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International Meal/Presentation -
IndiaJessica Leko, Kayla Shanks,
Kara Blewett, and Maggie Reichel
Maps
History
The Indus Period (3000bc – 1500bc) – The Indus Valley peoples (who settled in what is
now northern Pakistan) hunted turtles and alligator, as well as wild grains, herbs and plants.
Common foods and spices that are still used today The Indus Valley peoples (who settled in what is
now northern Pakistan) hunted turtles and alligator, as well as wild grains, herbs and plants.
cooked with oils, ginger, salt, green peppers, and turmeric root, which would be dried and ground into an orange powder.
History cont.
The Aryan-speaking peoples who entered India between 1500 and 1000 B.C used leafy vegetables, lentils, and milk products such as yogurt and ghee (clarified butter). used spices such as cumin and coriander
Black pepper was widely used by 400 A.D.
The Greeks brought saffron.
The Chinese introduced tea.
The Portuguese and British made red chili, potato and cauliflower popular after 1700 A.D.
History cont.
Perhaps the biggest contributors to India's culinary heritage are the Muslim peoples from Persia and present-day Turkey, who began arriving in India after 1200.
They saw food as an art. Many Mughal dishes are cooked with as many
as twenty-five spices, as well as rose water, cashews, raisins and almonds.
Religion
Referred to as the birth place of Hinduism and Buddhism
84% claim to be Hindu Spread out among the 4 different types of
Hinduism: Shaiva, Vaishnava, Shakteya, and Smarta
13% Muslim
Small amount Christian and Sikhs
Even less are still Buddhist or Jains
Customs
Hierarchical culture due to Hinduism: Greet eldest first When parting, individually say goodbye to each person Handshakes are common
Never between men and women generally only same sex due to religious beliefs
Naming System: Hindus in the north have a given name and a surname Hindus in the south have no surname and use father’s
initials in front of their given name Muslims do not use surnames- instead add their father’s
name to their own Muslims with title “Hajji” means they have made their
pilgrimage to Mecca
Holidays
Gandhi Jayanti Celebrated by all in India on October 2nd
Prayer services and honorary ceremonies in celebration of Mahatma Gandhi, “Father of the Nation”
Diwali or “Festival of Lights” Hindu holiday that is considered a public Indian holiday A celebration over good triumphing over evil Consists of light shows and fireworks
Pongal Hindu holiday celebrating and giving thanks for the
harvest Celebrated at time of harvesting crops Similar to Thanksgiving but lasts 4 days
Ritual and Taboo Foods
Hindus: Do not eat beef and many are vegetarians
“aghnaya” or “not to be killed” is what they call the cow
Use 5 parts of the cow for worship Also do not eat garlic or onion according to
religious writings Bad Karma to kill animals for food Fasting is common- 18 fasting days on their
calendar
Muslims: No alcohol or pork
Hindu Food Blessing
May the Lord accept this, our offering, and blessing our food that it may bring us strength in the body, vigor in our mind, and selfless devotion in our Hearts for His service -Swami Paramananda
Weather
• North India is kept warm or is mildly chilly during winter.
• Climatically Tropical (droughts , floods, cyclones, and other natural disasters are sporadic).
Crops
The farming systems are subsistence farming, organic farming and industrial farming.
Due to India's geographical location, certain parts experience different climates, thus affecting each regions agriculture productivity differently.
Second biggest producer of wheat, rice, cotton, sugarcane silk and groundnuts.
Second biggest harvester of vegetables and fruits.
Cuisine
India uses a lot of local spices, herbs, vegetables, and fruits.
Vegetarianism is a growing trend
Staple foods include rice, whole-wheat flour, lentils, spices (chili pepper, cumin, garlic etc.).
Chicken and mutton are the most commonly used meats.
Fuel
Major mineral resources include coal, iron, and manganese.
Around 21 percent of the total geographic area consists of forests. These forests are the main source of firewood, paper, spices, drugs, herbs etc.
Most of Indias oil reserves are located in the western coast and in the northeastern parts of the country.
Exports
India is the largest producer of milk, buffalo, mangoes, and bananas.
India is the second largest producer in fruit and vegetables and fish.
Imports
Major imports of India include cereals, edible oils, and petroleum products.
Sugar, Dried vegetables, coffee, Dairy, and preserved fruits and vegetables are some of India's major food items that are imports.
Indian Cooking Methods
Number of different regions with their own “style”
Bengali
Known for the perfect blend of sweet and spicy flavors.
Mustard, fenugreek seeds, cumin, aniseed, and Black cumin. Fish is necessary for meal to be complete.
Kashmiri
Highly influenced by adopted cooking styles from Asia, Persia, and Afghanistan. Garlic and onion not commonly used like in other Indian cuisines.
• Punjabi
• Enormous variety, with a spice range from minimal to high. Home cooked Punjabi food differs from typical restaurant style.
• Dairy is used extensively.
Mustard is
regularly
used.
Chana Masala: Main ingredient- chickpeas!
It’s Getting HOT In Here!
Authentic Indian cuisine is known for their intense spice, however, not all dishes are this way. “Korma”- Mild and creamy. Dairy and yogurt ingredients “Rogan Josh”- Fairly mild “Madras”- Medium “Vindaloo”- Hot
On a scale of 1-10, 10 being
“Phaal Spicey”, Americans are
used to consuming foods in the
1-5 range.
Cooking Utensils
Must-Haves for any Indian Kitchen:
1. Frying Pan.
2. Deep Sauté Pan
3. Deep Soup Pot
4. Wok
Tandoor- Cylindrical clay oven using charcoal or wood is commonly used for baking breads as well as the iconic
tandoori chicken.
Indian Spice Box- Known in Hindi as a “Masala Dabba”.
Food Staples
Basmati Rice- Fragrant, long grain rice that become fluffy but not sticky when cooked.
Chickpeas and various legumes- Protein sources and staples in vegetarian dishes.
Coconut milk- Sweet and savory. Extensively used for stews and curries.
Spices, Spices, Spices!- Cardamom, coriander, cumin, curry leaves and powder, Garam Masala blend, paprika, and turmeric.
Ghee is a clarified butter that has had the milk solids and moisture removed. Used for cooking or as a condiment.
Traditional Spices
There are over 50 traditional Indian spices, however the most common are included in the Masala Daba,
Spices included in a Masala Daba (spice box):
Ground Turmeric
Cumin Seeds
Ground Coriander
Chilli Powder
Mustard Seeds
Red Chillies
Garam Masala
Food Supply
• Many people from India are vegetarians, but the ones who arent typically eat beef, pork chicken, or fish.
• People in India also use a lot of dairy.
Country wide, the consumption of junk food items plays a role in
status consideration.
Balanced diet: 1600 KCal
Pulses (Dals) are the primary source
of protein for vegetarians.
Indians typically eat two full meals a day
with substantial snacking.
The right hand is only used while
eating, and using fingers is
common. The “purity” of food is highly regarded and food is never
touched by hands when served.
Indian Food Pyramid