The Food Of India

Eating

In India, meals are traditionally brought to the table on a large serving platter called a thali. Thali is a Hindi word meaning "a large plate." However, in recent years the meaning of the term has expanded. Now, it's a commonly used expression for a style of eating. Thali the meal refers to many different dishes served in small bowls (called katori), arranged on a platter. Platters can also have small, divided sections built into the stainless-steel serving ware. Dhal, vegetables, flatbreads, rice, pickle, salad, and dessert are often included. Thali at restaurants, festivals and weddings are generally a set meal with an "all you can eat" philosophy. Waiters will continuously serve you until you are full!

Customarily, meals in India were either eaten seated on the floor, or on very low stools or cushions. Food is most often eaten with the right hand rather than using cutlery. Some Indians today adopt a spoon and fork, but when it comes to flatbreads- naan, chapati, paratha or roti is used to scoop up a meal.

In South India, cleaned banana leaves are used as a plate, which can be disposed of or fed to cattle after the meal. When hot food is served on banana leaves, they add distinctive aroma and taste to the food. Leaf plates are especially common at celebratory occasions.

Drinks

Drinks are particularly important in India, where temperatures regularly top 40 degrees Celsius in the spring and summer months. Many Indians start their day with a cup of chai, a tea flavoured milk with spices and sugar. Cooler drinks include fresh lemonades, coconut water and lassi, a yogurt (and sometimes fruit) based beverage blended with spices. India's own selection of alcoholic drinks include palm wine, whiskey and beer, the most iconic brand being Kingfisher.

Cooking Equipment

• Gas or electric stoves

• Spice grinder or mortar and pestle

• Heavy frying pan

• Saucepan

• Pressure cooker

• Tandoor oven

• Karahi/Kadai

Ingredients

Staple foods of Indian cuisine include rice, wholemeal flour, lentils, peas and mung beans. Lentils may be consumed whole, husked or even split and are used daily in a variety of ways. Some pulses such as chickpeas, kidney beans and black-eyed peas are very common in the north. Besan, a type of flour made from chickpeas is widely used throughout India.

Many Indian dishes are cooked in vegetable oil, but ghee (clarified butter) is popular in northern India, mustard oil in the east, and coconut oil along the south west coast, especially in Kerala. Many types of meat are used for Indian cooking, but chicken, goat and lamb tend to be the most common. Fish and seafood consumption is prevalent in some parts of India, but aren't widely consumed except for coastal areas.

The most important and frequently used spices in Indian cuisine are chilli, black mustard seed, cardamom, cumin, turmeric, asafoetida, ginger, coriander, and garlic. Some leaves commonly used for flavouring include bay, coriander, fenugreek, and mint. The use of curry leaves for flavouring is typical of Gujarati and South Indian cuisine. The sweet dishes are often seasoned with cardamom, saffron, nutmeg, and rose water.

Indian meals also feature a range of accompaniments to add textures such as nuts or dry fish. Chutney, fruits and pickles enhance flavour with tang and salt. Raitas and yoghurt (fresh curd) have a cooling effect on spicy dishes.

Regional Food

In a country with 28 states and hundreds of languages, cuisine differs across India's diverse regions. Variations in local culture, geographic location and economics all have an impact. Food also changes seasonally, depending on which fruits or vegetables are ripe and what proteins and herbs are available. The main features and differences between North and South Indian Cuisine are:

North

• Rich meat dishes accompanied by breads such as naan, roti, chapati, parathas

• Fried street foods like samosas, pakoras or kebabs

• Spices including garam masala and amchur (dried mango powder)

• Use of yoghurt and other dairy products

• Fenugreek, bay and coriander leaves

• The use of a tandoor oven

• Middle eastern influences

South

• Rice, lentils and stews

• Rice or lentil-based breads/pancakes such as dosa, idlis and vada

• Tamarind and sambar powder

• Fresh or dried curry leaves

• Seafood and fish

• Coconut and coconut milk

• Sometimes the use of beef or pork in Christian communities

• Whole mustard seeds are common

Looking for an authentic South Indian restaurant in Melbourne? Seek out the flavors of dosas (thin, crispy pancakes), idlis (steamed rice cake), and flavorful sambar (stew)., all made with traditional spices and techniques.

Religious Diets

In India people often follow dietary restrictions based on their religion or faith. Here are a few examples.

• Beef is taboo in Hindu communities. Cows are believed to be ‘holy', providing various items including dairy (milk, yoghurt, butter, ghee, cream and cheese), transport/labour and dung for fuelling fires, fertiliser and building materials.

• Islam faith does not allow the consumption of pork or alcohol. Halal products must be derived from animals and/or poultry that have been prepared according to Islamic law.

• Buddhist's aim to avoid harming any living thing, which leads to a mostly vegetarian diet.

• Sikhs will exclude from their diet: eggs, fish and any ingredients with animal derivatives or cooked in animal fat. Dairy produce is acceptable providing it is free from animal fat.

• Some temple diets are free from garlic, onion or any other stimulants like caffeine in attempt to calm the body, encouraging a meditative state.

Food Outside Of India

Indian migration has spread culinary traditions of the subcontinent throughout the world. Indian cuisine has been adapted to local tastes, sometimes sparking creations of entirely new dishes. Chicken tikka masala, kedgeree and butter chicken from Australia or the UK are great examples.

You alway wonder how much you need to by when you cater for a home party? The reason is whatever cut you get, you will loose some of the weight and volume of the meats when cooking them. Keep reading!

Meat and other animal proteins such as poultry and fish do shrink when you cook them. Here's are some tips and tricks for you to work out.

Australian food today is vibrant with many cultures around the world however the food culture of Aboriginal peoples and Torres Strait Islanders. We explore other cuisines but we can also learn about Aboriginal culture and cuisine so we can have deep understanding of Australian landscape and its indigenous food. And cook, share and celebrate our native ingredient experience. For the the first people of Australia, food isn’t just about nutrition, it’s a social activity that brings people together.

From Italian and Mexican to Vietnamese and Indian, there are so many different flavours that have made their way into contemporary Australian cuisine. But along the way, we have often forgotten our own indigenous flavours that take inspiration from our diverse landscapes, unique flora and fauna, and cultivates the notion of sharing food with others. For the indigenous inhabitants of Australia, food isn’t just about nutrition – it’s a social activity that brings people together. 

Choosing Pots and Pans to Improve Your Cooking? Rather than having a rack filled with pots and pans of all shapes and sizes, owning a few pieces will give you the flexibility to cook whatever you want and the performance you need to cook it better.

One popular spice mix is garam masala, a powdered blend that typically has five or more dried spices. These can include cardamom, black pepper, coriander, cumin, cinnamon, nutmeg and clove. Each culinary region (even household) has a distinctive garam masala blend and individual chefs will also have their own. This spice blend has so many uses.

Chaat Masala is must have in your pantry sprinkled on top of Indian snacks for a real flavour kick!

The Knives We Use? Whether you are new to cooking or experienced in your kitchen, mastering knife skills is not only important for keeping you safe but will make your recipes that much better. Ingredients that are cut uniformly cook at the same rate and result in a dish that is cooked properly throughout. Since each piece of food is cut in the same fashion, the finished dish will have a nice presentation.