Indian food or Indian cuisinecovers a wide diversity of regional cuisines indigenous to India. The cuisines differ extensively from each other because they use locally available ingredients such as herbs, fruits, spices and vegetables. These cuisines are also influence by various factors such as cultural and religious believes. Indian food uses a whole combination of flavors- sour, spicy, sweet and hot making Indian food unique and exciting. The interaction of India with various cultures and groups in the continent has led to the diversification of regional foods and flavors found in India today.
Ingredients that make up Indian food
Indian staple foods include: whole –wheat flour, rice, pearl millet (bajra), lentils such as masoor, urad, moong and toor. Pulses are also common, such as lobiya, rajma and channa.
The most commonly used and important spices include: Black mustard (sarso), cumin (scars), cardamom (elaichi), chili pepper (mirch), turmeric (haldi), garlic (lehsun), coriander (dhania), ginger (adrak), asafetida (hing) and garam masala. Rose petal essences, nutmeg, saffron and cardamon are mostly used to flavor sweet dishes.
The most regularly used leaves for flavoring Indian food include: Mint, fenugreek, coriander and bay leaves. South Indians are well known for using roots and curry leaves to flavor food.
Most Indian foods are cooked in peanut oil (in Western and Northern India), coconut oil (along the Western Coast), mustard oil (eastern India) and vegetable oil which is the most common.
Indian cuisine is divided into different regional cuisines, some of which include:
Andaman and Nicobar Islands: Mainly consists of sea food and fruits.
Haryana: Dairy products are widespread in this cuisine. Pakora, churma, besan masala, kadhi and badhua are some of the common dishes.
Andhra Pradesh: The staple food is rice which is rich in spices and is eaten with a range of lentil soups and curries. Yogurt is usually taken together with the meals to counter the spiciness of the food.
Assamese: Known for its minimal use of spices but uses herbs for flavors. Fresh or dried vegetables and fruits make a large proportion of the meal.
Arunachal Pradesh: Rice, leafy vegetables, fish and meat are the staple foods. Rice beer is very popular in this cuisine.
Bihari: Common dishes include dalpuri, meat saalan, litti chokha, malpua and balushahi.
Daman and Diu: Mainly consists of sea food. Lapsee, puri, potaya and dhakanu are popular during festivities. Western foods are also available.
Dadraand Nagar Haveli: Roti, rice, fish, crab and vegetables are the most common foods. Buttermilk, herbs and fruits also make up the diet.
Gujurat: It is a vegetarian cuisine. Made up of a variety of vegetables; this can be spicy or sweet depending on the region.
Chhattisgarh: Uses foods that are not available in other parts of India such as bamboo vegetable, bamboo pickle, mushrooms, and squirrels. The staple food is rice
Goa: There are intense flavors in Goa because it has a tropical climate. Staple foods are fish and rice often served with coconut milk. Bread accompanies most of the meals.
Eating habits of India and Indians
A healthy breakfast is regarded as a very important meal in the Indian diet. Preferences vary regionally though most Indians prefer to drink coffee or tea (chai) together with breakfast. South Indians have a preference for dosas and idlis together with various chutneys while North Indians favor parathas, roti and a vegetable dish together with pickles and some curd.
Lunch usually consists of two or more varieties of vegetables and other items such as parathas, naan or kulcha. In East and South India, rice is the main dish while whole wheat rotis is the main dish in North and West India. Desserts are also eaten after meals in some parts of India.
Dinner is deemed as the main meal. Families often come together for ‘evening breakfast’ to drink tea, eat snacks and have family conversations.
Many Indians normally eat desserts after meals to help in digestion which include: jalebi, gulab jamun, rasgulla, Kheer, chikki, barfi, mysore pak, shrikhand, sandesh, kuju katli and rabri. Most of them are made with sugar and condensed milk but the desserts vary depending on the regions. Indians lay great emphasis on eating healthy diets. It is no doubt that the Indian cuisine is intriguing and an amazing experience to those who have not tasted the Indian cuisine before.
Now if you are travelling to India then
most likely you will use cutlery to eat in a good restaurant. But if you are in
a small town or cheap restaurant like a dhaba then you will find people eating
with their hands. This should not come as a surprise to you because eating with
hands in India is perfectly normal. Most people will use their right hand to
eat. The left hand is reserved for cleaning the back side after using thetoilet. (Here’s how Indian toilets look like if you want to know). Indian food
is mostly chapatti and rice based along with curry or lentils (daal).
Trick is to use your fingers of the right
hand. If you are eating rice then drop a little of bit of curry, daal or
vegetables on small portion of rice and then pick them up with your fingers as
if you are scooping them up. The use of the thumb is important here. Use your 4
fingers at one end and then use the thumb to pick up the curried rice. Bring
all four fingers together and curve them a bit. Then put them in your mouth.
Some of the curry or lentins will certainly drip from the sides of your hand
but it will get better with practice.
If you are eating naan or chapatti then
you will have to use both hands in the beginning till you perfect the technique
of breaking it with one hand. Break a small piece of naan bread with your hand
then scoop a small amount of curry or dip in lentils and then put in your
mouth.
With these tips you should be able to
completely eat Indian food with your hands.
Aftermath
When you are done eating your food with
your hands, you will wipe your fingers with a napkin or washcloth. For extra
washing, go to the sink and rinse your fingers in soap and water again. Try
them with a towel. If you don’t have access to a sink and you’re eating
outside, then use a natural body of water to wash your fingers off in.
Turmeric is a spice that India can’t live without. Turmeric is called Haldi in India and is used in large quantities in our foods. The yellow colour in curries is due to this very spice. It’s also a widely used spice in the plant based medicine “Ayurveda”, the Indian system of holistic medicine. Turmeric is not only used as food or medicinally but also in wedding ceremonies where a paste of turmeric is applied on the bodies of the bride and groom. It is also used in many religious ceremonies.
Indians recognised health benefits of turmeric long time ago but in recent years there has been an explosion in its recognition as a spice benefiting health. In fact, a quick search of scientific publications showed over 700 results detailing the properties and experiments relating to turmeric. It has been shown to have therapeutic applications such as anti-inflammation, anti-diabetic, anti-hyperlipidemic, antimicrobial, antioxidant, anti-neoplastic, immune stimulant, antiseptic, pro-dermatologic and anti-cancer properties.
These beneficial properties are owed to the active ingredient “curcumin” (diferuloylmethane) a polyphenol from the plant Curcuma longa or turmeric plant. The two ingredients of curcumin contain turmerone (oil) and curcuminoids (the coloured part). The ingredients of curcuminoids consist of demethoxycurcumin, 5’-methoxycurcumin, and dihydrocurcumin which has the several health promoting properties. For this reason, turmeric has been rightly termed as “nutraceutical or nutraceuticeutical” a fusion term derived from the union of “nutrition” and “pharmaceutical”.
Although India produces most of the world’s turmeric, it is also used in other parts of the world. Here’s a list of various names of turmeric in other languages:
Arabic Kurkum, Uqdah safra Armenian – Toormerik, Turmerig Bulgarian – Kurkuma Burmese – Hsanwen Catalan –Curcuma Chinese – Yu chin Croatian – Indijski safran Czech- Kurkuma Dhivehi – Reendhoo Danish – Gurkemeje Dutch – Kurkuma Esperanto – Kurkumo Estonian – Harilik kurkuma Farsi – Zardchubeh Finnish –Kurkuma French – Curcuma Galician – Curcuma German – Curcuma Greek – Kitrinoriza Hebrew – Kurkum Hungarian – Kurkuma Icelandic – Turmerik Indonesian – Kunyit Italian – Curcuma Japanese – Ukon Khmer – Romiet Korean – Kolkuma Latvian –Kurkuma Lithuanian – Ciberzole Malay – Kunyit basah Norwegian – Gurkemeie Pahlavi – Zard-choobag Pashto – Zarchoba Polish – Kurkuma Portuguese – Acafrao da India, Curcuma Romanian – Curcuma Russian – Koren Singhalese – Kaha Slovak – Kurkuma Slovenian – Kurkuma Spanish – Curcuma Swahili – Manjano Swedish – Gurkmeja Thai – Kha min chan Tibetan – Gaser Turkish – Safrani Yiddish – Kurkume
Let’s take a look at some of the health benefits of turmeric/curcumin:
Anti-cancer potential of curcumin
Many studies have shown that there are anti-proliferative effects of curcumin on various tumour cells. Studies have shown that curcumin can prevent cancer by supressing tumour cells. This is done by down regulating genes responsible for cell growth and proliferation. These include down-regulation of the expression of genes such as cyclooxygenase-2, Lysyl oxidase, Nitric Oxide Synthase, Matrix metalloproteinase-9, Tumour Necrosis Factor, chemokines, cell surface adhesion molecules and cyclin D1; down-regulation of growth factor receptors (such as Epidermal Growth Factor Receptor and human epidermal growth factor receptor 2); and inhibit the activity of c-Jun N-terminal kinase, protein tyrosine kinases and protein serine/threonine kinases.
In one scientific study that involved investigating the effect of curcumin on triple negative breast cancer that were known to have poor prognosis; the administration of curcumin to the cancer cell cultures was found to inhibit cell proliferation by inhibiting of EGFR (epidermal growth factor receptor) pathway was thought to be the underlying mechanism of cell proliferation.
In another study, it was shown that curcumin can inhibit the translocation of (nuclear factor kappa light chain enhancer of activated B cells) NFκB to the nucleus through the inhibition of the IκB-kinase which reduces expression of CXCL1 and -2 and abolishes the autocrine/paracrine loop that links the two chemokines to NFκB. Treatment of the cells with curcumin and siRNA-based knockdown of CXCL1 and -2 induce apoptosis, inhibit proliferation and downregulate several important metastasis-promoting factors.
Turmeric and gingivitis
One study showed that use of 2% turmeric gel significantly caused reduction in the mean plaque index, gingival index, sulcus bleeding index, probing pocket depth and major reduction in trypsin like enzymatic activity of “Red-Complex” microorganisms. Other studies have also shown that both turmeric can decrease plaque index and gingival index and hence be used in the prevention and treatment of gingivitis.
Turmeric and cardiovascular disease
It has been suggested that turmeric also has huge health benefits in the prevention/reduction of cardiovascular diseases and related disorders such as atherosclerosis, hypertension, heart attack and stroke. It is the anti-oxidant and anti-inflammatory actions of nutraceuticeuticals that is thought to play a major role in neutralising free radicals and reducing endothelial risk factors associated with cardiovascular diseases.
Turmeric and pain
Turmeric has also been shown to produce analgesic and anti-inflammatory effects in animal models and in clinical trials, and seems to have less serious adverse effects than many current analgesics.
Studies have looked at the effect of curcumin on pain, stiffness, and functionality in patients with osteoarthritis in the knee. Curcuma-containing products regularly showed significant improvement in osteoarthritis-related conditions. A few studies have shown that the use of both curcuminoids and ibuprofen were associated with a similar significant reduction in pain.
Although there is some evidence that indicates that curcuminoids have pain relieving function in musculoskeletal pain but evidence is insufficient. More clinical studies are required.
Curcumin and autoimmune diseases
A breakdown in the immune system results in infection, cancer including autoimmune diseases such as multiple sclerosis, rheumatoid arthritis, type 1 diabetes, inflammatory bowel disease, myocarditis, thyroiditis, uveitis, systemic lupus erythromatosis, and myasthenia gravis.
Some studies have shown that curcumin improves inflammatory bowel disease, psoriasis, rheumatoid arthritis, multiple sclerosis both in human and animal models. Curcumin inhibits autoimmune diseases by regulating inflammatory cytokines such as IL-1beta, TNF-alpha, IL-6, IL-12 and IFN-gamma and associated JAK-STAT, AP-1, and NF-kappaB signalling pathways in immune cells.
Turmeric and skin disorders
There is increasing scientific indication proposing curcumin’s usefulness in the treatment of chronic pain, inflammatory dermatoses, skin infections, acceleration of wound closure as well as cosmetic ailments such as dyspigmentation.
Curcumin also moderates the phase II detoxification enzymes crucial in the detoxification reactions for protection against oxidative stress. Some publications have discussed the biological mechanisms of the chemopreventive potential of curcumin in various skin diseases like psoriasis, vitiligo, and melanoma.
Direct topical administration of curcumin on affected tissue can be useful in treating skin related disorders.
Curcumin and liver disease
Several studies have shown that curcumin supplementation might improve non-alcoholic fatty liver disease (NAFLD).
This is done by improving oxidative stress and preventing NAFLD by decreasing the production of reactive oxygen species, the hepatic protein expression of oxidative stress, pro-inflammatory cytokines, and chemokines such as interferon (IFN) γ, interleukin-1β and IFNγ-inducible protein.
Curcumin might have a favourable effect on NAFLD in higher dosages. Despite this, further studies with higher curcumin dosage supplementation are needed to confirm these results.
Turmeric on Alzheimer’s disease
Alzheimer’s disease is a progressive neurodegenerative disease characterised by progressive cognitive deterioration with declining brain activities and behavioural changes.
Curcumin is able to inhibit cyclooxygenase-2, phospholipases, transcription factor and enzymes involved in metabolizing the membrane phospholipids into prostaglandins. The reduction of the release of reactive oxygen species by stimulated neutrophils, inhibition of AP-1 and NF-Kappa B inhibit the activation of the pro-inflammatory cytokines such as TNF and IL-1beta. The antioxidant, anti-inflammatory and lipophilic properties of curcumin improves the cognitive functions in patients with Alzheimer’s.
Curcumin and Type 2 Diabetes Mellitus
Curcumin has been shown to reduce sugar and lipids levels in many ways. It is able to do so by decreasing glycaemia and dyslipidaemia in high fat-fed rats, decreasing blood glucose and antioxidant defences. Other molecular mechanisms include anti-inflammatory effect on adipocytes (fat cells) by inhibiting the expression of pro-inflammatory cytokines such as MCP-1, IL-1β, TNFα, IL-6 and COX2. It also has anti-apoptotic effect on streptozotocin-induced in diabetic rats by up regulating Bcl-2; Bax and caspase-3.
Curcumin also reduces the gene expression of transcription factors involved in hepatic lipogenesis, such as the sterol regulatory element-binding protein 1c that promotes cholesterol synthesis and the carbohydrate response element-binding protein.
How do you take turmeric?
The questions to ask is how do you take turmeric? The way most Indians do it is by taking it in their food. Most Indian food will contain turmeric. They usually put a few teaspoons of it in their curry. Another way Indians like taking turmeric is in warm milk. Nowadays this is called “golden milk” in the west. Just warm a cup of milk and add some turmeric to it. Some people add black pepper to it to increase absorbance.
References:
Kocaadam, Sanlier 2017. Curcumin, an active component of turmeric (Curcuma longa), and its effects on health. Crit Rev Food Sci Nutr
Vaughn AR et al 2016. Effects of Turmeric (Curcuma longa) on Skin Health: A Systematic Review of the Clinical Evidence. Phytother Res
Ruby et al 1995. Anti-tumour and antioxidant activity of natural curcuminoids. Cancer Lett.
Sun XD et al 2021. Curcumin induces apoptosis of triple-negative breast cancer cells by inhibition of EGFR expression. Mol Med Rep
Killian PH et al 2012. Curcumin inhibits prostate cancer metastasis in vivo by targeting the inflammatory cytokines CXCL1 and -2. Carcinogenesis
Stoyell et al 2016. Clinical efficacy of turmeric use in gingivitis: A comprehensive review. Complement Ther Clin Pract
Perkins et al 2016. Efficacy of Curcuma for Treatment of Osteoarthritis. J Evid Based Complementary Altern Med
Bright 2007. Curcumin and autoimmune disease. Adv Exp Med Biol
Nguyen, Friedman 2013. Curcumin: a novel treatment for skin-related disorders. J Drugs Dermatol
Rajesh et al 2013. Skin regenerative potentials of curcumin. Biofactors
Disclaimer: This is NOT medical advice. Please consult your doctor before taking turmeric/curcumin.
Namaste🙏 friends, welcome to Bihar– a state which is intimately linked to the Buddha’s life. Have you ever visited Bihar or planning to visit in the future? If yes, then this article is for you.
Bihar and Biharis are known for their friendly nature and warm welcome, which they offer to their guests. Being a Bihari, I want a delicious welcome for you in my state. You have already known much about India on this fantastic blog, and today I am here to share some most delicious and famous food of Bihar with you all.
Biharis love to eat spicy food. Are you thinking we eat unhealthy food? No, no. It is not that way; in Bihar, you will experience taste on the spicy side, but it will also be healthy. Food of Bihar most often includes green chilies, which have lots of benefits like improving the immune system, skin regime, balancing blood sugar levels, and many benefits more.
I want to add one thing more. I have cooked each meal you will see in this whole post, especially for you all. So, come along, follow me to taste some of the awesome and most famous food of Bihar.
1. Chura-Dahi
Chura-Dahi
CHURA-DAHI
Chura Dahi and gur is one of the quick, easy and tempting dishes of Bihar which can satisfy your morning hunger. This is one of the most famous and delicious sweet dishes which you can’t skip while visiting Bihar. Its sweet mouth-licking taste will make you fall in love with it. I wonder, how one visits Bihar and remain unaware about Dahi-Chura? Despite its sweet taste, it is also very healthy for stomach and bowel movement. Dahi means curd, Chura means flattened rice and Gur means Jaggery. So, whenever you visit Bihar, at least try once this dish to befriend your sweet tooth.
2. Khichdi-Chokha
Khichdi-Chokha
KHICHDI–CHOKHA
Khichdi is an easily digestible, wholesome, and complete food that always manages to satiate our hunger. Yes, I am talking about Bihar’s healthy food, which you can try in your kitchen too. Khichdi is full of benefits of proteins and vegetables like peas, cauliflower, carrot, spinach, and many more. It is the first solid food given to children. If anyone is ill, then too, we provide them with khichdi to eat for quick recovery. Khichdi is eaten after slathering it with ghee and in combination with achar(pickles), Chokha (boiled potato mashed together with salt and chilies), papad (a thin, crisp disc-shaped food).
3. Kadhi-Bari
Kadhi-Bari
KADHI-BARI
Kadhi-bari is incredibly delicious food from Bihar that tastes best with steamed rice. Food that tastes awesome but in no way unhealthy. It is made with besan (gram flour), Dahi(curd), and spices. Kadhi-Bari is one of the dishes made on the auspicious occasion of Holi (the festival of colors) in every house of Bihar. The bari/badi means fried soft balls made of gram flour and spices. And kadhi/curry is the gravy made up of curd and gram flour/besan used as gravy in which bari is soaked. I assure you that you will not regret tasting this yummy dish.
4. Dahi Vada
Dahi Vada
DAHI VADA
Dahi Vada is a delicious food not only in Bihar but the whole of India. But in Bihar, it is a must to prepare the dish on every auspicious occasion, whether Holi or Diwali. Deep-frying small balls make the Vada of split black lentils (which we call urad ki daal in India). After preparing Vada, it is dipped in dahi (curd solution) until vadas get softened. We like to eat Dahivadas with tamarind chutney or roasted spices sprinkled all over. So, never mind tasting Dahivada when you are in Bihar. You will be left finger-licking for sure. I like them so much that I often eat 6-7 at one time😀.
5. Poha
Poha
POHA
Breakfast is the most important meal of the day, and we Biharis know very well how to start our day with healthy food. Poha is one of those healthy and tasty food we all like to be served on most mornings. It is made with Chura (flattened rice). Chura is soaked in water for a short period to soften them and then fried in ghee or vegetable oil with vegetables (like peas, cauliflower, tomato, chilies, etc.). It is very light for the stomach and loaded with nutritional benefits. So, in my personal opinion, it is one of the most famous foods in Bihar that must be tasted by everyone.
6. Rajma Ki Sabzi
Rajma Ki Sabzi
RAJMA KI SABZI
Rajma-a protein-rich kidney beans is a famous pulse which is widely used in all the states of India. Punjabis love to eat Rajma masala. In Bihar, we make it a little different, a gravy variety that we love to eat with steamed rice, onion salad, and green chilies. The chilies you must have noticed in the picture are one ingredient that we love to have with every meal because it is full of vitamins and a taste-enhancer. Rajma ki sabzi (Kidney beans cooked with spices) is garnished with coriander leaves; you can have it with either roti/chapati(bread) or steamed rice. If you try this spicy dish of Bihar, you will experience a new range of taste.
7. Sewai
Sewai
SEWAI
Are you having a sweet tooth? Or want to have something after trying some of the spicy dishes of India? Wait, we have cooked something sweet, soft, and delicious for you. Sewai is a food that tastes sweet and is served at every auspicious occasion of our state, i.e., Bihar. On Eid’s celebrations, we love to eat this sweet traditional delicacy at one another’s house. It is made with dried rice sticks, milk, cardamom powder, and lots of dry fruits. It is a quickly cooked and easily digesting desert which you once tasted will ask for more.
8. Aalu Ke Paraanthe
Aalu ke Paraanthe
AALU K PARAANTHE
Aalu means potatoes, and parantha means stuffed bread fried in oil or ghee. So, here comes one of the famous foods of Bihar that we can eat for breakfast and lunch or dinner. Aalu parantha is made by stuffing mashed potatoes in bread. It is often served with tamatar ki chutney (mashed cooked tomatoes with sliced onions, garlic, etc.) and achar(pickles). I am mentioning all Indian names to recognize the dishes when you hear their names quickly. Paraanthas are cooked with love in Bihar. Children love to have paraanthas in their lunch boxes for school. It is yet another fabulous dish which we Biharis eat with love.
9. Litti-Chokha
Litti-Chokha
LITTI CHOKA & SATTU PARANTHE WITH MATAR K CHOLE
You visited Bihar and missed Litti Chokha; it is not done. Litti-Chokha is that famous food, for which Bihar is known worldwide. It is a traditional dish of our state which we cook when our whole family unites together on vacations. You can’t imagine how awesome is the experience of baked Litti (it is baked on cow dung or charcoal) in winters. Families in Bihar sit together and bake Litti while enjoying the heat of the fire in chilling winters. Litti is also cooked in microwave ovens, but the taste you will get of traditional baked litti is beyond comparison. In the picture, I had made baked litti, fried litti, and sattu paraantha (similar to aalu parantha but stuffing changes to gram flour/sattu).
Wrapping up
I hope you enjoyed these tasty and famous foods of Bihar. Next time you visit our state, meet us, be free to ask for these delicious dishes. We would love to serve them for you. In our culture, we believe, “Atithi Devo Bhava (Guests are equivalent to God)”
Author bio-
Name- Shubha Tiwari
I am a blogger at JustWomenWorld, who loves to explore new ideas and help women to define their personalities in a more powerful and beautiful way. Mostly I write articles related to women’s empowerment and life of a woman. I believe that every woman is unique and is full of all capabilities to handle herself gracefully.
The food of India is considered to be exquisite in terms of taste as well as in cooking methods. India reflects a perfect blend of different cultures and ages as compared to the rest of the world. As far as Indian food is concerned it involves thousands of regional food which are both indigenous and blend of food habits from all over the world. During the time of pre-independence, the dishes of India were characterised with an extensive use of herbs, spices, fruits and vegetables. Apart from its external inheritance, the food of India has also gained influence from traditional impact.
Eating Habits
In India, people used to have a healthy breakfast and prefer to drink tea or coffee as refreshment. Speaking of different regions the North Indian people are habit of roti, parathas and any kind of vegetable dish with an additional pickles and curd; the western India people serve themselves with milk and dhokla; and for south Indians they have dosas and idlis with varying chutney. Lunch in India is considered as the important portion for a day, in south and east region they serve themselves rice and for northern and western parts they have rotis made out of whole wheat. The lunch may be accompanied with different kind of vegetables or by items like nan, kulcha etc with an addition of curd and sweets of 2 or 3 in number. With tradition they have Paan or betel leaves that helps in digestion after lunch is over. Considerably at the evening the families would gather to have evening breakfast in terms of tea and snacks. Followed by dinner where the whole family gathers for this occasion.
What they eat??
Indian food known for its taste is very much generous in spices throughout India. Keeping in mind to every Indian dish has some medicinal and nutritional values.
Food of North India
Referring to the food of north India it reflects to kashmiri dishes, it shares all kind of items with rice but in special they cook a delicious item called “saag” prepared of green leafy vegetables called “Hak”.
In compared to other states like Haryana, Punjab and UP consumes a great deal of chapattis as there staple food. Related to chapattis they consume various baked items that include Rumalli, Naan and Tandoori, chole bhature etc. Moreover it is assumed to have impact of Mughlai food.
Food of west India
The dishes of this region are known of its unique taste and availability of variety food. The region includes states like Gujarat and Rajasthan, and is surplus with wide varieties of dals and pickles.
Unlike Maharashtra which involves two kind of food category namely rice and wheat. But to the coastline of Mumbai is famous for fishes which include dishes like Pomfret and Bombay Prawn.
Considering Goa which is towards south is known have influence of Portugese and includes dishes like duck baffad, egg molie, Vindaloo and sorpotel etc.
Food of East India
Considering of the eastern region it follows the style of both Assamese and the Bengalis. Bengalis is known to have rice and fish as there staple food which is prepared using the process name “Hilsa”. Apart from the primary food people of this region prepare sweets using milk as the beverage that would include Rashogollas, Sandesh, Cham Cham etc.
Food of South India
The states in this region use a great deal of spices, coconuts and fishes in coastal areas. It has been featured with the use of tamarind that adds a taste of sourness to the dishes.
The state of Andhra Pradesh is presumed to have an imputable use of chillies that improves taste of the dishes.
The state of Kerala includes dishes like Idlis, Dosas, lamb stew, fried prawn, fish molie, appams and rice puttu along with an additional item called sweet coconut milk.
How they eat??
As per tradition, people of India prefer eating with their hands. There might be the use of cutlery in the eating process but most of the Indians Prefer to eat with their hands.
Following points help you know how Indian use to eat their food
To the list of different complex Indian food, for our simplicity we divide the category into two parts like rice, rice based foods like idli, dosa etc, breads and curries.
Use of hand preferable right hand for eating.
Use your fingers and thumb for food similar to rice for convenient.
Tear rice based items and bread type with one hand only.
With never ending discussion and with variety of cuisines in regards to spices India is considered as the home of all culture and tradition.
Sampling food around the world can be quite fun. Your may be the adventurer in your heart and not afraid of experimenting with food but remember your stomach may not be in synch with what your heart wants. While travelling it is important to make sure you take in only what suits your metabolism and which doesn’t result in you ending up being sick. Nobody wants that! It’s not that the food at home is always better and healthier than the food you get abroad. It’s just that you are not used to the preparation, the spices and moreover weather too plays its part. Hence to prevent any sort of distress like the commonly known ‘Traveller’s Tummy’ you need to have some background on the food that you are eating and of course common-sense to realize what to eat and what to avoid.
India is diverse not only in its culture but in its cuisines too. From Kashmir to Kanya kumari and Arunachal to Gujarat, there are thousands and thousands of cuisines and varieties available to amuse your taste buds. Take the Indian Breakfast for example; there are abundant options at your disposal. Come walk with me taking in the aromas of a few of the Typical Indian Breakfasts.
Typical Indian Breakfast
Depending on the part of the country you are visiting, the dishes available vary too. If you are on a tour of Northern India you would as a rule find poori sabji, poha and paranthas on the breakfast table among a hoard of others. Paranthas are Indian breads made up of pan frying whole wheat dough and are usually stuffed with boiled, mashed and flavoured potatoes, cauliflower, leafy vegetables or cheese. It is usually served with curd or butter or pickles. Poori, on the other hand, is made up of whole wheat flour or refined whole wheat flour dough rolled in small circles and deep fried in vegetable oil or clarified butter; generally served with potato based curries. Parantha and poori are slightly on the higher end of the calorie scale being oily in nature but are otherwise perfect for chilly mornings of the north accompanied with a hot cup of tea. Poha on the other hand is made up of flattened or beaten rice and good for digestion. For the calorie conscious Poha is definitely a great option. It is also a popular breakfast dish all around India often called by different names. It is healthy and will certainly not be a burden to your weight or digestion.
If it’s the south of India that is your destination then the morning aromas will be that of Idlis, Dosas, among other. The south Indian breakfast in general is healthy and of low calorie. Idlis are savoury cakes made up of steamed fermented black lentils and rice and usually two or three inches in diameter. Teamed with chutney or vegetable stew this is an ideal breakfast on the table. Dosas, on the other hand, are fermented pancakes made from rice batter and black lentils served with Vegetable stew again. It is rich in carbohydrates, contains no sugar or saturated fats and good on the body.
Apart from the dishes staple to the part of India you are visiting, you would also find bread and omelettes as a must on the breakfast table. Various Hotels also serve English breakfast along with Indian. In fact you could even find Italian and other Continental delicacies for breakfast depending on the city you are in and the hotel you are staying in.
Hence, breakfast in India wouldn’t be much of a problem in India. However, keep in mind there would be some dishes which would be high on oil and fat content. Considering it may be hot and humid in India, it is best to avoid those options unless your metabolism is trained for spicy breakfasts. Enjoy your Indian breakfast.
Next time you are in Mumbai then you have to try the Bombay omelette curry. It’s not the typical street food of Mumbai like the Pav Bhaji, Pani Puri or the Vada Pav but it’s still popular and must try when you visit Mumbai. If you are on the streets of Mumbai and want to try a street food that’s different then the Bombay omelette curry is something you could have a go at. Omelette is very popular in Mumbai but curry omelette is something that is slightly different and will certainly win you over if you love eggs. In fact you should be able to find the Bombay omelette curry in most places in India. Take a look how it’s made on the streets of Mumbai and make your mind if you do want to try the Bombay omelette curry.
Often cheese is grated on up along with fresh coriander. The curry omelette is then served with pav or naan bread.
If this dish is not on the menu you can even request the restaurant or the dhaba to make you the omelette curry. Indian chefs are experts in most street food dishes.
If you want to make the omelette curry at home then take a look at this video. Why not try it at home. So don’t forget look out for the dhaba or the stall that makes the Bombay omelette curry next time you are in India. Here are the top street foods of India to try.
Whenever you are in India, you should try eating Indian breakfast rather than the usual cornflakes, hash browns, sausages, croissants and baked beans. You never know you might like it! Once you have tried one of these Indian breakfasts, you will not want anything else.
Let’s take a look at what Indians eat for breakfast
Puri Sabji – These are deep fried bread with a vegetable curry. Here you can puris and chickpeas curry. You can get puri subji as street food or you can order them in a restaurant.
Poha – These are flat rice friend with pees and potato and green vegetables. You should be able to get poha as part of your breakfast in your hotel. They are very popular in most parts of India. It makes a great light breakfast.
Thaali – A thali would include rotis (chapattis), chaana (beans), yogurt, a vegetable curry and some salad. Just make sure you ask for a breakfast thali. A breakfast thali would be lighter than your lunch thali.
Cholle Bhature – Typically reserved for lunches but it makes an excellent breakfast as well particularly as street food on the go. They are ideal for lunches but I have seen many people have cholle bhature for breakfast.
Masala Dosa – One of my favourites. You just got to have a masala dosa; very popular South Indian dish made of rice flour served with sambar (lentil based vegetable stew) and coconut chutney.
Idli and vada – Rice based idli is ideal for the mornings. Vada are deep fried cutlets eaten with sambar. They are very popular in South India. I can have this any time of the day. Great for mornings too!
So next time you are in India or wish to try these Indian breakfast find yourself an Indian restaurant. Let me know how you got along. Don’t forget to have a cup of Indian chai with your breakfast.
There are no shortages of street food in India. Here’s another one you would like. It’s cheap and tasty!
How about trying corn on cob (called “Bhutta” in Hindi) with chilli, salt and lime? It makes a great snack while walking on the streets of India. It’s not the usual baby corns in the salad that you will be used to.
The closest would be the ones you put on the barbecues. But if you try these Indian corn on the cob, you will never want any other corn.
You can find these corns being sold on the streets everywhere in India. They will sprinkle a bit of lime, salt and chilli for taste. Great thing about it is that they are baked over coal that gives a distinct taste.
If are travelling to India then you have to try the famous street foods of India. Although I have advised against it previously but if you are up the mark and have all your jabs in place (cholera, typhoid and hepatitis C) then be a devil and go for it. You can find more about health tips in my India travel guide book.
Here are 5 street foods you just have to try when in India
Gol Guppa
The gol guppa (or gol gappa) has many names; some call it “panipuri” while some call it the “phuchka” while gup-chup and pakodi in some parts of India. The golguppa is a Marathi snack that originated in the state of Maharashtra. Mainly eaten as snacks, it consists of small water hollow “puri” filled with filled with a mixture of spiced masal water. The water is typically made of chickpeas, chilies, tamarind chutney, potatoes, onions and a mix of Indian masalas. While you stand there, the waiter will serve you a golguppa and you quickly put it in your mouth and while you’re eating, you’ll get another one. Don’t miss on the golgappa, it will make your mouth water.
Gol Guppa
Chaat
This is one of my favourite roadside snacks and I am sure you will like it too. Most chaats would consist of samosas, chickpeas, tamarind sauce, an aloo tikki, yogurt with a mix of Indian spices. There are a variety of chaats such as aloo chaat, papri chaat, sevpuri and so on. You can read more about chaats here.
Bhalla Papdi Chaat
Pav Bhaji
Pav Bhaji is very popular in Mumbai but you can get this in most places in India. It basically consists of bread and called the “pau or pav” with a mix of mashed up vegetables “bhaji”. It started as a quick fix for laborers in 1850’s but it became so popular that people from all walks of life eat it.
Stalls selling Pav Bhaji food on Chowpatty Beach
Chole Bhature
Although not strictly street food but the best Chole Bhature I had was on the streets. This one is a Punjabi dish that consists of chole or chickpeas and the bhatura which is fried bread. There are slight variations where some bhatures are stuffed with cheese or potato. You’ll find many street side stalls selling the Chole Bhature.
Chole Bhature
Kachori
The simple Rajasthani snack called the kachori is one of India’s favourite roadside snacks. These are round flattened balls made of fine flour stuffed with vegetables and spices. Some locals might call it dal baati churma, pakores or mawa. People from Delhi like to call them ‘Khasta kachori’ or ‘Raj Kachori’.
The kachori
So if you have the stomach for it and would like to try some of these Indian street foods feel free. Here’s a street food guide if you are concerned about cleanliness. Oh yes I almost forgot, don’t forget to try Indian tea as well!
If you are up for the challenge then you might consider trying Gutka (Gutkha) or paan masala during your trip to India. I personally do not eat Gutka but sometimes would have some paan masala which is the same thing without the tobacco.
However I must warn you about these products!
Gutka in a pouch
Gutka and its other variant Paan Masala are unregulated and dangerous tobacco products in India that has seen increase in occurrence of oral and other forms of cancers. It is light brown colored powder which contains various chemicals besides tobacco. The easy availability of the sachets and its cheap price – a sachet may cost anywhere between Rs.2/- to Rs 10/- has seen its increase in consumption even by young children. Gutka is consumed by people for various reasons like:
After meal digestive aid
Mouth freshener
Dealing with irregular eating habits due to work
Too stay awake during night driving
To not fall asleep during night shift at work
To quit smoking
Unfortunately, those who try to quit smoking with the aid of gutka end up being addicts to both the harmful products.
Tobacco has been consumed in India from time immemorial in one form or other. Indians are the 4th largest consumers of tobacco and 3rd largest producer of the crop. The unhealthy crop has great influence on Indian economy. Though many countries use tobacco for manufacture of cigars and cigarettes, in India only 14% of the crop is used for making cigarettes. The rest is consumed as chewing tobacco, paan, snuff and in from of Bidis.
Paan Masala
Paan masala and Gutka are initially consumed by people after heavy meals as mouth fresheners. Earlier the mixture of powdered areca nut, paan, tobacco, slaked lime and catechu would contain a lot of healing herbs which aided in dental care and digestion. Some of them contained energy boosters to help people build up stamina for heavy work. But as days went by, the consumption changed into mere stimulator which lent a kind of high to the consumer. With the change the benefits of the product died down and it became a great health hazard to the people who became addicted to it. Some people are known to consume as many as 25-35 sachets of gutka or paan masala everyday.
In 1976 some industrialists started manufacturing Gutka and Paan masala with mild stimulants on large scale. The product was made alluring with welcoming flavor and taste which was marketed in small sachets easy for purchase and intended for single use. Not many consumers knew about the additive property or health risks involved with consumption of Gutka or Paan masala back then. Most of the manufacturers misled the public by claiming they have added various spices and healthy herbs to the product whereas the ingredient was in negligible amount. The advent of the small sachets of Gutka and Paan masala which were openly advertised on TV saw a huge surge in its consumption and production. No one was bothered to find out how deadly the combination of tobacco and areca nut would be. The dangerous product containing alkaline pH 8.5-9, nicotine, nitrosamines, benzolapyrene, Cadmium, Lead, Nickel and Arsenic was voraciously consumed by people of all ages who were unaware of its ingredients.
It was only when the matters went out of hand did the government of India realize that the products are highly carcinogenic and have addictive influence on the consumer similar to drug and alcohol. Though the powder is light in color, it turns deep red when combined with saliva which slowly stains the lips and teeth. It is known to cause a mild ecstasy while being chewed which makes the consumer yearn for it more and more. Often Paan masala is said to be free of tobacco unlike Gutka, but the claim stands to be verified by research.
Gutka
The Framework Convention on Tobacco Control (FCTC) has warned all the manufacturers of tobacco product to have warning regarding health issues due to its consumption. The Gutka sachets have a small invisible warning in English which cannot be understood by many consumers. What is more worrisome about the product is its consumption by young children, especially in South Asia. Gutka has become more common addictive among teens than chewing tobacco ever was.
Following the footsteps of parents or trying to be a part of the peer group, children often end up becoming addict to the harmful product. Medical practitioners are concerned with the high rise of OSF (oral submucous fibrosis) commonly known as lock jaw among young consumers of Gutka, which is painful condition leading to oral cancer in future. Some of the children are unable to open their mouth more than an inch. Youngsters who have been exposed to Gutka are most likely to become addictive smokers in future.
The present awake politicians of India are trying to curb the menace of Paan Masala and Gutka by various means and an outright ban on it. The addicts and money hungry manufacturers are finding loopholes and marketing it secretly though. It will take a lot of awareness program and will of the consumers to put an end to this unhealthy, stimulating and addictive product.
Paan Ingredients
You can buy Gutka and paan masala in a paan stall and other smaller shops called “kirana stores”.
You might not have thought about drinking sugarcane juice but in India it’s a very popular drink for us Indians. It’s one of the best thirst quenchers around. It’s widely available and cheap as well.
You will be able to find a sugarcane cart everywhere in India. The juice is made by crushing peeled sugarcane sticks and collecting the juice in containers. Some people would simply chew on these sugarcane sticks. As far as I know there are very little risks from drinking sugarcane juice in India. However you must consider if it’s hygienic for you or not. You can read more about it in my book here. The cost of a glass would range from Rupees 10 to 25 per glass.
A vendor selling sugar cane juice in India
Here are some tips when trying out sugarcane juice in India
Ask the vendor to empty out the container in which the juice in being extracted. This way you know that you will get freshly squeezed juice.
You can ask the vendor to clean the glasses once again if you aren’t convinced it’s clean.
You could take the juice in your own glass or container.
Some vendors add salt to the juice, you might wish to avoid it.
As a tourist to India I recommend trying out our most famous Indian sweet the JALEBI. Jalebi is a famous Indian dessert, prepared by deep frying batter in coil shape and then dipping it in sweet syrup. Jalebi is so very popular that it’s eaten during national holidays, weddings, festivals and other important occasions.
The name Jalebi originated from ancient Sanskrit word Jalvallika, meaning full of water (which is in fact is thick sugar syrup). Some believe that the Jalebis originated in West Asia, where it was known as “zoolabiya” or “zulubiya” and then was adopted by the Indians, though there is not much evidence to substantiate this claim. There is no word for Jalebi in English.
It is amazing to know that Jalebi is used as a cure for headaches and cold in northern India and Pakistan when taken along with warm milk, which also helps to deal well with biting cold in the winter. During fairs which take place in India, one can watch the vendor making Jalebis for the crowd.
Texture and Taste of Jalebi
The prefect Jalebi is crisp on the exterior, with a soft chewy texture inside which is filled with sugary sticky syrup. A Jalebi that has been left in the sugar syrup for more than required time turns soggy and loses its taste. Some people prefer sprinkling the syrup on the sweet instead of dipping it in the syrup which is known as “sheera” or “chaasni” in the local dialect which gives it a crystallized sugar coating.
Here’s a jalabi recipe if you want to make your own
Ingredients
Jalebis are prepared with various ingredients like using gram flour, split black gram flour, maida or all purpose flour, wheat flour, rice flour and rarely semolina for preparing batter. Other ingredients may include lime juice or sour curd to give for introducing a bit of tanginess into the sweet, the sugar for syrup, baking powder, saffron, powdered cardamom, rose water, and oil or ghee for frying. There is no need to use artificial flavor or color for the sweet, because it turns out in bright yellow color with mouth watering flavor with the natural ingredients used in preparation of jalebi.
Jalebis made at home
Preparation
Many may feel that process of making a jalebi is very complicated, where as the fact is that it is quite easy to make if you learn few basic techniques like preparing the right consistency for the batter, pouring the jalebi in spiral shapes and dipping in the sugar syrup.
The sweet is prepared by mixing the chosen flour and other ingredients into a batter that can be poured easily. Whisk the flour in a large bowl adding yogurt (or lime) with required amount of water to form a smooth paste without any lumps. Ferment the mixed batter for at least a day. Beat the fermented batter once again with hands or a whisker at low speed for some time. Heat pure Ghee or oil in a pan on medium heat. Pour the batter into a cloth which has a hole to allow the batter to pass through it. With a special technique perfected by practice, the jalebis are poured into hot oil in spiral shapes through a cloth with a hole in it and turn them occasionally to cook them evenly on both the sides. The technique is similar to using icing to decorate a cake. The spiral deep fried jalebis are then dipped into the separately prepared and cooled sugar syrup and removed immediately to prevent the jalebis from turning soggy. The syrup is prepared cooking sugar in water to form one thread string consistency. Usually some milk is added to the syrup and the scum discarded when it rises to the top. Saffron is added for flavor, color and taste. Though many enjoy the sweet just as it is, some prefer it with other dishes like ice-creams, Rabri, milk etc.
Jalebis can be bought at any local sweet shops scattered across every city, town and village of India. The cost of Jalebi’s can vary from Rs.50/k.g. to 500/k.g. depending on the ingredients, locality and popularity of the sweet shop. Jalebis are reasonably priced at many shops which has earned its fame as the sweet of poor. With the era of internet shopping, these jalebi’s are also available to buy online. If you want you can get an instant jalebi recipe pack from your local Indian store.
Chandni Chowk in Delhi is one of the famous places renowned for traditional jalebiwala’s who prepare exotic jalebis which are sought after by tourists. The jalebis of Sadar Bazaar (Agra) in UP are also famed for its unique taste, which people often bet cannot be found anywhere else.
Is it safe to eat? Absolutely! If eaten fresh it should be safe. The intense heat of the oil should kill any bacteria if there is any.
