The real meaning of Nirvana - culinary traditions of India

A simple meal

India cannot be defined by one particular cuisine. Influenced by geographical diversity, the cuisine is quite diverse as well. Most of the Indian cuisine has been influenced by the availability of water. As a result, in the coastal areas, you would find the presence of quite a few light soups and rice recipes. On the other hand, in the deserts, due to the unavailability of water and thus the shortage of fresh  vegetables, the cuisine is predominantly dry and dotted by a variety of pickles and preserves. A journey on these lines provides for an incredible experience.

Considering the diversity of Indian cuisines, it is quite difficult to describe all aspects of the same. This article attempts to describe some of the highlights and the most famous of Indian cuisine. We explore the roots, the spices used and the difference between the cuisines. For the last 30 years, INDEBO (www.indebo.com) has been instrumental in providing such experiences to travellers regularily.

Breads from an indigenous bakery

Through this article we would explore some of the biggest celebrities of the North (Punjabi), the West (Gujarati cuisine), the South (cuisine from the backwaters of Kerala) and the East (fish curries and sweets from West Bengal). This article does intend to stir up the appetite as well.

Punjabi food: Possibly the most famous Punjabi contribution to Indian food is the tandoori style of cooking. This method uses large earthen ovens that are heated to high temperatures using coal fires. Once hot, many types of meat, bread, or vegetable dishes may be cooked inside. This method gives food a distinctive flavour and seals in the aroma of the item.

Many people in Punjab eat meat. Thus, the state has developed many chicken and lamb delicacies that are coated in spicy onion and mustard or sweet cream sauces. This is thought to be an influence of the Mughals during their time in India. Milk products such as yoghurt lassis and fresh cheeses are also an important part of Punjabi diet, as are pulses and wheat.

Gujarati food: Gujarati food is mainly vegetarian. The staple grain of the area is millet, with wheat as a secondary grain. Other products include peanuts, sesame, and many types of vegetables. Pulses are very important in this region as a source of protein, whether as a side dish or made into soups called “Dal”, as the majority of the population is vegetarian.

A Gujarati thali

Gujarati food is usually served as a “thali” meal, meaning that all items are served once on a large plate. A traditional thali includes two vegetables cooked with spices, dal, a flatbread (roti), rice and a sweet. There are also simple meals of mild rice and lentils known as “khichdi”, served with a lightly spiced buttermilk or yoghurt soup called “kadhi”.

Malayali food: In Kerala, food is traditionally served on a large banana leaf. Even today, this method is prevalent for feasts. The staple food of Southern India is rice. Different preparations of the grain may even be eaten for breakfast. The other staple is coconut. Coconut is made into chutney, served as a refreshing desert, and incorporated into vegetable or fish dishes as a flavour. This often gives the food a surprising taste that is a mix of sweet and spicy.

Bengali food: Bengal is known for its fish and its sweets. Located on the Eastern coast of India, fish has long been a staple of Bengali diet. It may be sauted in yoghurt or marinated in Bengal's famous spice mixture. This region uses 5 basic spices, known collectively as “pachphoron”. They are anseed, cumin seeds, black cumin seeds, mustard and fenugreek. Mustart plays a huge role in Bengali food. Mustard is mashed and used as a gravy for a special type of fish called Hilsa. Mustard oil is also used extensively in Bengali food.