(3) Time to Travel to India?

(3)

“What’s for dinner tonight?” Well we are having cumin, coriander and cardamom; mustard, mango powder, ginger; asafetida, fenugreek and chilies. And then there's turmeric, tamarind and saffron, curry leaf, coconut milk and kewara water, almonds, cashews and pistachios – and the infamous red chilli powder and turmeric powder and all of these are just the seasonings for our dinner! Indian cuisine, perhaps the only cuisine that incorporates a riot of sensory stimulation at meal time! Indian food represents intense flavors and aroma, in addition to, it also presents regional influences (climate and elevation), history and religion.

The most common Indian cuisine is the flat bread “naan” and the heavy use of dairy products. Beyond this, there are vast differences of Indian cuisine regionally. Some areas in India that had access to waterways, their dishes incorporated sea-food. My family is from the North-West part of India (specifically from the province of Gujarat) – my parents grew up eating wheat and other grains, rarely ever ate meat. They had meat dishes on special occasions. The famous “samosas” are usually triangular fried (they taste better fried then baked) pastries with savoury filling, ground chicken, lamb, beef, potatoes, onion, peas and lentils - my parents would have samosa 2-3 times a year. I can have my mom’s homemade samosas every weekend if I wanted to!
Indian menu at many restaurants incorporate dishes that many Indians don’t eat on a daily basis. Many of these dishes are only eaten on special occasions. But because of the mass production of traditional and occasional dishes in restaurants, non-Indians are misguided to believe that Indians in India eat like kings and queens on a daily basis. The ethnic cuisines presented in restaurants are not common meals for many Indians. For example, eating tandoori chicken (chicken marinated in a variety herbs and spices), butter chicken (chicken breast marinated overnight in a yoghurt spice mixture and cooked in makhni sauce garnished with white butter, cream, chillies and fenugreek leaves), biryani (basmati rice cooked with chicken with a blend of exotic spices and herbs), kheer (a rice dessert), and lamb karahi (meat prepared with fresh green chillies, garlic, tomatoes, cooked in a spicy aromatic sauce) – are considered luxurious food cuisine in India, and are eaten only on special occasions like at a wedding or an engagement party!

The strongest influence of Indian dining is dictated through religious beliefs, which is the main reason my parents grew up eating wheat, grains, fruits and vegetables. The prominent religion in India, is Hinduism- determines what kinds of meat people can eat. Beef is strictly forbidden- today in India, it is illegal to slaughter a cow anywhere in the country. That leaves most Indians eating goat, chicken and mutton. Muslims are a minority in India, their minimal religious restrictions incorporate two things – prohibition against alcohol and pork. However, their religion Islam encourages zakat, or the sharing of food with others, and that’s where the importance of practising hospitality plays a critical role in dining. We see this in many Indian restaurants we go to!