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Indian food and culture (Indian cuisine)
By, Nikil kapur. Sai kumar.
What is Gastronomy?
The art or science of good eating. The enjoyment of good food, and good beverages in good company. Gastronomy studies various cultural components with food as its central axis. Because it is related to fine arts and social sciences and even to the natural sciences in terms of the digestive system of the human body. Gastronomy is therefore an interdisciplinary activity.
Derivation of gastronomy
word gastronomy is derived from ancient Greek (gaster) stomach and (nomos) knowledge or law .
gastronomy from ancient Greece to 19th-century 19thEurope. Further, these interpretations are just as appropriate in the 21 century as they were in the 19th and 20th centuries. gastronomy is not the material substance of food and drink but rather since food and drink can only sustain us after having been consumed the how, where, when and why of eating and drinking. In a recent text, gastronomy is defined as the reflexive cooking, preparation, presentation and eating of food¶ food¶
is essentially a transaction between host and guest which represents human exchange. defined as consisting of offering food, beverage and lodging, or, in other words, of offering the basic needs for the person away from home
Not measured in terms of profits. Being responsible for a guests happiness means understanding the guests requirements knowing not only what is appropriate but how it should be offered. Enhance guest satisfaction. Generosity is what guests are willing to pay for, in other words, value . Requires the guest to feel that the host is being hospitable through feelings of generosity, and genuine regard for the guest as an individual. However an understanding of food and drink in general, and of the history, culture and traditions of the particular foods and drinks available to guests, is vital to success.
Relationship between gastronomy and hospitality
Quality of service, cost/value of the meal and place/ ambience. Improving understandings of guest requirements and what would contribute to increased guest satisfaction. Most important contributor service quality is concern . This emphasises the human exchange nature of hospitality. Food, drink and accommodation are supplied as part of a commercial transaction but hospitality is the complete experience rather than just the quality and value for money of the food or accommodation. Giving guests the experience of participating in another culture and relating to people and places with a strong sense of their own identity. To provide meals which reflects local gastronomic traditions and which are substantially based on own products in a warm and welcoming local architecture and interiors.
Indian Cuisine is recognizable by its unique flavor. Each dish is made with specific spices. According to many people, Indian Cuisine has its own distinct smell and taste. Spices are one of the vital taste enhancers in India. Accurate usage of spices is crucial to creating the best tasting food. Oil is another important part of Indian Cuisine, like coconut oil and mustard oil. Vegetables dishes vary according to the region and season. Vegetables may be the main dish or used as a side dish, but they are commonly used in Indian cuisine. Generally, Indian food is prepared in a specific way based on whether it is prepared in northern, southern, eastern, or western parts of India. Each section (north, south, east or west) has its own distinctive food style. As well, some of the food combinations that are put into the dishes, are influenced by Asia and Europe. In this Power point, you will learn the important aspects of the art of Indian Cuisine.
Proper Eating Manners
In a common Indian household, you usually sit on the floor, on pillows, or on really low stools. Surprisingly, food is not eaten in the North American way which is by using utensils, such as forks, but rather eaten with the fingers of the right hand. Though, these customs are traditional, they are slowly losing popularity because of modern habits within the civilization. Diverse serving styles vary within different sections of India. A common way of displaying food throughout India is called ´thaliµ (a large plate with different samples of Indian food on it) accompanied with Naan bread.
A Northern Indian meal might consist of many selections of baked bread and grain products. Also rice, vegetables, and curry might be on the plate. A few ingredients in Northern India are made with dairy products, such as yogurt, milk, paneer, ghee,(butter). In addition, gravies decorate food and are usually dairy based. Sometimes some meals have nuts, spices and herbs added. Some other meals might have flat breads such as, naan, paratha, and tandor. The flatbread family is frequently found in North India. Regularly used as a side dish, flat bread plays a large role in Indian society. North India is one of the four areas that have made fine dining in India so unique.
Eastern India is famous for its delectable desserts, which are very sweet, such as chumchums, rasagolla, kheeri, and chhena pona (Indian sweets). These sweets, now popular in North India, originated in Begal and Orissa. Besides sweets, east India is also famous for its Posta ( poppy seeds). Eastern India uses a simpler way of preparing and serving a meal. Steaming and frying are typical ways that basic foods are cooked. Varying in regions, meat is one of the popular food material in East India.
Southern India does not use fried foods, but rather roasted or baked. Rice and coconut products may be found also on a typical Indian plate. One of the most general is sombar which is curried vegetable soup. Sombar can be found at other places, such as Andhra, Chettinad, Hyderabadi. However, each place has its own unique way of creating the correct dish. Fine desserts also are created throughout Southern India. Desserts like mysore pak (chick pea dish) and creamy payasum (milky rice dish).
Western India has four main food categories, Rajasthani, Gujarati, Maharashtrian and Goan. Maharashtrian cuisine has two important areas that are separated geographically. Coastal regions are more popular with rice fish and coconut. However the mountainous regions are more consistent with wheat, jowar, and baji. Goan are heavily dependent on rice, coconut and fish. Gujarati is very vegetarian and has more sweets. Rajasthani is also very vegetarian, but has a very well blend of spices and herbs. West India might also be the most diverse out of all the four categories of India. Usually vegetarian, west India also has a nice balance of spice, herb and delectable meats.
Indian Naan is widely found throughout India. Indian Naan is a relation to flatbread but has its own unique taste and texture. Interestingly, naan is one of the most common types of bread found in India. Preparation is crucial in naan bread making. Using unique methods, Indian naan is one of a kind in all of the world. If naan is made correctly, there is nothing that tastes the same, Indian naan is one of the most distinguishable dishes in India.
Indian Food Nutrition
Most Indian food nutrition depends on how it was
cooked and the ingredients put into the dish. Most Indian food has all the food groups, and has lot of nutritional value to it. The basic Indian dish is frequently baked or roasted. The odd deep fried food is also available. On a nutritional level, Indian food is relatively healthy.
appetizers often include salad, chicken and a type of bread.
basic Indian meal might have a spicy thali (platter with rice, vegetables, curd (yogurt), dal (dried beans), chapati (Indian bread) and many more.
The most common beverage found in India is tea. The finest varieties of tea are grown in Darjeeling and Assam. It is frequently prepared as Masala Chai with a mixture of milk along with other spices. Another Popular beverage is coffee. It is ordinarily served in South India. One of the nicest kinds are grown in Mysore and Karnataka, It is sold by the name of ´Mysore Nuggetsµ. Other drinks are nimbu pani (lemonade), Lassi ( milk with nuts and cardamom) and Chaach ( made from yogurt). Alcoholic drinks are served in India such as palm wine, fenny, bhang and Indian beer. Surprisingly, drinking a beverage is not polite when eating a meal in India.
Introduction of Tea to India and beginning of Tea trade
In 1780 Tea cultivation experimented in India with seeds from China by Robert Kyd. Robert Bruce(1823) discovered wild tea plants growing in Upper Brahmaputra Valley. May 1838 Tea from Assam sent to England for public sale for 1st time.
Tea in India
Major 3 tea producing regions: 1. Darjeeling (North-Eastern India) (North2. Assam (far North-East India) North3. Nilgiri (South India) All 3 differ in style and flavour.
SPECIAL FESTIVAL FOODS
Street food in India
Each Indian city specializes in its own variety of street food. A much sought after dish in Uttar Pradesh, Rajasthan, Gujarat, Bihar and Calcutta, chaat is one of the most mouth-watering delicacies within the street food menu. No story on chaat can be complete without reference to the famous paani puri. The southern states do not share the chaat experience much. But here we find street corners dotted with food stalls doling out hot idlis, medu vadas, uthappas, or spreading a dosa on a hot griddle offered for one-fourth of what you may have to shell out at a proper restaurant.
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