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Exploring India's Diverse Cuisine: Spices, Regions, and Culinary Traditions

Discover the rich culinary heritage of India, the birthplace of spice, with a billion people influenced by Hindu, Muslim, Buddhist, and Jainist traditions. Explore regional specialties like tandoori from the North and fiery vindaloo from the South. Learn about traditional Indian meals, spices, cooking methods, and pantry essentials.

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Exploring India's Diverse Cuisine: Spices, Regions, and Culinary Traditions

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  1. India – Major Influences • The birthplace of spice • 1 billion people • Hindus, Moslems, Buddhists, Jainists • Occupied by Portugal until 1700; brokers for spice trade • Occupied by Brittain until 1946

  2. India – Major Influences • No restaurants until 1950’s • Dietary restrictions • Punjab is where first restaurant opened • Homestyle foods never served – why pay for it! • Regional foods never served – don’t fix it if it’s not broken!

  3. The North - Topography • Mountainous • Temperate • Seasonal

  4. The North – Cuisine/ Regions • Tandoori • Kashmir • Punjab • Delhi

  5. The North - Specialties • Pakoris – veg fritters • Poori bread • Parathas – layered griddle breads • Naan - tandoori • Rogan josh

  6. Central - Topography • Hazy line between temperate/tropical • HUGE pantry, mostly vegetarian

  7. The South - Topography • Arid • Sub-continent begins • Arabian sea on the West • Bay of Bengal on the East • Tropical • Many inland waterways

  8. The South - Regions • Bombay • Goa coast • Keral • Bengal

  9. The South - Cuisine • Largely vegetarian • Fiery hot, especially the Keral and Goa coast • Serious coffee drinkers • Pulses – dals • Sweet, aromatic curry leaf • Coconut palm

  10. The South - Cuisine • Beef eaten freely in Keral – Christians, Muslims, Jews • Hot and sour • Tropical fruits – mangosteen, red banana, passion fruit

  11. The South - Specialties • Vindaloo – Goan hot sour

  12. The Indian Meal • Meat dish • Vegetable dish • Bread or rice • Pulse dish • Yogurt relish • Chutney, pickled item

  13. The Indian Meal • Vary color, texture, flavor • “Saucy” vs. Dry • Rice coverage • Goat predominates • Utensils?

  14. Special equipment • Karhai

  15. Methods • Making thick sauces • Browning onions and garlic • Adding yogurt to sauces • Meat not “pre-seared” but browned in the sauce

  16. Methods • What is an Indian curry? • How is it different from a Thai curry?

  17. Spices • Masalas • Garam masala 1T cardamon seeds (not pods!) 1t whole black cumin seeds 1t whole cloves 1t black peppercorns 1/3 of a nutmeg 2in piece of cinnamon

  18. Spices, continued • Grinding • Roasting • Complexity comes from dry vs. oil PLUS degree to which it is toasted • Baghaar: oil toasting; two avenues

  19. Pantry • Cumin • Coriander • Cinnamon • Nutmeg • Allspice • Cloves • Ajwain

  20. Pantry • Fenugreek • Cardammon • Mustard Seeds • Poppey • Ginger • Turmeric • Anardana • Amchoor

  21. Pantry • Dry Chili • Fresh Chili • Garlic • Cilantro • Mint • Parsley • Oregano

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