Power Of Indian Traditional Food

 

Power of Indian Traditional Foods

Food Shelter Clothing are Our basic needs. Our basic drive for food is to satisfy hunger and food provides adequately for body’s Growth, Maintenance, Repair, Reproduction and supply energy for all our activities.

All these functions of food must be supplied by “Nutrients” to maintain our body in Good Health. Food is any nourishing substance that is eaten, drunk, or otherwise taken into the body. Foods are composed of different substances the “Nutrients” which when consumed in adequate amounts fulfill all functions of body.

Traditional Indian food.

India has a very rich tradition of diverse food practices in different parts of the Country highly influenced by religion and region. These are treasure trove passed by our own ancestors. Being indigenous, the food preparations are mixed with the recommendations of traditional healthcare systems popular in that particular region, thus healthy.

Contemporary modern food science describes food based on its nutritional values derived from proteins, carbohydrates, fats vitamins, minerals. In traditional systems like Ayurveda dietetics place greater emphasis on inherent properties of food, its compatibility and rules of food consumption etc. Benefits of food can be achieved only when taken judiciously, customized to the individual and according to the health condition, status of digestion, climate, habitat and habituation of a person.

Basic Ingredients of Indian Cuisine

The staples of Indian cuisine are Rice and Wheat with only small inclusion of Bajra and Ragi in some parts of India. A variety of pulses form important part of Indian Cuisine, the most important of which are Masoor (Red Lentil), Channa (Bengal Gram), Toor (Pigeon Pea/ Yellow Gram), Urad (Black Gram), and Mung (Green Gram).

Most Indian curries are cooked in Vegetable Oil - Sunflower, Soybean and Peanut oil (In Northern and Western India) Mustard oil (in Eastern India), Coconut oil (Kerala & Western coast), Sesame oil is common in the south India as well. Butter-based Ghee is also used.

Frequently used Spices in Indian cuisine are Chilli Pepper, Black Mustard Seed (Sarso), Cumin (Jeera), Turmeric (Haldi), Fenugreek (Methi), Asafoetida (Hing), Ginger (Adrak), Coriander (Dhania), And Garlic (Lehsun) etc.

Popular Spice Mixes are Garam Masala, a powder that typically includes five or more dried spices, especially cardamom, cinnamon, and clove.

Some Leaves are commonly used, including Tejpatta (Bay leaf), Coriander leaf, Fenugreek leaf, and Mint leaf. The common use of Curry Leaves and curry roots is typical of Guajarati and all South Indian cuisine. Sweet dishes are seasoned with cardamom, saffron, nutmeg and rose petal essences.

 

                                                                    Cooking Oils 

                                                                                        Spices

Common Choice Of Foods In Indian Meal Includes:

An Indian meal primarily consists of food from some or all of the groups mentioned above making it nutritionally adequate & tasty.

•        Cereals and grains: Rice, Whole wheat, Ragi, Jowar, Bajra, Corn etc.

•        Legumes: Green gram, Chickpea , Lentils, Kidney bean , Soybean, Bengal gram etc

•        Vegetables: Spinach, Fenugreek, Mustard Greens, Eggplant, Tomatoes, Okra, Onion, Bottle gourd, Bitter gourd, Pumpkin, Cauliflower, Cabbage, Carrot, Bell peppers, Potato, Radish, Turnip, Yam, Beetroot, Snake gourd, Plantain, Papaya, Drumsticks, and many more.

•        Fruits: Mango, Papaya, Pineapple, Litchi, Jackfruit, Guava, Orange, Tamarind, Apple, Melon, Pears, Plums, Peaches, Banana, Raspberry and many more.

•        Nuts and seeds: Cashew, Walnut, Almonds, Peanuts, Pistachio, Foxnut, Pumpkin seeds, Sesame seeds, Melon seeds, and Raisins etc.

•        Dairy products: Butter, Ghee, Cottage Cheese, Buttermilk, Lassi, etc.

•        Healthy fats: Coconut oil, Sesame oil.Mustard oil, Peanut oil, Ground Nut Oil etc.

•        Herbs and Spices: Garlic, Ginger, Turmeric, Cardamom, Clove, Cinnamon, Fenugreek, Coriander, Black pepper, Curry leaves, Asafoetida, Cumin, Mustard seed, and many more.

•        Animal products: Chicken, Pork, Fish, Egg, Seafoods etc.

                                                                                Cereals 

Pulses

Diversity of Indian Food

Indian food is most popular for its diversity. The variety of foods, spices and dishes that are native to India makes Indian food one of the most wholesome foods in the world. There are 29 states in India that each has a culinary style and history. Explore into regions within the State, local dishes changes with every 100 kilometers because of different communities that inhabit these regions.

Indian Thalis

In the traditional Indian Thali, each bowl in the thali/plate has a small size. It includes 2-3 varieties of Dal, Vegetables, some Rice or Roti or both.  The Thali also includes a small amount of sweet dish. This thali makes a complete meal, includes all essential nutrients in the right proportion.

                            Indian Thali

South Indian foods

The southern states Kerala, Andhra Pradesh, Tamil Nadu and Karnataka, have hot and humid climate. Rice is consumed with every meal in one form or another with curry noted for its spicy flavor The one ingredient to highlight is the wonderful coconut. Few south Indian Foods include

Ø  Idli,

Ø   Dosa

Ø  Idiyappam,

Ø  Puttu,

Ø  Appam

Ø   Uttapams,

Ø  Vada

Ø  Pongal

Ø  Kadambuttu

Ø  Thali Meals - Vegetarian & Nonvegetarian etc

Idly                                                                                                 Puttu

North Indian foods

The Northern states Punjab, Jammu & Kashmir, Uttar Pradesh, Haryana, Himachal Pradesh, Utharakhand, Uttaranchal, Chattisgarh, Madhya Pradseh have hot summers and cold winters. Staple food is wheat used for making Rotis, Parathas, puri and Naan Breads. Meats and dairy products are used in different styles. Most of the Curries have thick, moderately spicy and creamy gravies. Due to Mughal influence in the cooking dried fruits & nuts is common. Few North Indian Foods include

Ø  Rogan Josh.

Ø  Kababs

Ø  Pulao

Ø  Tandoori Items

Ø  Paneer dishes

Ø  Biriyani

Ø  Butter Chicken

Ø  Palak paneer

Ø  Chat items etc

 

            Aloo Paratha                                                                       Kashmiri Pualo

 Western Indian Foods

    The western states Gujarat, Maharashtra, Goa and Rajasthan –have tropical climate. From desert to coast, this part of the country has assimilated other cultures. Rice and wheat-based dishes are used equally. Most of the dishes are tangy and contain plenty of coconut, red chilli  spices and flavors. Few Western Indian Foods include

Ø  Thali of Gujarat & Rajastahan

Ø  Goan Fish Curry

Ø  Laal Maas

Ø  Pav Bhaji

Ø  Vada Pav

Ø  Dhokla

 

                      Pav bhaji                                                                    Khamam Dhokla

Eastern Indian Food 

The Eastern states West Bengal, Odisha, Bihar, Jharkhand, and North Eastern States – Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram Nagaland, Sikkim and Tripura which is relatively wet. Staple food is Rice. Fish, Pork and Vegetables is also used widely. Some parts are strongly influenced by Chinese and Mongolian cuisine. The food is lightly spiced yet punchy, with the use of mustard seeds and mustard oil. There are also a lot of seeds used in the cooking, such seeds as aniseed, mustard, fenugreek seed, cumin seed and black cumin seed. Few Eastern Indian Foods include.

Ø  Momos

Ø  Soups

Ø  Fish Curries of Bengal, Asam, Manipuri

Ø  Jadoh (Rice and Pork)

Ø  Khechidi

Ø  Malpua

Ø  Bamboo Shoots

 

                                Momos                                                             Mizo chawhmeh

Few Festivals Foods

 •        South India – Sadya/Full Meals, Sweet Rice /Sweet Pongal, Kali (semi solid preparation using powdered grains)

•        Tamilnadu - Paal Kozhukattai, Sakkarai Pongal

•        Karnataka, Andra Pradesh, Telangana- Ugadi Pachadi

•        Kerala - Payasam, Vishu Katta, Ada, Varieties of Kanji, Thiruvathira Puzhukku

•        Punjab - Sarson ka Saag (Gravy with varieties of edible leaves)

•        North India & East India - Sabudana Khichdi, Varieties of Sweets in Ghee

•        All over India - Haleem (semisolid Mutton + wheat), Modak (Sweet Stuffed Rice Balls), Easter Egg etc.

 

Sakkara Pongal                                                                           Sadya

         Haleem                                                                     Ugadi Pachedi 

Benefits of Traditional Foods

Indian diet is good and nutritionally its basis is sound. Combination of wheat, Rice various pulses and curries, supplemented with milk and curd, green leafy vegetables and raw vegetables and fruit can give one excellent balanced diet. Many traditional foods have strong flavors, which can enhance a dull, bland and starchy diet. Pickles and chutneys are used to enhance the overall flavor of the meal. Traditional foods being rich sources of almost all nutrients help in improving the nutritional status of people to a larger extent. Indian cuisine includes a variety of spices, where every spice has many health benefits. Eating local and seasonal vegetables and fruits at the right time is for good health and strong immunity.

Indian diet has a range of health benefits

•        Yogurt good source of calcium, low fat, & alternative to dips made of mayonnaise.

•        Spinach & Tomatoes provide antioxidants, vitamins, and minerals to strengthen our immunity.

•        Garlic is good for our heart, immunity and metabolism.

•        Whole grain cereals provide the necessary carbohydrate for energy and Fiber for our gut health.

•        Spices satisfies our taste buds have a lot of medicinal value.

•        Turmeric used as a prime spice in Indian curries is known for its anti-inflammatory effect and prevents cancer and cardiovascular diseases.

•        Usage of local seasonal fruits and vegetables imparts maximum nutritional benefits.

•         The cooking methods like steaming, poaching, grilling or using tandoor, also helps in retaining the nutrients well.

                 Mango Fruit                                       Steamed Food Ila Ada

Food Tourism

How Indians actually pick their travel destination?

You would think it is done by the virtue of the destination’s landscape, its history, and beauty, but the truth is quite different. A recent study has shown that Indians mainly travel in search for taste, which means that Indians pick their travel destinations in accordance to the cuisine of the destination. The tourism potential of India lies not only in its rich culture and heritage but also its Rich Food.

Ghee Roast                                                                                 Chiratta Puttu 

Culinary or food tourism, a concept which was not often connected with India until recently, is becoming increasingly popular among international tourists. When we explore into regions within the State different communities inhabit in these regions local dishes change every 100 kilometers. The unmatched variety of traditional Indian cuisines with their flavors, spices and curries are becoming increasingly popular among local & international tourists giving the country a chance to capitalize on its ancient culinary traditions.

• This is the wide possibility in Food tourism involves preparing and presenting the food according to the local customs and traditions.
•  Even though food can be prepared by anyone, anywhere,  People will get real experience if they enjoy it in the place of origin.

 

Chettinadu - Tamilnadu Traditional Foods 

Food Tourism &Food Safety and Standards Authority of India (FSSAI)

Street food tends to raise questions on quality, hygiene and provenance of ingredients.  Aiming to change Food Safety and Standards Authority of India (FSSAI), has undertaken numerous projects towards ensuring food safety across sectors. Project Clean Street Food, launched in 2016, aims to train 20,000 roadside vendors in Delhi on health and hygiene, in phase one. 

 

Let us explore more indigenous food….  Stay Healthy 

 Dr.Nisy S 

Professor and Head,

Department of Microbiology, 

Sree Narayana Guru College, K G Chavadi, Coimbatore.

nisyprasad@gmail.com