this is very much interesting as the country like india which is a continent in itself with vivid climatic changes and culinary diversity. South Indian cuisine takes a prominent art in this as the food here is very much different than its northen part of the india and the food known to the rest of world. the food here is revolves with water thin curry, rice, tamarind (rown, podded fruit with brittle flaky skin and a deep brown-red, sticky pulp that surrounds several hard seeds. The pulp has a very unique sweet-sour-spicy flavor, scientific name ' tamarindus indica') the word curry derived from this part of region and even national soup of india 'mulligatawny' comes from this region.
vegetarianism is much more pronounced than the non-vegetarian food, the culture the climate and the food habits are totally diverse the staple food is rice which grows abudantly use of rice, tamarind, tomato, lemon, yogurt, less oily food is more prominent in the food. as the climate is too hot the curries are watery, rice has been used in various ways from its bread to sweet pudding the day starts with breakfast where you can see either steamed rice cakes 'idli' and 'sambar' also Dosa a crepe made with rice and split black gram, where as in lunch you can have rice with different curries and the food always ends up with rice with yogurt flavoured with curry leaves or rice with butter milk as they both works as a coolent for the hot suuny day, coastal part eats fish and here too curries are watery one more prominent thing here is usage of coconut is in abudant as the states like kerala and tamilnadu grows largest coconut produce in india so use of fresh grated coconut dried, coconut milk and even use of coconut oil for cooking food is also prominent.
Indian Food is synonymous with these two words since 3 centuries now.. British raj with the indian globe trotters spread the cuisine world over taking the flavour and the spice hunger with them. i'm not over exagerrating but every major and minor city all over the world has space for indian restaurant.
Rogan Josh
rogan josh is a preparation from Kashmir himalayan state of india. and the state of beautiful valley. kashmiri pundits speciality preparation. the authentic recie asks for the ratan jog a tree bark which give the red colour for the preparation it is not necessary to have. evne the kashmiri red chilli also provides the colour.
there is a controversy with its name rogan means clarified butter and josh the heat while other meaning says rogan josh as red lamb. anyways the dish can be described as lamb braised in yogurt. with spices such as cardamom, fennel and specially asafoetida (believed to give the onion flavour to the food).
recipe for rogan josh
there is a controversy with its name rogan means clarified butter and josh the heat while other meaning says rogan josh as red lamb. anyways the dish can be described as lamb braised in yogurt. with spices such as cardamom, fennel and specially asafoetida (believed to give the onion flavour to the food).
recipe for rogan josh
2 lbs. (1 kg) boneless lamb leg or shoulder,
2-3 tsp salt
¼ c vegetable oil
3 black cardamom pods*
1 piece cinnamon stick, 1-inch
3 cloves
pinch asafoetida*
4 t Kashmiri chili powder* /paprika
3 c plain yogurt
1 T fennel seeds, ground to a powder in spice mill
2 t ginger powder
3 c water
¼ t garam masala*
Thoroughly season lamb with salt
Over medium-high flame, heat a heavy bottomed pot large enough to hold lamb pieces in one layer. Add oil. When hot, add black cardamom, cinnamon and cloves. After a few seconds, add asafetida. Brown meat for 5-8 minutes, turning pieces only occasionally as each side caramelizes.
Add chili powder and about a cup of the yogurt, stirring well to prevent the chili powder from burning. Add the and stir well. Cook (still over medium-high heat) for about 10 minutes, until liquid has all been cooked off, being careful to stir well during the last few minutes. It is ready for next step.
Add fennel and ginger powders and stir and cook for a minute. Add water, bring to a boil then simmer Partially cover and simmer gently over medium-low to low heat for at least 2 hours, until tender (a wooden skewer will pierce the meat easily, with no resistance). It may take as long as 4 hours, depending on the variety of lamb used (more water may be needed for longer cooking). The sauce should be thick and velvety. If it is too thin, turn up the heat to reduce. If too thick, add more water.
importance of food in rituals
religious part of indian cuisine, hinduism has many rituals as if i am not wrong this life style is having most rituals to perform, set against the way of life we lead. from birth to death and after death the rituals continue with you even at a after life stage. food in this sence plays greater part of the ceremoneis performed and food is also set for that the order of the fod and the ipportance has been documented in our holy books, or the bramhn who will let us know.
every festivals and celebration has been assigned with a some kind of food the food which has been assigned is based on scientifically perfect such as on january 14 hindus celebrate makar sankrant when sun moves to capricorn nad the winter starts the food on that day eaten is 'sesame seed and jaggery' mixture called as tilgul. the oil in sesame seed gives the needed fat and jaggery the sweetness and warmth.
every festivals and celebration has been assigned with a some kind of food the food which has been assigned is based on scientifically perfect such as on january 14 hindus celebrate makar sankrant when sun moves to capricorn nad the winter starts the food on that day eaten is 'sesame seed and jaggery' mixture called as tilgul. the oil in sesame seed gives the needed fat and jaggery the sweetness and warmth.
regional cuisine
india a subcontinent to explain in better ways, this is a country of vivid cuisine and customs i have disussed this before in the world of flavours section. the regional cuisine is so diverse. in a modern india it has 28 states which have in broad sense 28 cuisines but even some state hide more diverse part of their cuisine.
geographical diverse has gave india the variety in its food and people. Moreover the land and the available fresh food played great part in the regional cuisine of india lets look at in the following article. well while describing this we as per geographical and cultural differences in a broader senses lets make 4 divisions of india North, West, East, south, each has a diverse cuisine which not even matches anywhere
while starting from kashmir, india's pride state on up in the north surrounded by beautyful valleys and himalayan ranges. The cuisine here is great and flavoured with mixed culture of kashmiri pandit who are hindus and muslims. fresh food fruits and dryfruits are in abudance, as in contrast bramhin in this part of india eat lamb but not chiken, the signature lamb preparation is rogan josh. the diverse vegetation and its production is done here mostly the lakes provide the food stems of lotus used beautifully
geographical diverse has gave india the variety in its food and people. Moreover the land and the available fresh food played great part in the regional cuisine of india lets look at in the following article. well while describing this we as per geographical and cultural differences in a broader senses lets make 4 divisions of india North, West, East, south, each has a diverse cuisine which not even matches anywhere
while starting from kashmir, india's pride state on up in the north surrounded by beautyful valleys and himalayan ranges. The cuisine here is great and flavoured with mixed culture of kashmiri pandit who are hindus and muslims. fresh food fruits and dryfruits are in abudance, as in contrast bramhin in this part of india eat lamb but not chiken, the signature lamb preparation is rogan josh. the diverse vegetation and its production is done here mostly the lakes provide the food stems of lotus used beautifully
history of india
am i guessing right? you are thinking why he is writing on history of india on a blog which meant for curries.... but indias history changed with its boundries only because of its wealth of abudant spices and trade with west thats why from alexander to other greeks .. moguls and finally british everyone took share of it and distinctively changed historical pages and boundrylines at each crescent of the decades and centuries.
while i will keep the historical information of indian history related to curry and its further travel dont get panic that you have to read all bloody wars ...
as per my point o view i would say its a fstival of flavour indian food truly has been focusses a varying taste all over the subcontinent. the region which wass india in its thousand years of history was sreched from afghan to myanmar and from himalayas to indian ocean has flavours as it came in and incorporated with it. the nation with its vivd culture and varying rituals all over its part and influence from invaders outsiders has made its food rich. most of its food has a influence from hinduism which had restrition and openeness to try new and keep the old rituals even in food making it preserved tradition use of fresh and seasonal ingredients, preserved food products, mixing six tastes of life. most of age old food logics and tradition have a backing of scientific explanation for its produce. 'ayurved' one of the greatest ook which suggest healthy eating and healthy life. the book which heels all illness and pains from yur food and also listed what to eat when to eat.
वदनी कवल घेता नाम घ्या श्री हरीचे
सहज हवं होते नानाम घेता फुकाचे
जीवन करी जीवित्वा अन्न है पूर्ण ब्रम्ह
उदाराभारण नोहिजे जनिचे यद्न्य करम
" chant name of god whie having food; its free and even help to digest.
food makes us to live the life; feel this as one of your needful work.
ॐ सहनावाभावतू। सहनौ भुनक्तु सहविर्यम करवावहै॥
तेजस्विना वधिता मस्तु। माँ विद्विशावाहिही॥
ॐ शान्तिही शंतिही शंतिही॥
lets get together sit together eat together think and work together
every ritual of india is comes around with food. food is considered as one of the greatest things in indian culture
diversity and geographial differences in india made its cuise adopt to the situation and they develoeed the taste according to the nature and available ingredient such as north is cold comepare to the rest of nature so their spice mixture includes the spice which keeps body warm the gravies are thicker and food mostly based on wheat as carbohydrate and plenty of milk products. as with southern its hot climate below the cancer line the food is hotter with sour, hot, and watery gravies major starch is rice. food is finished with curd or yogurt to wash down the heat of food and to keep the body cool.
the history of indian food and it changing curvves and palatibility runs down with histry of india since its early civilistion 'indus civilisation'. first it was with indus their food was basically plain included vegetarian diet in their meals. domesticated cows and bulls for milk and their use in the cattle field, basically meat of lamb, goat was among the popular, as per some new findings it is even said that cow and bull eating was common practise in early indus civilisation. while this cilisation was much more adventures new archiologiacal findings says they had trade realtion wiht early civilisation who was in china and south east asia and middle east such as mesapotamia and egypt; even they traveled far east. the first move was happened when aryans came from central asia (as west beleives) they brought new food habbits until now rice and barley was major food but now it started to change with wheat. the new foods intoduced to the land of india until now cow became important domesticated animal which was a bigget source of dairy for the religious customs every day; the cow remains pious until today.
CUISINE OF INDIA
the cuisine of India was synonymous with Garam Masala, mango chutney(sweet concoction of mangoes with cumin, cloves, coriander) chicken Tikka Masala, vindaloo. But it is more than that it is widest as you go by length and breadth of this country the worlds knows the part which migrants of India who choose to showcase them what they felt Indian food. since decades world is eating curry chicken and vindaloo. People still confuse with curry chicken the word curry came from tamil word 'kari' or kadhi which means nothing but sauce or gravey in which the preparation is cooked, small Indian restaurants which are around the globe are majorly have food influenced from Punjabi and Mughlai cuisine as majorly the cooks were either migrated from Punjab part of India or Bangladeshis even before India's independence, Indians from todays pakistan settled in various part of world where British moved, so they took the food with them. Today's Indian restaurant have the same menu they had a decade back, as no one wanted to experiment with the taste buds of the people in fear they will miss their loyal patrons.
but some of the chefs who are new entrepreneurs cum chefs who worked with other chefs came up with the new dimension to the food, they have tried their hands on good option turning the tables to the new taste.
as the india is large country and has different flavours with the festivals all around the year which are the all related with the seasons. so the food around India is vivid with the taste some foods are made same knew different such as rice pudding called 'payasam' southern india which turns to be doodh pak in western india and payesh in north east and 'phirni' in kashmir the northen part of india.
while i will keep the historical information of indian history related to curry and its further travel dont get panic that you have to read all bloody wars ...
as per my point o view i would say its a fstival of flavour indian food truly has been focusses a varying taste all over the subcontinent. the region which wass india in its thousand years of history was sreched from afghan to myanmar and from himalayas to indian ocean has flavours as it came in and incorporated with it. the nation with its vivd culture and varying rituals all over its part and influence from invaders outsiders has made its food rich. most of its food has a influence from hinduism which had restrition and openeness to try new and keep the old rituals even in food making it preserved tradition use of fresh and seasonal ingredients, preserved food products, mixing six tastes of life. most of age old food logics and tradition have a backing of scientific explanation for its produce. 'ayurved' one of the greatest ook which suggest healthy eating and healthy life. the book which heels all illness and pains from yur food and also listed what to eat when to eat.
वदनी कवल घेता नाम घ्या श्री हरीचे
सहज हवं होते नानाम घेता फुकाचे
जीवन करी जीवित्वा अन्न है पूर्ण ब्रम्ह
उदाराभारण नोहिजे जनिचे यद्न्य करम
" chant name of god whie having food; its free and even help to digest.
food makes us to live the life; feel this as one of your needful work.
ॐ सहनावाभावतू। सहनौ भुनक्तु सहविर्यम करवावहै॥
तेजस्विना वधिता मस्तु। माँ विद्विशावाहिही॥
ॐ शान्तिही शंतिही शंतिही॥
lets get together sit together eat together think and work together
every ritual of india is comes around with food. food is considered as one of the greatest things in indian culture
diversity and geographial differences in india made its cuise adopt to the situation and they develoeed the taste according to the nature and available ingredient such as north is cold comepare to the rest of nature so their spice mixture includes the spice which keeps body warm the gravies are thicker and food mostly based on wheat as carbohydrate and plenty of milk products. as with southern its hot climate below the cancer line the food is hotter with sour, hot, and watery gravies major starch is rice. food is finished with curd or yogurt to wash down the heat of food and to keep the body cool.
the history of indian food and it changing curvves and palatibility runs down with histry of india since its early civilistion 'indus civilisation'. first it was with indus their food was basically plain included vegetarian diet in their meals. domesticated cows and bulls for milk and their use in the cattle field, basically meat of lamb, goat was among the popular, as per some new findings it is even said that cow and bull eating was common practise in early indus civilisation. while this cilisation was much more adventures new archiologiacal findings says they had trade realtion wiht early civilisation who was in china and south east asia and middle east such as mesapotamia and egypt; even they traveled far east. the first move was happened when aryans came from central asia (as west beleives) they brought new food habbits until now rice and barley was major food but now it started to change with wheat. the new foods intoduced to the land of india until now cow became important domesticated animal which was a bigget source of dairy for the religious customs every day; the cow remains pious until today.
CUISINE OF INDIA
the cuisine of India was synonymous with Garam Masala, mango chutney(sweet concoction of mangoes with cumin, cloves, coriander) chicken Tikka Masala, vindaloo. But it is more than that it is widest as you go by length and breadth of this country the worlds knows the part which migrants of India who choose to showcase them what they felt Indian food. since decades world is eating curry chicken and vindaloo. People still confuse with curry chicken the word curry came from tamil word 'kari' or kadhi which means nothing but sauce or gravey in which the preparation is cooked, small Indian restaurants which are around the globe are majorly have food influenced from Punjabi and Mughlai cuisine as majorly the cooks were either migrated from Punjab part of India or Bangladeshis even before India's independence, Indians from todays pakistan settled in various part of world where British moved, so they took the food with them. Today's Indian restaurant have the same menu they had a decade back, as no one wanted to experiment with the taste buds of the people in fear they will miss their loyal patrons.
but some of the chefs who are new entrepreneurs cum chefs who worked with other chefs came up with the new dimension to the food, they have tried their hands on good option turning the tables to the new taste.
as the india is large country and has different flavours with the festivals all around the year which are the all related with the seasons. so the food around India is vivid with the taste some foods are made same knew different such as rice pudding called 'payasam' southern india which turns to be doodh pak in western india and payesh in north east and 'phirni' in kashmir the northen part of india.
spice trade
spice in indian cuisine takes so much pride no other food takes. The unique flavours taste and efficient use of them made them important not only in indian cuisine but also whom they use to trade with exchange of gold and diamonds yes the Romans and Europeans.
BACKGROUND
the roman had most important relation with india was with spice trade. the voyage to india is much more dependant on monsoon seasonsand majorly was ued by them. this trade was going wiht southern india until the fall of rome.Seleucid Empire controlled and developed network of trade with india was done very smoothly which was much more influenced with persian way. majorly it was beleived that indian trade with romans via persians but the documents and history shows that it was with at simultanious, Periplus Maris Erythraei an egyptians trader wrote down " Eudaimon Arabia was called fortunate, being once a city, when, because ships neither came from India to Egypt nor did those from Egypt dare to go further but only came as far as this place, it received the cargoes from both, just as Alexandria receives goods brought from outside and from Egypt." and it was well developed with red sea ports.
the greece after fall of rome kept the trade relation with india. as per strabos work he wrote down not less than 120 vessels were sailling to india. even at the time of augustus around more than 100 vessels use to travel all the way to indian ports carrying gold to exchange with india for spices such as pepper and cardmom bay leaf.
ports of both sides
roman
arsinoe: one of the most important port of egypt under ptolemaic dynasty present day it is called as suez.
Myos Hormos and Berenice: this trade port was used by both egyptians and romans to trade spices.
indian ports :
major ports was from guarath and kerala and arikamedu near pondicherry।
muziris: periplus in his trade account wrote down "Muziris and Nelcynda, which are now of leading importance (...) Muziris, of the same kingdom, abounds in ships sent there with cargoes from Arabia, and by the Greeks; it is located on a river, distant from Tyndis by river and sea five hundred stadia, and up the river from the shore twenty stadia" this port city of india was the busiest in all of the Indian ports aorly dealng with pepper and spices.
Barigaza: periplus while his trading realation with india observed following for this port" There are imported into this market-town (Barigaza), wine, Italian preferred, also Laodicean and Arabian; copper, tin, and lead; coral and topaz; thin clothing and inferior sorts of all kinds; bright-colored girdles a cubit wide; storax, sweet clover, flint glass, realgar, antimony, gold and silver coin, on which there is a profit when exchanged for the money of the country; and ointment, but not very costly and not much. And for the King there are brought into those places very costly vessels of silver, singing boys, beautiful maidens for the harem, fine wines, thin clothing of the finest weaves, and the choicest ointments. There are exported from these places spikenard, costus, bdellium, ivory, agate and carnelian, lycium, cotton cloth of all kinds, silk cloth, mallow cloth, yarn, long pepper and such other things as are brought here from the various market-towns. Those bound for this market-town from Egypt make the voyage favorably about the month of July, that is Epiphi" this port was majorly in business with cotton silk and clothing material and use to receive precious stones glass work and art work.
regional cuisine of india
india is a vast country 7th largest in the world. with different cultures and different favours way of life is liberal and splendid as indian tourism department says 'incredible india' the cuisine is also incredible indeed it is greatest, unofficially UKs national food where english people eat more curry than anything else.
the regional cuisine has not been got the platform or stage to share to the rest of the world indian Diaspora had took the food with them but it remained in four walls of the kitchen what got famous was 'chicken tikka masala which became symbol of indian food to the rest of the world but there is alot more and as they say in china if you try one dish a day you have to wait for year to taste it again the same even its fits well with india too as there are people and palates rituals and festivals flora and fauna tradition and taboos set rules and liberal ideas the food has everything from balance to contrast taste. officially this vast nation has 28 states (7 union territories) but the cuisine is multiplied as every state is wide and they have their own taste buds its a subcontinent and cultures florished rapidly as i said in my previous post the food here grew along with festivity and rituals it made a diversity all indian festivals are subjected to the seasons this
the regional cuisine has not been got the platform or stage to share to the rest of the world indian Diaspora had took the food with them but it remained in four walls of the kitchen what got famous was 'chicken tikka masala which became symbol of indian food to the rest of the world but there is alot more and as they say in china if you try one dish a day you have to wait for year to taste it again the same even its fits well with india too as there are people and palates rituals and festivals flora and fauna tradition and taboos set rules and liberal ideas the food has everything from balance to contrast taste. officially this vast nation has 28 states (7 union territories) but the cuisine is multiplied as every state is wide and they have their own taste buds its a subcontinent and cultures florished rapidly as i said in my previous post the food here grew along with festivity and rituals it made a diversity all indian festivals are subjected to the seasons this
mughalai cuisine
in a period of time indias boundries became weak and power trasnfered from big kingdm to smaller kings who were earlier commanders or ministers in power. this made a great affect on the boundries and central asian mongols rolled down their chart and after loosing battles started t rule in indian sub continent. before this the mongols was only interested in looting india as much as they can in their war. but this time they came completely with to stay back here
BABUR was a such a first of kind of ruler lost many battles in his home terf. while mongols bought their culture food and feasts with them. which made positive changes in indian cusine. mongols use to love fruits and dry fruits in their food more thicker and sweet food. combitantion of mughals food and spicy indian food created a magical combinations which are great surprises. they beame famous becuase of the rich flavour and taste in the food even with that mild and thick graveys using dryfruits and cream well cooked browned onions.
BABUR was a such a first of kind of ruler lost many battles in his home terf. while mongols bought their culture food and feasts with them. which made positive changes in indian cusine. mongols use to love fruits and dry fruits in their food more thicker and sweet food. combitantion of mughals food and spicy indian food created a magical combinations which are great surprises. they beame famous becuase of the rich flavour and taste in the food even with that mild and thick graveys using dryfruits and cream well cooked browned onions.
gulab jamun
its a very famous sweet preparation all over India and usualy western world you can find it in any Indian restauarant world over. You can find this dish or rice pudding "kheer" in the restaurants as famous sweet preparation.
There are various ways to prepare it and taste differenciates in all those forms.
The basic definiation would be milk balls deep friend and diped in sugar syrup. resembling haitian rum balls. it also resembles very much closely to greek sweet loukoumas.
This is the best sweet dish i enjoyed my most of life not only eating but also preparing. the memories goes back to my childhood when i use to help my grandma to make this so i can eat the dough.
PREPARATION:
It is very simple preparation either use the dried form of condensed milk called as khoya or mava in India or simply milk powder. make a soft and smooth dough for this recipe using milk powder and milk, at some places refined flour is also used to give a binding to the dough but i prefer pure form of it. while making balls try to avoid cracks on the balls or else they may crack while frying or wont cook proper.
The frying medium for this is usually clarified butter as it gives a good semolina type consistency to the preparation refined vegetable oil can be substituted. Deep fry these balls into clarified butter and then deep it into sugar syrup for atleast 2 hours. Make a simple sugar syrup using equal amount of sugar and water. you can flavour sugar syrup using aither cardamom or rose petals.
This preparation is eaten usually after dinner on some special occasion.
recipe:
milk powder :2 1/2 cup
milk :1 cup
baking soda : 1/2 tsp
sugar syrup
sugar : 2 cup
water : 2 cup
rose water : 2 tsp
or cardamom :1 tsp
clarified butter for frying : 4 cups
make a smooth dough using milk powder and milk add baking powder until it becomes smooth as bread dough.
cover with damp cloth keep aside.
mix sugar and water and set to boil flavour it with rosewater or cardamom.
heat the clarified butter on medium heat.
make the dough balls averagely walnut size. deep fry them until golden brown and deep it in the warm sugar syrup for atleast 2 hours.
serve 2 per portion with cardamom icecream or vanilla ice cream
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