Indian Food

Indian food

The earliest Indians, the Harappans, probably ate mainly wheat and rice and lentils, and occasionally cows, pigs, sheep, and goats, and chicken. Rice and chicken seem to have come from Thailand, and wheat and sheep from West Asia. Some of the wheat was made into stews or soups, and some into flat breads called chapatis. The arrival of the Aryans does not seem to have changed Indian eating habits.

But by around 300 BC, under the Mauryans, a lot of Hindus felt that animal sacrifices added to your karma and kept you from getting free of the wheel of reincarnation. Animal sacrifices became less popular, and although people didn’t give up eating meat entirely, they ate much less of it. And a lot of people became vegetarians.

In the Gupta period, around 650 AD, Hindus began to worship a Mother Goddess. Cows were sacred to her, and so Hindus stopped eating beef.

And then around 1100 AD, with the Islamic conquests in northern India, most people in India stopped eating pork as well, because it is forbidden by the Koran.

People could still eat sheep or goats or chicken, but most of the people in India became vegetarians, and only ate meat very rarely or not at all.

The vegetarian food that Indians ate was mainly wheat flatbreads or a kind of flatbread made out of chickpeas, with a spicy vegetarian sauce, and yogurt. Or people ate rice, with yogurt and vegetables. A lot of spicy peppers grew in India.

India
What to Eat

Indian food can be enjoyed as much during the cooking process as during mealtime. The aroma from cooking spices, herbs, onions, garlic, and chiles creates the best kind of potpourri money can buy! When we think of Indian food, we typically think curry. Unfortunately, the idea and use of commercial curry powder is limiting to the whole scope of Indian cuisine.

Authentic curry powder is called garam masala (masala means mixture). These spice and herb mixtures vary in recipes throughout India, and even vary from home to home in the same region. But Indian seasoning is not limited to garam masala. Other spices and flavorings are added to enhance and layer flavors.

Becoming familiar with Indian dishes requires becoming familiar with its common elements. These are described below, followed by a menu guide of ingredients.

One staple in Indian food is dal, a word which includes peas, beans, and lentils (similar to our use of legume). Lentils, which are red, yellow, orange, or pink, plus split peas and other legumes, are the primary source of protein in vegetarian meals. Dal are cooked whole or pureed, depending on the dish. Ground dal are used in unleavened breads and crackers, and even in spice mixtures. Indian cooks use the versatile legumes to their full potential!

Basmati white rice is authentic Indian rice, long grain which is dried giving it a unique nutty flavor. Rice dishes can be plain - as boiled, steamed, or fried rice - or can include vegeta bles, nuts, and even fruits. These dishes are always fragrant.

Nuts not only show up in rice dishes, but in desserts as well. Nuts are also pureed into rich, creamy sauces for elegant and savory meat dishes. Commonly used nuts include almonds, pistachios, and cashews.

Common dairy products include milk, cream and yogurt. Yogurt is used in marinades, salads, and sauces. Cream is used in "curry" sauces and in desserts. Milk is used to make paneer, a firm cheese made from the curds of whole milk.

Although some vegetables in Indian cuisine cannot be found in the U.S., many are common. Some of these include eggplant, cauliflower, green beans, carrots, peas, mustard greens, okra, spinach, squash, potatoes, tomatoes, and bell peppers.

Indian breads consist primarily of unleavened flatbreads which resemble thick tortillas. Some are deep fried, and others are baked in tandoors - underground clay ovens which reach 1,000 degrees. Flatbread is often used in place of silverware. These same ovens are used to cook "barbecued" meats, often stained red from their potent marinades. Shish-ka-bobbed chicken and lamb are both common.

Standard Indian Rest.	Maraja (Milwaukee) Aloo palak (spinach w/ potatoes) and chana masala (chickpeas) w/ naan.	Arya Bhavan Two trips to the buffet (click to see both). So, so good, AND all you can eat!

Bhabi's Kitchen Mixed vegetable and Gobi Paratha.	Bhabi's Kitchen	Lucky Kabab

Lucky Kabab	Lucky Kabab	Lucky Kabab

Royal India (Milwaukee) Chana masala and some kind of coconut milk curry. Pretty decent. The fresh cilantro on top makes the difference!	Another Indian Buffet	Udupi Palace (Chicago)

Royal India (Milwaukee) Yet another delicious day at the buffet, this one includes a mild Mulligawatany soup.	Udupi Palace (Chicago) Some kind of dal (pureed lentils, nicely spiced). Indian rice is very tasty too.	Bombay Sweets (Milwaukee) Potato naan with samosas, shown with coriander and tamarind chutneys.

Royal India (Milwaukee) Garlic naan usually has fresh garlic on it and is not salty like you might hope/expect.	Canned/Frozen Stuff The bread was frozen and the chickpeas (spicier than hell)	Nondescript Cheap Indian Aloo gobi is cauliflower and potatoes.