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Various Cultural Influence on Indian Food

Various Cultural Influences on Indian Food

Quantum mechanics and Indian cuisine are both easy to define. Over the course of its 5,000-year history, India has embraced a diverse group of immigrants, each with its own range of ingredients, herbs, utensils, techniques, and recipes. In terms of culinary traditions, ethnic factors, and flavors, Indian cuisine is ancient, rich, and diverse. Invasion, commerce, and colonialism all contributed to the introduction of new ingredients to Indian cuisine. Ayurvedic medicine gave birth to Indian cuisine. You can use food as medicine, and medicine as food. India is a culinary melting pot. Over the years, Indian cuisine includes foreign elements, resulting in a varied cuisine.

Greece is popular for its fresh flavorful herbs such as oregano, coriander, and mint as well as essential oils like olive oils. With Alexander the Great’s invasion of India in 350 BC, the Greeks gave their vast knowledge of herbs and spices with them. Greek cuisine is a mash-up of the Roman empire and Turkish cuisines.

 

Trading networks between India, Rome, and other Mediterranean countries during Alexander’s reign flourished, introducing saffron as well as other herbs and spices to Indian cuisine. Greek cuisine is popular for its vegetables, cheese, nuts, grains, and oils to this day. Vegetables like eggplant and zucchini were brought to India by Greece. A pan-fried Kalahari from Jammu, India, has a flavor similar to kasseri, a Greek cheese.

 

You can see Greek influence in spices like fenugreek and fennel. People use these spices a lot in Indian cuisine. The Greek influence adds sophistication to Indian cuisine, as well as a variety of flavors and nutrients.

Mughlai cuisine was introduced to Mughlai cuisine by Muslims from western Asia. The Mughals successfully Invaded in the twelfth century and conquered a large portion of the region. Food and drinks were the favorites of Mughals. Also, their lavish buffet spreads influence Indian customs to a large degree. At special events, such as weddings, a menu of at least 50 dishes was popular. The choice of food on the table was a symbol of one’s royalty and wealth.

 

The Mughals introduced aromatic spices like cardamom, mace, and nutmeg, as well as some nuts like almonds and pistachios. With the introduction of spit flame roasts, cooking trends changed as well, giving rise to kebabs and tandoori dishes. The spices were beautiful, and they could be classified as exotic spices.

 

Biryanis, as well as pilafs, consist of milk and cream, as well as nuts and dry fruits, which are still common in Indian culture. However, unlike Aryans, who promote vegetarianism, the Mughals were fond of meat. The use of meat in Indian society becomes the key meal. Every Mughal ruler added his favorite foods to the Indian cuisine.

 

When Babur conquered India, it is thought that he took the custom of grilled meats and dried fruit along with him. Humayun, his son, carried on the family thing and launched a variety of pilafs and biryanis. Certain Mughals married Rajput queens, giving Mughlai cuisine a new element.

Mongolian and Chinese cuisine is more prevalent in areas of India near China’s and Mongolia’s boundaries, like Mizoram, Arunachal Pradesh, Nagaland, and Manipur. Mongolians developed new cooking techniques such as hot pots and stews, as well as new ingredients.

 

Traditional Mongolian cuisine includes a lot of meat and dairy products, as well as rice, which can be seen in eastern India, where rice is the most common main food. In these states, the form of hot pots, in which mincemeat turns into dumplings and is cooked like a soup, is indeed very common. Mongolians brought simplicity to Indian cuisine as well.

 

Food in such states is very plain and is not very complicated, as can be seen. They use methods of steaming and frying for the preparation, which is another Mongolian impact. Mongolian influence can be seen in mustard oil and sugar use. Eastern India, particularly Bengal, is popular for its sweets.

 

Chinese also gave some cooking techniques to Indian cuisine. Stir-fries, which are common in Indian cuisine, are influenced by Chinese cuisine. The most popular utensil there in any Indian home is the Kadai, which matches the Chinese wok.

Various Cultural Influences on Indian Food

When Vasco da Gama arrived in India, Indian cuisine underwent a major transformation. Vasco da Gama introduced spices, including the most popular ingredient, chilly, in the year 1498. Today, there is almost no food on the table that does not contain this essential ingredient.

 

The impact of Portuguese food is present in Goan food. Portuguese cuisine influences dishes’ names heavily. Goa’s cuisine is tangy, salty, and richly flavorful. The Portuguese are responsible for the introduction of seafood like prawns and meats including pork and beef. Also, they are responsible for the introduction of fruits from its tropical Caribbean islands, like cashew nuts, tomatoes, pumpkins, pineapples, guavas, and passion fruits.

Many complex cooking methods came to Indian kitchens mostly during British rule in India. Indian cuisine adds flexibility and variety. Thus, people began to incorporate many European cooking types into their menus. British people introduced us to the idea of grilling on a cast iron pan and roasting in India. Also, the introduction of whisky, as well as tea, was by Britishers.

 

Curries with rice are an idea that dates back to the British period. The British invented many dishes, including murgh makhani. Murgh butter masala is now a major dish of the English, according to Londoners. Raj cuisine, which often consists of Anglo-Indian cuisine, encompasses many of the dishes prepared during the British period.

 

There was no idea of soups in Indian food culture, but the influence of Britishers gave many of the different forms of shorbas. The British have also invented soups such as mulligatawny.

Conclusion

Mongolian, Persian, and Chinese cuisines, British, and many others, have inspired and influenced Indian cuisine. The unique combination of spices that inevitably gives Indian cuisine its flavor and aroma has remained popular thread overages.

 

Corriander Leaf is an Indian restaurant in Yangon, Myanmar. It has different varieties of Indian cuisine. Their food preparation makes use of various spices and flavors.

Corriander Leaf is established in 2011 in Yangon, Myanmar. Ever since, Corriander Leaf has blossomed into an one-expanding paradise for all your favorite delicacies and drink. The Corriander Leaf has now 1 Banquet hall,2 Indian family Dining Restaurants (Corriander Leaf).

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