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INDIA
Food Availability and Selection
India is an extremely vast country.Before independence it consisted of about 600 semi-independent kingdoms, ruled over by Hindu's and Muslims under British supervision, as well as large tracts of land ruled directly by the British, land that the British had divided, as and when they acquired it, into governable provinces.There were about 15 major languages spoken across the land as well as 1,65 minor languages and dialects and the people belonged to at least 15 major faiths.
With independence, the princely kingdoms merged into one country, India.When the Indian Government began the task of dividing this huge land into states, they did it upon a linguistic basis.Each area with a major language and culture was given it's own state.The idea of forcing a common language has been tossed many times.The people do not want it as they are proud of their separate cultures.Many have traditions as well as poetry and literature that go back thousands of years and they are not about to give that up.This is true of foods as well, which are different from one state to the next.
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India is in that sense very similar to Europe, with each state rather like each European nation, having not only it's own language, culture and foods, but it's own history, it's own unique geography and it's own set of dominant religions.The feature that link all the states is that they all have the same central government.The entire country was influenced by Muslim rule which began around the 11th Century and later by British colonisation.And, where foods are concerned, the whole country has in common the total command over spices and seasonings.
India's cuisine is as rich and diverse as her people.The spectrum of Indian cuisine can be said to lie between two dietary extremesvegetarianism and meat eating.
India is well known for it's tradition of vegetarianism which has a history spanning more than two millennia.However, this was not always the case.During the Vedic period (1500-500 BC) the priestly Hindus sacrificed animals to appease and gain boons from the Gods, after which the flesh was consumed.But the trend of meat eating shifted with the times.The anti-meat eating sentiment was already felt at the end of the Vedic period.This period also saw the rise of Buddhism, Jainism who detested the practise of sacrificing and consuming the flesh of animals, preaching the principle of 'non harming'.But at the beginning of the Epic period, beef was said to be common food that added vigour, not only to the body but also the mind.But as the cattle population decreased, so did this belief.Since Ghee, milk and yoghurt were vital for temple rituals, the cow began to enjoy a greater prominence and it's meat became prohibited.This started the banning of eating beef, which has become a long standing feature in Hinduism.
There is evidence that in 800BC people began to eat more vegetables, pulses, cereals and fruit as a consequence of growing distaste for meat.Even the priests took to vegetarianism and started to offer vegetarian meals to the Gods.Kings, such as Ashoka, forbade the killing of animals which further contributed to the development of vegetarianism.
The Brahmins continued their vegetarian fare for different reasons, excepting garlic and onions which were thought to arouse passions.However, all Brahmins are not vegetarians.Vegetarianism became more linked with the cuisines of southern India, rather than the north.
To date, India has received the equivalent of $1 billion in U.S. economic assistance ($5.7 billion in today's dollars).The nature of this economic assistance has been based on the Indian Government's requests and it's changing requirements as the economy developed.
U.S. economic assistance peaked at $1.6 billion in 160 when food aid accounted for % of the annual assistance budget.As India became self-sufficient in food production and expanded it's industrial capability and infrastructure, the need for U.S. assistance declined.In the 180 and 10s, USAID's average annual budget for India was $157 million and targeted key sectors, such as science and technology transfer, capital market development, health and women's status.
Although U.S. assistance declined, India is still looked upon as a poorer nation relying heavily on other countries support.
Indians are exposed to more combinations of flavours and seasonings than perhaps anyone else in the world.Their cuisine is based on this variety which, in flavours, encompasses hot & sour, hot & nutty, sweet & hot, bitter & sour and sweet & salty, in seasonings.It stretches from the freshness and sweetness of highly aromatic curry leaves to the dark pungency of the resin asafoetida, whose earthy aroma tends to startle westerners.
Their spice shelves often contain more than 0 seasonings.The Indian genius lies not only in squeezing several flavours out of the same spice by roasting it, grinding it or popping it whole into hot oil, but in combining seasoningscurry leaves with popped mustard seeds, ground roasted cumin seeds with mint, ginger and garlic with green chilliesto create a vast spectrum of tastes.It is this total mastery over seasonings that make Indian foods quite unique.
Eating from a 'thali' (a metal plate or banana leaf) is quite common in most parts of India.Both the North Indian and South Indian thali contain small bowls arranged inside the rim of the plate (or leaf), each filled with a different sort of spiced vegetarian food, curd and sweet.At the center of the thali you would find a heap of rice, some puris (wheat bread rolled into small circular shapes and deep-fried in hot oil) or chapathis (wheat bread rolled out into large circular shapes and shallow-fried over a hot 'tava).Indians wash their hands immediately after and before eating a meal as it is believed that food tastes better when eaten with one's hands.
'Paan' is served as a digestive after some meals.The dark-green leaf of the betel-pepper plant is smeared with a little bit of lime and wrapped around a combination of spices like crushed betel-nuts, cardamom, aniseed, sugar and grated coconut.It is an astringent and is believed to help in clearing the system.
All Indian food is served with either rice or bread or both.In the North it is the whole wheat breads that are commonly eaten and in the South it is plain rice.The traditional Indian bread use to be flat, baked on cast-iron griddles, rather like tortillas.The Muslims introduced ovens where sour dough and plain breads, such as 'Naans', could be baked.At most Indian meals, aside from the meat, vegetables, split peas and rice or bread that are served, there are also relishes, yoghurt dishes, pickles and chutneys.They round off the full cycle of flavours and textures, adding bite, pungency and often vital vitamins and minerals as well.Tandori chicken originated from this country, becoming a very popular way to cook chicken.
Around the world food is eaten to fill stomachs and to keep bodies strong and healthy.In India there is frequently a shift in emphasis.Indians, like everyone else, eat to survive but they also eat to keep their bodies finely tuned, physically and spiritually.The physical fine tuning is achieved by a series of weekly fasts to cleanse the system and by careful selection of the seasoning used in daily meals.
Religious and caste restrictions, weather, geography and the impact of foreigners have affected the eating habits of Indians.For example, Brahmins are very strict vegetarians usually, but in the coastal states they consume a lot of fish.Southern Indians, generally speaking, have been orthodox in their taste, probably because eating meat when it is hot all year round can be difficult.In the North the weather varies from scorching heat to nail biting cold with a sprinkling of showers in between, so the food here is quite rich and heavy.Also, the mughal influence has resulted in meat eating habits among many North Indians.
A foreigner can discover the many differences in foods of various regions only after landing in India.The variation in Indian food from region to region can be quite staggering.The history of food and how it has developed has proved vital in the culture and way of life of Indians.It's uniqueness has been recognised world wide giving the whole world a little taste of India
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