You are on page 1of 7

FOOD TECHNOLOGY

IN INDIA
FOOD TECH
 Food technology, or Food tech for short is the application of
food science to the selection, preservation, processing, packaging,
distribution, and use of safe, nutritious, and wholesome food.
 Food scientists and food technologists study the physical,
microbiological, and chemical makeup of food. Depending on their
area of specialization, food scientists may develop ways to process,
preserve, package, or store food, according to industry and
government specifications and regulations. Consumers seldom
think[citation needed] of the vast array of foods and the research
and development that has resulted in the means to deliver tasty,
nutritious, safe, and convenient foods.
 In some schools, food technology is part of the curriculum and
teaches, alongside how to cook, nutrition and the food
manufacturing process.
Food in India
 Diversity can be found in India's food as
well as its culture, geography and climate. 
Spices are a vital part of food preparation
and are used to enhance the flavor of a
dish.  Correct use and blending of the
aromatic spices is crucial to the proper
preparation of Indian cuisine.  Even oil is an
important part of cooking, whether it's
mustard oil in the north or coconut oil in the
south, each section of the country has it's
preferences. 
 Vegetables vary according to the different
regions and the season. The vegetables are
prepared according to the main dish or food
that's to be served with them.  It is not
common for Indians to keep leftover food, if
it is bought or made in one day it is
consumed that same day.  Some foods
compliment each other, with the Tamil
Nadu's rice and lentils being an example. 
These foods taste best when they are
consumed with deep fried vegetables,
whereas in Punjab, Sarson ka saag
compliments the Makke ki Roti (maize
bread).
RELIGIOUS INFLUENCES
 Although a number of religions exist in
India, the two cultures that have influenced
Indian cooking and food habits are the
Hindu and the Muslim traditions.  Each new
wave of settlers brought with them their
own culinary practices.  However, over time
they adopted a lot of specialties and
cooking methods from the Indian cuisine
and blended the two to perfection.  The
Portuguese, the Persians and the British
made important contributions to the Indian
culinary scene.  It was the British who
started the commercial cultivation of tea in
India.
 The Hindu vegetarian tradition is
widespread in India, although many Hindus
eat meat now.  The Muslim tradition is most
evident in the cooking of meats. Mughlai
food, kababs, rich Kormas (curries) and
nargisi koftas (meatballs), the biryani (a
layered rice and meat preparation), rogan
josh, and preparations from the clay over or
tandoor like tandoori rotis and tandoori
chicken are all important contributions
made by Muslim settlers in India.
NORTH INDIAN FOOD
• A typical North-Indian meal would consist of chapatis or rotis (unleavened bread baked on a
griddle) or paranthas (unleavened bread fried on a griddle), rice and an assortment of
assessories like dals, friend vegetables, curries, curd, chutney, and pickles.  For dessert one
could choose from the wide array of sweetmeats from Bengal like rasagulla, sandesh,
rasamalai and gulab-jamuns.  North Indian desserts are very similar in taste as they are
derived from a milk pudding or rice base and are usually soaked in syrup.  Kheer is a form of
rice pudding, shahi tukra or bread pudding and kulfi, a nutty ice cream are other common
northern desserts.
SOUTH INDIAN FOOD

South Indian food is largely non-greasy, roasted and steamed.  Rice is the staple diet
and forms the basis of every meal.  It is usually served with sambhar, rasam (a thin
soup), dry and curried vegetables and a curd preparation called pachadi.  Coconut is
an important ingredient in all South Indian food.  The South Indian dosa (rice
pancakes), idli (steamed rice cakes) and vada, which is made of fermented rice and
dal, are now popular throughout the country.  The popular dishes from Kerala are
appams (a rice pancake) and thick stews.  Desserts from the south include the
Mysore pak and the creamy payasum
READING THE DISHES OF INDIA
 Last but not the least here are some dishes prepared in our India
 The North Indians prepare special snacks, sweets and fried food items on occasions of
Holi and Diwali, while South Indians prepare special dishes during Pongal. The same is
observed in Assam as they celebrate their festival Bihu. Outside India too this trend of
preparing special food during special occasions is observed. For instance, the
Japanese, celebrate New Year’s Day, by preparing a traditional, sticky sweet rice dish
called mochi. It is prepared laboriously by first soaking, then steaming before
pounding with large clubs in large mortars.
The orthodox Hindus do not touch beef while the Mohammedans and Jews are
forbidden from consuming pork. The Jains are even more choosy and do not consume
garlic and onions, sometimes avoiding curd too. There are many who do not eat food
after the sunset, an old practice probably, when during the olden times, lighting lamps
attracted insects that got to the food and contaminated it.
Good eating does not mean abstaining form food that defines one’s culture, society or
personality. It is only about adopting them while confirming to the dietary
requirements as well, for maximum health benefits.