Paper 04: Food Production Operations & Management Module 22: Regional Indian Cuisine 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 Indian Cuisine Module Id Module no-4.22 Pre- Requisites Basic knowledge about regional Indian Cuisine Objectives To study about cuisine of India region wise Keywords Regional cuisine, Mughlai, chettinad, Bohris, Wazwan, 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 cooking, methods and techniques used in different region. Know about the staple diet Know the various equipment used in regional Kitchen 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 meal is served in thali or leaf. Throughout india the staple cereal is served with one dal, Vegetable, curd lard preparation, pickle papad and if meal is Non-vegetarian then meat 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 north India, while rice is the staple of south Indian states. There are many shaved meals but even those shaved food are usually prepared subtly different and have slightly different flavor. KASHMIRI CUISINE- The History of modern Kashmiri Cuisine 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 Kashmir. 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 chef, 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-course 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, beef). 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 Rogan josh Dhani phul Aloo bukhaar: chutney made with fresh plums, onions, sugar, lime juice and spices Gaade Kofta Tabak maaz: Fried lamb ribs Daniwal korma: lamb in a yogurt-based gravy Aab gosht: Lamb curry 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 spice 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 ghee, 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, ginger and garlic are used extensively to enhance the taste of the food. Traditional Punjabi thali consists of varied kinds of breads; some baked in the tandoor such as tandoori roti, lachha paratha, naan and kulcha, while others are dry baked on tava like chapatti and jowar ki roti. Also, there are breads that are shallow fried such as parantha and deep fried such as puri and bhatoora. 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-saag (mustard leaves) served with blobs of fresh white butter accompanied by make-di-roti and lassi (churned yogurt). The other popular dishes, which belong exclusively to Punjab, are dal makhni, rajma (kidney beans) and stuffed parathas. Punjabi cuisine is characterized by addition of dairy products in the form of malai (cream), paneer (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 bread made of refined flour. Punjab is famous for its Tandoori chicken, butter chicken and Chicken Tikka which has become popular all over the world. Some of the popular dishes of Punjabi cuisine are- 1. Tandoorie chicken. 2. Amritsari Macchi 3. Chicken Tikka 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 Uttar Pradesh in North India. CHARACTERISTICS/FEATURES The stage is famous for its Nawabi foods and has great mughalai influence. Wheat is the staple food of the state, but rice is also consumed in different form like biryanies, pulao, zarda 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 kebabs, kormas, biryani, kaliya, nahari, zarda, sheermal, roomali rotis 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.