Useful Information

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Indian Cuisine;
As Diverse As Its Civilization

The finest of India's cuisines is as rich and diverse as it's civilization. It is an art form that has been passed on through generations purely by word of mouth, from guru (teacher) to vidhyarthi (pupil) or from mother to daughter. The range assumes astonishing proportions when one takes into account regional variations. Very often the taste, color, texture and appearance of the same delicacy changes from state to state.

The hospitality of the Indians is legendary. In Sanskrit Literature the three famous words 'Atithi Devo Bhava' or 'the guest is truly your god' are a dictum of hospitality in India. Indians believe that they are honored if they share their mealtimes with guests. Even the poorest look forward to guests and are willing to share their meager food with guest. And of particular importance is the Indian woman's pride that she will not let a guest go away unfed or unhappy from her home. Indians are known for their incredible ability to serve food to their guests - invited or uninvited.

Food customarily forms the crowning part of most festivities and celebrations. Whatever the occasion Indians eat with great gusto and are adept at finding reasons to feast and make merry. At traditional and festive meals, the thali (plate) or banana leaf is decorated with rangoli (a design drawn with white and colored powders around the edges).

Kashmiri Cuisine

Kashmiri cuisine is essentially meat-based. Lamb, goat's meat and chicken form the basis of many a famous dish. It is flavored delicately with saffron and kashmiri chilies which are not too spicy but impart a rich red color to the food.

The abundance of dry fruit like walnuts, dried dates, and apricots also inspire the Kashmiri connoisseur to use them lavishly in puddings, curries and snacks.

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Cottage cheese or chaman as it is called, is also a popular accompaniment to many meats and vegetables. Fresh water fish like trout found in the numerous fresh water streams flowing down from the Himalayas is also a delicacy.

Food is generally followed by a generous serving of fresh fruits like strawberries, plums, cherries and apples which grow here and not all over India due to the cool climate.

Punjabi Cuisine

$C:\Documents and Settings\Colonel Kinard\My Documents\My Web Sites\Ashoka\images\punjabi_meth.jpg$	Punjabi people are robust people with robust appetites and their food is like the Punjabis themselves, simple, sizeable and hearty with no unnecessary frills or exotic accompaniments. The Punjabi tandoori cooking is celebrated as one of the most popular cuisines throughout the world. Huge earthen ovens are half buried in the ground and heated with a coal fire lit below it. Marinated meat, chicken, fish, paneer, rotis and naans of many types are cooked in this novel oven and the results are absolutely scrumptious!
Punjab has imbibed some aspects of its cuisine from external influences. Connoisseurs of the cuisine say that the gravy component of Punjabi cuisine came from the Mughals. The most popular example is the murg makhani. It served the state well to combine this influence in its cooking since it had a lot of pure ghee and butter. Murg makhani also provided a balance to tandoori chicken, which was dry because it was charcoal cooked. Nans and parathas, rotis made of maize flour are typical Punjabi breads. Of course, over the years the roti has been modified to add more variety, so there is the rumali roti, the naan and the laccha parathas, all cooked in the tandoor. Winter, in Punjab, brings in the season of the famous makki ki roti (maize flour bread) and sarson ka saag (mustard leaf gravy). No meal is complete without a serving of lassi (sweet or salted drink made with curd) or fresh curd and white butter which is consumed in lagre quantities. The other popular dishes, which belong exclusively to Punjab, are ma ki dal, rajma (kidney beans) and stuffed parathas.
Mughlai Cuisine

Having reigned over India for so long, the Moghuls left a deep and long lasting influence on Delhi's cuisine. The Mughlai cuisine is literally 'fit for royalty'. With it's rich sauces, butter-based curries, ginger flavoured roast meats, and mind-blowing sweets, it has captured the fancy of food lovers all over the world. From a tangy shorba or soup to the rose petal strewn kulfi, Mughlai food offers a rich fare that is irresistible. Although available throughout the country, the best place to try this royal cuisine is in Delhi.

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Bengali Cuisine

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Bengal's greatest contribution to the food heritage of India is a magnificent spectrum of sweets made from burnt milk and curd. 'Rasogullas', 'gulab jamuns', 'cham cham', 'malai sandwich', 'chena murki', 'anarkali', 'rajbhog' - the list of mouth-watering delicacies is endless. 'Mishti dhoi' or yoghurt sweetened with jaggery is a must in every Bengali home. Guests are always welcomed with 'sandesh' or sweets made from burnt milk and 'singadas' or crisp samosas.

Besides sweets, the Bengalis eat fish with great relish and most of the popular Bengali dishes are made from fish. A variety of styles are adopted to cook fish. They are at times marinated in spices, at other times cooked in curd. The cuisine of West Bengal differs from that of Bangladesh in that the use of coconut in this cuisine is much lesser and mustard oil is cooking medium instead of coconut oil. The spices differ from those used in the heartland of India, but are similar to those used in the interiors of the East Coast.

The specialty of Bengali cooking is the use of panchphoron i.e. five basic spices which include zeera, kalaunji, saunf, fenugreek and mustard seeds. Generally, Bengali food is a mixture of sweet and spicy flavors and dining with these gentle people is a definite treat.

Maharashtrian Cuisine

Maharashtrians are by and large, meat eaters. The cuisine includes subtly flavoured vegetarian delicacies and hot, aromatic meat and fish curries. Their crunchy, crisp sweets are made mostly from rice and jaggery. The exotic 'Konkani' and 'Malwani' cuisines also have their origins in the coastal parts of this region and are sea-food based.

As in most of the other states of India, rice is the staple food grain in Maharashtra too. Like the other coastal states, there is an enormous variety of vegetables in the regular diet and lots of fish and coconuts are used. Grated coconuts spice many kinds of dishes, but coconut oil is not very widely used as a cooking medium. Peanuts and cashewnuts are widely used in vegetables and peanut oil is the main cooking medium.

Another feature is the use of kokum, a deep purple berry that has a pleasing sweet and sour taste. Kokum, most commonly used in an appetizer-digestive called the sol kadhi, is served chilled. All non-vegetarian and vegetarian dishes are eaten with boiled rice or with bhakris, which are soft rotis made of rice flour. Special rice puris called vada and amboli, which is a pancake made of fermented rice, urad dal, and semolina, are also eaten as a part of the main meal.

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The most popular dessert of Maharashtra is the puran poli, which is roti stuffed with a sweet mixture of jaggery and gram flour and is made at the time of the Maharashtrian New Year. Other popular sweets are the ukdiche modak (these are served during the Ganesh festival), the panpole ras, and the shreekhand. Shreekhand, a sort of thick yogurt sweet dish, is a great favorite at weddings and the Dussehra festival. Flavored with cardamom powder and saffron, this aromatic dish is served with piping hot puris.

To spice things further, Bombay has it's own pot-pourrie of dishes like 'vada pav' (a fried potato pattie sandwiched in a traditional bread bun), 'misal' (lentils in a spicy gravy topped with fried crunchies)and 'pav bhaji' (mixed mashed vegetables served with bread liberally fried in butter)- the Indian answers to fast food! Chaat is probably the most widely eaten food in the city, followed by bhelpuri, pani puri, pav bhaji, and dosa. For those looking for non-vegetarian snacks, there are the Muslim kebabs, baida roti (an egg roti stuffed with minced meat), tandoori chicken, seekh kebabs, and fish koliwada. In Mumbai, the entire meal is often followed by paan. Paan is an assortment of dates, beetle-nut, dry grated coconut, saunf, rose-petal jam (gulkand), some spice like clove or cardammom enclosed in a beetle leaf. It is said to be a digestive and coolant.

Goan Cuisine

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Famous for it's distinctive cuisine, Goa can boast of delicacies like the tangy pork 'vindaloo', spicy 'sorpotel' and the ever popular Goan fish curry with rice. Goa's luscious coconut and fish based dishes draw in people from all over the world. Goans often accompany their meal with one of their innumerable local wines or the local liqueur called 'Feni'.

Goan food is simple but one has to bear in mind that most, though not all, of it is chili hot, spicy, and pungent. Rice, fish, and coconut are the basic components of the typical Goan food platter. Delicacies made from these three items can be expected in nearly every Goan meal. Besotted with seafood, the Goans find truly world-class prawns, lobsters, crabs, and jumbo pomfrets along the coastline and use them to make a variety of soups, salads, pickles, curries, and fries. An essential ingredient in Goan cooking is coconut milk made by grating the white flesh of a coconut and soaking it in a cup of warm water. Equally important is the ‘kokum’, a sour, deep red colored fruit that gives it a sharp and sour flavor. The famous red Goan chilies are also a must for most dishes, as is tamarind. Goans make their own version of vinegar from toddy. Then there are innumerable chutneys that are typical of the state.

Goa is not particularly known for its vegetarian dishes. While Hindus like lamb and chicken, Christians prefer pork. However, both prefer fish and seafood to any other meat. Pork is a must for any festive occasion in Goa and the most famous preparation is the vindaloo. It is a spicy concoction, lots of red chilies, garlic, cooked with chunks of pork, Goa vinegar, and hard palm jaggery and is best enjoyed with plain boiled rice. Another mouth-watering delicacy made of pork is the sarpotel. A curry with a thick gravy to the layman, this exotic concoction comprises boneless pork, liver, heart, kidneys, red chilies, cinnamon, cloves bathed in tangy toddy vinegar, which is needed to balance the strong taste of pig’s blood: another traditional ingredient of this revered dish.

For those with a sweet tooth, Goan cuisine offers the famous bebinca. The extract of coconut milk is added to flour, sugar, and other delectable ingredients are used to make this delicacy. Each scrumptious layer has to be baked before the next one is added, though not many people nowadays have the time to make the traditional 16 layers. Even so, a good bebinca is a mouth-melting dream. Other sweets include a soft jaggery flavored fudge called dodol made from finger-licking palm-sap jaggery, rice flour and coconut; the crispy delicate rose-a-coque that are flower-like waffles and can be eaten alone or drenched with cream or honey; the curled and sugared kulkuls spiraled around the tines of forks and deep-fried as Christmas goodies and Easter eggs known as ovos da pascoa. Similarly, during the Hindu festival of Ganesh Chaturthi, cone-shaped dumplings called modaks are a favorite fare.

An accompaniment to wash down all Goan food is the locally brewed feni. The Goans probably first distilled this from the fermented sap of the coconut flower-stalk, but later they also made it from the fruit of the cashew tree which the Portuguese had brought to the state with them. Though other forms of liquor are readily available across the state, the Goans are as emotional about their feni as they are about their food.

Gujarati Cuisine

Gujaratis have truly perfected the art of vegetarian cooking. From the simplest lentils and vegetables, they create a mouth-watering variety of food. Gujarat is known as the land of milk and butter. Predictably so, yogurt and buttermilk are a part of the Gujarati's daily diet. While in Gujarat, a 'thali' dinner - literally meaning a meal served on a silver platter- is a delight you must not miss. An endless procession of fresh vegetables cooked in aromatic spices, a variety of crisp, fried snacks and an array of delectable confections typically appear in the 'thali'.In Gujarat, during winter when green vegetables are available in plenty, a delicious vegetable concoction called undhyoo is made using potato, brinjal, and green beans amongst several other vegetables.

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The main dish of gujarati cuisine is the khichdi, a simple lentil and rice mixture. It is eaten with kadhi, a savory curry made with yogurt using bay leaves, ginger, chilies and finely chopped vegetables as garnishing, onions and pickle.

Using the same lentils and rice, Kutchi kitchens produce delectable items like the khaman dhokla, a salty steamed cake made from chickpea flour; doodha pak, sweet, thickened milk confectioned with nuts, and srikhand, a dessert made of yogurt, flavored with saffron, cardamom, nuts and candied fruit which is eaten with hot, fluffy pooris. These three delicacies have made their way into the favorites list of the rest of India too and can be found in restaurants all over the country.

In contrast to the majority Hindus who are pure vegetarians, the Bohras, a community of Muslim traders, are famous for their non-vegetarian preparations.

Rajasthani Cuisine

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The ancient princely state of Rajasthan gave rise to a royal cuisine. The Rajas who went on hunting expeditions ate the meat or the fowl that they brought back. Even today, Rajasthani princely feasts flaunt meat delicacies that are incomparable.

In contrast are the vegetarian Rajasthanis.

Their food cooked in pure ghee is famous for it's mouth-watering aroma. Rajasthani cooking was also influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in the desert region. Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. Scarcity of water and lack of fresh green vegetables also had their effect on Rajasthani cooking.

Dried lentils and beans from indigenous plants like sangri, ker etc. are staples of the Rajasthani diet, as wheat and rice do not grow very well in the desert land. Gram flour is an integral cooking ingredient and is used to make delicacies and so are powdered lentils. Bajra and corn are used all over the state for making rotis and other varieties of bread. In Rajasthan, bajre ki roti (millet bread) and lahsun ki chutney (hot garlic paste) combined with spring onions are the staple diet of the locals as these are believed to be safeguards against the hot winds. In the desert belt of Jaisalmer, Barmer and Bikaner, cooks still use very little water and instead use milk, buttermilk and clarified butter as alternatives.

The balance to using these milk products is provided by the appropriate use of digestives, especially asafetida, black rock salt, ginger and ajwain. The favored spices are fenugreek seeds, kasuri methi (dried fenugreek leaves) and aniseed. A distinct feature of the Maheshwari cooking is the use of mango powder, a suitable substitute for tomatoes, scarce in the desert, and asafetida, to enhance the taste in the absence of garlic and onions.

Generally, Rajasthani curries are a brilliant red but they are not as spicy as they look. Most Rajasthani cuisine uses pure ghee (clarified butter) as the medium of cooking. A favorite sweet dish called lapsi is prepared with broken wheat (dalia) sautéed in ghee and sweetened. Apart from the spicy delicacies, each of the regions of Rajasthan is distinguished by its popular sweet ladoos of Jaisalmer, mawa kachori of Jodhpur, malpuas of Pushkar, dil jani of Udaipur, mishri mawa and ghevar of Jaipur, sohan halwa of Ajmer, mawa of Alwar, and rasgullas of Bikaner, to name a few. Bikaner also has a whole range of other savories and snacks like the world famous Bikaner ki bhujia.

Hyderabadi Cuisine

The cuisine of Andhra Pradesh is reputedly the spiciest and hottest of all Indian cuisine. The cuisine includes both the original Andhra cooking and the Hyderabadi cuisine with its Mughlai influence. It is the former which is red hot.

The vegetables and greens are prepared with various different masalas giving the same vegetable different flavors. Traditional Andhra cuisine also has many non-vegetarian dishes which are also spicy and unique in taste.

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Hyderabadi cuisine is rich and aromatic with a liberal use of exotic spices and ghee, not to speak of nuts and dry fruits. Lamb is the most widely used meat in the non-vegetarian dishes. The biryanis (flavoured rice with meat or vegetables) is one of the most distinct Hyderabadi food.

Tasty Curry Might Have a Fringe Benefit

By Kathleen Fackelmann

Five years ago Darci Jayne hardly ever touched a vegetable and pretty much lived on pizza, pasta and fast food. That diet led to weight gain and health problems, including severe joint pain. "I was close to 200 pounds and getting scared," she says.

By cutting portion sizes she lost 50 pounds but always felt as if she were on a diet. Then Jayne took an Indian cooking class that emphasized fresh vegetables and curry spices.

She began to whip up an Indian dinner once or twice a week -- and soon she noticed she wasn't always looking for a late-night snack. And the curry in the food offered her a bonus: It seemed to ease the pain and swelling in her joints. "I have arthritis," says Jayne, 55. "But I'm moving better now."

Eating more Indian food has worked for Jayne, who lives with her family in a small town outside Milwaukee. A family physician who recently retired because of disabling arthritis pain, Jayne says she knows there's no hard evidence of curry's health benefits. But that won't stop her from enjoying a lunch of tuna masala or an Indian stir-fry for dinner. She says the food seems to warm her joints and helps keep her in a size 8 dress.

"You can't argue with success," she says.

Surprising findings in mice

Preliminary research suggests Jayne may be right. A study in the November issue of Arthritis & Rheumatism suggests turmeric, one component of curry spice, almost completely prevented joint swelling in rats with arthritis.

For centuries, doctors trained in Ayurvedic medicine, a traditional medical system in India, have turned to turmeric to treat inflammatory diseases such as arthritis, says Janet Funk, a researcher at the University of Kansas. In the USA, many people with arthritis take over-the-counter supplements that contain curcumin, the active ingredient in turmeric.

In the November study, Funk and her colleagues gave rats that were bred to develop rheumatoid arthritis injections of turmeric. "The turmeric almost completely prevented the onset of arthritis," Funk says. The spice also seemed to help stop joint destruction in rats that had already started to develop the disease, she says.

**Heart Disease*, Cancer and Alzheimer's***

Other studies have suggested that the spice could protect against diseases such as heart disease, cancer and Alzheimer's, a degenerative brain disease that afflicts nearly 5 million people in the USA. Rates of Alzheimer's in India are about four times lower than in the USA, says Gregory Cole, a researcher at the University of California-Los Angeles. His studies suggest that curry contains a powerful substance that might protect the brain from damage that leads to Alzheimer's. Other research suggests curry might shield the brain from Alzheimer's, Cole says.

The studies on curry and Alzheimer's include:

A test-tube study by researchers at UCLA in October showed that curcumin could help clear the human brain of toxic protein deposits thought to cause the memory loss and confusion of Alzheimer's.
A study of more than 1,000 older men in Singapore last year found that those who ate lots of curry-spiced food did better on memory tests than those who rarely ate the spice.

Curry also may offer some protection against cancer.

"Indians eat from 100 to 200 milligrams of curry every day, and that might be enough to prevent cancer," says Aggarwal of the M.D. Anderson Cancer Center at the University of Texas. The curcumin in curry seems to shut down genes that trigger the development and the spread of breast cancer, animal studies in Aggarwal's lab suggest. And a preliminary human study suggests curcumin supplements might -- in a handful of cases -- be able to stabilize pancreatic cancer, he says.

Epidemiology studies in humans also have linked frequent use of turmeric spice to lower rates of breast, prostate and colon cancer, he says. Large clinical studies still needed

The findings from Singapore suggest curry may help keep the aging brain in top shape. But to get the proof that curcumin fights cancer or Alzheimer's or arthritis, researchers will have to conduct large clinical trials, Cole says, and those studies will be expensive and take years to complete.

Can scientists prove curry wards off such diseases as Alzheimer's or cancer? Not yet, says Bharat Aggarwal at the University of Texas-Houston. But he says the growing file on curry includes compelling evidence gleaned from animal and human studies. The findings from Western science fit with what traditional Indian healers have long said about turmeric. "They call it the spice of life," says P. Murali Doraiswamy, an Alzheimer's expert at Duke University in Durham, N.C.

Americans don't need to wait for the proof on curry to enjoy a diet that includes more of this spice, says Alamelu Vairavan, co-author of the book Healthy South Indian Cooking. "You don't need to gulp supplements," she says, adding that cooks can find turmeric in Indian specialty shops and in most grocery stores.

Americans should give Indian food a try, Vairavan says. "This kind of food is very tasty and satisfying."

Source: USA TODAY

Indian Food Dictionary

Biryani - Meat and rice dish

Boti Kabab - Marinated lamb kababs cooked in a tandoor

Cardamom - Seed with aromatic flavor - 4 whole pods make 1/4 teaspoon ground cardamom

Coriander - Available as a ground spice (ground coriander seeds) or fresh coriander leaves (also known as cilantro)

Chili Peppers - Jalapenos and milder Anaheim chili peppers

Chutney - Fresh relishes made with fruits, vegetables, and herbs

Dal - Dried beans, peas, and lentils - Can also be used to describe a dish prepared with legumes (such a creamy lentil soup)

Ghee - Clarified butter used in sauteeing and less commonly for deep frying

Gulab Jamun - Deep-fried cake balls served with aromatic syrups

Koftas - Lamb meatballs

Korma - Rich nut-based sauce used in lamb dishes

Kulcha - Flatbread often stuffed with onion or vegetables (potatoes and cilantro)

Kulfi - Sweet, aromatic ice cream made from pistachios

Masala - Spice mixture

Mattar Paneer - Curried peas (mattar) with cubes of paneer

Moghlai Kabab - Skewered lamb

Murgh Kari - Curried chicken

Naan - Flatbread made from wheat and baked in a tandoor

Pakoras - Deep-fried vegetables snack first dipped in chick-pea batter

Palak - Spinach

Paneer - Home-made cheese similar to firm ricotta

Paratha - Whole-wheat flatbread - sometimes meat-filled

Papadams - Thin wafers made from lentils

Pulau - Indian version of pilaf

Puris - Deep-fried whole-wheat flatbreads

Raan - Leg of lamb marinated in yogurt-based masala

Raita - Vegetable and yogurt salad

Roghan Josh - Rich lamb curry

Saag Curry - Aromatic curried dish made from greens (saag)

Saffron - An expensive yet important herb collected from the crocus flower - has a distinct flavor and also imparts orange color

Samosas - Deep-fried pastry appetizers filled with vegetable or meat mixtures

Sultana - Golden raisins used in Indian cooking

Sheesh Kabab- Kababs of ground lamb cooked in a tandoor

Tamarind - pulp of a fruit that resembles gigantic vanilla beans with a distinct sour-sweet flavor - used in marinades, sauces, and chutneys

Tandoori Murgh - Chicken (murgh) cooked in a tandoor

Tikka Kababs - Skewered boneless chicken cutlets (tikka) cooked in a tandoor

Turmeric - slightly bitter ocher-yellow powder ground from boiled and dried rhizome

Wet Masala - A thick marinade "paste" for meats

Yogurt - Adds important texture and flavor to dishes - use plain yogurt for home-cooking

Indian Spice Chart

SPICES AND DRY HERBS
English Terms Hindi Terms	English Terms Hindi Terms

Fenugreek Kasoori Methi	Rock Salt Kala Namak
Fenugreek seeds Methi Dana	Saffron Kesar
Green Cardamom Chhotti Elaichi	Saltpeter Kalmi, Shora
Kokum	Sesame seeds Kale Til, Til
Mace Javitri
Mango powder Amchur	Star Anise Chakriphool
Mustard seeds Rai	Tamarind imii
Nutmeg Jaiphal	Turmeric Haldi
Phoolpatri	White Cardamom Safed ElaiCHI
Pomegranate seeds Anardana	White Cumin *Jeera*
Poppy seeds Khus Khus	White Peppercorns Safed Mirch
Red Chilies Lal Mirch	Yellow Chilies Peeli Mirch
NUTS AND DRY FRUITS

English Terms Hindi		English Terms Hindi

Almond Badaam		Peanut Moongphali
Cashew nut Kaju		Pine Nut Chilgoya
Date Khajur		Pistachio Pista
Dry Date Chhuara		Raisin Kishmish
Dry Plum Jardaloo		Sultana Munakka
Glazed Cherry		Sunflower seeds Chironji
Melon seeds Magaz		Walnut Akhrot

ESSENCES SPECIAL GARNISHES

�� English Terms Hindi		English Terms Hindi

Rose Water Gulab		Gold Leaves Sone ka
Vetivier Kewda, Ittar		Silver Leaves Chandi ka

Useful Information

Tasty Curry Might Have a Fringe Benefit

Heart Disease, Cancer and Alzheimer's

Curry also may offer some protection against cancer.

Indian Spice Chart

Indian Cuisine

Benefits of Curry

Indian Food Dictionary

Indian Spice Chart

**Heart Disease*, Cancer and Alzheimer's***