Indian Food
Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages . Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form.
India has a rich culinary heritage. Indian cuisine has a 5000-year-old history. Mythological beliefs and traditions have played an important role in its evolution and development. The main Indian food was based on Hinduism but the Islamic influence during the Mughal era, the Persian exchanges with the Middle East and the British colonial system have all contributed immensely towards laying the foundation of the Indian cuisine.
India is a big country with many states and regions. Each region offers a unique assortment of dishes and cooking techniques. Each regional cuisine uses its own locally grown herbs, spices, fruits and vegetables. These regional cuisines collectively combined together form the very delightful Indian Cuisine.
The staple Indian foods are Rice, Wheat and Lentils. And no Indian dish is complete without spices. Indian food is a combination of all six tastes like sweet, sour, salty, bitter, spicy and astringent. In India different dishes are prepared for different festivals. Every festival tends to be complete only when special food associated with that festival is cooked on that day. Like Holi can not be complete without Gujhiya and Eid without Sewai. India is the only country in the world where there is Unity in Diversity not only its culture & religion but also its cuisine.
Foods of India are better known for its spiciness. Throughout India, be it North India or South India, spices are used generously in food . But one must not forget that every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties.
Food in the north India, to begin with, Kashmiri cuisines reflect strong Central Asian influences. In Kashmir , mostly all the dishes are prepared around the main course of rice found abundantly in the beautiful valley. Another delicious item cooked here is the ‘ Saag ‘ that is prepared with a green leafy vegetable known as the ‘ Hak ‘.
But on the other hand states like the Punjab, Haryana and Uttar Pradesh show high consumption of chapatis as staple food. Again, these chapatis are prepared with a variety of flours such as wheat, rice, maida, besan etc. Besides chapatis other closely related breads baked in these regions include Tandoori , Rumaali and Naan etc. However in the northern region impact of Mughlai food is quite obvious.
West Indian Food
In western India, the desert cuisine is famous for its unique taste and varieties of food. Rajasthan and Gujarat are the states that represent the desseert flavor of Indian food. Here an immense variety of dals and achars (pickles/preserves) is used that simply substitutes the relative lack of fresh vegetables in these areas.
East Indian Food
In the eastern India, the Bengali and Assamese styles of cooking are noticeable. The staple food of Bengalis is the yummy combination of rice and fish. Usually the Bengalis love eating varieties of fishes. A special way of preparing the delicacy known as ‘ Hilsa ‘ is by wrapping it in the pumpkin leaf and then cooking it. Another unusual ingredient that is commonly used in the Bengali cooking is the ‘Bamboo Shoot’. Various sweets prepared in this region, by using milk include the ‘ Roshogollas ‘, ‘ Sandesh ‘, ‘ Cham-cham ‘ and many more.
In the states like Maharashtra , the food is usually a mix of both north as well as south cooking styles. Here people use both the rice and the wheat with same interest. Along the coastline of Mumbai a wide variety of fishes is available. Some of the delicious preparations include dishes like the Bombay Prawn and Pomfret .
In Goa , that is further down towards south, one can notice Portuguese influence in the cooking style as well as in the dishes. Some of the major dishes of this regiun are the sweet and sour Vindaloo , duck baffad , sorpotel and egg molie etc.
South Indian Food
In the southern India, the states make great use of spices, fishes and coconuts, as most of them have coastal kitchens. In the foods of Tamil Nadu use of tamarind is frequently made in order to impart sourness to the dishes. It simply distinguishes the Tamil Food from other cuisines.
The cooking style of Andhra Pradesh is supposed to make excessive use of chilies, which is obviously to improve the taste of the dishes.
In Kerala , some of the delicious dishes are the lamb stew and appams , Malabar fried prawns , Idlis , Dosas , fish molie and rice puttu . Another famous item of this region is the sweetened coconut milk. Yet another dish is Puttu , which is glutinous rice powder steamed like a pudding in a bamboo shoot .
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Food and Identity
Food (Sanskrit— bhojana,“that which is to be enjoyed,” Hindi— khana, Tamil— shapad) presents a way to understand everyday Indian culture as well as the complexities of identity and interaction with other parts of the world that are both veiled and visible. In India today,with a growing economy due to liberalization and more consumption than ever in middle class life, food as something to be enjoyed and as part of Indian culture is a popular topic. From a 1960s food economy verging on famine, India is now a society where food appears plentiful, and the aesthetic possibilities are staggering. Cooking shows that demonstrate culinary skills on television, often with celebrity chefs or unknown local housewives who may have won a competition, dominate daytime ratings. Local indigenous specialties and ways of cooking are the subjects of domestic and international tourism brochures. Metropolitan restaurants featuring international cuisines are filled with customers. Packaged Indian and foreign foods sell briskly in supermarkets, and indigenous street food and hole-in-the wall cafés have never been as popular. Yet lifestyle magazines tout healthy food, nutritious diets, locally sourced ingredients, and sustainable and green alternatives. India’s understanding of its own cultures and its complex historical and contemporary relations with foreign cultures are deeply evident in public conceptualizations of food as well as in culinary and gastronomic choices and lifestyles.
As Harvard anthropologist Theodore Bestor reminds us, the culinary imagination is a way a culture conceptualizes and imagines food. Generally, there is no “Indian” food but rather an enormous number of local, regional, caste-based ingredients and methods of preparation. These varieties of foods and their preparation have only been classified as “regional” and “local” cuisines since Indian independence in 1947 yet have enjoyed domestic and foreign patronage throughout most of India’s history. Because of this diversity and its celebration, most Indians appreciate a wide array of flavors and textures and are traditionally discerning consumers who eat seasonally, locally, and, to a large extent, sustainably. However, despite some resistance in recent years, the entry of multinational food corporations and their mimicking by Indian food giants, the industrialization of agriculture, the ubiquity of standardized food crops, and the standardization of food and tastes in urban areas have stimulated a flattening of the food terrain.
Food in India is an identity marker of caste, class, family, kinship, tribe affiliation, lineage, religiosity, ethnicity, and increasingly, of secular group identification.
In the recurring identity crises that globalization seems to encourage, one would expect that food would play a significant part in dialogues about nationalism and Indian identities. But food in India has been virtually absent from the academic discourse because of the diversity and spread of the gastronomic landscape. Things are different on the Internet. In response to the forces of globalization and Indian food blogs both teaching cookery and commenting on food, are mushrooming in cyberspace.
India has several thousand castes and tribes, sixteen official languages and several hundred dialects, six major world religions, and many ethnic and linguistic groups. Food in India is an identity marker of caste, class, family, kin- ship, tribe affiliation, lineage, religiosity, ethnicity, and increasingly, of secular group identification. How one eats, what one eats, with whom, when, and why, is key to understanding the Indian social landscape as well as the relationships, emotions, statuses, and transactions of people within it.
The aesthetic ways of knowing food—of being a gourmand and deriving pleasure from it—as well as ascetic responses to it—are lauded in ancient scriptural texts such as the Kamasutra and the Dharmaśāstras . But historically in India, food consumption has also paradoxically been governed by under- standings that lean toward asceticism and self-control as well. Traditional Ayurvedic (Hindu) and Unani (Muslim) medical systems have a tripartite categorization of the body on its reaction to foods. In Ayurveda, the body is classified as kapha (cold and phlegmy), vaata (mobile and flatulent), or pitta (hot and liverish), and food consumption is thus linked not only to overall feelings of well being and balance but to personality disorders and traits as well. Eating prescribed foods ( sattvic foods that cool the senses versus rajasic foods that inflame the passions) and doing yoga and breathing exercises to balance the body, spirit, and mind are seen as very basic self-care and self-fashioning.
This appreciation and negation of gastronomic pleasure is made more complex by caste- and religion-based purity as well as pollution taboos. With some exceptions, since the early twelfth century, upper-caste Hindus, Jains, and some regional groups are largely vegetarian and espouse ahimsa (nonviolence). Often upper castes will not eat onions, garlic, or processed food, believing them to violate principles of purity. Some lower-caste Hindus are meat eaters, but beef is forbidden as the cow is deemed sacred, and this purity barrier encompasses the entire caste and religious system.
As the eminent pioneering anthropologist Claude Levi-Strauss noted, there is a sharp distinction between cooked and uncooked foods, with cooked or processed food capable of being contaminated with pollution easier than uncooked food. For upper-caste Hindus, raw rice is deemed pure even if served by a lower-caste person, but cooked rice can carry pollution when coming in contact with anything polluting, including low-caste servers. Religion also plays a part in dietetic rules; Muslims in India may eat beef, mutton, and poultry but not pork or shellfish; Christians may eat all meats and poultry; and Parsis eat more poultry and lamb than other meats. However, as many scholars have noted, because of the dominance of Hinduism in India and the striving of many lower-caste people for social mobility through imitation of higher-caste propensities, vegetarianism has evolved as the default diet in the subcontinent. Most meals would be considered complete without meat protein.
History and the Culinary Imagination
India sought to define itself gastronomically in the face of colonization beginning in the twelfth century. First, Central Asian invaders formed several dynasties known as the Sultanates from the twelfth to the sixteenth centuries. Then, the great Mughal dynasty ruled from the sixteenth to the nineteenth centuries. The British came to trade as the East India Company, stayed as the Crown from the eighteenth century until 1847, and then had their heyday as the British Raj from 1857 to 1947. The Mughals brought new foods to the subcontinent from Central Asia, including dried fruits, pilafs, leavened wheat breads, stuffed meat, poultry, and fruits. The Mughals also brought new cooking processes such as baking bread and cooking meat on skewers in the tandoor (a clay oven), braising meats and poultry, tenderizing meats and game using yogurt protein, and making native cheese. They borrowed indigenous ingredients such as spices (cardamom, pepper, and clove) and vegetables (eggplant from India and carrots from Afghanistan) to cook their foods, creating a unique Mughlai haute courtly cuisine.
From princely kitchens, the cuisine has made its way over the centuries to restaurants in major cities. In Delhi, the capital of Mughal India, as food writer Chitrita Banerji informs us, the Moti Mahal Restaurant claims to have invented tandoori chicken. In neighborhood Punjabi and Mughlai restaurants in metropolitan centers, the menu usually consists of dishes of meat and poultry that are heavily marinated with spices, then grilled and braised in thick tomato or cream-based sauces and served with indigenous leavened breads such as naan and rice dishes with vegetables and meats such as pilafs and biryani . These foods, in popular, mass-customized versions, are the staples of the dhabhas (highway eateries) all over India.
The British and other Western powers—including most importantly Portugal—came to India in search of spices to preserve meats, but the age of empire dictated culinary exchanges. India received potatoes, tomatoes, and chilies from the New World, and all became an integral part of the cuisine. The British traded spices and provided the technology and plant material and even transported labor to produce sugar in the West Indies.1 Indian food historian Madhur Jaffrey states that as the British Raj set roots in the subcontinent, the English-trained Indian cooks (Hindi— khansama ) to make a fusion food of breads, mulligatawny soup (from the Tamil mulahathani —pepper water) mince pies and roasts, puddings, and trifles. These dishes were later adapted to the metropolitan Indian table for the officers of the Indian army and British-Indian club menus. “Military hotels”— restaurants where meat and poultry were served primarily to troop members and often run by Parsis or Muslims—became popular as the new concept of public dining gained popularity in urban India between 1860 and 1900. The oldest known cafe from this era is Leopold’s Cafe in south Bombay (now Mumbai), where military hotel culture first took root. Other “hotels” or eateries primarily served, as they still do, vegetarian domestic cuisine in a public setting. In Bangalore, neighborhood fast food eateries called Darshinis serve a quick menu of popular favorites such as idli (steamed rice dumplings), dosa (rice and lentil crepes), and puri (fried bread), while neighborhood restaurants called sagars —meaning “ocean” but denoting a type of restaurant that has many varieties drawn from a commercial restaurant chain called Sukh Sagar, or “ocean of pleasure”—serve a wide array of dishes from both north and south India, as well as Indian, Chinese, and “continental food.”
“Continental food” in contemporary India includes a combination of English breakfast dishes such as omelette and toast; bread, butter, jam; meat and potato “cutlets;” an eclectic combination of Western dishes such as pizza, pasta, and tomato soup with croutons; bastardized French cuisine of vegetable baked au gratin with cheese and cream sauces, liberally spiced to make them friendly to the Indian palate; caramel custard, trifle, fruit and jelly; and cream cakes for dessert. Western cuisine is no longer just British colonial cuisine with these additions but a mosaic of specific national cuisines where Italian, and more recently, Mexican foods dominate, as these cuisines easily absorb the spices needed to stimulate Indian palates. Indian-Chinese food, another ethnic variant, owes its popularity to a significant Chinese population in Calcutta, who Indianized Chinese food and, through a number of family-run restaurants, distributed it throughout India, so it is now considered “local.” Street vendors serve vernacular versions of spicy hakka noodles, spicy corn, and “gobi Manchurian,” a unique Indian-Chinese dish of fried spiced cauliflower.
Despite this diversity, there are regional differences. Some observers con- tend that the Punjab—the Western region of the Indo-Gangetic plain of north India—is the breadbasket of the country. The region grows vast quantities of wheat that is milled and made into leavened oven-baked breads such as naan; unleavened griddle-baked breads such a chapattis , phulkas , and rumali rotis ; and stuffed griddle-fried breads such as kulcha and paratha . These breads are often eaten with vegetable or meat dishes. In the south, by contrast, rice is the staple grain. It is dehusked, steamed, and often eaten with spice-based vegetables and sometimes meat-based gravy dishes. The one cooking process that seems to be common to the subcontinent is that of “tempering,” or flash-frying, spices to add flavor to cooked food.
Contemporary India celebrates cuisine from local areas and culinary processes. The history of India, combined with its size, population, and lack of adequate transportation, left it with a heritage of finely developed local delicacies and a connoisseur population trained in appreciation of difference, seasonality, methods of preparation, taste, regionality, climate, diversity, and history though largely in an unselfconscious manner until very recently. Though many regional delicacies are appreciated nationally, such as the methi masala (fenugreek chutney) of Gujarat or the fine, gauze-like, sweet suther pheni (a confection that resembles a bird’s nest) of Rajasthan, regional delicacies such as the Bengal River carp marinated in spicy ground mustard and cooked in strong- smelling mustard oil often seem exotic and sometimes strange to outsiders. Train travel in India is a culinary tasting journey with stations stocking local delicacies, making it incumbent on the traveler to “stock up” on legendary specialties. Domestic food tourism creates and sustains a vibrant culinary imagination and a gastronomic landscape, both within and outside India.
The Indian Meal
The Indian meal is a complex and little-understood phenomenon. “Typical” meals often include a main starch such as rice, sorghum, or wheat; vegetable or meat curries that are dry roasted or shallow wok fried; cured and dried vegetable dishes in sauces; and thick lentil soups, with different ingredients. Condiments might include masalas (a dry or wet powder of fine ground spices and herbs) plain yogurt, or a vegetable raita (yogurt dip, also called pachchadi in south India), salted pickles, fresh herbal and cooked chutneys, dried and fried wafers and salted papadums (fried lentil crisps), and occasionally dessert (called “sweetmeats”). Indian meals can have huge variations across the subcontinent, and any of these components in different orders and with different ingredients might constitute an Indian meal.
Rice is a powerful symbol of both hunger and want as well as fulfillment and fertility. Until the late nineteenth century, however, only the wealthy ate rice, and most Indians consumed millet and sorghum.
When a multi-dish meal is served on a large platter in north India, the serving utensil is usually made of silver for purity. A banana leaf might be the main platter for a south Indian festival. In either case, there are various small bowls for each dish. This kind of meal is called a thali and is named for the platter on which it is served. The meal is eaten first with a sweet, followed by all the dishes served simultaneously and mixed together with the rice, based on the eater’s discretion. The meal ends with yogurt, which is thought to cool the body, and then followed by sweets and/or fruit. Festival meals usually end with a digestive in the form of a paan (betel leaf and nut folded together), which again has regional variations of style and taste.
Rice is a powerful symbol of both hunger and want as well as fulfillment and fertility. Until the late nineteenth century, however, only the wealthy ate rice, and most Indians consumed millet and sorghum. Nevertheless, the powerful symbolism of rice as a sign of fertility for many castes makes it part of marriage rites. Welcoming a new bride to the family home includes having her kick over a measure of rice to indicate that she brings prosperity to the household. A traditional test of a worthy daughter-in-law is her ability to “wash” the rice properly and to gauge the right amount of water it draws while cooking. Rice is still a symbol of wealth, and those families who have access to “wetland” where rice paddies grow are still thought to be wealthy and well endowed. Long grain scented basmati rice is India’s most popular variety and is valued in foreign markets as well. Efforts of the Indian government to protect Indian basmati rice failed, and now two types of American basmati exist, a situation many Indians consider shameful.
Gastronomic Calendars, Rituals, and Seasonality
In India as elsewhere, food culture is shaped by climate, land, and access to natural resources. The food system emphasizes eating agricultural and natural produce “in season,” such as mangoes and local greens during the summer, pumpkins during the rainy monsoon months, and root vegetables during the winter months. This emphasis is based upon a belief that in-season foods are more potent, tastier, and of greater nutritional value, although the yearround availability of many foods due to technology are beginning to change eating habits.
Cooks who are native to India are aware of culinary cycles and of multiple-dish recipes using fruits and vegetables of the season, some deemed “favorites” within caste groups and families. For example, prior to the ripened mango harvest of May and June, tiny unripe mangoes are harvested and pick- led in brine. The ripe mango and the pickled mango are the same species but are clearly different culinary tropes with different characteristics that are some- times attributed with fortifying, healing, auspicious, and celebratory values, based on taste, color, and combination. Connoisseurs are aware of desirable foods in local areas and sometimes travel great distances to acquire the first or best product of the season. Seasonality and regionality are also part of wed- ding celebrations, funerary rites, and domestic feasts. The winter peasant menu of the Punjab sarson ka saag , a stew of spicy mustard greens believed to “heat” the body, and makki ki roti ( griddled corn flatbreads), are imported to haute tables in Delhi restaurants as “rustic” fare.
Religious festivals also align with culinary cycles, festivals, or sacred periods of the year that are often associated with offerings to the gods and feasting on certain foods. The south Indian Harvest festival of Pongal in February is accompanied by a feast of harvested rice cooked with lentils in three different dishes, shakkarai pongal (Tamil-sweet), ven pongal (Tamil-savory), and akkara vadashal (Tamil-milk), accompanied by a stew of nine different winter vegetables and beans, offered first to tutelary deities and then consumed as consecrated food. Temples, especially those dedicated to the Hindu God Vishnu, have a long history of developed culinary traditions and food- offering aesthetics. The Krishna Temple in the south Indian temple town of Udupi is known throughout India for the distribution of free seasonal meals to thousands of devotees. Other temples are known for offerings of certain sweets or savories of that region or enormous and detailed menus of offerings from the land.
The Globalization of Indian Food
Although it has never had a standardized diet, India has traditionally “imagined” its cuisine with respect to the incorporation and domestication of “foreign” influences. In the past two decades, with India becoming an economic powerhouse, a variety of multinational fast food companies have entered the previously protected Indian culinary landscape. They include Pizza Hut, Mc- Donald’s, KFC, Pepsico, and, most recently, Taco Bell. These companies have had to “Indianize” and self-domesticate to conquer the notoriously difficult-to-please Indian palate.2 Today, urban fast food chains in India have become common and are transforming the middle class diet.
At the same time, local food purveyors have taken complex regional recipes and modified them for ease of industrial production, leading to a pack- aged food boom in India.3 The Indian food market of $182 billion is believed to be growing at a rapid clip of 13 percent.4 Indian precooked packaged foods empires such as MTR, SWAD, Haldirams, and Pataks have gone global, avail- able wherever Indians now live, leading a quiet yet unrecognized revolution in eating habits. Formerly, the focus was upon rural, natural, fresh, and prepared on-site food. Now, there is a shift in emphasis to industrialized, processed food. These developments are partially reengineering local and caste-based special- ties for mass production, distribution, and consumption, changing past notions of what is traditional or valued.
Some scholars have suggested that Indian food is filtered through Great Britain to the world, though diasporic Indian groups have also contributed. North American eateries serve curries and rice, tandoori chicken , naan , and chicken tikka masala (said to be invented in Glasgow), while the Japanese make karai and rice, demonstrating the attractiveness of “exotic” India’s cultural power and reach.
The cultures of contemporary Indian cuisine, including the politics, food processes, production, and consumption, are simultaneously changing and exhilarating. Further innovation and increased attention to Indian cuisine will almost certainly occur and promises to be an exciting area of innovation and critical research in the future.
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- Sidney Mintz, Sweetness and Power: The Place of Sugar in Modern History (New York: Penguin Books, 1986).
- Krishnenu Ray and Tulasi Srinivas, eds., Curried Cultures: Globalization, Food, South Asia (Berkeley: University of California Press, 2012).
- Tulasi Srinivas, “Everyday Exotic: Transnational Spaces and Contemporary Foodways in Bangalore,” Food, Culture and Society: An International Journal of Multidisciplinary Re- search 10 1 (2007): 85–107.
- Aroonim Bhuyan, “India’s Food Industry on the Path of High Growth,” Indo-Asian News Service , 2010, accessed July 10, 2011, see http://www.corecentre.co.in/Database/Docs/Doc- Files/food.pdf.
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Achaya, K.T. Indian Food: A Historical Companion. Oxford: Oxford University Press. 1994.
Appadurai, Arjun. “Gastro-Politics in Hindu South Asia.” American Ethnologist8 no. 3, Symbolism and Cognition(1981): 494–551.
——————. “How to Make a National Cuisine: Cookbooks in Contemporary India.” Comparative Studies in Society and History30 no. 1 (1988): 3–24.
Bagla, Pallava and Subhadra Menon. “The Story of Rice.” The India Magazine9 (February 1989): 60–70.
Banerji, Chitrita. Eating Indian: An Odyssey into the Food and Culture of the Land of Spices. London: Bloomsbury, 2007.
Bestor, Theodore. “Cuisine and Identity in Contemporary Japan.” Routledge Handbook of Japanese Culture and Society. London: Routledge Press, 2011.
Bhuyan, Aroonim. “India’s Food Industry on the Path of High Growth.” 2010. See http://www.corecentre.co.in/Database/Docs/DocFiles/food.pdf.
Collingham, Lizzie. Curry: A Tale of Cooks and Conquerors. New York: Oxford University Press, 2006.
Goody, Jack. Cooking, Cuisine and Class: A Study in Comparative Sociology . Cambridge: Cambridge University Press, 1982.
Jaffrey, Madhur. A Taste of India. London: Pavilion, 1989.
Khare, Ravindra S., ed. The Eternal Food: Gastronomic Ideas and Experiences of Hindus and Buddhists. Binghamton: SUNY Press, 1982. See also Mount Goverdhan in same volume.
Mintz, Sidney. W. Sweetness and Power: The Place of Sugar in Modern History. New York: Penguin Books, 1986.
Olivelle, Patrick. From Feast to Fast: Food and the Indian Ascetic in Collected Essays of Patrick Olivelle . Firenze: Firenze University Press, 1999.
Ray, Krishnenu and Tulasi Srinivas, eds. Curried Cultures: Globalization, Food, South Asia . Berkeley: University of California Press, 2012.
Sen, Amartya. Poverty and Famines: An Essay on Entitlements and Deprivation. Oxford: Clarendon Press, 1982.
Sen, Colleen Taylor. Food Culture in India. London: Greenwood Press, 2004.
Srinivas, M.N. The Cohesive Role of Sankritization and Other Essays. New York: Oxford University Press, 1989, 1962.
Srinivas, Tulasi. “Everyday Exotic: Transnational Spaces and Contemporary Foodways in Bangalore.” Food, Culture and Society 10 no. 1 (2007).
Srinivas, Tulasi. “As Mother Made It: The Cosmopolitan Indian Family, ‘Authentic’ Food and the Construction of Cultural Utopia.” International Journal of Sociology of the Family 32 no. 2 (2006): 199–221.
Toomey, Paul. “Mountain of Food, Mountain of Love: Ritual Inversion in the Annakūta Feast at Mount Govardhan.” Ravindra S. Khare, ed. The Eternal Food: Gastronomic Ideas and Experiences of Hindus and Buddhists. Albany: SUNY Press, 1992.
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I've rarely felt comfortable with my culture. This summer, that changed
I’ve never had the privilege of knowing where I belong.
I’ve always had each foot in a different country — I’m too Indian for America and too American for India. But unlike most of my other first-generation friends, I have one more nuance to my relationship with my culture: language.
For the first time in twelve years, both of my grandmothers from India came to visit my family in Maryland at the same time this summer. They primarily speak Tamil, a South Indian language, and though they could get by speaking in English, they have a hard time understanding American accents.
It doesn’t get any easier if I try to communicate in our language. I’m fluent, but when I speak Tamil, it’s accompanied by an accent with sharp corners that makes the words sound all wrong coming out of my mouth. Instead, I end up speaking in slow, simple and articulate English to my grandmothers, with what I would approximate is an 80% success rate on basic subjects.
When I speak Tamil, it’s accompanied by an accent with sharp corners that makes the words sound all wrong coming out of my mouth.
But what I’ve come to realize, especially after seeing my maternal grandmother again for the first time in five years, is that there is one language we can all communicate freely in: food.
When I was in preschool in suburban Baltimore, my mom would say everything to me twice, once in Tamil and once in English, so I could begin learning English translations to speak to my classmates and teachers every day. But what never had to be said twice were the names of foods. Paneer is just paneer, and as my English vocabulary began to take precedent over my Tamil vocabulary, paneer remained without me even realizing.
One morning after my grandmothers arrived, I went to the kitchen for an early lunch. My maternal grandmother was watching the cricket match in the family room — West Indies was batting, and it wasn’t looking good for India. My paternal grandmother was sitting in the kitchen, likely scrolling through endless WhatsApp messages from family in India. I began to talk to my mom about the meetings I had that morning and how they went.
“Ni yenna sollirai?” my paternal grandmother asked. What are you saying? But I didn’t have the vocabulary to translate “figuring out a lede for the article I’m writing” into Tamil.
My maternal grandmother turned away from the cricket match to ask me what I’m going to eat. "Yenna sappida porai?"
I shrugged and browsed through the freezer.
“Adhu ennadu?” she asked, gesturing from across the room to the frozen Trader Joe’s box I had picked. What is that?
“Noodles!” I replied. Immediately, a connection was formed. My grandmothers came to sit near me, and we started to recall the time they cooked spaghetti for me when I was little, visiting Bombay and refused to eat Indian food for another day.
While it’s hard to explain to my grandmothers the nitty gritty details of my job or the classes I plan to take at college in the fall, food has allowed me to find a special connection with them. Both were married by the age of 17, thrown into the world of housewives and learning to cook for their husbands. One of them even likes to say that cooking is her meditation. But deeper than that — and perhaps she doesn’t even realize it — cooking is her communication.
As my grandmothers’ visit went on, my discomfort in my own culture began to lessen. Each morning, our first conversation was about breakfast: idlis or upma? Halfway through breakfast, we were already discussing lunch plans: I’d heat up a frozen meal, and the grandmothers would eat leftovers from last night. By the afternoon, the smell of spicy sambar or crisp dosa would be wafting into my room, and we’d spend dinner talking about how the dish was made and family stories it reminded us of.
At the dinner table, “that’s enough” or “I’m full” is almost never an accepted response for my grandmothers. My paternal grandmother’s love language is to pile more food onto my plate after I’ve had multiple helpings. Even if she doesn’t have anything to talk to me about, just watching me eat provides her the utmost joy and satisfaction. Most of my grandmothers’ conversations between each other also revolve around food: how their recipes differ in each family and which dishes they cook most often back home in India.
For the first time since my childhood, I’ve felt a sense of belonging in my hyphenated identity. Making a naan pizza for lunch bridges my disparate experiences without compromising my rich culture. Talking about the reasons we make appams for a holiday lets me find a meaningful connection with my grandmothers even when I don’t feel comfortable speaking my native language.
Making a naan pizza for lunch bridges my disparate experiences without compromising my rich culture.
In South Asian communities in particular, food is often seen as a source of connection, with meals being important times of coming together and focusing on your bodies.
This summer, I was able to see just how much this rings true with my family. Cooking food, eating food and talking about food connects me to my grandmothers in a way that English or Tamil — or even a mix of both — can’t quite seem to do. It’s given me small windows into my grandmothers’ lives and minds, and I’m incredibly grateful that it provides me moments of invaluable connection that transcend the normal boundaries of language.
On top of that, it’s shown me that there is one way in which my relationship with my native language isn’t as complicated as I thought it was. And on that note, I’ll just go check what’s for dinner.
Laya Neelakandan is a reporter for CNBC.
Indian Cuisine and Its Modernization Essay
Introduction, modern indian cuisine.
It is possible to say that food is a reflection of a country’s identity. National recipes evolve alongside their respective cultures, transforming and adapting to new realities and changing tastes. India is known for its variety of exotic dishes filled with flavor and spices that many people outside of the country have not ever tasted. However, they are subject to change just as other aspects of this culture. I would like to invite you to explore the world of modern Indian cuisine.
Indian chefs are known for being creative not only in their ingredients but also in the way they prepare their dishes. Young crowds prefer to enjoy “rebooted” versions of old dishes prepared with new, sometimes borrowed techniques (Goh, 2019). Due to this mix of cultures, one may find many different takes on a single traditional dish, although it might be met with contempt from the local population.
Indian cuisine did not avoid the effects of globalization and its changes. Instead of a single national cookbook, Indian chefs recognize that there are more regional variants of each dish rather than a widely accepted one (Banerjee-Dube, 2018). However, the concept of regional authenticity is eroded, leading to more unified dish recipes (Banerjee-Dube, 2018). Food may look similar in different locations, especially ones that are popular among tourists.
There is an idea that this “modernization” might be detrimental to the country’s identity. Many locals call restaurants that put a modern take on traditional dishes pretentious and accuse them of stripping them of flavor in favor of less inventive combinations (Overdorf, 2019). It may be challenging for Indians to find a fine dining location that will suit their tastes in tourist-filled cities, yet small-town eateries remain primarily untouched.
In conclusion, modern Indian dishes may become more simplified in their variety, yet they still possess exotic flavors that give them a unique identity and authenticity. There are many varieties of each dish still, although they are being eroded in favor of more widely accepted recipes. Tourism and globalization have an impact on this process, making Indians dissatisfied with the menus of some restaurants.
Banerjee-Dube, I. (2018). Modern mixes: The hybrid and the authentic in Indian cuisine. In L. Choukroune & P. Bhandari (Eds.), Exploring Indian modernities: Ideas and practices (pp. 169-188). Springer.
Goh, K. (2019). The rise of modern Indian cuisine . MICHELIN Guide.
Overdorf, J. (2019). Charting the revival of modern Indian cuisine . DestinAsian.
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Home — Essay Samples — Nursing & Health — Eating Habits — Food of India
Food of India
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Indian Food: Short Essay on Indian Food
Category: Essays and Paragraphs On March 8, 2019 By Ananda
Indian food is liked and eaten by masses around the Globe. It includes a large list of Indian Cuisine which is consumed by the locals of India.
Indian subcontinent is rich in spices, herbs and flavours. Indian Food is also affected by the religion i.e. Hindu and its cultural choices of the people.
Breadfruit, Chillies and potato which is considered as a staple food in Indian diet is brought here by the Portuguese.
Ingredients of Indian Food:
Pearl Millet, Rice, Whole wheat flour, Lentils like masoor, tuer, urad, mong, Pulses, Rajma, Chickpeas, Chana and moong into besan.
Indian oils for cooking:
Different regions of India use different oils for cooking. Some of the most common oils are:
- Vegetable oil e.g. peanut in East India
- Mustard oil
- Soya bean oil in South India Mostly
- Hydrogenated oil
Indian Spices for Cooking:
A large list of spices is available and is used by the Indian people for cooking. Some of them are:
- Chilli pepper
- Black Mustard
- Turmeric powder
- Ginger paste for making a special spice.
- Cumin and Gujarat leaves.
Conclusion:
- History of Mughal Empire
- Modern History of India
- Important India
- Indian Geography
- Report an Article
- Terms of Use, Privacy Policy, Cookie Policy, and Copyrights.
- International Ingredients
- Indian Cooking Basics
- Exploring Indian Food
Western Indian Food and Cuisine
The western region of India includes the following states: Rajasthan, Gujarat, Maharashtra, and Goa. Even within these states, the cuisine varies based on the climate, history, and geographic particulars of each region. For example, Rajasthan and Gujarat have hot, dry climates, so the relatively smaller variety of vegetables available are preserved as pickles and chutneys. Goa is a major port known for trade and was colonized by Portugal, so is known for beef, port, and vinegar, which are all Portuguese influenced ingredients.
Geographical and Cultural Influence on the Regions Cuisine
Culturally, these Indian states are largely Hindu and vegetarian. Parts of cosmopolitan Maharashtra are coastal, and parts arid, and the food varies accordingly. Peanuts and coconut are important ingredients as they are freely available. Goa is known for its lush green coastline and busy trade port, so it has an abundance of fresh fish and seafood. Local dishes like Vindaloo and Xacuti testify to the fact that it was subject to Portuguese colonial rule until the 1960s.
Style of Food
This region probably has the most diverse styles of food in India. Rajasthani food is spicy and largely vegetarian but includes many delicious meat dishes like Laal Maas (red meat curry) while Gujarat’s cuisine is known for its slight sweet touch (at least a pinch of sugar is added to most dishes! and is traditionally entirely vegetarian. This area historically had a Chinese influence, which has influenced the sweetness of the cuisine.
Thaali (a large plate) is the Gujarati style of eating, and a meal can consist of as many as 10 different vegetable dishes, rice, chapati ( Indian bread ) and sweets! The Gujaratis love a snack and cook a huge variety of them. These are collectively known as Farsan.
In Maharashtra, coastal areas are famous for Malvani cuisine (fresh coconut-based hot and sour curries with fish and seafood) while the interiors have the more frugal, Vidharba cuisine which uses a lot of dry coconuts. Goan food is rich, piquant, and strongly flavored by coconut, red chilies, and vinegar.
Staple Foods
In Gujarat and Rajasthan, the staple foods are corn, lentils and gram flour , dry red chilies, buttermilk, yogurt, sugar, and nuts. In Maharashtra, the culinary staples are fish, rice, coconut, and peanuts. In Goa, it's fish, pork, and rice.
Cooking Oils Commonly Used
Vegetable oils are the most common in all these regions. Popular oils include sunflower, canola, and peanut oil . Ghee is also commonly used as a cooking fat.
Popular Dishes
Some of the more popular Western Indian dishes are likely easier to find in the United States. Whether at a restaurant or searching for recipes on your own, look for Pork Vindaloo , Chicken Xacuti, Fish Curry, Bhelpuri, Thepla, Daal-Baati-Choorma, Laal Maas, and Ghewar. Shop at an Indian or international grocery store for any hard-to-find recipe ingredients.
Food Essay for Students and Children
500+ words essay on food.
Food is the basic human need to stay alive. Moreover, it is the need of every living organism . Therefore it is important that we should not waste food. Our world consists of different types of cultures. These cultures have varieties of dishes of food in them.
Thus, all the dishes have different taste. Furthermore, our nature provides us a variety of food. From fruits to vegetables, from Dairy food to seafood everything is available. Different countries have their own specialty of dishes. Therefore some of them are below:
World-famous Cuisines
Italian Cuisines – Italian cuisines is one of the most popular cuisines around the world. Moreover, it is widely available in our India too. Dishes like pizza, pasta, and lasagna own a special place in the hearts’ of people.
Furthermore, restaurants like Dominos and Pizza hut are available all over the country. People of every age love the taste of these Italian dishes. Also, Italian dishes are famous for their’ cheese filling. Every dish is load with cheese. Which enhances the taste of these Italian dishes.
Indian cuisine – Indian cuisine is always filled with a lot of herbs and spices. Furthermore, the specialty of Indian dishes is, it is always filled with curries. Whether veg or non-veg the dishes are in curry form. Moreover, Indian cuisine has so many varieties of food that has further branches. The Branch consists of Mughal cuisine which is mostly of non-vegetarian dishes. Also, almost every Indian love Muglia dishes.
Chinese Cuisine – Chinese cuisine in India is also very popular. There are many Chinese theme-based restaurants here. Moreover, in these restaurants Chinese are preferable chefs because they can only give the perfect Chinese blend. Chinese cuisines have a wide variety of dishes. Some of them are Chinese noodles, fried rice, Dumplings, etc. Dumplings have a different name here. They go by the name of momos in India and people love the taste of it.
These were some of the favorites of Indian people. Moreover, these are in almost every part of the city. You can find it anywhere, whether be it in 5-star restaurants or at the side of the street as street foods.
Get the huge list of more than 500 Essay Topics and Ideas
Importance of Food in Our Life
We cannot deny the importance of food in our lives. As it is the basic need to survive. Yet some people waste not thinking that there are still some people that do not get any of it. We should always be careful while taking a meal on our plates.
In other words, we should take only that much that our stomach can allow. Or else there will be wasting of food . In India there are many people living in slums, they do not have proper shelter. Moreover, they are not able to have even a one-time meal. They starve for days and are always in a state of sickness.
Many children are there on roads who are laboring to get a daily meal. After seeing conditions like these people should not dare to waste food. Moreover, we should always provide food to the needy ones as much as we can.
Q1. Name any two different types of cuisines available in India.
A1. The two different types of cuisines available in India are Italian and Chinese cuisine. These are famous apart from Indian cuisine.
Q2. How can we not waste food?
A2. You cannot waste food by taking only a sufficient amount of it. Moreover, people should seal pack the leftover food and give it to the beggars. So that they can at least stay healthy and not starve.
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Indian Culture Essay
India is renowned throughout the world for its tradition and culture. It is a country with many different cultures and traditions. The world's ancient civilisations can be found in this country. Good manners, etiquette, civilised dialogue, customs, beliefs, values, etc., are essential elements of Indian culture . India is a special country because of the ability of its citizens from many cultures and traditions to live together in harmony. Here are a few sample essays on ‘Indian culture’.
100 Words Essay on Indian Culture
India's culture is the oldest in the world and dates back over 5,000 years. The first and greatest cultures in the world are regarded as being those of India. The phrase "Unity in Diversity" refers to India as a diverse nation where people of many religions coexist while maintaining their distinct customs. People of different religions have different languages, culinary customs, ceremonies, etc and yet they all live in harmony.
Hindi is India's official language. However, there are 400 other languages regularly spoken in India's many states and territories, in addition to the country's nearly 22 recognised languages. History has established India as the country where religions like Buddhism and Hinduism first emerged.
200 Words Essay on Indian Culture
India is a land of diverse cultures, religions, languages, and traditions. The rich cultural heritage of India is a result of its long history and the various invasions and settlements that have occurred in the country. Indian culture is a melting pot of various customs and traditions, which have been passed down from generation to generation.
Religion | Religion plays a significant role in Indian culture. The major religions practiced in India are Hinduism, Islam, Buddhism, Sikhism, and Jainism. Each religion has its own set of beliefs, customs, and practices. Hinduism, the oldest religion in India, is the dominant religion and has a vast array of gods and goddesses. Islam, Buddhism, Sikhism, and Jainism are also widely practiced and have a significant number of followers in the country.
Food | Indian cuisine is known for its diverse range of flavors and spices. Each region in India has its own unique style of cooking and distinct dishes. Indian cuisine is known for its use of spices, herbs, and a variety of cooking techniques. Some of the most famous Indian dishes include biryani, curry, tandoori chicken, and dal makhani. Indian cuisine is also famous for its street food, which is a popular and affordable way to experience the diverse range of flavors that Indian food has to offer.
500 Words Essay on Indian Culture
Indian culture is known for its rich art and architecture. The ancient Indus Valley Civilization, which existed around 2500 BCE, had a sophisticated system of town planning and impressive architectural structures. Indian art is diverse and includes painting, sculpture, and architecture. The most famous form of Indian art is the cave paintings of Ajanta and Ellora, which date back to the 2nd century BCE. Indian architecture is also famous for its temples, palaces, and forts, which are a reflection of the rich cultural heritage of the country.
Music and dance are an integral part of Indian culture . Indian music is diverse and ranges from classical to folk to modern. The classical music of India is known for its use of ragas, which are a set of musical notes that are used to create a melody. The traditional Indian dance forms include Kathak, Bharatanatyam, and Kathakali. These dance forms are known for their elaborate costumes, expressive gestures, and intricate footwork.
My Experience
I had always been fascinated by the rich culture and history of India. So, when I finally got the opportunity to visit the country, I was beyond excited. I had heard so much about the diverse customs and traditions of India, and I couldn't wait to experience them firsthand. The moment I stepped off the plane and hit the streets, I was greeted by the overwhelming smell of spices and the hustle and bustle of the streets. I knew right away that I was in for an unforgettable journey.
My first stop was the ancient city of Varanasi, also known as Banaras. As I walked through the streets, I was struck by the vibrant colors and the sound of temple bells and chants. I visited the famous Kashi Vishwanath Temple and was amazed by the intricate architecture and the devotion of the devotees.
From Varanasi, I traveled to Jaipur, also known as the Pink City . Here, I visited the famous Amber Fort, which was built in the 16th century. The fort was a perfect example of the rich architecture of India and the level of craftsmanship that existed in ancient India.
As I continued my journey, I also had the opportunity to experience the food of India. From the spicy curries of the south to the tandoori dishes of the north, I was blown away by the range of flavors and the use of spices.
I also had the chance to experience the music and dance of India. I attended a Kathak dance performance and was mesmerized by the intricate footwork and the expressiveness of the dancers. I also had the opportunity to attend a classical music concert and was struck by the beauty of the ragas and the skill of the musicians.
My journey through India was truly an unforgettable experience. I had the chance to experience the diverse customs and traditions of India and was struck by the richness of the culture. From the ancient temples to the vibrant street markets, India is a treasure trove of history and culture. I knew that this would not be my last trip to India, as there is so much more to explore and experience.
Explore Career Options (By Industry)
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Data Administrator
Database professionals use software to store and organise data such as financial information, and customer shipping records. Individuals who opt for a career as data administrators ensure that data is available for users and secured from unauthorised sales. DB administrators may work in various types of industries. It may involve computer systems design, service firms, insurance companies, banks and hospitals.
Bio Medical Engineer
The field of biomedical engineering opens up a universe of expert chances. An Individual in the biomedical engineering career path work in the field of engineering as well as medicine, in order to find out solutions to common problems of the two fields. The biomedical engineering job opportunities are to collaborate with doctors and researchers to develop medical systems, equipment, or devices that can solve clinical problems. Here we will be discussing jobs after biomedical engineering, how to get a job in biomedical engineering, biomedical engineering scope, and salary.
Ethical Hacker
A career as ethical hacker involves various challenges and provides lucrative opportunities in the digital era where every giant business and startup owns its cyberspace on the world wide web. Individuals in the ethical hacker career path try to find the vulnerabilities in the cyber system to get its authority. If he or she succeeds in it then he or she gets its illegal authority. Individuals in the ethical hacker career path then steal information or delete the file that could affect the business, functioning, or services of the organization.
Data Analyst
The invention of the database has given fresh breath to the people involved in the data analytics career path. Analysis refers to splitting up a whole into its individual components for individual analysis. Data analysis is a method through which raw data are processed and transformed into information that would be beneficial for user strategic thinking.
Data are collected and examined to respond to questions, evaluate hypotheses or contradict theories. It is a tool for analyzing, transforming, modeling, and arranging data with useful knowledge, to assist in decision-making and methods, encompassing various strategies, and is used in different fields of business, research, and social science.
Water Manager
A career as water manager needs to provide clean water, preventing flood damage, and disposing of sewage and other wastes. He or she also repairs and maintains structures that control the flow of water, such as reservoirs, sea defense walls, and pumping stations. In addition to these, the Manager has other responsibilities related to water resource management.
Geothermal Engineer
Individuals who opt for a career as geothermal engineers are the professionals involved in the processing of geothermal energy. The responsibilities of geothermal engineers may vary depending on the workplace location. Those who work in fields design facilities to process and distribute geothermal energy. They oversee the functioning of machinery used in the field.
Geotechnical engineer
The role of geotechnical engineer starts with reviewing the projects needed to define the required material properties. The work responsibilities are followed by a site investigation of rock, soil, fault distribution and bedrock properties on and below an area of interest. The investigation is aimed to improve the ground engineering design and determine their engineering properties that include how they will interact with, on or in a proposed construction.
The role of geotechnical engineer in mining includes designing and determining the type of foundations, earthworks, and or pavement subgrades required for the intended man-made structures to be made. Geotechnical engineering jobs are involved in earthen and concrete dam construction projects, working under a range of normal and extreme loading conditions.
Operations Manager
Individuals in the operations manager jobs are responsible for ensuring the efficiency of each department to acquire its optimal goal. They plan the use of resources and distribution of materials. The operations manager's job description includes managing budgets, negotiating contracts, and performing administrative tasks.
Budget Analyst
Budget analysis, in a nutshell, entails thoroughly analyzing the details of a financial budget. The budget analysis aims to better understand and manage revenue. Budget analysts assist in the achievement of financial targets, the preservation of profitability, and the pursuit of long-term growth for a business. Budget analysts generally have a bachelor's degree in accounting, finance, economics, or a closely related field. Knowledge of Financial Management is of prime importance in this career.
Finance Executive
A career as a Finance Executive requires one to be responsible for monitoring an organisation's income, investments and expenses to create and evaluate financial reports. His or her role involves performing audits, invoices, and budget preparations. He or she manages accounting activities, bank reconciliations, and payable and receivable accounts.
Product Manager
A Product Manager is a professional responsible for product planning and marketing. He or she manages the product throughout the Product Life Cycle, gathering and prioritising the product. A product manager job description includes defining the product vision and working closely with team members of other departments to deliver winning products.
Investment Banker
An Investment Banking career involves the invention and generation of capital for other organizations, governments, and other entities. Individuals who opt for a career as Investment Bankers are the head of a team dedicated to raising capital by issuing bonds. Investment bankers are termed as the experts who have their fingers on the pulse of the current financial and investing climate. Students can pursue various Investment Banker courses, such as Banking and Insurance , and Economics to opt for an Investment Banking career path.
Underwriter
An underwriter is a person who assesses and evaluates the risk of insurance in his or her field like mortgage, loan, health policy, investment, and so on and so forth. The underwriter career path does involve risks as analysing the risks means finding out if there is a way for the insurance underwriter jobs to recover the money from its clients. If the risk turns out to be too much for the company then in the future it is an underwriter who will be held accountable for it. Therefore, one must carry out his or her job with a lot of attention and diligence.
Fund Manager
Are you searching for a fund manager job description? A fund manager is a stock market professional hired by a mutual fund company to manage the funds’ portfolio of numerous clients and oversee their trading activities. In an investment company, multiple managers oversee the clients’ money and make their respective decisions.
Welding Engineer
Welding Engineer Job Description: A Welding Engineer work involves managing welding projects and supervising welding teams. He or she is responsible for reviewing welding procedures, processes and documentation. A career as Welding Engineer involves conducting failure analyses and causes on welding issues.
Transportation Planner
A career as Transportation Planner requires technical application of science and technology in engineering, particularly the concepts, equipment and technologies involved in the production of products and services. In fields like land use, infrastructure review, ecological standards and street design, he or she considers issues of health, environment and performance. A Transportation Planner assigns resources for implementing and designing programmes. He or she is responsible for assessing needs, preparing plans and forecasts and compliance with regulations.
Individuals in the architecture career are the building designers who plan the whole construction keeping the safety and requirements of the people. Individuals in architect career in India provides professional services for new constructions, alterations, renovations and several other activities. Individuals in architectural careers in India visit site locations to visualize their projects and prepare scaled drawings to submit to a client or employer as a design. Individuals in architecture careers also estimate build costs, materials needed, and the projected time frame to complete a build.
Landscape Architect
Having a landscape architecture career, you are involved in site analysis, site inventory, land planning, planting design, grading, stormwater management, suitable design, and construction specification. Frederick Law Olmsted, the designer of Central Park in New York introduced the title “landscape architect”. The Australian Institute of Landscape Architects (AILA) proclaims that "Landscape Architects research, plan, design and advise on the stewardship, conservation and sustainability of development of the environment and spaces, both within and beyond the built environment". Therefore, individuals who opt for a career as a landscape architect are those who are educated and experienced in landscape architecture. Students need to pursue various landscape architecture degrees, such as M.Des , M.Plan to become landscape architects. If you have more questions regarding a career as a landscape architect or how to become a landscape architect then you can read the article to get your doubts cleared.
An expert in plumbing is aware of building regulations and safety standards and works to make sure these standards are upheld. Testing pipes for leakage using air pressure and other gauges, and also the ability to construct new pipe systems by cutting, fitting, measuring and threading pipes are some of the other more involved aspects of plumbing. Individuals in the plumber career path are self-employed or work for a small business employing less than ten people, though some might find working for larger entities or the government more desirable.
Urban Planner
Urban Planning careers revolve around the idea of developing a plan to use the land optimally, without affecting the environment. Urban planning jobs are offered to those candidates who are skilled in making the right use of land to distribute the growing population, to create various communities.
Urban planning careers come with the opportunity to make changes to the existing cities and towns. They identify various community needs and make short and long-term plans accordingly.
Construction Manager
Individuals who opt for a career as construction managers have a senior-level management role offered in construction firms. Responsibilities in the construction management career path are assigning tasks to workers, inspecting their work, and coordinating with other professionals including architects, subcontractors, and building services engineers.
Environmental Engineer
Individuals who opt for a career as an environmental engineer are construction professionals who utilise the skills and knowledge of biology, soil science, chemistry and the concept of engineering to design and develop projects that serve as solutions to various environmental problems.
Orthotist and Prosthetist
Orthotists and Prosthetists are professionals who provide aid to patients with disabilities. They fix them to artificial limbs (prosthetics) and help them to regain stability. There are times when people lose their limbs in an accident. In some other occasions, they are born without a limb or orthopaedic impairment. Orthotists and prosthetists play a crucial role in their lives with fixing them to assistive devices and provide mobility.
Veterinary Doctor
A veterinary doctor is a medical professional with a degree in veterinary science. The veterinary science qualification is the minimum requirement to become a veterinary doctor. There are numerous veterinary science courses offered by various institutes. He or she is employed at zoos to ensure they are provided with good health facilities and medical care to improve their life expectancy.
Pathologist
A career in pathology in India is filled with several responsibilities as it is a medical branch and affects human lives. The demand for pathologists has been increasing over the past few years as people are getting more aware of different diseases. Not only that, but an increase in population and lifestyle changes have also contributed to the increase in a pathologist’s demand. The pathology careers provide an extremely huge number of opportunities and if you want to be a part of the medical field you can consider being a pathologist. If you want to know more about a career in pathology in India then continue reading this article.
Speech Therapist
Gynaecologist.
Gynaecology can be defined as the study of the female body. The job outlook for gynaecology is excellent since there is evergreen demand for one because of their responsibility of dealing with not only women’s health but also fertility and pregnancy issues. Although most women prefer to have a women obstetrician gynaecologist as their doctor, men also explore a career as a gynaecologist and there are ample amounts of male doctors in the field who are gynaecologists and aid women during delivery and childbirth.
An oncologist is a specialised doctor responsible for providing medical care to patients diagnosed with cancer. He or she uses several therapies to control the cancer and its effect on the human body such as chemotherapy, immunotherapy, radiation therapy and biopsy. An oncologist designs a treatment plan based on a pathology report after diagnosing the type of cancer and where it is spreading inside the body.
Audiologist
The audiologist career involves audiology professionals who are responsible to treat hearing loss and proactively preventing the relevant damage. Individuals who opt for a career as an audiologist use various testing strategies with the aim to determine if someone has a normal sensitivity to sounds or not. After the identification of hearing loss, a hearing doctor is required to determine which sections of the hearing are affected, to what extent they are affected, and where the wound causing the hearing loss is found. As soon as the hearing loss is identified, the patients are provided with recommendations for interventions and rehabilitation such as hearing aids, cochlear implants, and appropriate medical referrals. While audiology is a branch of science that studies and researches hearing, balance, and related disorders.
Dental Surgeon
A Dental Surgeon is a professional who possesses specialisation in advanced dental procedures and aesthetics. Dental surgeon duties and responsibilities may include fitting dental prosthetics such as crowns, caps, bridges, veneers, dentures and implants following apicoectomy and other surgical procedures.
For an individual who opts for a career as an actor, the primary responsibility is to completely speak to the character he or she is playing and to persuade the crowd that the character is genuine by connecting with them and bringing them into the story. This applies to significant roles and littler parts, as all roles join to make an effective creation. Here in this article, we will discuss how to become an actor in India, actor exams, actor salary in India, and actor jobs.
Individuals who opt for a career as acrobats create and direct original routines for themselves, in addition to developing interpretations of existing routines. The work of circus acrobats can be seen in a variety of performance settings, including circus, reality shows, sports events like the Olympics, movies and commercials. Individuals who opt for a career as acrobats must be prepared to face rejections and intermittent periods of work. The creativity of acrobats may extend to other aspects of the performance. For example, acrobats in the circus may work with gym trainers, celebrities or collaborate with other professionals to enhance such performance elements as costume and or maybe at the teaching end of the career.
Video Game Designer
Career as a video game designer is filled with excitement as well as responsibilities. A video game designer is someone who is involved in the process of creating a game from day one. He or she is responsible for fulfilling duties like designing the character of the game, the several levels involved, plot, art and similar other elements. Individuals who opt for a career as a video game designer may also write the codes for the game using different programming languages.
Depending on the video game designer job description and experience they may also have to lead a team and do the early testing of the game in order to suggest changes and find loopholes.
Talent Agent
The career as a Talent Agent is filled with responsibilities. A Talent Agent is someone who is involved in the pre-production process of the film. It is a very busy job for a Talent Agent but as and when an individual gains experience and progresses in the career he or she can have people assisting him or her in work. Depending on one’s responsibilities, number of clients and experience he or she may also have to lead a team and work with juniors under him or her in a talent agency. In order to know more about the job of a talent agent continue reading the article.
If you want to know more about talent agent meaning, how to become a Talent Agent, or Talent Agent job description then continue reading this article.
Radio Jockey
Radio Jockey is an exciting, promising career and a great challenge for music lovers. If you are really interested in a career as radio jockey, then it is very important for an RJ to have an automatic, fun, and friendly personality. If you want to get a job done in this field, a strong command of the language and a good voice are always good things. Apart from this, in order to be a good radio jockey, you will also listen to good radio jockeys so that you can understand their style and later make your own by practicing.
A career as radio jockey has a lot to offer to deserving candidates. If you want to know more about a career as radio jockey, and how to become a radio jockey then continue reading the article.
Videographer
Multimedia specialist.
A multimedia specialist is a media professional who creates, audio, videos, graphic image files, computer animations for multimedia applications. He or she is responsible for planning, producing, and maintaining websites and applications.
An individual who is pursuing a career as a producer is responsible for managing the business aspects of production. They are involved in each aspect of production from its inception to deception. Famous movie producers review the script, recommend changes and visualise the story.
They are responsible for overseeing the finance involved in the project and distributing the film for broadcasting on various platforms. A career as a producer is quite fulfilling as well as exhaustive in terms of playing different roles in order for a production to be successful. Famous movie producers are responsible for hiring creative and technical personnel on contract basis.
Copy Writer
In a career as a copywriter, one has to consult with the client and understand the brief well. A career as a copywriter has a lot to offer to deserving candidates. Several new mediums of advertising are opening therefore making it a lucrative career choice. Students can pursue various copywriter courses such as Journalism , Advertising , Marketing Management . Here, we have discussed how to become a freelance copywriter, copywriter career path, how to become a copywriter in India, and copywriting career outlook.
Careers in journalism are filled with excitement as well as responsibilities. One cannot afford to miss out on the details. As it is the small details that provide insights into a story. Depending on those insights a journalist goes about writing a news article. A journalism career can be stressful at times but if you are someone who is passionate about it then it is the right choice for you. If you want to know more about the media field and journalist career then continue reading this article.
For publishing books, newspapers, magazines and digital material, editorial and commercial strategies are set by publishers. Individuals in publishing career paths make choices about the markets their businesses will reach and the type of content that their audience will be served. Individuals in book publisher careers collaborate with editorial staff, designers, authors, and freelance contributors who develop and manage the creation of content.
In a career as a vlogger, one generally works for himself or herself. However, once an individual has gained viewership there are several brands and companies that approach them for paid collaboration. It is one of those fields where an individual can earn well while following his or her passion.
Ever since internet costs got reduced the viewership for these types of content has increased on a large scale. Therefore, a career as a vlogger has a lot to offer. If you want to know more about the Vlogger eligibility, roles and responsibilities then continue reading the article.
Individuals in the editor career path is an unsung hero of the news industry who polishes the language of the news stories provided by stringers, reporters, copywriters and content writers and also news agencies. Individuals who opt for a career as an editor make it more persuasive, concise and clear for readers. In this article, we will discuss the details of the editor's career path such as how to become an editor in India, editor salary in India and editor skills and qualities.
Advertising Manager
Advertising managers consult with the financial department to plan a marketing strategy schedule and cost estimates. We often see advertisements that attract us a lot, not every advertisement is just to promote a business but some of them provide a social message as well. There was an advertisement for a washing machine brand that implies a story that even a man can do household activities. And of course, how could we even forget those jingles which we often sing while working?
Photographer
Photography is considered both a science and an art, an artistic means of expression in which the camera replaces the pen. In a career as a photographer, an individual is hired to capture the moments of public and private events, such as press conferences or weddings, or may also work inside a studio, where people go to get their picture clicked. Photography is divided into many streams each generating numerous career opportunities in photography. With the boom in advertising, media, and the fashion industry, photography has emerged as a lucrative and thrilling career option for many Indian youths.
Social Media Manager
A career as social media manager involves implementing the company’s or brand’s marketing plan across all social media channels. Social media managers help in building or improving a brand’s or a company’s website traffic, build brand awareness, create and implement marketing and brand strategy. Social media managers are key to important social communication as well.
Quality Controller
A quality controller plays a crucial role in an organisation. He or she is responsible for performing quality checks on manufactured products. He or she identifies the defects in a product and rejects the product.
A quality controller records detailed information about products with defects and sends it to the supervisor or plant manager to take necessary actions to improve the production process.
Production Manager
A Team Leader is a professional responsible for guiding, monitoring and leading the entire group. He or she is responsible for motivating team members by providing a pleasant work environment to them and inspiring positive communication. A Team Leader contributes to the achievement of the organisation’s goals. He or she improves the confidence, product knowledge and communication skills of the team members and empowers them.
Procurement Manager
The procurement Manager is also known as Purchasing Manager. The role of the Procurement Manager is to source products and services for a company. A Procurement Manager is involved in developing a purchasing strategy, including the company's budget and the supplies as well as the vendors who can provide goods and services to the company. His or her ultimate goal is to bring the right products or services at the right time with cost-effectiveness.
Merchandiser
A career as a merchandiser requires one to promote specific products and services of one or different brands, to increase the in-house sales of the store. Merchandising job focuses on enticing the customers to enter the store and hence increasing their chances of buying a product. Although the buyer is the one who selects the lines, it all depends on the merchandiser on how much money a buyer will spend, how many lines will be purchased, and what will be the quantity of those lines. In a career as merchandiser, one is required to closely work with the display staff in order to decide in what way a product would be displayed so that sales can be maximised. In small brands or local retail stores, a merchandiser is responsible for both merchandising and buying.
AWS Solution Architect
An AWS Solution Architect is someone who specializes in developing and implementing cloud computing systems. He or she has a good understanding of the various aspects of cloud computing and can confidently deploy and manage their systems. He or she troubleshoots the issues and evaluates the risk from the third party.
Azure Administrator
An Azure Administrator is a professional responsible for implementing, monitoring, and maintaining Azure Solutions. He or she manages cloud infrastructure service instances and various cloud servers as well as sets up public and private cloud systems.
Information Security Manager
Individuals in the information security manager career path involves in overseeing and controlling all aspects of computer security. The IT security manager job description includes planning and carrying out security measures to protect the business data and information from corruption, theft, unauthorised access, and deliberate attack
Computer Programmer
Careers in computer programming primarily refer to the systematic act of writing code and moreover include wider computer science areas. The word 'programmer' or 'coder' has entered into practice with the growing number of newly self-taught tech enthusiasts. Computer programming careers involve the use of designs created by software developers and engineers and transforming them into commands that can be implemented by computers. These commands result in regular usage of social media sites, word-processing applications and browsers.
ITSM Manager
.net developer.
.NET Developer Job Description: A .NET Developer is a professional responsible for producing code using .NET languages. He or she is a software developer who uses the .NET technologies platform to create various applications. Dot NET Developer job comes with the responsibility of creating, designing and developing applications using .NET languages such as VB and C#.
Applications for Admissions are open.
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Essay on South Indian Food
Students are often asked to write an essay on South Indian Food in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.
Let’s take a look…
100 Words Essay on South Indian Food
Introduction.
South Indian food is a delightful blend of flavors, colors, and textures. It’s not just about idlis and dosas, but a vast culinary treasure trove.
Diversity in Dishes
The cuisine includes a variety of dishes like sambar, rasam, and palya. Each region has its unique dishes like Hyderabadi biryani or Chettinad chicken.
Healthy and Nutritious
South Indian food is nutritious as it includes grains, lentils, and vegetables. The use of coconut and spices makes it tasty and healthy.
In conclusion, South Indian food is a gastronomic delight that offers diversity, health benefits, and an explosion of flavors.
250 Words Essay on South Indian Food
South Indian food, a rich tapestry of flavors, colors, and textures, is an integral part of the diverse culinary landscape of India. Renowned for its unique blend of spices, the cuisine is as vibrant as the culture and traditions of the South Indian states it represents.
Distinctive Features
South Indian cuisine is characterized by its sophisticated use of spices and condiments, including mustard seeds, curry leaves, tamarind, and coconut. The cuisine is primarily vegetarian, though coastal regions also offer a plethora of seafood dishes. Rice, a staple grain, forms the foundation of most meals, often served with sambar, a tangy lentil soup, and a variety of chutneys.
Nutritional Aspects
The cuisine is not just delicious, but also highly nutritious. Most dishes are fermented, steamed, or stewed, preserving the nutritional content of the ingredients. The use of lentils and legumes provides a rich source of protein, while the inclusion of various vegetables ensures a balanced diet.
Signature Dishes
Idli, dosa, and vada are some of the most popular South Indian dishes, enjoyed not just in India but across the globe. These dishes are typically served with sambar and coconut chutney. Another iconic dish is the Hyderabadi biryani, a fragrant rice dish cooked with succulent pieces of meat and aromatic spices.
South Indian food is a testament to the region’s rich cultural heritage and biodiversity. The cuisine’s distinctive flavors, health benefits, and diverse range of dishes make it a favorite among food lovers worldwide. The essence of South Indian cuisine lies in its simplicity and the perfect balance of flavors that leave a lasting impression on the palate.
500 Words Essay on South Indian Food
Introduction to south indian cuisine.
South Indian cuisine, characterized by its sophisticated and diverse food culture, is a gastronomic delight that reflects the rich cultural heritage of the region. It is an amalgamation of flavors, colors, seasoning, nutritional balance, fragrance, taste, and visual appeal. This cuisine is much-loved for its brilliant use of a multitude of spices and condiments, wide assortment of dishes, and the traditional method of serving meals on a banana leaf.
Key Ingredients and Dietary Preferences
The South Indian cuisine primarily revolves around rice, lentils, and starchy vegetables which form the basis of most dishes. Coconut and tamarind are integral parts of the cuisine, adding distinct flavors. The use of local fruits, vegetables, and cereals is common, and seafood is a staple in coastal areas. The food is predominantly vegetarian due to the significant Hindu population, but non-vegetarian dishes are also prevalent, particularly in Kerala and Chettinad cuisines.
Regional Variations
While there is a common thread of ingredients and flavors, regional variations are significant in South Indian cuisine. The fiery Andhra food, the mild yet flavorful Karnataka cuisine, the seafood-dominated Kerala cuisine, and the spice-laden Chettinad cuisine each offer unique culinary experiences. These regional cuisines are shaped by geographical, cultural, and historical influences, showcasing the diversity within South Indian food culture.
South Indian cuisine boasts a plethora of dishes that are now popular worldwide. Idli, dosa, vada, and uttapam, served with sambar and a variety of chutneys, are the most recognizable. The biryanis of Hyderabad, the seafood curries of Kerala, the Chettinad chicken, and the sweet Mysore Pak are other notable dishes that have carved a niche for themselves in the global culinary scene.
Health Aspects
South Indian cuisine is not only delicious but also nutritionally balanced. The liberal use of lentils provides protein, while rice and other grains offer carbohydrates. The inclusion of local vegetables and fruits ensures a good supply of vitamins and minerals. Fermented foods like idli and dosa are probiotic, aiding digestion. The use of spices like turmeric, ginger, and black pepper has known health benefits.
Influence and Global Recognition
The influence of South Indian cuisine has transcended borders, with dishes like dosa and biryani gaining popularity worldwide. This cuisine’s global recognition is a testament to its unique flavors, health benefits, and the skillful use of spices. It has been embraced by food lovers globally, further elevating its status and making it a symbol of India’s rich culinary heritage.
In conclusion, South Indian cuisine is a vibrant and flavorful culinary tradition that reflects the region’s cultural diversity and rich heritage. Its emphasis on local ingredients and balanced nutrition, coupled with its unique taste and global popularity, makes it one of the most cherished cuisines worldwide. Whether it’s the humble idli, the fiery Andhra curry, or the sweet Mysore Pak, South Indian food offers a gastronomic journey that is both delightful and memorable.
That’s it! I hope the essay helped you.
If you’re looking for more, here are essays on other interesting topics:
- Essay on Effects of Fast Food on Health
- Essay on Nutritious Food
- Essay on Disadvantages of Fast Food
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Indian food is the blend of varied herbs and spices which make every dish quite unique and special. Though most of the countries love Indian food, it is considered to be quite spicy when compared to the other cuisines. Most of them when they think of Indian food, all they can think of is the wide variety available.
Jan. 26, 2024, 11:28 PM ET (NBC) Who invented butter chicken? Indian judge to rule on dispute over the dish Indian cuisine, the foods and methods of their preparation traditional to India. India does not have a single cuisine.
Introduction Indian cuisine, a rich tapestry of flavors, is a testament to the country's diverse culture and history. It is characterized by its sophisticated and subtle use of a multitude of spices and herbs, which vary by region due to differences in climate and soil. The Diversity of Indian Cuisine
Updated on 08/18/19 Jeremy Woodhouse / Getty Images In This Article Culinary Style Staple Ingredients Popular Dishes Renowned Sweets East India is comprised of the states of West Bengal, Sikkim, Assam, Arunachal Pradesh, Meghalaya, Manipur, Nagaland, Mizoram, Tripura, and Orissa.
The staple Indian foods are Rice, Wheat and Lentils. And no Indian dish is complete without spices. Indian food is a combination of all six tastes like sweet, sour, salty, bitter, spicy and astringent. In India different dishes are prepared for different festivals.
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent.Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.. Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices and ...
Food (Sanskrit— bhojana,"that which is to be enjoyed," Hindi— khana, Tamil— shapad) presents a way to understand everyday Indian culture as well as the complexities of identity and interaction with other parts of the world that are both veiled and visible.
Making a naan pizza for lunch bridges my disparate experiences without compromising my rich culture. In South Asian communities in particular, food is often seen as a source of connection, with ...
New Emissary Indian Food and the West The world might be misinformed on what 'Indian food' really is. But the secret to its appeal may lie in its mysteriousness. By November 29, 2010 In...
Learn More Indian Cuisine The significance of food within the Indian culture dates back to about 7000 BC. However, by around this time most of the foods that make up the modern Indian cuisine were non-existent. Spices and most of the other condiments that characterize Indian food today were introduced to Indians at around 3000 BC.
1 hour! Overdorf, J. (2019). Charting the revival of modern Indian cuisine. DestinAsian. This essay, "Indian Cuisine and Its Modernization" is published exclusively on IvyPanda's free essay examples database. You can use it for research and reference purposes to write your own paper.
For example, apples, bananas, and grapes. According to the article, it stated that the vegetables, fruits, and grains are count as Sattvic foods, which is the Hinduism terms means the foods can give you goodness, amicable, and balanced mind (Brady 2017).
They are exported around the globe. Indian food is liked and eaten by masses around the Globe. It includes a large list of Indian Cuisine which is consumed by the locals of India. Indian subcontinent is rich in spices, herbs and flavours. Indian Food is also affected by the religion i.e. Hindu and its cultural choices of the people.
Popular Dishes Some of the more popular Western Indian dishes are likely easier to find in the United States. Whether at a restaurant or searching for recipes on your own, look for Pork Vindaloo, Chicken Xacuti, Fish Curry, Bhelpuri, Thepla, Daal-Baati-Choorma, Laal Maas, and Ghewar.
Every dish is load with cheese. Which enhances the taste of these Italian dishes. Indian cuisine - Indian cuisine is always filled with a lot of herbs and spices. Furthermore, the specialty of Indian dishes is, it is always filled with curries. Whether veg or non-veg the dishes are in curry form.
The taste of Indian food touches our soul entirely and we often find ourselves in a baffled situation of what to eat and what not to, because we all know, everything is so lip-smacking and delicious that we cannot opt for one and put down the other options.
Indian Food Essay Indian Food Essay 1116 Words5 Pages India is well known for its 'Unity in Diversity' and this unity in the vast culinary diversity can easily be seen in the Indian Cuisine. The best part of Indian cuisine is the availability of both vegetarian and non-vegetarian options.
Some of the most famous Indian dishes include biryani, curry, tandoori chicken, and dal makhani. Indian cuisine is also famous for its street food, which is a popular and affordable way to experience the diverse range of flavors that Indian food has to offer. 500 Words Essay on Indian Culture. Indian culture is known for its rich art and ...
The South Indian cuisine primarily revolves around rice, lentils, and starchy vegetables which form the basis of most dishes. Coconut and tamarind are integral parts of the cuisine, adding distinct flavors. The use of local fruits, vegetables, and cereals is common, and seafood is a staple in coastal areas. The food is predominantly vegetarian ...
SUBJECT : APEDA'S PARTICIPATION IN WORLD FOOD MOSCOW 2012 BEING HELD AT MOSCOW DURING 17-20 SEPTEMBER, 2012 Dear Exporter, APEDA is participating in world Food Moscow being held at Export Centre Fairs Ground, Krasnaya Presnya, 1st Krasnogvardeysky Proyezed , 12 , 123100 , Moscow, Russian Federation being held during 17-20 September 2012.
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