An Exploratory Study on the Influence of foreign invaders on Indian Cuisine

Belwal, Manoj and Kaliappan, S and Sigamany, Vasanthan (2018) An Exploratory Study on the Influence of foreign invaders on Indian Cuisine. In: Indian food Heritage. Bharti Publication in association with National Council for Hotel Management & Catering Technology(NCHMCT), New Delhi, pp. 224-231. ISBN 978-93-86608-47-5

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Abstract

Indian cuisine is as easy to explain as quantum mechanics. Over 5,000 years of history, India has welcomed a multitude of settlers, each having their own ingredients, spices, utensils, techniques, and recipes. Indian cuisine is ancient, rich, and diverse in its culinary customs, ethnic influences and flavours. Foreign invasions, trade relations and colonialism have aided in bringing new elements to Indian cuisine. Indian food is born from the concept of Ayurveda. Food was medicine and medicine was food. India is a melting pot of cuisine. The integration of foreign elements to the traditional Indian cuisine over various centuries has made it diverse. With the advent of Mughals to India consumption of beef, lamb, chicken and fish was preferred to the traditional food. The food was rich with the usage of nuts, dairy products and sweeteners used in their preparation’s like kormas, kaliya, halwa, nehari etc. the cuisine involved cooking methods such as Zamin Doz and Dum Pukth along with introduction of Royal kitchen hierarchy. Britshers brought in a culture of tea, concept of bakery and confectionery, railway catering. Chinese contributed with ingredients like MSG, Pork, Mushroom, Sweet corn and cooking methods such as stir frying and Dim Sum. Portuguese introduced vegetables and fruits like chilies, cashew nuts, tomato, pineapple, potato and pickling of seafood. French colonization influenced the food in Puducherry by introducing dishes like Ratatouille, Coq Au Vin, Crêpes, Crème Brûlée. An exploratory study was made about the influence of foreign invaders on food and its impact on the food of a particular region. Keywords: Indian Cuisine, Foreign Influence, Mughlai Cuisine, Portuguese Influence, Indo-Chinese cuisine, Anglo Indian Cuisine.

Item Type: Book Section
Uncontrolled Keywords: Influence, foreign, invaders,Cuisine
Subjects: Hotel Management > WGSHA Manipal
Depositing User: WGSHA EPrints Administrator
Date Deposited: 04 Dec 2019 06:57
Last Modified: 04 Dec 2019 06:57
URI: http://eprints.manipal.edu/id/eprint/154752

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