Today, India is the second most populous country in the world. The culture of India is also among the oldest to survive, reaching back to nearly 5,000 years. India received their inde-pendence from Britain on August 15th, 1947, thus allowing them to become the most populous democracy in the world. There are many aspects as to what makes India unique, one principle in particular is their food. Indian cooking is vivid, exquisite, and simply delicious. It depends on a wide variety of spices, herbs, and grains for its specific taste. The different types of food which India carry include basic spices, traditional foods, and tasty snacks. It is notable that India has been one of the world’s main dealer of spices for at least 3,600 years.
The basic spices in India include masala, garam masala, and rice with grains. Indian cooks blend spices in several different ways. For one, they create masala which refers to any combination of ground spices. They make masala by smashing together different spices together into a powder. According to Chef Mridula Baljekar, “Spices are the heart and soul of Indian cooking. Knowing how to use the spices is the key that unlocks the secrets of alluring aromas and magical flavors of classic Indian cuisine.” (qtd. in Sheen 7) Garam masala is a specific mixture of up to fifteen spices that is primarily used in Indian cooking. It consists of cinnamon, black pepper, cloves, cardamom, and other spices (Sheen 7).
Rice is also a common food, especially in South India. Since rice symbolizes good fortune in India, rice porridge is usually the first solid food fed to babies (Sheen 8). Rice is also the most crucial crop to India, which is why it is usually prepared in a spiced dish, called pilau. Even though there are...
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...i, Indians boil water with a mix of spices known as chai masala. (Sheen 37)
In conclusion, Indian cooking can very well be known to be vivid, exquisite, and simply delicious. India is a banquet expressed in colors, smells, flavors, and personalities. The hundreds of spices which most Indian cooks use, show exactly why their food can always stand out from others and taste fantastic. The traditional foods used in India such as curry, Roti, and chutneys are some of the reasons as to why India’s dishes are so extraordinary. The tasty snacks in India complete the list by allowing Indians to grab a quick bite while on the way to an important desti-nation.
Works Cited
Green, Jen. Cows. Danbury, Conn.: Grolier, 2009. Print.
Sheen, Barbara. Foods of India. Detroit: KidHaven Press, 2007. Print.
Singh, Sarina. India. 12th ed. Footscray, Vic.: Lonely Planet, 2007. Print.
The author chose to conduct this research to explore the comparison between Szechuan and Cantonese food and the extent of its popularity within UK. To enable the research to be conducted in a smaller margin, the students of University of West London are selected as the focused target of research. As observed in the European culture, Chinese food is considered a treat for special occasions as selected restaurant stands equal with high-end restaurants that are serving western cuisine as shown in TopTable (2014). According to Mail Online (2010), it is found that 39 per cent of the population preferred Oriental flavours, such as sweet and sour and chow mein to Indian sauces such as tikka masala.
They are hard working and do not prioritize holiday. The social norms restraints their actions and celebrating own success is frowned upon. This emphasizes that the Indian do not indulge in Kellogg’s breakfast cereals just because it taste good. Further, the products were perceived as premium products, indicating indulgence with consumption. The product has to serve a purpose for the Indians to buy it, more than filling their stomach. The nutritional facts are important in this matter, which is the reason Kellogg’s did change their advertisements to more informative rather than
Pepperpot, cook up rice, and chicken curry form a triad of creole dishes which are identified as the national dishes of Guyana. In the book, Guyanese Style Cooking, according to Jabar (2011), pepperpot is a uniquely brown stewed meat dish that is usually prepared in a large pot and is flavored with a number of ingredients which include cinnamon, orange peel, clove, hot pepper, and the main ingredient cassareep - a special thick dark cassava based liquid which gives pepperpot its unique brown color. The cassareep allows for the meat to be preserved for weeks, and the only thing that would be required is for the pepperpot to be reheated when people are ready to consume it. The most popular meats used in the preparation of pepperpot include beef,
A defining trait of every country, whether it be Italy or India, is the type of cuisine that they serve. One of the best ways to gain an understanding of a country’s culture is through their food. While some people would deem other aspects of a culture as more important, it is a feature easiest to explain and relate to. A distinguishing fact is that food is both physical and mental in that its creation takes dedication and effort; food is able to create emotions given the proper setting. As cooking traditions evolved throughout the years, to fit people’s ever changing tastes, so does the culture. They are parallel to each other in that as one aspect of culture changes, so does the food and vice versa. Two of the most popular types of foods in society today are American food, and Chinese food. The typical features of how food is prepared and made, the tastes preferred, the utensils, and the beliefs about the food's properties are all reflections of the American and Chinese cultures.
"Early India, the Asian Way of Life." History World International. N.p., n.d. Web. 6 Mar. 2014. .
Madagascar’s cuisine can be clearly marked by its sheer simplicity. The food is prepared without too many spices, but the lack of spices does not make the food dull and bland. Cuisines of France, China, India and also East African and Arabian cultures have all made their influence felt in Madagascar. The traditional cuisine of Madagascar consists mainly of rice. The rice is called “Vary” and it is typically eaten with some accompaniment, which is called the “Laoka”. As you move down the country towards the southwest regions, you will get to eat rice that may be supplemented or replaced by ground maize. However rice is the main diet of the natives, and is available in bounty. The native people have become very resourceful in developing huge numbers of scrumptious preparations with this one simple grain.
The culture of India is very unique, beautiful, and one of the oldest ones. The culture of India is very diverse. Take the north and south regions of India, they are totally different. Indian festivals are put into categories by their color, gaiety, enthusiasm, prayers, an rituals. India’s culture is very beautiful, colorful, and magical. It is also very original. Indian’s culture is the true meaning of amazing and graceful. (“Indian Culture.” WhereInCity)
n President Andrew Jackson “ He’s made his decision, now let’s see him enforce it”
Pandey, T. N., 2014. Lecture 1/9/14: Culture of India: Aryan and Indigenous Population. Cultures of India. U.C. Santa Cruz.
Vietnamese cuisine can be very diverse due its geography and climate. There is no accurate average temperature for the whole country. The Vietnamese national culture emerged from a concrete living environment: a tropical country with many rivers and the confluence of great cultures (Vietnam Country). Vietnam is a long, narrow country in Southeast of Asia that borders south China, east of Laos and Cambodia. Vietnam is practically the size of Italy and Japan put together; and is divided into three regions: north, central, and south.
... many of them are put in salads and meats to give it a spicy or sweet taste. Some of the spices would be Allispice, Anise, Cardamom, and more. Allispice kind of looks like cinnamon when you crunch it up, but its not. What it really is a brown spicy spice that delights your mouth and gives a lot of tastes to your meat. Anise is found in these very nice plants that look like a star. Their color is brown and they are sweet spices that many people like. Cardamom is green and this spice is made using and mortar and pestle and this spice is in many salads they are very sweet and salty if you would say.
The Music of India Indian music is a very varied type of music which ranges from classical to film, more commonly known as pop. Both types are extremely popular throughout the Indian society in all classes. Music is apparent in Indian culture as a way of expression. The history of Indian music extends back many centuries. Traditionally in that period, there were various kingdoms, in which the power was held equally by the king and the temples.
the European era in Indian history. The lucrative trade in spices of Malabar - in modern Kerala - had tempted
The chef in the Indian family, Hassan Kadam, has certain ways to handle the food and present it. The Indian culture uses many herbs and spices which is how he finds the perfect taste in every dish. He strives to make every dish a warm and delightful feeling which is very important to Hassan’s culture. Most of the food he served had bread with it, mostly a certain type called naan. The families who were eating, use the bread as utensils because that is proper etiquette within their beliefs. They would also eat in certain orders in the ranking of the family No matter what food was made in the Indian kitchen, there was also something unique about the dish.
However, often times people raise questions in regard to the jeopardization of the culture in Asian food. Misrepresenting the culture, Western countries borrow and appropriate these main Asian cuisines. Nevertheless, with great differences in taste, none of Chinese, Japanese, and Korean food