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The Development Team Paper 04: Food Production Operations & Management Module 18: Introduction to Indian Cooking 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 Introduction to Indian Cooking Module Id Module no-4.18 Pre- Requisites Basic knowledge about Indian Cuisine Objectives To study about Indian cuisine and its features method of cooking techniques and equipments. Keywords Ayurveda , Masala Mughals Bhunao, Dum, Bhapa TABLE OF CONTENTS 1. Learning outcome 2. Introduction 3. Features of Indian Cuisine 4. Cooking Method and Techniques used in Indian Cookery 5. Equipments used in Indian Cookery 6. Etiquettes of Indian Dining 7. Summary Module – 18 1. Learning Outcome :- After completing this module students will be able to – Understand the history and evolution of Indian Cuisine Know the influence of travellers and invaders on Indian Cuisine Be aware of religious influence on Indian Cooking To know about different cooking, methods and techniques Know about the staple diet Know the various equipment used in Indian Kitchen Understand the etiquettes of Indian Dining 2. Introduction :- Indian cuisine can be traced way back from Aryan Period around 5000 years ago. They first came to India and settled around the Indus Valley and started cultivating wheat because that particular region did not receive much rainfall as required for the cultivation of rice. Indian food has made a complex journey from a simple food to lavish buffet of Royal Kitchens. Indian has an ancient cultural heritage which is dependent on religion, geography and socio-economic condition. India has a glorious tradition of healthy food that suits to body mind and soul. People of India have always shown respect toward food this can be seen in lifestyle of common men. In Indian tradition, food is placed next to God and always be a main part of ceremonies and celebrations. Indian food is based on the concept of Ayurveda. Ayurveda comprises of two words – Ayus means life and Vedas means knowledge or study. Hence, Ayurveda means Knowledge of life. Traditional Indian cooking has been handed down through the generation by demonstrations and word from mother to daughter and from chefs to their juniors. Guru – Shishya Parampara also prevailed in kitchens. The recipes were never written down, they were only memorized. The drawback here was that every generation reduced or added something to the recipe as per their convenience, taste availability etc., and put their own mark on the same. Thus many dishes became imbalanced and they also lost their medicinal value. Most of the herbs and spices used in Indian Food had lots of medicinal value and our ancestors were very careful in choosing food for healthy lifestyle. In modern lifestyle we eat anything and everything without bothering about the combination of food and that is the reason why food-related diseases are on increase. Moreover, the Indian culinary art is so evolved that not only does it incorporate climate and health concern, it also takes care of other aspect like colour, aroma, texture service, everything. 3. Features of Indian Cuisine :- a. Recipes were never written down - Mostly recipes were never written down. That is way we lost the originality of many dishes or even lost some dishes with time. But is also led to improvisation of the recipes they had recipes were handed down from one generation to another, from mother to daughter from the chef to the disciple, eliciting as many verities hands it passed through. b. Use of Spices – Indian is known as the home of spices. Spices are used in Indian cuisine from pre- Aryan Period and are responsible for the superb preparation. Masala – spices is the mainstay. The success of Indian Cookery depends in the perfect blending and mixing of spices and also the timing of incorporating spices into the dish is important. The use of premium quality aromatics spices in this peninsula was established way long back and that provide mouth-watering taste and aromas of countless dishes eaten throughout the entire country. c. Influence of Travellers and Invaders on Indian Cuisine – Cuisine of India is as varied as its people and culture. A country so huge that is seems there are many countries within each ethnic group has its own blends of spices and special cooking equipments and ingredients spices to produce unique taste and flavour of that particular region. Indian cuisine has clear international influence which is visible in many preparations. India is a land that was invaded by many rulers. India was invaded by Arabs, Mughals, Greeks, Portuguese, British, and Chinese etc. o Influence of Greek - Greek is very famous for its fresh herbs and essential oil like min, coriander, olive oil etc. At the time of Alexander the Great, trade flourished between India, Rome and other Mediterranean countries and this brought usage of saffron fruits cheese nuts and oils. Greek contributed to Indian vegetables such as eggplant and zucchini. Fenugreek and fennel are the two commonly used spices in Indian cooking were introduced by Greek. o Influence of Mughals - Mughal style of cooking has the deepest and the most long lasting influence on Indian Cuisine. Muslims from Western Asia brought with them the rich heritage of Mughalai Cuisine. Mughal invaded India during twelfth century and captured a large area of the country. Mughal brought with them the usage of aromatic spices such as cardamom, mace, nutmeg and variety of nuts like pistachios and almonds. The cooking style too changed with the advent of spit fire that gave birth to kabab and tandoori items. The usage of milk, cream along with nuts and dried fruits gave rise to rich gravies, pilats and biryanis that are still heart of Indian cuisine. Mughals were found of meat dishes unlike Aryans who preached vegetarianism. Later neat dishes started to be included in the main meal of India. Mughals were the great patrons of cooking. A blending of Mughalai and Telengana Cuisine took place in the kitchens of the Nizams, historic – of Hyderabad State resulting in the creation of Hyderabadi Cuisine. Some common fruits like apricot, plums, peaches, melons, cherries, Samarkand apples etc., were also introduced by Mughal even the maida (Refined Floor) was imported from the Middle East. o Influence of Chinese and Mongolian - India share border with China and Mongolia, North Eastern States such as Mizoram, Arunachal Pradesh, Nagaland and Manipur have more influence of Mongolian and Chinese cooking style. The Mongolian’s introduced cooking style of hot pots and stews and Chinese introduced stir frying method to Indian Cooking. Kadhai the most common utensil resembles the Chinese wok. o Influence of Portuguese – After Vasco da Gamma visited India, Indian food went through many changes. The advent of spices and the most common ingredient chilly was brought in 1498 by him. Today we cannot imagine Indian food without this main ingredient. Portuguese brought many other thinks such as cashew nut, tomatoes, pumpkin, pineapple, cheese etc. The influence of the Portuguese food can easily be seen in the Goan Cuisine. o Influence of British – During the British rule in India, many cooking techniques were introduced to the Indian Kitchen and people started to use many European Cooking style in Indian Cooking. The concept of roasting and grilling has been introduced. They brought whisky and tea to India. In Indian cuisine there was no concept of soup but all the variation of shorbas are the influence of the British. Many of the dishes made like murg makhani, murgh butter masala (nation dish of English people claimed by London) etc., made during the British time. British cuisine in India is also called Ray Cuisine. d. Regional and Religious Influence on Indian Cuisine – India possession is the oldest and richest culture in the world. It’s religious --- and culture has played and influential role in the evolution of its cuisine. The origin of Indian eating habits arose because of the influence within the country and due to the neighbours, climatic condition religion and caste etc., Religious structure dictate that certain people will not eat beef and pork and there is a restriction on certain caste for example Brahmins could not eat meat, Jains will not have onion and garlic in their dishes, Kashmiri Pandit will not use onion and garlic but their dishes will be full of Non-Veg. In many cases food has become a marker of religious and social identity. e. Acceptance and Variations – Indians are great at turning everything in our own people with new faith, new products, techniques and practices brought with them and they all are incorporated with time and given a unique taste and flavour to Indian Cuisine. European must not have thought that his bland “corn” would be turned into the delicious makki di roti in Punjab. f. Staples – The base ingredients of Indian meal are rice, wheat, millets and other cereals, depending upon the region. It is generally eaten with lentils / pulses (Masoor, Mung Channa, Arhar Urad etc.) vegetables and savoury pickles or chutneys. The spices transform the taste of food and tingle to palate. Spices have medicinal value such as turmeric is an antiseptic. The selection of ingredients and dishes may vary according to the geographical condition, season etc., for example Kashmir, is extreme north of India prevails cold climatic conditions where cuisine is very rich having fruits nuts saffron etc., that provide heat to body which helps to maintain body temperature and energy level throughout a day.
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