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Paper 04: Production Operations & Management

Module 22: Regional Indian

THE DEVELOPMENT TEAM

Principal Investigator Prof. S. P. Bansal, Vice Chancellor, Indira Gandhi University, Rewari

Co-Principal Investigator Dr. Prashant K. Gautam, Director, UIHTM, Panjab University, Chandigarh

Mr. Pulkit Bhambi Paper Coordinator HOD, IHM Dehradun

Mr. Gyanendra Kumar Content Writer Lecturer,

IHM Dehradun. Prof. O.P. Kandhari, Content Reviewer Institute of Tourism and Hotel Management, Budelkhand, University, Jhansi

ITEMS DESCRIPTION OF MODULE Subject Name Tourism and Hospitality Paper Name Food Production Operations and Management Module Title Regional Module Id Module no-4.22 Pre- Requisites Basic knowledge about regional Indian Cuisine Objectives To study about cuisine of region wise Keywords , Mughlai, chettinad, Bohris, , Nawabi

TABLE OF CONTENTS 1. Learning outcome 2. Introduction 3. Regional cuisine of India 4. Summary

QUADRANT- I

1. Learning Outcome :- After completing this module students will be able to –  Understand the various regional Cuisine  Know the food habit of different region of India.  Be aware of religious influence on Indian regional Cuisine.  To know about different , methods and techniques used in different region.  Know about the staple diet  Know the various equipment used in regional

Introduction-

India has a very diverse country with variety of district regional cuisine. The country’s geographical and Cultural differences and its variety in local produce, tradition temperament and eating habits and other factors responsible for the diversity in its cuisine. Although there are so many differences but some similarities unites the Indian food such as food is eaten with one’s hand there is nothing as succe ssive courses as entire is served in or leaf. Throughout india the staple cereal is served with one , , lard preparation, pickle papad and if meal is Non-vegetarian then chicken or fish is served as the main dish.

Regional cuisine is also influenced by staple cereal available in the area wheat is the main crop of , while is the staple of south Indian states. There are many shaved but even those shaved food are usually prepared subtly different and have slightly different flavor.

KASHMIRI CUISINE- The History of modern can be traced back to the fifteenth century invasion of India by Timur, and the migration of 1700 skilled woodcarvers, weavers, architects, calligraphers and cooks from Samarkand to the valley of . The descendants of these cooks, the Wazas, are the master chefs of Kashmir.

The ultimate formal banquet in Kashmir is the royal Wazwan. It consists of thirty-six courses of which fifteen to thirty may be preparations of meat, cooked overnight by the master , Vasta Waza, and his retinue of wazas. Guests are seated in groups of four and share the meal out of a large metal plate called as the trami.

KASHMIRI MUSLIM CUISINE-WAZWAN

Wazwan, a multi- meal in the Kashmiri tradition, is treated with great respect. Its preparation is considered an art. Almost all the dishes are meat based (lamb, chicken, fish, ). No pulse or lentil based dish is served during this feast. The traditional number of courses the wazwan is thirty-six. The preparation is traditionally done by a vasta waza, or head chef, with the assistance of a court of wazas, or chefs.

Wazwan is regarded by the Kashmiri Muslim as a core element of their culture and identity. Guests are grouped into fours for the serving of the wazwan. The meal begins with invoking the name of Allah and a ritual washing of hands, as a jug and basin called the tash-t-nari are passed among the guests. A large serving dish piled high with heaps of rice, decorated and quartered by four seekh kababs, four pieces of meth maaz, two tabal maaz, sides of barbecued ribs, and one safed kokur, one zafrani kokur, along with other dishes. The meal I accompanied by yoghurt garnished with Kashmiri saffron, salads, Kashmiri pickles and dips. The feast ends with an elder leading the thanksgiving to Allah, which heard with great attention by everyone. Kashmiri Wazwan is generally prepared in marriages and other special functions. The culinary art is learnt through heredity and is rarely passed to outside blood relations. This has made certain waza/cook families very prominent. The wazas remain in great demand during the marriage season (May-October).

The essential Wazwan dishes include:

 Safed kokur or zafraan kokur  Meth maaze  Ristae   Dhani phul  Aloo bukhaar: made with fresh plums, onions, sugar, lime juice and  Gaade  Tabak maaz: Fried lamb ribs  Daniwal : lamb in a -based gravy  Aab gosht: Lamb cooked in milk  Marcha-wangan korma  Sheikh kabab: spicy ground lamb on skewers  Gushtaba: Chopped lamb with spices cooked in oil, milk and curds

PUNJABI CUISINE

The cuisine of Punjab has an enormous variety of mouth-watering vegetarian as well as non vegetarian dishes. The content ranges from minimal to pleasant to high. Punjabi food is usually relished by people of all communities. In Punjab, home cooking differs from the restaurant cooking style. At the restaurants, the chefs make a liberal use of desi , butter and cream to make the food tastier. On the other hand, at home, people prefer using sunflower oil or some other refined oil for cooking, with the basic idea of making the food low in fat content.

Wheat is the staple food of Punjabis: however, they do enjoy eating rice on festivities and other special occasions. When it comes to food, each region in Punjab has an entirely different preference like people in Amritsar are particularly fond of stuffed paranthas and milk products. In the preparation of Punjabi food, Onion, and are used extensively to enhance the taste of the food.

Traditional Punjabi thali consists of varied kinds of ; some baked in the such as tandoori , lachha , and , while others are dry baked on like chapatti and jowar ki roti. Also, there are breads that are shallow fried such as parantha and deep fried such as and .

Most Punjabi menus are made according to the season. The universal favorite is chole-bhathoore which is savoured all over Punjab round the year. The pride of the Punjabi winter cuisine is sarson-ka- ( leaves) served with blobs of fresh white butter accompanied by make-di-roti and (churned yogurt).

The other popular dishes, which belong exclusively to Punjab, are dal makhni, (kidney beans) and stuffed . Punjabi cuisine is characterized by addition of dairy products in the form of malai (cream), (cottage cheese) and curds.

Chicken is a favorite with non-vegetarians but fish is also considered a delicacy, especially in the Amritsar region famous for tis kulcha, baked made of refined . Punjab is famous for its , butter chicken and Chicken which has become popular all over the world.

Some of the popular dishes of Punjabi cuisine are-

1. Tandoorie chicken. 2. Amritsari Macchi 3. 4. Rajma Masala 5. Ma kid al 6. Gajar Halwa 7. Phirnee

AWADH CUSISNE

Awadh was ancient name for present LUCKNOW and surrounding regions, capital of in North India.

CHARACTERISTICS/FEATURES

 The stage is famous for its Nawabi and has great mughalai influence.  Wheat is the staple food of the state, but rice is also consumed in different form like biryanies, pulao, etc.  The salient features of Awadhi food lies in slow cooking. The food is Fiery hot and oily, because of chillies, that are used in abundance and the oil literally floats on the top.  Food is basically non-vegetarian, but it also boasts for a wide range of traditional vegetarian dishes, which are tempting to the core.

HISTORY AND INFLUENCES

Awadh’s political unity can be traced back to the ancient Hindu kingdom of Kosala, with Ayodhya as its capital. Modern Awadh finds historical mention only in the time of Akbar, in the late sixteenth century. There after it was coveted and conqured by many ruler. But if found its zenith during the regin of the nawabs of awadh. Nawab Asaf ud- daulah transformed lucknow from a village to a town.

He constructed the lmambara, Rumi Darwaza and the building which later came to be called the Residency. He was also a great connoisseur of cuisine and several chefs did great job under him.

COOKING STYLE

Awadh has been greatly influenced by Mughal cooking techniques.

The cooking patterns of the city are similar to those of Centeral Asia, the Middle East, and Northern India as well. The cuisine consists of both vegetarian and non-vegetarian dishes.

Awadh has given birth to the dum style of cooking the art of cooking over a slow fire, which has become synonymous with Lucknow today. Other cooking that are very particular with Awadh is Dhungar, Baghar, Galavat, Gile hikmat etc. Their spread would consist of elaborate dishes like , , , kaliya, nahari, zarda, , roomali and warqi parathas.

DUM PUKT

Dum literally means steam. It is a method of cooking food on very low flame, with the help of steam entrapped in sealed containers.

It allows the partial cooked ingredients to cook, in their own juices and bone-marrow, if it is meat and thus regarded as the maturation of the dish.

Dum Pukht food is about aroma and flavor. There are also some fresh herbs and spices used for flavouring, and the steam is entrapped inside, so the dish retains all the aroma and flavours. When the seal is broken the fragrance of the dish floats in the air.

BAGHAR

Baghar is known as Tempering in English. And also known by different names in different parts of country-Tarka, chowkna or Ghee durust karna.

This is basically a process by which the aroma and flavor of spices and herbs is limbided in the oil which, when mixed with the dish makes it delicious.

ZAMMIN DOZ

This is a style of cooking in which a hole is dug in the ground and the ingredients are placed and covered with mud. Then burning charcoal is placed over it. It is a time taking process and takes around 6 hours.

DHUANAAR (Smoke Seasoning)

This is a quick smoke procedure used to flavor a meat dish, or even or salad.

The smoke permeates every grains of the ingredients and imparts a subtle aroma. The process is carried out by glowing charcoal is placed in a small bowl, which is then put in a bigger pot. Cooked are placed around this. Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the larger pot, the lid is not removed for 15 minutes. This meat enhances the fresh taste of ghee and spice, the coal is then removed and the meat put through further cooking processes.

INGREDIENTS AND SPICES USED

The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, Dry fruits, and rich spices including cardamom and saffron. The particular thing that make Awadh cuisine very unique is the blending of spices.

SPECIALITIES

NAHARI

A made from lamb’s trotters. The stock is allowed to simmer through out the night and finished with a special combination of spices in the morning. It is taken in with sheermal.

KORMA

Korma is a rich and thick gravy with smooth texture, it is made with curd, cream, nut and seed pastes. The flavor is based on a mixture of spice, including and cumin, combined with yoghurt. It is generally pale in colour and does not have powder. There are several verities of it like- Badam korma, Baizavi korma Murg korma, mutton korma, Subz korma.

RIZALA

Rizala is a mutton preparation in creamy gravy.

HALEEM

A popular mutton preparation with pounded wheat kernels.

BIRYANI

It is the aromatic long grained basmati rice cooked with mutton or chicken pieces. These meat pieces add a flavor of their own to the preparation.

KEBABS

It is variety of marinated meats/ cooked in different style.

NARGISI KOFTA

This is a billed egg wrapped around by minced mutton and deep fried. It is served along gravy cut into two. It is called nargisi because of its resemblance with an eye.

YAKHNI PULAO

This is a pulao made with a rich mutton stock.

GOBHI MUSALLAM

The gobhi mussallam or ‘whole cauliflower’is a dish that can be cooked dry or in gravy.

SHEERMAL

It is a sweetened rich bread consisting of Maida, milk, nuts, leavened with , sweetened with sugar and flavored with saffron baked in Tandoor.

ROOMALI ROTI

Roomali roti is suggestive of the scarf or handkerchief that is the appearance of this bread. It is shaped without rolling on a board and cooked on a convex iron griddle. The fine texture makes it an excellent accompaniment for delicate kebabs and kormas.

ZARDA

The ‘Zarda’ is sweet rice preparation and it is a mark of celebration.

ANDHRA PRADESH

Andhra Pradesh, the largest state of south India, having the fifth largest population among the state of India, is one of the epicenters of cultural and culinary heritage of India.

It touches the Bay of on the east and washed by the rivers Godavari and Krishna. Andhra is the land which gives Andhra a rich crop of Peanuts, Pulses, Rice, Tobacco, Cotton and the famous Guntur red chilies, So famous is Andhra chili crop that it is humorously said that no Andhra curry is complete without at least 40 red chilies.

The people of Andhra are basically vegetarian but in the coastal areas and the river basins a lot of non- vegetarian also. A typical Andhra kitchen is always busy in some kind of preparation (either mise-en- place or cooking) or the other hand such a lot of different powders and masalas are used in cooking that, Mise-en-place becomes as important as the cooking. Andhrites do not believe using too much fats or oil in their cooking, so the food can be a dieter’s delight.

THE DELICACIES

The main food of Andhra Pradesh is Pulihara, or Tamarind rice along with green chillies adding spice to the cuisine. Green vegetables are cooked with Various Masalas (spices) that provide different flavors to the dish. Non-vegetarian dishes are also a part of traditional Andhra cuisine and hot.

Rice is the staple diet of the southern state of India. Andhra Pradesh is the second largest producer of rice in India, and naturally a lot of local food is rice.

The pickles and chutney are very popular and are integral part of Andhra food. These can last for more than a year. These chutneys are made of almost every vegetable including tomatoes and brinjals. And aromatic green chutney called ‘Gongoora’ is a specialty of Andhra cuisine.

The pickle called ‘Avakkaya’ is very popular. The famous South Indian Tiffin’s , are found in many restaurants, but the ‘’ is more popular, having a filling of ‘’

The range of snack is also quite good here. Some of the snacks that can be enjoyed here are:  Pakodas  Vadas  Murku  Appadams Some of the desserts that a part of this cuisine are:  Bobbatlu  Booralu  Bandhar Ladoo The highlight of the Andhra Pradesh cuisine is the food. It is famous for its rich and aromatic nature. Its taste is very distinguishable having a liberal use of exotic spices and ghee. The Hyderbadi food uses fresh fruit instead of dried fruits. It is also famous for tis non-vegetarian preparation and Lamb is the most widely used meat here. Many small hotels and restaurant around the charminar area offer authentic Hyderabadi dishes.

HYDERABADI CUISINE

The highlight of Andhra Pradesh cuisine is the Hyderabad food. It is famous for its rich and aromatic nature. Its taste is very distinguishable having a liberal use of exotic spices and ghee. The Hyderabad food uses fresh fruit instead of dried fruits. It is also famous for its non-vegetarian preparation and lamb is most widely used meat here.

Hyderabadi cuisine is inspired by the . This style of cooking is here since the Asaf Jahi period. Thus, the hyderabadi cuisine is a perfect amalgamation of the typical Mughlai flavors with the blend of rich spices.

The cuisine of Hyderabad is famous for its non-vegetarian preparations. These dishes have a royal touch, prepared with exotic spices and seasoning. The various type of are the major attractions of this cuisine. It is a prearation of rice and meat, having rich spicy flavor. Another popular non-vegetarian dish is ‘Kebabs’, which is meat pieces or minced meat cooked in many different styles such as (Boti Jhammi, Dum-ke-, Kalmi, Shikhampuri, sheek Kebab, Lagan-Ke-Kebab). Kormas is yet another preparation which is either meat or vegetables cooked in rich with creamy gravy and Lukhhmi (A Pastry).

The mouth of Ramzan is a special time, when a variety of exotic dishes are prepared. One of them is the , a pounded wheat and meat preparation. People who love home cooked food can taste , a rice and Lentil preparation. Another speciality of this cuisine is ‘Keema Methi’ which is minced meat with fenugreek leaves. Then there is another dish called ‘Nahari’ which is lamb trotters. Apart from these dishes, ‘roomali roti’ which is bread as thin as handkerchief and ‘’ a spicy dish of meat are also

quite popular. During the festival day of Id-Ul-Fitr, it is traditional to serve ‘Sheer-Korma’ The delicious ‘’ made with Sevian, dried and dates.

Some of the prominent dishes from Hyderabad are

1. Bhagara Baigan 2. Shi Kampuri Kabab 3. 4. Hydrabadi Biryani 5. Haleem 6.

TAMIL NADU CUISINE

Tamil Nadu means in literal fashion ‘Land of Tamils’. Tamil Nadu is well known for its tourist places like Ooty-The Resort in the Nilgiri (Blue Mountains), Madurai and Trichnapalli- Famous places for the temples, Remeshwerem- A pilgrimage centre, Kodaikanal- A honeymoon paradise, Tuticorin- A pearl industry and lately Sri perumbudur- Rajiv Gandhi’s assassination spot.

The majority of people here are Hindus; hence the cuisine is mainly vegetarian with rice and lentils dominating the cuisine. In ancient times Tanjore was known as the rice bowl of south. As Tamil Nadu is bordered by sea and ocean on 2 sided has a vast coastline and hence we find a lot of influences of seafood in the cuisine of Tamil Nadu to the great extent.

The most and well known tamilian are the idli, dosai, Vadai, Oothappam and sambhar. As rice plays a major role in Tamil , it also dominates the breakfast dishes of Tamil Nadu which have rice as the main ingredients. Let us start with the most common breakfast of the Tamil Nadu- The Dosai.

Dosai are made of a of ground rice and Ullondu (Urad dal) also a bit of fenugreek is added. The batter is kept is overnight ot ferment. The Dosai batter is flattened into a on a hot tava. It is a lightly oiled to prevent it from sticking to the tava. Disai are eaten with a coconut chutney and . Rava dosai is a variation of the original dosai where semolina, curd maida and chillies, ginger etc. is added to the batter. Masala Dosai is Dosai with a stuffing of . are another breakfast made from rice. They are made of the same batter as Dosai. The batter is poured into moulds which are then steamed in a covered vessel. Idlis also have coconut chutney and Sambhar as accompaniments another accompaniment for idli are special chutney powder made with channa dal, urad dal, arhar dal, red chillies and hing. This is mixed with oil and forms a tasty accompaniment for idli and dosais. Adai is a breakfast item similar to Dosai. The batter has additional ingredients of channa dal, arhar dal grated coconut red chillies onion and hing. Adai are also cooked on a greased tava the accompaniments are Sambhar, chutney or jiggery. Another famous breakfast of Tamil Nadu is the Oothapam, this is also a batter item similar to the Dosai, and it is fermented of a longer time than of , Oothapam are similar to dosa in shape. The texture is a bit softer. Poal is a breakfast item made of rice flour, coconut, semolina and coconut milk. Cooking is done in a special Appu Chati- is a small kadai which has a good curve. The batter is poured in the hadai and spread by rotating the kadai with the hand.

This results in the edges of the appam being crisp. The center is soft and well risen. The kadai is covered with a lid while the Poal Appam is cooked. Traditionally poal appam are eaten in Koshi Kari (chicken curry) or Maddu Kari (). The common men’s breakfast in Tamil Nadu is Pazhai Chotham – the leftover rice of last night’s dinner which is soaked overnight, dried and eaten with pickles. A traditional Tamil Nadu is had sitting crossed legged on the ground. The food is eaten from a banana leaf. The food is served in large pools of stainless steel. The meal consists of, first rice course which is plain boiled rice. The rice can be fresh paddy rice or processed rice. This is had with large amount of pure ghee flavored with turmeric leaves. The second course would be flavored rice, tamarind rice or lime rice. The next course is rice with one of the most well known South Indian dishes, the sambhar. The sambhar is tempered with oil, mustard seeds, curry leaves, hing and deseeded with red chilies. The accompaniment for Sambhar and rice is papadum which is deep fried. Then rice is had with a vegetable preparation with vegetables which is tempered with mustard seeds, onion shallots (chopped) and chopped green chilies also curry leaves. The most common is the vendakkai - with finely chopped lady’s finger which is fried and put in curds and slated. The next course consists of another well known Tamil dish- The which literally means juice or extract. It is an appetizer cum digestive cum accompaniment. It comes in several flavors, the most common one being tomato and lemon. For colds and other minor ailments the pepper Rasam _ A hot juicy liquid is recommended. Papadums are present as an accompaniment throughout the meals. The next course is the dessert course; this mainly consists of the payasams which resemble the North Indian Kheer. Payasam can be made with rice or dal as the thickening agents the liquid medium can be milk or a sugary solution with jiggery. The peal payasam (milk dish) is sweetened with sugar and usually rice is uses as the thickening agent. It is flavored with raisins, cashew nuts and cardamom either crushed or whole and put it in the dish. The charkara payasam (jiggery sweetened) has a dal alone as thickening agent or both dal and rice. Fried coconuts, raisins, and fried ground nuts are added to it. The last course is the cud, this consists of rice and yogurt either salted or sweetened, if salted a picle of mango or lime is had with it.

Famous Dishes from Tamil Nadu

1. Banana Toast 2. 3. Payasam 4. Dal Dosa 5. Brinjal Curry

GOAN CUISINE

Although Goa is in India, it hovers, at least in spirit, quite outside it. This may well because of 451 years it has had a history and a dominant culture quite apart from that of the rest of the nation.

In the late 15th century Goa, while largely Hindu, was in prosperous Muslim hands with excellent dock facilities for international ships. In the early 1500, the Portuguese landed in India at Goa and gained a solid foothold here. The Portuguese were mainly interested in controlling the coast line and that is where they settled. It was here that the people; along with acquiring Catholicism and Portuguese names picked up a Latin way of life complete with afternoon siesta.

With such a mixed, Muslim and Latin- Catholic heritage, what happened to Goa’s culinary traditions? There is a strong influence of the fish and rice eating konkan farmers and fishermen. While Muslims prefer to have and Portuguese like to have olive oil, beef, seafood and .

Today, the most surprising aspect of Goan food is that for so small a state, it offers a variety of food, each one as colorful and full of west as its people. There is the Christian food and Hindu food, the Brahmin food and the non Brahmin food. Then there are the influences of the Muslims and the Portuguese. The result is an excellent cuisine, one which is rich in culinary style and each style boasting of a distinct flavor.

Rice, for example is eaten by all and both meals; but the gravies of each time and type are at a complete variance. They use the same ingredients for a delicacy but the aroma, flavor, taste, texture and colour can be completely different. The Christians use vinegar where as the Hindus prefer it use some masalas to provide the tang in their . The Northans Goans grind their masalas and coconut separately; while the southern prefer to grind them together. Hindus like chicken and lamb, the Christians prefer pork, and both however fish to any meat. The food is rich and spicy, usually with coconut base- grated coconut or coconut milk is used to chicken the gravies.

Rice and bread are the traditional accompaniments to meals. A very special, slightly hard kind of Bread, called, ‘Pav’ is eaten with many dishes Vegetables are used only in side dishes, since the Goans have such a variety of non-vegetarian items to choose from.

Specialty dishes are:-

Vindaloo, treated as a festive dish; prepared several days in advance. The meat is used is pork cooked along with ginger, garlic, red chilies, cumin, peppercorns, cloves and vinegar. The vinegar acts as a preservative.

SORPOTEL, A pork stew using pork meat and , cooked with sautéed onions, ginger, garlic and masalas paste of red chillies, cumin seeds, turmeric, cloves cinnamon and peppercorns. Sorpotel is eaten with ‘sannas’.

Sannas springy, Crumpet shaped steamed breads, made in moulds; with a batter of ground rice, coconut, , a little sugar and ‘todday’.

Xacuti, generally made with chicken, roasted and ground spices such as coriander seeds, peppercorns, red chillies, mace, poppy seeds, roasted and ground coconut paste; all cooked together with onions and coconut milk.

Beef Assado, Beef is marinated in a mixture of chillies, ginger, garlic, cumin, cinnamon, pepper, vinegar, salt and turmeric and cooked along with fried onions, some water and lastly some potatoes.

Fish fried in retched spice paste, paste includes red chilies, cinnamon, cardamom, cloves, peppercorns, onions, garlic and ginger, ground in vinegar. This paste is applied to the fist (Pomfret) and then fried.

Caldin, prepared with fish () a slightly (from coconut milk) and slightly sour (from tamarind) dish; uses hot green chilies, fresh green coriander, freshly ground pepper; generally eaten with rice.

Chanyacho ros, A dried peas cooked with mustard seeds, curry leaves and roasted coconut.

Talmari Bhaji, a dish of red spinach, flavored with onions, green chilies, and freshly grated coconut.

Bebinac, a cake of layered , the batter is made up of flour, eggs, sugar, essence and coconut milk. A thin layer of the batter is poured into a cake tin and allowed to cook and set up a slow flame; a second layer of batter over the first layer is poured and cooked, pure ghee is used in between the layers of batter.

Similarly, layer upon layer is allowed to cook, now with some live coal over the lid of the cake tin. The resulting product is a cake of layered pancakes.

 Batica- a coconut cake.  Alebele- coconut stuffed pancake

GUJARATI CUISINE

Gujarati food is vegetarian- traditional foods with astounding flavors and textures, all based on sound nutritional principles. Part of this state which runs along India’s upper west coast is dessert and part is semi-dessert, making water valuable, Most of this valuable has been used to grow staples-grains and pulses. It is with these staples and a smattering of fresh vegetables or fruits and nutritious seasonings such as sesame seeds and peanuts that most vegetarian Gujaratis make their delicacies.

Western that is saurashtra is dry and green vegetables, hard to come by. But the peninsula’s mixed farming provides abundant dairy produce. The food is simple and nutritious and wholesome. The searcity of greens has also encouraged and preparing foods from dehydrated vegetables. Saurashtra also prepares all an all-important spice mixture-lehson masala or garlic red chilies and salt pounded together used in a lot its food.

Central Gujarat- Ahmadabad and Kheda is the granary of Gujarat. A majority of the people are farmers and the food grains they grow are often stored at home. Grains broken during cleaning is never sold but used in the home to prepare , , etc.

In the south is Surat, the rainfall is heavier here and there are plenty of green vegetables and fruits- mangoes, bananas, chickoes. The people are connoisseur of food, enjoy eating and equal care is lavished on appearance are presentation.

Gujarat has a variety of savory dishes and a tradition of making and storing snacks. In a Gujarati home, swets and snacks are always to be offered to a welcome guest.

GUJRATI SNACKS

 Shaak- general term for a dry, stir fried vegetable preparation such as batata nu shaak (Potatoes cooked with tomatoes), kobi batana nu shaak (cabbage and green peas), tuvar ringan nu shaak (brinjal and fresh Tovar beans).  Vagharalu Bhaat- rice fried along with a vagar or baghir that is tempering of mustard seeds, red chilies, curry leaves and turmeric.  Kitchi- a moist, soft sponge mixture of rice and moong dal.

 Khakra- very thin crisp wheat bread.  Theplas- thin crisp wheat flour and corn flour bread flavored with methi leaves in spinach.  Bajra nurotto- bread made from milk and bajra .  Khajoor Pak- mixture of dry fruits, cooked together in little ghee, flattened in a thali, cut into squares, garnished with edible silver foil.

BOHARI CUISINE

One of the oldest Muslim communities in Gujarat is that of the Bohris. They are known for their works of charity, Their social awareness. They are staunch followers of Islam and most of them are businessman involved in the business of perfumes and utensils.

One of the unique characteristics of this community is their food. Whatever be the function, is it a birthday party or a wedding, the function is dominated by rich, mouth watering food.

Bohris are usually non-vegetarian who love rich but not very spicy and oily food. Would include-lamb, poultry and beef. Pork is strictly forbidden. Bohri cuisine is a very fine blend od spices and herbs. Some of the most commonly used spices and herbs are cinnamon, cardamom, cloves, bay leaf, peppercorns, mace, nutmeg, saffrom, mint, coriander etc.

Food is traditionally prepared in copper vessels. Lunch is served on a common metal plate- a thal, large enough to seat eight people around it, set upon a stool. Dinners sit on the floor all food is placed in the centre of the thal for the family to share.

The metal begins by uttering the word “Bismillah”which means starting in the name of God, and tasting a pinch of salt. This marks the beginning of the courses. The first to come is usually an ice-cream, a pudding or custard, which is then followed by dry meat preparations such as sheikh kebab, boti kebab, mutton next would be served another sweet preparation usually different types of halwas. The meal ends by tasting with a pinch of salt again and thanking God. Apart from the meat dishes the food includes all types of vegetables cooked in rich gravies. There are is an extensive use of dry fruits in the cuisine.

Some specialty dishes are:-

 Khichda- well blended mixture of wheat cooked with different dals such as masoor, tur, channa and urad and mutton cooked with spices; finished with garlic flavoured with hot ghee and garnished with birasta (fried slices of onions); chopped greens chilies and green coriander.  Chutney Ne Murgh- chicken cooked in a green chutney of fresh freen coriander, mint, green chilies, garlic, ginger and coconut.  Dal chawal Palida- plain boiled rice with tur dal and tempered with garlic, cloves, cinnamon and cumin seeds.  Kari- lamb/meat smothered in a most unusual containing ground cashew nuts roasted peanuts, charoli nuts, watermelon seeds, spices such as star anise and cloves. It is to be eaten with special black pepper rice.

Prominent Recipes From Gujarat

1. Dhokla 2. 3. Mehti 4. Khajoor Pak

RAJASTHANI CUISINE

Rajasthan has so much life and colour in tis cities, encircled by strong walls and dominated by inspiring forts. is famous for its culture and exotic food can be distinguished into two:- the warrior tribes for i.e. Raj puts and the other business class people from Mewar i.e.-Marwari’s.

Marwari’s are restricted territories. No one may enter except a professionals Brahmin cooked called ‘Maharaj’. He is the only person allowed to enter the kitchen, cook the food and serve it as well, the purity of the kitchen must pass directly from pots to the thali. The thali consists of fresh ginger, radish, lime, and green chilies as salad, one or two vegetables like aloo gobhi, brinjal, tur dal flavoured with ghee, asfodita, cumin and fenugreek seeds,roti or phulka and dal ka sheera for sweet, sometimes there is a soupy kind of dish based on curd ‘kashi’.

In olden days, Raj put’s hunted and cooked their food on an open fire meats, including poultry, game are marinated, skewered and grilled over live fire to make ‘soola kebabs’. On occasion, large pits are dug in the earth and lined with well-lit dried cow dung, a very common fuel in the countryside, on this is placed a large pot which in turn is lined with cinnamon stick. Next is well marinated chicken with a paste of ginger, saffron, cloves, cardamom, mace and coriander seeds and stuffed with seasoned minced meat, is carefully placed over the cinnamon sticks. The pot is then covered and sealed shut with dough. More lit cow dung is placed over the top and leveled off with the ground. The chicken bakes slowly giving it an excellent flavor and aroma.

There are a number of grains which grow in Rajasthan- bajra, makai, jowar and wheat are popular. Based on these rotis they make their rotis, usually these prepared from jowar, bajra and makai are shaped and made by hand. They are cooked on a tava made of mud, which cooks very slow.

Bati is bread made from wheat flour and plenty of pure ghee as a shortening agent. In olden days, in the dessert areas they used to bury the dough in the sand and put on the concealed heat, the bati’s would cook. But now-a-days they are baked over live coal in deep tandoor like pits dug in the ground. These batis are served along with a spicy dal preparation-dal bati. Bati are also crushed and powdered, mixed with sugar and ghee for making a sweet, known as ‘’. Thus the whole meal could comprise of dal bati and churma with some salad.

Some other popular preparations are-

 Mangori ki Subzi- round small size dumplings of moong dal i.e. mangori, coated in a spicy masala.  Besan ka gate- Besan/gram flour dumplings cooked in tangy curd gravy.

 Amrud ki Subzi- an exquisite delicacy of guavas, simmered in a tangy tomato and curd masala.  Maa ke Sule- kebab made from game (, wild boar) lamb, chicken and fish. The preparation uses two sets of first of raw papaya paste, garlic paste, red chillies and slat for 10 hrs.. the second marinade consists of curds, deep fried onion and garlic paste, ginger paste applied for 2 hrs. skewer the meat and roast in a moderately hot tandoor before service, smoke the kebabs with live coals and cloves.  Safed Maas- literally “”is an ancient Rajasthani delicacy prepared with lamb, curds, almonds, cream, ginger, garlic, green chilies, cooked together in a handi sealed with atta-dough and cooked in the oven.  Laal Maas- lamb preparation sautéed and cooked along with black cardamom, onions, garlic, curds and plenty of whole red chilies, laal maa is served on a bed of phulkas, with crumbled papad on top and eaten when the phulka has soaked as much of the gravy as possible.  Maas ki Kadhi- uncommon lamb delicacy, cooked in gram flour and curd gravy.  Makai ka Soweta- a spicy combination of corn and lamb.

There are some famous sweets from Rajasthan like ‘Ghevar’which is a fried fermented batter, size about 10”in diameter, they are diped in sugar syrup and then layered with thickened milk.

 Lehsun ki Kheer- where garlic is first peeled, sliced and boiled to remove the smell of garlic, then cooked with thickened milk.  Sweet - Kachori is filled with mava and dipped in sugar

Prominent Dishes from Rajasthan are:

1. Dal 2. Churma 3. Laal Maas 4. Saled maas 5. Gatte Ka pulao 6. Gheren 7. Maa ke shule

BENGALI CUISINE

Whenever we think of Bengali food, the first thought that comes to mind is Fish. Bengalis are extremely fond of fish and as a result of this, it plays a very predominant role in their cuisine. Even the Brahmin caste of Bengal eats fish as their staple diet. However, there is much more to their cuisine than fish. Originally, the state of Bengal covered a very large area and included modern day . The influences also cover areas of , Orissa and . The food of Bangladesh is similar to that of Bengal but differs in its rich Muslim heritage. Some traditional Indian dishes like ‘Dhakai Parathas’ trace their origins to areas around Dhaka.

Cooking among the Bengali’s is considered an act rather than a necessity. is very versatile and besides fish large range of other raw materials are used, a variety of cooking methods are also used by

, and predominate. Mustard oil is a must and enhances and flavours of almost all food. Bengal is rich in mustard and the name ‘Sonar Bangla’ refers to the blooming landscapes of the mustard flower. Mustard is used not only as oil, but in the form of paste and even as a temering.

Rice grows abundantly in the plains and no meal is complete without a genours helping of boiled rice. The Bengali’s prefer river/sweet water fish to the salt water/sea variety. HILSA or ELISH is a perennial favourite. Fish can be served steamed, fried, smoked, made into patties or cutlets and at times even stuffed or baked. Not only it is eaten as a main course but can also be added to vegetables and dals (usually the head is used, after cleaning to flavor the dal) small fish are usually fried whole until crisp while big fish are first cut into darne, seared first in oil and then simmered in a gravy. Other favourites among the fish are ROHU (rui) BEKTI and shell fish like crabs, prawns, are eaten in large quantities. Popular Bengali’s fish preparations include MACHER JAL, DOI MACH, MACHER KALIA, ELICH MACHAR PATURI (similar to patrani machhi) SARSEE MACH and CHINGRI MACHER MALAI KARI.

Vegetables play a subsidiary role and fish. There is a definite style for cutting vegetable- size and thickness of a French fry inclined to a half moon shape. Vegetables are eaten on their own or can be added to egg and mutton curries. Sugar is added to all preparations, although in minute quantities whether meat, fish or vegetables.

Unlike other cuisines, Bengali food is not served altogether on plate, but like a traditional French menu, course by course. You begin with something bitter, to clear the palate for the good food to follow. This is generally SHUKTO a vegetable curry made normally served with dal and a fried vegetable like aubergine cut into slices or quarters or fish, marinated in salt and turmeric and fried crisp. After this, comes a dry or gravied vegetable dish. The fish course follows and if two types are features, one eats the lighter one before the richer. Rice features constantly and just as wine glasses are never allowed to remain empty in a French restaurant. The rice plate must be constantly refilled during the Bengali meal. If meat is being served, it follows the fish. Next comes a sweet and sour chutney to clear away the grease and fishy smell from the mouth and to prepare for the sweet meats curds. Finally a PAAN is served at the end of the meal. Breads like rotis and Lunchies are often served. Plain parathas are also popular. Mostly these breads are eaten for breakfast along with jiggery and dry vegetable preparation (BHAJI).

No account of Bengali cuisine is complete without a mention of their sweets. These have travelled throughout the world and are popular wherever Indians have migrated. ‘MISTI DOL’or sweet curd a hot, or rather a cold favorite. Milk is condensed to half it volume before its sweetening and setting into curd in flat mud/cly vessels, and Rossogullas (made of cow’s milk only) are perennial favourites. forms the base for other sweet and CHUM CHUM malai sandwich are popular. Payesh is a thicker version of the rice kheer/Payasam and illustrates the role of rice on a Bengali menu.

Some popula/favourite preparations are:-

 Machar Jhal- this is bengali’s everyday fish dish. It is eaten with plain rice with any other vegetables & dal may be served along with it. Fish is lightly scared with salt & turmeric and cooked in gravy of onions and ginger paste, powdered spices and crushed garam masala.  Doi Mach- lightly seared fish, cooked in a curd gravy along with onions, ginger and cumin seeds.

 Elish Bhapa- cit pieces of hilsa are mixed with a paste of mustard seeds, mustard oil, red chilies, turmeric & salt. The fish is then wrapped in banana leaves and then steamed; sometimes along with rice.  Manghor Jhol- simple lamb and potato dish, cooked in mustard oil with lots of black pepper, cumin, coriander, green chillies and a touch of sugar.  Sorse Murgi- very typical Bengali chicken curry, using a masala of mustard, green chillies and turmeric paste, cooked in mustard oil.  Tamatar Chutney- in Bengal, sweet or sweet and sour chutney are served after all the main courses just before dessert as plate cleaners. This chutney made with tomatoes, bites of dried mango, red chillies powder and a tempering of panch-pohran.  Sandesh- made from very fresh cheese (chenna) that is squeezed of all whey, kneaded into dough and then pressed into a mould. Sandesh is probably cheena in tis simplest and purest form. Sandesh is made with saffron, (very traditional and expensive). Sandesh Sandwiches filled with reduced milk.  Rassogoola- Cheena dough (cheese dough) rolled into balls and boiled in sugar syrup until it becomes spongy.  Chum Chum- chenna dough , Shaped into diamonds, boiled in syrup and served with dollops of reduced milk.  Payesh- rice cooked in milk, thickened flavored with cardamom, enriched with cashew nuts, pista nad raisins.

The mid-morning and late afternoon snacks known as ‘Jalkhasbar’ they could comprise of a simple cold coffee served with a Singharaa (kind of /savory) pastry filled with minced meat or potatoes and peas.

Regional Indian Cuisine –

Conclusion – Food is a very internal part of any culture. Local cuisine gives its an enormous insight into the local culture, as it sheds lights on the regions indigenous erops, cooking techniques and even reflect the history of that area. Indian culinary traditions demonstrates practices representations and knowledge of skills which are transmitted from generation to generation and that give a cuisine a sense of edentity. In this module we discussed about various regional cuisine of Indian peninsula. India has undergone many invasions by the foregnens and since Indians have always been adatable, they adopted may culinary styles ingredients and equipments from these communities.

In this module, we cover the major regional cuisine of India. Here we discussed about the various important factors that influence the regional cuisine. Such as geographical location, history,

availability of ingredients staple food, equipments etc. and we also described and listed down some popular dishes of regional cuisine respectively. Although the Indian cuisine is highly regionally specific, there are certain common threads that unite the different culinary practices. Indian cuisine though out the nation is dependent on curries and some staple grains like rice, wheat etc. The spices are the most defining characteristic of Indian cuisine.