essay on indian food
Answers
Answer:
In the southern India, the states make great use of spices, fishes and coconuts, as most of them have coastal kitchens. In the foods of Tamil Nadu use of tamarind is frequently made in order to impart sourness to the dishes. It simply distinguishes the Tamil Food from other cuisines.
The cooking style of Andhra Pradesh is supposed to make excessive use of chilies, which is obviously to improve the taste of the dishes.
In Kerala, some of the delicious dishes are thelamb stew and appams, Malabar fried prawns, Idlis, Dosas, fish molie and rice puttu. Another famous item of this region is the sweetened coconut milk. Yet another dish is Puttu, which is glutinous rice powder steamed like a pudding in a bamboo shoot.
Answer:
This is the answer I hope it helps you.
Explanation:
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism, cultural choices and traditions.[1] Centuries of Islamic rule, particularly by the Mughals, also introduced dishes like samosa and pilaf.[2]
Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to this country. The Columbian discovery of the New World brought a number of new vegetables and fruit to India. A number of these such as the potato, tomatoes, chillies, peanuts, and Guava have become staples in many regions of India.[3] Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery.[4] Spices were bought from India and traded around Europe and Asia. Indian cuisine has influenced other cuisines across the world, especially those from Europe (especially Britain), the Middle East, Southern African, East Africa, Southeast Asia, North America, Mauritius, Fiji, Oceania, and the Caribbean.[5][6]
Indian cuisine reflects an 8,000-year history of various groups and cultures interacting with the Indian subcontinent, leading to diversity of flavours and regional cuisines found in modern-day India. Later, trade with British and Portuguese influence added to the already diverse Indian cuisine.[7][8]
Antiquity
Early diet in India mainly consisted of legumes, vegetables, fruits, grains, dairy products, and honey.[citation needed] Staple foods eaten today include a variety of lentils (dal), whole-wheat flour (aṭṭa), rice, and pearl millet (bājra), which has been cultivated in the Indian subcontinent since 6200 BCE.[8] Over time, segments of the population embraced vegetarianism during the Śramaṇa movement[9][10] while an equitable climate permitted a variety of fruits, vegetables, and grains to be grown throughout the year. A food classification system that categorised any item as sattvic, rajasic, or taamsic developed in the Yoga tradition.[11][12] The Bhagavad Gita proscribes certain dietary practices (chapter 17, verses 8–10).[13] Consumption of beef is taboo, due to cows being considered sacred in Hinduism.[14] Beef is generally not eaten by Hindus in India except for Kerala, parts of southern Tamil Nadu and the northeast.[15]
Foods mentioned in ancient Indian scripture
While many ancient Indian recipes have been lost in history, one can look at ancient texts to see what was eaten in ancient and pre-historic India.
- Rice
- Rice cake[16]
- Curd
- Sugar
- Ghee
- Bread Fruit
- Pomegranate
- Mango
- Rose Apple
- Barley[17]
- Mustard[17]
- Figs[17]
- Betel Leaves[18]
- Honey[19]
- Salt[20]
- Saffron[20]
- Sesame Oil[20]
- Grape Wine[21]
- Turmeric[21]
- Sugarcane[22]
- Chickpeas[22]
- Sorghum[22]
Middle Ages to the 16th centuries
During the Middle Ages, several Indian dynasties were predominant, including the Gupta dynasty. Travel to India during this time introduced new cooking methods and products to the region, including tea. India was later invaded by tribes from Central Asian cultures, which led to the emergence of Mughlai cuisine, a mix of Indian and Central Asian cuisine. Hallmarks include seasonings such as saffron.[23] In the late 18th/early 19th century, an autobiography of a Scottish Robert Lindsay mentions a Sylheti man called Saeed Ullah cooking a curry for Lindsay's family. This is possibly the oldest record of Indian cuisine in the United Kingdom.[24][25] IF HELPFUL PLEASE MARK AS BRAINLIEST. ( only if you liked my answer or else it's fine no problem.)