The different Indian states are so unique in their geography, culture, language and tradition that they are almost like individual nations. In addition to all the factors mentioned so far, another important factor that has influenced the cuisine is the focus on the medicinal values of the ingredients. The Vedas or ancient Indian texts explain how to combine food, exercise and meditation to obtain the right balance in ones physical, spiritual and mental forms. Religion has not only integrally affected what is cooked but how it is prepared as well. The Muslim tradition of preparing “halal meat” or the Hindu tradition of not tasting a meal as it is being cooked (since the first offering of the meal has to be for the Gods and for a cook to taste it while it is cooking is considered “unclean”) has certainly had its impact on how foods are prepared. The Hindu cook relies on the sight, texture, smell and color of the spice mixes to know exactly when they are ready as opposed to taste.
The history, climate, geography, religion and regional areas have all influenced the cuisine. Intrinsic culinary traditions are constantly being updated by the ever changing political and socio-economic landscape. I liken the country to a quilt with each part of the quilt (a state) being unique and yet an integral part of the whole.
What holds this diverse cuisine together is the aromatic and flavorful spices. The art of Indian cooking is in blending these spices so they are in perfect harmony in each dish.
The basics of an Indian meal, despite of all the contrasts and contradictions, are similar. There will generally be some lentil, regional vegetables, pickles, chutneys, rice or bread, possibly a meat or fish dish, served at every meal. Desserts are usually milk based. Food is eaten with fingers, using pieces of bread to mop up the vegetables and curries. I remember reading somewhere “trying to eat Indian food with cutlery is like trying to make love through an interpreter”. With due respects to the author of that line, I completely agree! The meal is completed with a digestive like “Paan”, areca nuts, sugar coated fennel seeds and many others. (Paan is made of betel leaves, which are filled with all kinds of ingredients to create this legendary digestive)
I hope you will try the recipes in this online class. By the time you get done you will have sampled a dozen regional cuisines that are distinctly different in terms of their taste cooking methods and presentation. I have only attempted a dozen or so regions, there are so many more… Perhaps in another course!
I am attempting to give you a glimpse of what lies in each region. There is so much more. The information here is a mere starting point into the cuisine of a very diverse country.
