India has one of the most ethnically diverse populations on the planet. One measure of this diversity is the fact that India, amazingly, has fourteen official languages. They span Hindi (41% of the people, the most widely spoken and primary tongue), English (considered the most important language from a business and political perspective) as well as Assamese, Bengali, Gujarati, Kannada, Kashmiri, Malayalam, Marathi, Tamil, Telugu, Oriya, Punjabi, Sindhi, Sanskrit and Urdu. This cultural diversity is reflected in Indian cuisine. Its tastes and textures have now become popular around the world. Additionally, Indian tastes and cooking techniques have had an important influence on cuisines throughout southeast Asia.
The large assortment of Indian food styles, cooking techniques and eating practices can be identified by their geographical origin, mainly reflecting many factors including local climate, available ingredients and the ethnicity of inhabitants. The major varieties are western, eastern southern, northern and north eastern.
As an example, distinctive northern cuisine is known for its use of dairy products and unique cooking techniques involving the tawa (griddle) and tandoori oven (a cylindrical coal or wood fired structure). Milk, ghee, paneer and yogurt are widely used and many sauces are dairy-based. Flat breads like roti are cooked using the tawa while naans are cooked using the tandoori. Other breads like puri and bhatoora, are deep fried in oil and also common. Popular ingredients also include lamb, goat, chilies, saffron, lentils and nuts.
The great age of world discovery during the sixteenth century saw many new foods introduced into India. These included tomatoes, chili and other peppers plus potatoes from South America and squash were brought to the country by Portuguese and Arab traders. European cooking styles were also introduced during the English colonialism era. Religion, immigration culture and climate also contribute significantly to the diversity.
Importantly, vegetarianism, far from being a modern phenomenon, has been widely practiced for centuries in many communities, particularly among the Hindu, Buddhist and Jain people.
Some Jain people do not eat any root vegetables. These severe limitations have tended to stimulate certain populations to be especially innovative with their restricted range of foods.
Interestingly, the styles of eating Indian cuisine by hand can vary from region to region. For instance, in the north people eat rice by lifting it from a bowl with finger tips and then directing small amounts into their mouth with their thumb. In the south people place the rice in their palms where it is rolled into a small ball which is then deposited whole into their mouth.
The large assortment of Indian food styles, cooking techniques and eating practices can be identified by their geographical origin, mainly reflecting many factors including local climate, available ingredients and the ethnicity of inhabitants. The major varieties are western, eastern southern, northern and north eastern.
As an example, distinctive northern cuisine is known for its use of dairy products and unique cooking techniques involving the tawa (griddle) and tandoori oven (a cylindrical coal or wood fired structure). Milk, ghee, paneer and yogurt are widely used and many sauces are dairy-based. Flat breads like roti are cooked using the tawa while naans are cooked using the tandoori. Other breads like puri and bhatoora, are deep fried in oil and also common. Popular ingredients also include lamb, goat, chilies, saffron, lentils and nuts.
The great age of world discovery during the sixteenth century saw many new foods introduced into India. These included tomatoes, chili and other peppers plus potatoes from South America and squash were brought to the country by Portuguese and Arab traders. European cooking styles were also introduced during the English colonialism era. Religion, immigration culture and climate also contribute significantly to the diversity.
Importantly, vegetarianism, far from being a modern phenomenon, has been widely practiced for centuries in many communities, particularly among the Hindu, Buddhist and Jain people.
Some Jain people do not eat any root vegetables. These severe limitations have tended to stimulate certain populations to be especially innovative with their restricted range of foods.
Interestingly, the styles of eating Indian cuisine by hand can vary from region to region. For instance, in the north people eat rice by lifting it from a bowl with finger tips and then directing small amounts into their mouth with their thumb. In the south people place the rice in their palms where it is rolled into a small ball which is then deposited whole into their mouth.
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