Topic started by Lina (@ 168.103.167.204) on Wed Nov 20 18:54:03 .
All times in EST +10:30 for IST.

I am writing a paper about Indian food and I would like to ask if what is traditional food in India. What are the dishes wich Indian call they tradition meal? Does India have influence to they food from another cultures?

I will really apriciate everybody answer to my question.

Responses:

• Old responses
  
• From: funcook (@ tor-58-26b-209197169022.3web.net) on: Fri Apr 4 23:16:52
  
  Influences on Indian foods in the past have been many; notable amongst them are the Mughlai, Parsi, Jewish, Arabic, Turkish, Chinese, Portuguese, English and the French. Mughlai has probably had the most significant contribution in making the food globally popular.
  
  Due to its sheer brutal force, it has had a lasting impact on our foods. It is characterized by its opulence and extreme hospitality traditions. Largely supported by the state and its fiscal strength, Mughlai foods have been an important cultural bastion of the Rulers who were at the helm for a few hundred years.
  
  In its early stages its practice was restricted to the palaces and state banquets. The noblemen perhaps vied to employ the best of the cooks for a taste of the conjured delicacies. This art of conjuring has taken a new name in contemporary times called “Creativity” with a French flavor. Its beauty lies in its adaptation to local foods and traditions, like using spices without making it chili hot.
  
  What recipes constitute a Mughlai food is something hard to deduce. Some Awadhi foods with its Persian sounding names could be a part of Mughlai cuisine. Also some Delhi foods may owe its origins to a fall out of the entourage.
  
  In its composition, it seems to be largely an evolved cuisine, including its name, which is associated with the ruling dynasty. Mughals however originate from Mongolian ancestry. The evolution was necessitated by the assimilation of local food habits.
  
  In its contemporary form, it has been plagiarized to the extent of being insipid and boring. Anything with a hint of richness in the foods with a mild flavor is passed around as Mughlai. Have we the lost the true recipes of Mughlai foods? Not really, I guess some descendants of the grandeur probably still practice it at homes.
  
  The Mughals were not the only blue blooded people, there were other small kingly and princely families having access to the state exchequer, who had equally regal food traditions. Notable are the Rajputs, the Kashmiri kings, the Marathas, the Scindias, and the Nawabs.
  
  The fall of the Empire shifted the power base to the hungry colonials. This change did not leave the cooks out in the Cold. The officers soon employed them in the quarters, noble or not. Was it here then the great “CURRY” was born!!
  
  Korma and the Kalia are two base recipes that come to mind speaking of Mughlai foods. Though largely misunderstood, Korma has survived and has been very popular throughout the country in different forms. In its purest form it is a meat-based dish cooked with pure ghee, until all the gravy dries up and the ghee is separated. Kalia is water or milk based gravy product. Not very common, some instances of it can be found in Bengali and Kashmiri cuisines.
  
  Do Peeaza spelt differently is another misconstrued term. It originally denotes a meat based dish cooked with a vegetable, though in modern times it is globally accepted to be something that is cooked with two onions or twice the amount of onions.
  
  Kebabs undoubtedly come from Turkish foods. It is probably the single most popular food item in the world having served over a few billions spread over a few centuries without the golden arch of course. Although considered a delicacy in Indian foods, it is a staple in Arabic, Turkish, North West Frontier of the subcontinent and North African foods. Basically a grilled meat, either done on an open grill or the tandoor, some may even be cooked on the tava or a stone slab as in Pathar kebabs. A few deep fried kebabs have also been doing the rounds. The basic principle is to sear the marinated meat retaining its juices, and cook till tender.
  
  Parsi foods by far are the subtlest of the lot. Like its mild mannered people, it has had no overpowering influence on any other cuisines. Parsis coming from yesteryear Persia, and quietly settling on the coast of Gujarat in the West of India, have a great penchant for food at feasts. Some say, fasting is a practice amongst the guests before a Parsi wedding. It could be a cruel joke, but personally I would fast for a true “lagan nu bhojan”. Some popular Parsi delicacies may include Dhanshak, Patia, Saas ni Macchi, Patra ni Macchi, Bheja no cutlets, Dhan Dal patio, Salli Gosht and the well known lagan nu custard.
  
  
  
  
  
  
  
  
• From: Raman (@ keane-bh-2.keane.com) on: Fri Apr 11 17:54:25 EDT 2003
  
  Hi
  
  There is a approx. 500 year old Poetic composition in Tamil called "aahara niyamanam" which will give you some insight into some of the practices of the ancient days.
  
  I am Sorry I am nto able to remember the author.
  
  good Luck
  Raman
  
  
• From: ashbel (@ ) on: Tue Sep 2 08:28:25
  
  I'd like a recipe for a basic moghlai gravy which I could use with a little additions and make it into a variety of different moghlai dishes
  
  
• From: suju (@ 213.78.82.30) on: Tue Sep 2 08:43:41 EDT 2003
  
  Hi lina,
  
  I ran a search for thr topic you want. one website that caught my attention is
  http://www.kamat.com/kalranga/food/
  
  Why dont you have a look. Plus i suggest that you run some more search and you will get lot more informations. This is not the right site to seek informations. Its more perfect if you want to learn recipies
  
  good luck
  
  
• From: BUTT (@ 216-19-216-194.getnet.net) on: Thu Nov 13 19:00:08
  
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