the AB’s of food there are the DC’s of dishes and cuisines called as the “Dalbaati and Churma” is a designed dish to counter the climatic condition of dry desert. East of India cannot be left behind where water is never a problem and with the “Sandesh and Rosgullas”; we cannot stop mouth-watering.
India has a unique combination of demographic dividends and geographic galaxy…the geographic ranging from the dry deserts to evergreen forest to snowy mountains to fertile plains to coastal belts, the demographics counting the second populated place on earth to sheltering the largest young population of the world.
The dividends and the galaxy decide and determine the flavours of India.
The trend is changing…
The Indian taste is trending.
It is no more food for thought; it is time to taste the flavours of India.
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