Indian Food (YUMMY IN MY TUMMY)

The vast Indian Subcontinent houses a variety of rich cultures, customs and traditions. One of these cultural aspects is reflected in the scintillating experiences our taste buds undergo, when we eat delicious Indian Food! India is the worlds’ 7th largest country by area, which results in a great amount of diversity based on location and climate. Overall the country relies heavily on spices produced locally to give flavor to dishes. Fusions of these spices and herbs consumes a lot of the preparation time. Indians also use a series of oils depending on the region to cook, and often do so using a stove and purely fresh ingredients. Ingredients are often purchased a day prior to cooking, or on the actual day itself from markets or street vendors in order to secure fresh raw materials. Food is often consumed on the day, and follows a patriarchal pattern (women cook for the men). India is the nation which consumes the least meat in terms of percentage of population.

Approximately forty percent of the population are entirely vegetarian and religion also results in several regions banning beef or not individuals choosing not to consume beef or pork based on Hindu or Muslim values. As a result vegetables play a pivotal role in adding to the flavor and experience of food and often served fresh and hot along with maize bread. Contrary to many societies, the majority of Indians consume their food with their bare hands and often don’t rely on cutlery. Sanitary studies actually prove that this is more beneficial than eating with your hands.

Based on the regions on India, the following examples represent trends in culinary consumption. Northern Indian has a lot of rich rice sources, which is evident in the trends of the food. States such as Punjab are renowned for exceptional quality of food, served with chapattis and a series of wheat breads, and locally produced foods such as Saag and Hak. Western India has a rich history of cuisine as well, as states such as Rajasthan and Gujarat represent a unique flavor relying on pickles and a series of dals. Further along the coast in cities such as Bombay there is more of an international presence and a combination of Northern and Southern Cooking, as well as fish assortments available. Goa also has Portuguese influence in the lifestyle and cooking and foods include duck, vindaloo, sorpotel etc. Eastern India in the form of the Bengali region also thrive off fish and use a distinct ingredient in the form of Bamboo Shoots. Sweets and savory are also extremely exquisite from the region. Southern Indian region also utilize the fresh ingredients in the sea, and fruits and vegetables growing such as coconuts. Chilies and powders are also extremely widespread and famous dishes include lamb stew, Idli, Dosa etc.

Tunisha Kapadia a 5th Year Architecture Student and founder of Indian Dinners in Segovia describes the cooking experience as enriching. “Through a young age you’re exposed to a variety of flavors, smells, tastes and color. Curiosity naturally leads you to explore these sensations further and you find yourself experimenting in the kitchen. It’s always great to get good responses on the food, and I truly believe India cannot disappoint you, as it offers also types of food.”