India is considered the land of spices and has traditional food preparation methods and culinary arts that date back many thousands of years. The foods and the approaches to cooking have remained basically the same, although they have been influenced by occupying forces as well as through trade.
India is a country of many climates, religions and social customs and it does do not have one national cuisine. Indian diets are strongly impacted by religion and most Indians follow some sort of Hinduism while others are Muslims, Christians or Jews. All of these groups have different food habits and different food restrictions that impact their cuisine. Hindus, for example, are prohibited from eating beef; Muslims and Jews do not eat pork. Millions of Indians are vegetarians and vegetarianism is prevalent throughout Indian. Fresh meat, poultry, eggs and fish are often excluded from the diet. In some regions, foods that have the color of blood, such as tomatoes and watermelon, vegetables grown under ground, or vegetables resembling a head, such as the mushroom, are also avoided.
India is known for its curried food. However, the Indian use of the term curry is different than our use of the word. In India, curry refers to the preparation of foods with a sauce. The sauce does not have a predetermined spice blend. Commercial curry powder available in the U.S. is typically a blend of coriander, cumin, turmeric, ginger, cinnamon, and red and black pepper. Commercial curry powder is typically not available in India. Indian cooks prefer to develop their own individual spice mixtures that they prepare for each dish. This mixture of spices is referred to as garam masala and each cook will have a personal blend that he or she prefers. In Indian cuisine, a subtle blending of spices that enhance the character of the dish is typical. The spices themselves do not dominate the dish. Although the same spices are common to many dishes, you will find that they are used in different proportions to bring out different flavors. Indian cuisine varies by region, but a primary distinction can be made between northern India and southern India. Wheat is the staple food in northern India. Cooking makes use of dried spices and other preserved seasonal foods. Rice is the staple food in southern India. Dishes incorporate rice and many widely available vegetables. Yogurt, spices and ghee (pure clarified butter) are popular throughout the country.
Indian meal patterns are influenced greatly by region and social class. A rich tea or coffee made with milk, sugar and sometimes spices is enjoyed early in the morning. Breakfast is usually consumed between 9 a.m. and 11 a.m., and consists of rice or bread, pickled fruits or vegetables as well as sambal which is a dish of cooked vegetables and lentils mixed with a sauce of oil, onion, garlic, turmeric, ground sweet peppers and salt. At about 4 p.m. or 5 p.m., sweet and spicy snack foods are eaten with coffee or tea. The main meal of the day is served in the evening and is typically eaten between 7 p.m. and 9 p.m.
The typical dinner would consist of at least one rice dish, a main vegetable, legume or meat dish, a vegetable or legume side dish and baked or fried bread. Often the meal would be accompanied by pickled vegetables, or raita (a yogurt based vegetable relish). Dessert would typically be fruit or a sweet milk-based pudding. During meals it is customary to place all food courses on the table at once. Serving all foods at once allows people to freely combine tastes and textures and experiment with a variety of taste and texture combinations. At the end of the meal, herbs and spices such as anise, cardamom, fennel seeds and nuts (often betel nuts) are passed around. These are then rolled into betel leaves (paan) and chewed to freshen breath and aid in digestion.
Savory snacks may consist of deep-fried battered-coated vegetables, pancakes with or without fillings and fried seasoned doughs made from lentils and wheat. These snacks are often served with chutneys. Sweet snacks are often milk-based, and frequently use nuts, coconut, sesame seeds and lentil flour.
When invited to a meal or meeting punctuality is advised. Rejecting an offer of food or a dinner invitation is a sign of superiority towards the person inviting or offering, and should be avoided if possible. When meeting someone, it is acceptable to shake hands with men, but not with women. The traditional greeting in India should always be used with women and is appropriate for men as well; foreigners use of the gesture is appreciated: “Namaste” is stated and the palms of the hands are pressed together in a praying position, accompanied by a slight bow forward. It is acceptable to bring a small gift. Upon arrival in an Indian home one may be adorned with a garland of flowers. It is an accepted sign of humility to (attempt to) remove the flowers. Take care when seated not to show your feet or shoe soles as they are considered the dirtiest part of a person.
Traditionally men eat before the women. Age is respected and the elderly people are seated first. In India it is essential to wash well prior to the meal; even the mouth is rinsed. Water for washing should be running, as it is important not to “reuse” the same water.
It is important to note that foods are served rather differently in India, compared to western traditions. Great care must be taken when serving oneself, as an important Indian custom is to only touch one's own food. A central dish of rice or bread may be placed on the table with smaller bowls of curry and condiments placed around it. The fingers of the right hand are used exclusively in eating and for passing food dishes; the left hand is reserved for purposes of hygiene. Often serving utensils and silverware are not used. In which case the correct way to take food is to grasp it from above with the first two fingers and the thumb and not touch the remaining food.
It is an essential element of Indian hospitality to offer paan (the filled betel leaf) to guest after dinner, and it would be impolite to reject it. Serving many sweet snacks suggests the host is prosperous. Discussions during the meal should not center on politics or personal affairs.
| Milk Products | Fresh and evaporated milk are used.
Fermented dairy products, such as yogurt, are common. Milk based desserts are frequently found. |
| Meat, Fish, Poultry and Protein Alternatives | Lamb, chicken and eggs are eaten
frequently. Freshwater and saltwater fish and shellfish are common. A wide variety of legumes, also referred to as pulses, are a common protein food, particularly in the south where there are many vegetarians. |
| Fruits and Vegetables | A wide variety of familiar and exotic
fruits and vegetables are available. Root vegetables are important. |
| Breads and Cereals | Although rice is the primary grain, wheat is also used, especially in the north. |
| Cooking fats | Ghee, a pure clarified butter, is the classical predominant fat. Vegetable oils and margarine are often substituted in the daily diet. |
| Beverages | Tea is the primary beverage. It is
often prepared with milk and spices instead of water. Coffee is also popular. Diluted yogurt (lassi) and fruit juices are also popular. Beer, rice wine and fermented fruit juices are available. |
| Seasonings | The cuisine of India is known for its elaborate use of herbs and spices, but Indian dishes are not necessarily hot or spicy. Aromatics in the north, spicier in the south. |
| Other | Almonds, cashews, peanuts, walnuts, betel nuts and sunflower seeds are very popular and widespread in use. |
| Cooking methods | Dried foods are common. Braising, frying, steaming, broiling and cooking in ovens called tandoors are prevalent. Preserves, such as chutneys are common. |
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Last Updated: February 17, 2006