Indian Food

Where did the average westerner get the idea that all Indian food is hot, spicy and curry based? Those dishes are definitely favorites; but a visitor to India would be hard pressed to find one predominant fare. Aromatic spices and tactical blending are key to Indian cooking. Eating habits are also greatly affected by religion, geography and foreign influence. A fair amount of propriety comes with Indian cuisine, be aware of the following basic tenets.

A large portion of the Indian population is either Hindu or Muslim. Cows are considered sacred and pork is forbidden, thus pork and beef are not part of their daily meals. As a side note, beef is not eaten but diary products are widely used. Goat, lamb, and chicken are the only animals eaten. If you don’t see pork or beef on the menu at an Indian restaurant, please don’t ask for it. There is also a large segment of the populous that is vegetarian, and many restaurants will only serve vegetarian meals. Indians view eating as a sensual experience where most of the senses should be employed. Hence it is eaten with the hands, preferably the right hand. The left hand is meant for serving oneself or for passing food. Hands are washed before and after a meal.

Indian food has a variety of common ingredients that give rise to a myriad of flavor combinations. Anaheim chilies, cilantro, garlic, ginger, onions are favorites. The spice rack in an Indian kitchen is tantamount to a who’s who of the spice world. Turmeric which is a bright yellow, aromatic and slightly bitter tasting spice, is one of them. It has reputed medicinal properties said to heal anything from stomach problems to skin lesions. Cinnamon sticks, bay leaves, whole cloves, nutmeg and one of the most expensive spices, saffron, are likely to grace the shelves. Also prominent in Indian cuisine is red chili powder, a hotter variety than the chili powder Americans typically use. Seasonings are often used in seed and powder form, namely cumin and coriander. Cumin, black pepper, cloves and garlic are just one form of garam masala, the distinctive spice blend responsible for the subtle yet characteristic taste of Indian food. Garam masala can be two or three spices or ten or more.

• Dal - Lentils
• Dosas - Roasted rice pancakes
• Ghee - Clarified butter
• Idlis - Steamed rice dumplings
• Masala - Hindu word for spice
• Pulses - Dried seeds of beans, peas or lentils
• Roti - Indian bread
• Tandoor - Clay cooking oven
• Wet Masala - Addition of water, vinegar or yogurt to a dry spice mixture

Rich and heavy meals are common in this region. Punjabi food, Tandoori chicken in particular, originated here. It’s cooked in a Tandoor; a clay pot whose internal temperature can reach upwards to 600. Other marinated, meats and fish, along with breads, are cooked in it as well. Northern Indian cuisine also encompasses spicy curried vegetables and lentils.

This area is largely vegetarian and eats more rice. Food here is non greasy and typically roasted or steamed. Coconut milk is as much a staple as is rice. Flour-based breads are the exception rather than the rule. Coconut oil infused with spicy mustard seeds and chilies heighten the flavor of many southern dishes. Southern Indians also feast on an abundance of seafood and tropical fruit.

Marathi food from the west is strictly vegetarian. Cuisine from this area is a prime example of using indigenous foods. The food here is spicy and is served with large amounts of ghee. Peanut oil is used for cooking, and peanuts and cashews are favored in vegetables. The Portuguese influence in Goa is recognized in its sweet and sour dishes.

Due to the region’s propensity for rain, fish and crustaceans, rice play a starring role in Eastern Indian meals. Rice is eaten for breakfast, lunch, and supper. The bamboo shoot, a mainstay in Asian cooking, also plays a reoccurring role in the east as well.

Indian food is best enjoyed when eaten as a grouping. A basic meal combination might be a starch, maybe Basmati rice which is long grained with a nutty flavor, or roti, unleavened Indian bread. The entrée would be meat, poultry, or fish served with lentils and or vegetables. Chutney, a sweet and spicy preserve, may be used as a condiment, and homemade pickles are likely to be included. After the meal, diners nibble on Paan, a blend of cardamom, aniseed, sugar and grated coconut that has been wrapped in a lime basted betel pepper leaf. Paan is also used as an astringent to clear the digestive system.

The following sites are excellent resources for information on Indian cuisine and culture:

• Indian Food
• SanjeerKapoor Indian Recipes
• Category: Indian Recipes

• Easiest Finger Appetizers
• Ideas for Dinner Tonight
• Ideas for Finger Buffets

• French Toast Recipe 1
• French Toast Recipe 2
• French Toast Recipe 3
• Basic Pancakes Recipe
• Pancakes Recipe

• Japanese Food in San Antonio
• Chinese Food
• About Chinese Food
• Category:Indian Recipes
• Thai Food