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Home , Basundi, Chomchom, Cuisine of Chhattisgarh, Idiyappam, Imarti, Indian cuisine

NSOU-OPEN JOURNAL ISSN: 2581-5415 Vol.2 No.2 (July 2019) A multidisciplinary Online Journal of Netaji Subhas Open University,

Mouth-Watering Traditional of India: A Study of Cultural Geography Md Areful Hoque Research Scholar, Department of Geography, Aligarh Muslim University, Aligarh E-mail: [email protected] and Dr Mohammad Taufique Assistant Professor, Department of Geography Aligarh Muslim University, Aligarh

Abstract a country with diversities. There is a proverb ‘east or west my country is the best’. Apart from celebrating numerous festivals we have also plenty of mouth- watering cuisines. Every nook and corner of the country has unique and delicious cuisines. The main objective of this research paper is to know the state wise various cuisinesavailable in India and find out the mainreasons of real variations of traditional cuisines of India. The whole study is based on secondary sources of data. The study reveals that Indian cuisines are greatly influenced by availability of local , variations of climatic conditions, variations of soil, tradition and habits and culture etc. The result of the study shows that the cuisines of are quite different from the south in terms of method of style and . The findings also shows that many of Indian Cuisines are occupied Geographical Index (G.I.) and also heavily influenced by religious taboos. In the context of India the myth “every 2 kilometer the language and food habits are different’’ is truly acceptable.

Key words:Cuisines, Taste, Geographical Index, Diversity, Health

Introduction living.India is a country of rich in diversity. Apart After the green revolution of India (1960 from the celebrating numerous festivals we decades) the country India becomes self- have also produce numerous mouth-watering sufficient in and food- production. cuisines. The Indian consists of a wide There is a great demand of food for feeding up variety of regional and traditional cuisines the 121.01 crores of people. There is a proverb- native to the Indian sub-continent. The Indian Health is wealth. Each of the Indian have cooking method is also varying from one place a great nutritional value and energetic. The to another region. The Indian cuisines primarily food is one of the basic needs to the human influenced by locally available spices, , beings for the normal growth, development of , and also the diversity of soil the body and energy for works. The human types, climate and culture, ethnic groups and body is just like a machine. Like an engine socio-economic condition and geographical burning up fuel in order to generate required location (proximity to sea, desert or mountain). energy, likewise human body uses the Indian cuisines are also influenced by consumed foods, in order to generate the and cultural choices and traditions. The cuisines driving force to keep the heart pumping, the reflect the culture of a specific society. From the lungs breathing, limbs functioning and healthy royalty of Tundee Kabab of and Spicy Biriyani of Hydreabad every food items has balanced diet can be ensured by giving remarkable taste.The peoples of India have emphasis to cultivators of coarse cereals, pulses taken healthy in the morning. The and oilseeds simultaneously with and North Indian peoples prefer ,, . Puriwith pickles, and also the or Mohammad(1995) argued that food security as , while the South Indian peoples are a scenario where no child, women and man generally prefer Idlli and with Sambhar. should go to bed with empty stomach and no The Launch is also different in North India, it human beings physical and mental capabilities consists of Roti and vegetables and South Indian should be suffered by malnutrition. He is also of Peoples are preferred Rice-vegetables. The the opinion that, the concept of food security ( leaves, spices) and are should not be treated within the boundaries of preferred after the and for the country but it should be treated at global digestion. The Indian families are often levels, because no country can become self – together at evening time to take tea with some sufficient in basic and non-basic food items on . Dinner is considered the main its own. of the day because the head of family are busy with their own professional works and in Objectives of the Research time the whole family members come The principal objectives are- together. The different religion has also  To know the state wise various mouth followed the taboos in the food such as- Hindu watering traditional cuisines of India. religious beliefs are not take the (cow red  To find out the major causes of real meat), they believed that cow slaughter is a differentiations of various cuisines of great sin, while are not take the India. pork(pig red meat) because it is strictly banned in their religion, the Vaishanava peoples are not Database and Research Methodology eat the and onions because they are The whole study is based on Secondary sources advised against it in the Bhagvad Gita, on the of data. The data have been obtained from the other hand Jains followers are not prefer to eat Ministry of Tourism and Culture, Government of the potatoes and other vegetables. India, State Tourism Ministry, various Research The historical incidents such as foreign paper, articles, Books, Newspaper reports, invasions, the trade relations with other various Government and NGO reports etc. After countries and have also played a the collection of data, the geographical method significant role for introducing so many mouth- (cause and effect Analysis) has been applied. watering various food items in India. Kumar(2012) insisted that coarse cereals, pulses Result and Discussion: State wise various and oilseeds as they are the major source of mouthwatering traditional cuisines of India nutrition and of a major part of the Every nook and corner of the country India has rural India they are easily cultivated in rain-fed unique cuisines. There is great differentiation areas and even in drought. But now they are of traditional cuisines of all the state of India. considered as poor man’s food. Green These are revolution has totally neglected the coarse and :The major traditional cereals and pulses affecting the food and cuisines of this state are- , Yakhni, specially the nutritional security of the country. , , Seekh Kabab, Kashmiri The study also reveals that food security does Polao etc. The state of Jammu and Kashmir not mean to provide rice and wheat and just to comes under the cool climatic region. The satisfy the hunger of the people but it means to item of this state is very much provide a balanced diet, rich in calcium, protein favorable with climatic condition. The famous and vitamin and other essential nutrients. This cuisines rogan josh is consumed by most of the (Western part), jowar and bazra are the main people for residing in cold climatic region. crops of this state. So, the people of this state :The main traditional cuisines are adopted to this type of food habits. of this state are- Dham, Aktori, Sidu, Madra, :The main traditional cuisines of this Razma Chawal etc. The Himachal Pradesh state state are- Dhokhla, Fafda, Kakhra, Pani-, is mountainous region, on the foot hills of Gujrati Khidi, , Handva, , mountainous region rice is cultivated. The dish Kedis,Gujrati , Gujrati etc. Gujrat is Razma-rice is very famous cuisines of this state. the only state where the climatic characteristics :The major traditional cuisines of this is very much different such as semi-arid, steppe state are- Sarson Da -Makki di Rooti, Chole climate, warm climate with dry winter and Bhaturey, , Channa Masala, Amritsari , tropical savanna climate.So, the peoples are Butter Chicken, Palak etc. The Punjab is adopted this types of food items. traditionally agriculture state; the people of this :The main traditional dishes of state have good physique, energetic and active. this state are-Bhuttekikees, Poha, , They are taken milk related products at their Bafla, Palak puri, BhoplaiGoshtQourma, food items. MawaBatiSoyabeanki sabzi, Chawal etc. :The main traditional cuisines of this This state is characterized by warm climate with state are- kadhi chawal, GazarMethiki Sabzi, dry winter. Soyabean and are mostly Dahi-, Matar Paneer, Mithi Chawal, Lassi, produced in this state. So, most of the cuisines Dahi etc. The peoples of Haryana are engaged in of this state are made from these items. agricultural sector, the peoples are taken Dahi- :The main traditional cuisines Roti, Dahi-Vada because this region is comes of this state are- KhandiPoudi, GonguraPachadi, under with warm climate with dry winter. Ullava, Charu, Pasarattu, Royyala, Veppudu, :The main traditional cuisines of GultiVankayaKoora, -Sambhar etc. This state this state are- KaafuliBaadi, Sabzi-RotiArsa, is comes under the tropical savanna climatic Bhaangki , Singhal, Rajma Chawal, region. Rice is the main crops of this state. So, AlsiDaal etc. This state is comes under the polar the people of this state are taken Idli-Dhosa and climatic region. This state is a mountainous, so Sambhar. it is less developed in agricultural sectors. :The important traditional cuisines of :The main traditional cuisines of this state are- Pittha, , Rugra, Mittha this state are-Arharki Dal and Roti, Mutton , Til , AllooChokha, , , Teheri, Moradabadi Biriyani, Sahi-Paneer, Chilka Roti, Mutton Gost etc. This state comes Chicken Qorma, Shami Kabab, , Vaouri- under the Tropical Savana climatic condition Chokha, Gazar ka Halwa, Tondey Kabab, Khasta (winter dry). Most of the part of this state are , Son Papdi, Raabdi, , Cham-Cham, covered by forest. So, the peoples are taken , Ghewar, Sahi-Tukda, , Shermaal, forest products such as bamboo shoots etc. Sikanji,Maakarkhoni etc. This state has come :The main traditional cuisines of under the warm climate with dry winter. Uttar this state are- Khurma, Bafauri, Pradesh is the largest population state. This Sabadanakikichdi, Bara, Dubki kadi, Bhajja, state is the highest producer of wheat. So, Tilguur, Kusli, Muthiakhaja, Mal pua, Chila, most of the people are taken Roti or in Aaamat etc. This state is characterized by the lunch and dinner time. Tropical savanna climate with winter dry. The :The main traditional cuisines of this cuisines of this state are influenced by cultural state are- Bazraki Roti, Leheshunki chutney, tradition, climatic condition. Panchmeelki Sabzi, Kichdi, DaalBatiChurma, :The main cuisines of this state are- BikeneriBhujia, Lal Mass, Sahi gate, Haldiki Liitichokha, Daalpeetha, Bhelpuri, , Dahi- sabzi, Dal waliKachouri, etc. The state Jalebi, , Kadhai chicken, Dahi-chuda, came under the desert climatic condition Vakka, AalooBhujiya, Morii, Saag etc. In this state rice is the main crop. The climate of this :The most important cuisines of this state is warm in summer and winter is dry. The state are- Masala Dhosa, Ragi-Roti, , -Chokha, DaalPetha, DahiChuda are eaten Kotte Kadabu, chutney, Idli-Vada- by the people because of its cultural tradition. Sambhar, Mixed sabzi, , West :The main traditional cuisines of Karnataka Thali etc. The cuisines of this state this state are-ShorshebataIllish, LuchiBundiya, are greatly influenced by climatic condition, Pulao abd desi murgirmangsoo,Aalur Dom, cultural and tradition, locally available materials Maach-Vaat, BaigunVajja, Macherjhool, etc. MacherrGhontoo, Kathal mete chingri, :The main traditional cuisines of this state DaabChingri, DatarChorchori, PatharManngso, are- Sadya, Tangy , , , , Misti Doi, Sondesh, Rosogolla, , Banana chips, Jack-fruits chips, , Suktoo, tok etc. The peoples of Bengali Payasam, and curry etc. The are very much fond of cooking. The climate of climate of this state is characterized by tropical this state is warm and tropical savanna. Rice is rainforest type. Kerala is the largest producer of the main staple food of this state because of coconut. The is used in cooking. The large scale of production and climatic condition. banana chips are the most important notable The Bengali Rosogolla is countrywide famous. products of this state. :The main traditional cuisines of this Tamilnadu:The main dishes of this state are- state are- Kichede, Dalma, Chhenapoda, Iidli-Dhosa-Sambhar, Rasam, Tamilnadu Thali, Gupchup, Polao, Rice, Saag, Dhaniyaki Ven , , Dal Payasam, chutney, Uppma, Abadha, PhalaRasgulla etc. Fish Veppudi etc. The Tamilnadu is coastal The state of Odisha is a coastal location. The region state. This state is characterized by climate of this state is Tropical Savana. The Tropical Savana climate (summer dry). The traditional cuisines of this state are greatly cuisines of this state are greatly affected by influenced by climatic factors. The most famous climatic condition, cultural tradition and locally dish of this state is Uppma. available materials. :The main traditional cuisines of :The main traditional cuisines of this this state are- Pav-, BhelPuri, , state are-Egg , Curry Fish, , Pohe, PurahPoli, Paasta, Maharashtra Thali, TilPitha, Coconut ladduu, Assamese Thali, SabudanaKichdi etc. The climate of this state is Baboo shot fry, Tomato ki chutney, Jackfruit characterized by tropical savanna with dry with Daal, Duck-meat curry etc. The winter. The people of Maharashtra are very state Assam is located in the North-Eastern part much fond of taken . of India. The climate of this state is :The main traditional cuisines of this state characterized by warm climate with dry winter. are- Prawan curry, Pomfret, Fried Fish, The notable dishes likeTilPitha, Bamboo Shoot Mushroom Tondak, , feeni etc. Goa is one fry are of this state are affected by cultural of the smallest state of India. The climate of this tradition. state is characterized by Tropical rainforest :The main traditional dishes of this state type. Feeni is one of the most popular of are-, , Phagshpa, Sha Phaley, Goa Peoples. Gundruk, Sinki, Kineapakku, MohiRakshi, churpi Telengana:The main traditional cuisines of this etc. The state Sikkim is characterized by cold state are- Polaou, JorraRotte, , humid winters, shortest summer in Northern Andhra Dhosa, Uppma, Hyderabadi Biriyani, side and warm climate with dry winter in Iddli-Sambhar, Maleeda etc. The Telengana is southern side. The momosndThukpa are the one of he most newly state of . The most important dishes of this state. climate of this state is characterized by Tropical :The main traditional dishes of this Savana. Hydreabadi Biriyani is one of the most state are- Jadoh, Doh-khiliekhNakham, Bitchi, important dishes of Telengana. Pumaloi, Doh-Neiiong, Pudoh, MinilSonga, Pukhlein, SakinGata, Ki Kpu, Tunh-Rymbai, of different spices and its delicious Baboo Shoots etc. The climate of this state is taste. characterized by warm climate with dry winter.  The climatic factor, soil and locally The cuisines of this state are greatly influenced available resources, culture and by climatic condition, locally available herbs and tradition are greatly influenced the spices and culture and tradition of this state. regional variation of cuisines of India. :The main cuisines of this state are-  Many of the Indian cuisines are Chakhwi, Muitru, Rice Tomato ombal, occupied Geographical Index(G.I.) for its Kothalerchakoi, PanchPhoronTorkari, Awan delicious, marvelous taste. Babgai, Mui Borok, Mosdengserma,  The study also provoked that dinner is WahanMosdeng etc. The Tripura state is a the main food of the whole day Indian similar language and culture of Bengali. The family system because head of the climate of this state is characterized by tropical family are remain busy with their savanna climate (dry winter) and warm climate profession. with dry winter. The cuisines of this state are  The Indian cuisines are also heavily largely affected by cultural tradition. influenced by religion taboos :The major traditional cuisines of this (Vegetarian and Non-Vegetarian). state are- Chamthong or Kangshoi, Eromba, SoibumSoidon(Bamboo Shoots), Nga-Thongba, Conclusion Alu Kangmet, Chhahao Singju, Bora, Each state of India has a distinct variety of Kanghau, ChagemPomba etc. The climate of this cuisines because of differential climatic state is characterized by warm climate with dry condition, dietary habits. The cuisines reflect winter. The important dishes of this state are the socio-economic status of the region and characterized by climatic condition, locally cultural and traditional theme of the region and available materials, cultural and tradition. the native notable major agricultural products. :The main dishes of this state are-Bai, Indian cuisines are also heavily influenced by its KoatPitha, Vawksa Rep, Bamboo Shoot fry, native spices. Each of the Indians cuisines has PanchPhoranTarka, Misa MaachPoora, Mizo potential nutrition that keeps remain people vawksa, Chhum Han etc. This state is covered by healthy. The globalization has changed the mountain and forest; climate is characterized by dietary habits in the metropolitan cities of India. warm climate with dry winter. The cuisines of In the context of India the myth “every 2 this state are greatly influenced by cultural kilometer the language and food habits are tradition and locally available herbs and shrubs. change’’ is truly acceptable. : The main important traditional state are- rice, bamboo ki shoot, pika References pila, lukter, pehak, apong (Rice ), Marua, Acharaya, K.C.S.(1983), Food Security system in Chura-sabji, Momo, Thukpa etc. The Arunachal India. Concept Publishing Company, New . Pradesh is the least population state of India. Ali, Mohammad (1978) Situation of Agriculture The climate of this state is characterized by cold food and Nutrition in Rural India. Concept humid winters, shortest summer. The cuisines Publishing Company, New Delhi. of this state are greatly influenced by climatic Brown, L.R.(1960), The world food Prospect, condition, locally available materials etc. Science. 190(4219), 12 December.pp 1053-59. Kumar, D.(2012), Rediscovering the traditional Major Findings of the Study wisdom of Nutrition.Yojna, 56. Pp. 20-22.  The results of the study shows that Sajid.H.Zaidi (1982), Rural India and traditional cuisines of North India are malnutrition: Implications problems and quite difference from the South India in Prospects. Concept Publishing Company, New terms of method of cooking style, use Delhi. Shafi, M.(1969), Food Production Efficiency and Singh, Jasbir(1974), Agricultural Atlas of India. Nutrition in India. The Geographer, 14, pp.23-27 Vishal Publications, Kurukshetra.Ω