17 Indian and Continental Cusines

V. Suganthi

1. DEFINITION

Cuisine is a specific art of cooking traditions and practices, often associated with a specific culture. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws can also a strong influence on cuisine.

2. OBJECTIVES

At the end of this lesson, you will be able to:

• Understand the meaning of cuisine and different types of Indian and international cuisines
• Know the specialty dishes of different types of cuisines and spices and cooking methods specific to each cuisine

3. INDIAN CUISINES

Culinary history of India includes the skills, historical and regional influences. Religion and caste also play a role in influencing the Indian cuisine. Spices are the very heart of Indian cooking. The art of Indian cuisine lies not in high spicing, but in the delicacy of spicing. The basis of an Indian meal are rice, wheat or millets depending on the region. It is generally eaten with It is generally eaten with lentils/pulses, vegetables savoury pickles or chutneys.

3.1.  NORTH INDIAN CUISINES

Punjabi cuisine

The dishes are rich and have a distinctive flavor. Punjabis use a large amount of ghee in their duishes. Some famous Punjabi dishes include Bhatura Chole, Sarson ka Sag, Makki ki roti, Kormas, Rajma, Parathas, Halwas, Gucchi matar (mushrooms), Patial Baingan, etc.

Uttar Pradesh cuisine

Exceptional feature of Awadhi tradition of cooking in Uttar Pradesh is the ‘Dum Pukht” process of preparing food. In this exclusive style, food is sealed in large pots called ‘Handi’ and placed over slow fire, allowing the ingredients to be cooked in their own juices. Famous foods in Uttar Pradesh cuisine include Lucknow biriyani, Kebabs, Tahri and Nargishi koftas, lassi, Ruh-afza, Shahi tukda, Khurchan and Peda.

Kashmir cuisine

The dishes of Kashmir cuisine is very rich and lots of fruits, nuts, saffron, mace and nutmeg are added in every dish. A few famous Kashmiri dishes are Narari soup, Khagina (scrambled egg), Ambade ke bhaji, Mango bhaji and Haleem (a meat dish). Mutton, chicken or fish is of prime importance in Kashmii meal, along with rice and everyday cooking often combines vegetables and meat in the same dish. Popular vegetarian dishes include Dum all and chaman fried paneer. The dessert served usually phirni and Kahwah, green tea flavoured with saffron, cardamom and almonds.

3.2.   WEST INDIAN CUISINE

Gujarathi cuisine

It is the haven of vegetarians. Their dishes have a sweet taste; they add a little sugar even to salty dishes. Millets, barley and wheat aer widely used. Khaman Dhokla, a steamed dish is highly popular. Nasto is made from Bengal gram flour, mixed with an assortment of spices and then fried. Chiwdas are also popular. Other Gujarathi dishes include Batata shak, Kadi, Khandvi, Oondhiya, Doodh pak, etc.

Maharashtra cuisine

Groundnuts and sesame seeds are widely used in Maharashtrian dishes, along with peanut oil. The Maharashtrian curries usually have a thin gravy using tamarind for sweetness and they also add coconut. The popular dishes of Maharashtrian cuisine include Bhopla cha burta, Bhopla cha panchamrut, Masalyachi vangi, Mutton mseladar, Bombay duck kebabs, Vada pav, Bangada curry, Sabudhana vada, Sheera, Modakas, Puran poli, etc.

Goan cuisine

Fish is widely eaten. The Goanese food is spicy and sour. Kokum, a sour fruit is widely used in dishes. Som popular Goan dishes are Goan prawn masala, Pork vindaloo, Goan fish curry, Sopotel, Chicken xacuti, etc.

3.3.SOUTH INDIAN CUISINES

South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain, the liberal use of coconut, coconut oil and curry leaves. South Indian cooking is more vegetarian friendly than North Indian.

Andhra cuisine

Some famous foods of Andhra Pradesh are ‘Pulihara” or tamarind rice, ‘Pesarattu’, made with green gram, Bagara Baingan, Kakinada kaja, etc. Pickles and chutneys, mainly ‘avakkai’ made with mango are very popular and form an integral part of Andhra meal. Hydrebadi Biriyani and Kebebs are famous non vegetarian food of Andhra cuisine.

Tamil Nadu cuisine

Tamil Nadu has a number of vegetarian and non vegetarian dishes to tantalise the global palate. An array of spices and condiments play important role in Tamil Nadu cuisine. Some of the essential ingredients of the vegetarian dishes of Tamil Nadu are coconut, tamarind and asafetida.

Most meals consist of rice in any form as the main course, with different vegetable dishes and lentils cookedas accompaniments for rice. Sambhar and Rasam are an important part of Tamil Nadu meals. A number of spices such as cloves, cardamom, cinnamon, pepper and chillies are used to flavor and bring out the unique flavor of dishes. No account of cuisines of Tamil Nadu can be complete without the mention of Idlis, Dosas and vadas. Payasam is a common dessert of Tamil Nadu to end a heavy meal.

Karnataka cuisine

Karnataka dishes has a sweet taste to everything. Some famous Karnataka recipes includeBisi bela bath, Akki roti, Kosambari, Uppitu, maavankayi chitranna, Koli saaru (chicken curry – Karnataka style), Maamsa saaru (mutton curry- Karnatala style), etc.

Kerala cuisine

      Rice is consumed in all the meals in one form or the other. Fish is consumed in a variety of ways. Coconut and coconut oil is used extensively in Kerala cuisine. Famous dishes of Kerala include appam, avail, banana chips, kdalai curry, etc.

3.4.EAST INDIAN CUISINES

Bengali cuisine

Rice is the staple cereal. Fish is very popular and the dishes are prepared with mustard oil. Poppy seeds are used in some preparations. It gives a distinct flavor and taste. Mishti-doi, sweetened yoghurt is very popular in Bengali cuisine. Other popular dishes are Moori, Loochi (deep fried bread, Singharas (samosas), Sandhesh, Bhajas, Sorse dharosh (Bhindi), Rasgulah and other Bengali sweets.

4.  INTERNATIONAL CUISINES

4.1. French cuisine

It is recognized by the world as one of the finest cuisines. The French are known for their artistic temperament and so is their cuisine. French cooking is less complicated. While cooking, the garnishes served are more complex. It has a delicate flavor as spices are used mote sparingly to just tease the palate, if they are incorporated in the dish. Great emphasis is laid on sauces and it is also known as sauce cookery.

Every ingredient speaks its own language. The most important is to use only the best ingredients and the proper blend of colour and taste of ingredients. Garnishes and accompaniments play a key role in French cuisine and dishes are identified by them. Food items are cooked in sauces or they accompany a dish, e.g., roast beef is served with Yorkshire pudding and is accompanied with horseradish sauce. Great emphasis is laid on the presentation of dishes and garnishes and accompaniments make the dish colourful.

The cooking medium used is butter, olive oil or salad oil, thus the dishes are not greasy, but give a lightness to the taste. Spices and herbs give a subtle flavor, taste and originality to the dish. Some of the spices and herbs used in French cuisine are parsley, celery, basil, tarragon, thyme, rosemary, chives, shallots, allspice, bayleaf, paprika, pepper, nutmeg,etc.

Vegetables are served with main courses and served as one of the accompanim,ents. They act as fillers to meat dishes. They add colour to the menu. A meal is completed with potatoes as they give a satiety value. They also accompany the main dish. Popular continental vegetable are asparagus, artichokes, carrots, turnips, aubergines, broccoli, swede, seakale, cardoon, Brussels sprouts, mushroom, etc.

The main dish consists of flesh foods such as lamb, beef, veal, pork, chicken, duck, turkey, fish, etc. The fleshy foods should be of the best quality.

Cheese is extensively used and can be used a base of dish, or to garnish nad blend with soups. Grated dish is also sprinkled on top of the dishes. Few popular cheeses used are Camembert, Neufchatel, Roquefort, Brie, etc.

Wines, both red and white, used for cooking enhance the taste and give a unusual flavor, this being a unique feature of French cuisine. Wine is much more than a flavouring agent, if used with discretion. It gives an unmistakable exotic flavor to the simplest dishes and also used in marinades. It also acts as tenderizer for the drier and toughest cuts of meat.

4.2. Italian cuisine

Italians usually start their meal with a soup or salad. Not a heavy soup or an elaborate salad, just a simple broth or a vegetable soup and the salad- greens with olive oil and some vinegar or lemon. Pasta is the main dish which is eaten with vegetables, tomato sauce or a sprinkle of cheese. Salt water fish is part of Italian diet. Italians use cheese as a condiment to finish a dish or a dessert to nibble at the end of a meal. Italians are big fruit eaters, including it in nearly every meal. Italy is identified not only for its pasta and pizza but other national specialties such as gargonzela, paramesan and ricotta. The herbs used in Italian cuisine include parsley, rosemary, basil, oregano and mint.

4.3. Spanish cuisine

Garlic and Olive oil is used extensively in all Spanish dishes. Abundantly available foods such as rice, figs, citrus fruits, almonds and spices are prevalent ingredients in Spanish cooking. Spain’s classic dish, paella, is a hearty combination of sausages, chicken, sea food, rice and vegetables, seasoned with saffron and olive oil. Olives are used as snacks, salads or sliced for pizza. It is also used as appetizers and in pasta and sauces.

4.4. Mexican cuisine

Mexican cuisine include nachos, tacos, tortillas and enchilada, all served with spicy salsa, guacamole or melted cheese. Other Mexican foods are chicken mole (cooked in a chocolate sauce) and ceviche (fresh raw sea food in a citrus dressing).

4.5. Chinese cuisine

The Chinese have a strong sense of artistry which finds impression in Chinese cooking.

Every aspect of food is taken into consideration: palatability, texture, fragrance and colour.

Every dish is given proportion, balance and harmony.

The Chinese sauté, steam, deep fry and roast with a difference. Baking is rarely done. Stir frying is the most popular method of cooking. It is similar to sautéing, but it is done with intense heat. It is because of the short cooking time that fresh food have to be used as they need less cooking time. The heat seals the juices and preserves the colour and texture. The ingredients are combined and contrasted: cold tiny ingredients against big ones, dry dishes against those with gravies, sweet taste is contrasted with sour taste. Crisp tender vegetables surrounded with exquisitely smooth sauces stimulate the senses with contrasting tastes.

Basic ingredients that give the Chinese cooking its characteristic taste are: soya sauce, chill sauce, vinegar, corn flour, mono sodium glutamate (MSG), noodles, bamboo shoots, bean sprouts, dried shrimps, tofu, etc. The ingredients are usually combined and seldom well cooked. The bite size pieces in the dish aids the use of chopsticks for eating.

Five regional cuisines predominate in Chinese cookery:

•  Cantonese (South East)
•  Shantung style
•  Szechwan style
•  Honan style
• Fukien style

Here are some commonly used methods in Chinese cooking. One dish may require one, two or three cooking methods; each will produce a different effect.

1. Chuan- Quick or rapid boiling: This simple cooking method is often used for making soups. Bring the water or stock to boil over high heat, add the ingredients and seasonings, serve as soon as the soup reboils. No thickening agent is needed and the vegetable will be fresh and crisp.
2. Shuan- Instant boiling or rinsing: Thinly sliced ingredients are dipped into boiling water for a second or two, occasionally dunking it as if rinsing. Then it is served with a dip sauce. This cooking method keeps the ingredients fresh and tender.
3. Ao- Stewing: Flavour a little hot oil with spring onions and ginger root, then stir fry the ingredients for a short time. Now add stock or water and seasonings. Simmer over a low heat. The food should be soft and tender.
4. Hui- Braising or Assembling: It is a method of cooking a dish that consists of several different ingredients. Stir fry the ingredients first, add stock or water and seasonings, boil over high heat for a short while, then thicken the gravy before serving. Alternatively prepare the gravy first, then add the partly cooked ingredients (deep fried or steamed), cook over low heat, thicken and serve.
5. Ban-Mixing salads: This method actually does not involve any cooking, but simply calls for cutting the raw or cooked ingredients and dressing it with seasonings. Cold salad dressings are: soya sauce, vinegar and sesame seed oil.
6. Giang- Hot salads: Here the raw ingredients are parboiled or blanched first, then dressed with seasonings. Hot salad dressings are: shredded ginger, peppercorns, salt, sugar and sesame seed oil.
7. Yan- Pickling: Pickle the food with salt and sugar or with salt and wine. Dishes prepared this way have a subtle fragrance and crispness.
8. Jian- Shallow frying: A flat bottomed pan is used with little oil and medium or low heat. Seasonongs are added when food is half done. The pan should be turned from time to time during cooking so that heat is evenly distributed.

The Chinese restaurants serve dishes which have mixed styles of cooking. Cantonese is the most popular all over the world with Szechwan being the second popular

style.

The Chinese restaurants serve dishes which have mixed styles of cooking. Cantonese is the most popular all over the world with Szechwan being the second popular

style.

4.6. Japanese cuisine

The Japanese use varieties of fish, seafood and seaweed. They also make use of the tender sprouts and leaf tips of many plants. Many mildly seasonal vegetables are served with a highly spiced sauce into which each bite is dipped before eating. Traditional Japanese cuisine includes steamed rice, miso soup, tsukudzni, which are small fish or sea weed served with soya sauce, raw or grilled eggs. Grilled fish such as dried horse mackerel and natto, a food made from fermented soya beans which has a powerful smell, strong flavor and sticky consistency.

4.7. Indonesian cuisine

Shuan- Instant boiling or rinsing: Thinly sliced ingredients are dipped into boiling water for a second or two, occasionally dunking it as if rinsing. Then it is served with a dip sauce. This cooking method keeps the ingredients fresh and tender.

The Indonesian cuisine is a rich and complex blend of many cultures reflecting the variety of islands across Indonesian archipelago. The cuisine has a distinctive taste and style of cooking with its selection of ingredients and spices. Some of the well known Indonesian dishes are Gado-gado (vegetables with peanut sauce), Nasi goring (fried rice), sambals (spice relishes), state 9grilled skewers of meat served with peanut sauce) and so to (soup). For ordinary people, a meal usually includes soup, salad and main dishes, accompanied by two sambals.

4.8.Korean cuisine

In spite of the similarity to Chinese and Japanese cuisines, in many basic ingredients Korean food is different from that of China and Japan. One main difference is the liberal use of red chilli, fresh, dried and powdered, and the traditional Korean chilli paste Kachujang. Pickles are an important part of Korean cuisine. Apart from the cold pickles like the famous Kimchi, there are a number of cooked relishes. There is a great emphasis upon meat unlike other Southeast Asian cuisines.

4.9. Thailand cuisine

Many of the finest professional cooks are women, a custom that began because only women could be employed in the palace apartments of the Siamese’s wives. The first preparation step for any Thai cuisine is grinding together with mortar and pestle the garlic, hot chilies and spices to form a seasoning paste. Cooking is done ahead of time and foods are served at room temperature. The spices used in Thai cuisine include Basil, cilantro, cinnamon, crushed red pepper, garlic powder, ground ginger, mint, turmeric and whole red chillies.

4.10. Srilankan cuisine

Sri Lanka uses spices liberally in their dishes and this is what gives the dishes the exuberance and the aroma they are known for. The typical Sri Lankan flavor is due to heavy roasting of spice until they reach a rather dark colour, giving the Sri Lankan curries a darker, browner flavor than Indian curries. The spices used in Sri Lankan include cumin seeds, coriander seeds, black mustard, fenugreek, curry leaves, pandan leaves, lemon grass, coconut milk and cinnamon.

4.11.Malaysian cuisine

Malay food is hot and spicy with chillies,. Malays eat rice at every meal, ut eat more seafood and less pork than other Asians because, most Malays are Muslims. They love rich desserts to end the meal. Satay is an exotic Malaysian dish which is famous worldwide, in which cubed meat on skewers is basted with soya sauce and oil as it grills, then served with hot sauce of chillies, spices and peanuts. People in Malaysia often have coffee or tea with condensed milk known as the tarik or pulled tea or plain black. Other beverages taken are malted drinks, plain barley, Chinese tea, green tea, hot soya drink, fresh juice or fresh milk.

4.12.Middle Eastern cuisine

Middle Eastern cooking, though sometimes elaborate, is easy. Some of the dishes such as stuffed vine leaves may take some time to prepare. Lamb, minced is the favourite meat eaten. Cheap cuts of meats are used extensively. Alcohol is not used owing to the Muslim dietary law. Vegetables are used in abundance. Vine leaves, pine nuts, lentils, chickpeas, bitter herbs, olives, figs, grapes, raisins, dates and almonds are extensively used in Middle Eastern cuisine.

Vael and beef are cooked with spinach and vinegar. All kinds of game and poultry are part of this cuisine. Meat is usually marinated with yoghurt and flavoured with spices. Almond pastry is popular. Dates are stuffed with almonds and walnuts.

A large variety of spices are used. Commonly used are cumin, coriander, cinnamon, ginger, hot pepper, aniseed, sesame seed, ground coriander and fried and crushed garlic. The herbs commonly used are coriander leaves, dill, mint, oregano and marjoram.

Lebanon offers a range of healthy vegetarian options like falafel (spicy chickpea patties)and tabboulch (salads with mixed greens0, bulgar wheat, toasted bread, feta cheese and tasty dips like mouttabel made brinjals and hummus, the staple chicken seasame dip.

The following is for bidden:

1. Use of animals dead before they are slaughtered or those killed for reasons otherthan that of food.
2. Blood
3. Pig’s flesh
4. Alcoholic or fermented liquids

4.13.Australian cuisine

Most Australian meals have, as their main ingredients, meat, chicken or sea food. The quality of Australian produce is high, so evn a simple meal of grilled chops and vegetables is a culinary treat. A famous Australian dish is the carpet bag steak, a giant piece of thick rump steak slit down in the middle and stuffed with few oysters seasoned with salt, pepper and lime juice and baked dishes made from Sydney rock oysters, snappers and barramundi fish. Plain steaks and roat lambs are eaten in abundance by Australians. Peache Melba, meringue and passion fruit cake are some famous desserts.

The most popular Australian foods include:

• Kangaroo steak – Loin of kangaroo fillet are used and roasted.
• Anzae biscuits- They are made with rolled oats, coconut, flour, sugar, golden syrup, soda bicarbonate and water.
• Meat pie – Individual mince meat pieces, small in size.
• Balmain bugs – Unusually shaped flat crustaceans usually barbecued or boiled.
• Billy tea – Tea made in a tin can called a billy, over an open fire.
• Damper – Basic bread made simply with flour and water, kneaded, shaped into a round and cooked on the coals of a fire made on the ground.
• Lamingtons – Pieces of light sponge cake dipped in chocolate icing and coconut.

4.14.New Zealand cuisine

Marinated raw fish is common in NewZealand. The Mauri influence is seen in NewZealand cuisine. The Mauri way of cooking meat, fish and root vegetables is in an earth oven or hangi. A hole is dug in the ground. They are wrapped in flax leaves and placed on fiery stone on top. Mnuka or tea tree which gives a special flavor is used as a fuel. Water is poured in to produce steam and then the oven is sealed with special mats and earth. Several hours later, the food is cooked to perfection. The climate guarantees an extensive range of fruits, the most being the Kiwi fruit, tamrillos (tree tomatoes) and passion fruit.

5. CONCLUSION

Some of the World cuisine recipes have become part of Indian cuisine either in the same form or in a modified form. World cuisine recipes can be incorporated with discretion in Indian diet.

Bibliography

1. Theory of Cookery, Sixth revised edition,Krishna Arora, Frank Bros & Co, 2008
2. Handbook for future chef, Ashutosh Brahmbhatt, Rajat Publications, 2010
3. Taste of Asia-Vegetarian, Nita Mehta, Snab Publishers Pvt Limited, 2010
4. Modern Cookery for teaching and Trade, Volume 1 & 2, Sixth edition, Thangam.E.Philip, Orient Blackman Proivate Limited, 2010

Web links

• www.indfy.com
• www.today’s dietitian.conewarchives/tdnov2007.html
• www.creedopedia.com/topics/cuisines-of-Srilanka
• www.articlesbase.com/travel-tipsw
• www.shmbd.com