The Indian Cuisine

The Indian Cuisine

Author Name : Kumar Bhaskar

ABSTRACT

The people often present Indian cuisine as uniform, nationalized cuisine, but actually the food of India is as regionally specific and diverse as its population. Each region has its own traditions, religions and culture that influence its food. In general, the Hindus tend to be vegetarian and Muslims tend to consume meat dishes, although pork is forbidden. Indian cuisine reflects a 5000-year history of intermingling of various communities and cultures, leading to diverse flavors and regional cuisines. Its culinary history dates back to the early Indus valley civilization. Indian dietary practices are deeply rooted in notions of disease prevention and promotion of health. India’s history, conquerors, trade partners, and the religious and cultural practices of its people heavily influence the cuisine which was further enriched with the arrival of the Mughals, the British, and Portuguese. The consequent fusion in the cuisine resulted in what is today known as ‘Indian Cuisine’. Indian cuisine also means a wide variety of cooking styles. Sometimes it seems referring to it, as Indian cuisine is a misnomer, since regional dishes vary tremendously from region to region. If there’s one thing that clearly characterizes the Indian cuisine, it’s the complexity. There is an astounding complexity in the flavor profiles of Indian dishes-- from the simplest snacks to the most elaborate of special-occasion feasts, and in the diversity of countless regional and local versions of the national cuisine. Indian cuisine has also shaped the history of India`s international relations. Historians often cite the spice trade between India and Europe as the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia. It has also influenced other cuisines across the world, especially those from Southeast Asia, the British Isles and the Caribbean.