India

Bringing flavour, aroma, and a rich intensity that’s second-to-none, each region of India has their distinct combination of spices and ingredients used to make local dishes.

Influences

In the North, tandoori and korma are famous, whilst the South is renowned for hot, spicy dishes, in the East, they always add chilli in curries, in the West, coconut and fresh seafood dominate, and in the Central region, a diverse blend of each. Religious preferences also play a large role in the daily diet of Indians.

Jammed full of flavour.

With a following of around 80% of the country, Hinduism is a prevalent religion and makes a great impact on what is eaten and enjoyed. Dating back to its earliest recordings 5,000 years ago and beyond, Hinduism views animals as sacred beings on our earth, and in particular, the cow. Grounded in respect for our planet and the living creatures on it, Hinduism is of great importance to the Indian people and has enabled them to explore vegetarianism more than most other regions on our earth. Because of this, vegetarianism is common and, in some cases, even veganism, so an emphasis on vegetables and pulses is prevalent. Fasting will also occur throughout the year in Hindu practice during periods of new moons and festivals with a celebration at the end to break the fast featuring blessed foods called ‘prasad’.

History & influences

Originating some 7,000 years ago in the Indus River valley which in that time included Pakistan, India has a rich history of settlers and reigns bringing with them a myriad of cultural and culinary influences that have remained today. India’s onus on using grains, dairy products, pulses, and vegetables began during its conception in the northern Hind region with the local economy driven by produce trade, in particular, cattle and grains like cereal. Spices in India became widely used as a way of giving flavour and ayurvedic medicinal properties to otherwise bland dishes due to their limited sources of produce. These spices were blended with sauteed onions, garlic, ginger, and chillies to form a flavour foundation used in many dishes. These masala blends still today are some of India’s most distinctive and well-known flavour bases.

In BaInarappan times, foods like wheat, rice, millet, chickpeas, and lentils formed the average staple diet using cinnamon and citrus fruits to flavour them with the occasional meat dish. The concept of vegetarianism first hit India in 300BC during the Mauryan rule who were strongly Hindu and first devised the notion of not using animals as sacrifice. During the British government, hybrid Eastern-Western dishes were created, such as dabba gosht – a cross between a shepherd’s pie and a pasta casserole using leftover curry. When the Portuguese came to the beaches of Goa, they brought with them the concept of culturing yeast to make bread – thus the fluffy naan we love today was born. They also introduced the idea of using wine and vinegar in cooking.

India

Iconic Dishes

Drag and drop block options like heading, text, buttons, dividers, and more.Characterized by its clever and creative use of spices, Indian cuisine celebrates and highlights local produce from the vegetarian-focussed Dahls, Palak Paneer, and Gujarati Potatoes of a traditional Thali to the tender meaty dishes of rich red Tandoori Chicken and Rogan Josh all mopped up with bundles of fluffy Naan and finished with the sweet notes of Cardamom-spiced Coconut Burfi and a warming Masala Chai.

India

Spiceology

One of the largest spice growers and producers in the world, India is home to many including a variety of Chillies, all ranging in heat, flavour and texture, Cassia which is primarily used in savoury dishes whilst Cinnamon is sweet. Coriander – the most versatile and used spice in India and takes on all flavours so well. Two types of Cardamom – black and green. The green is predominantly used in garam masalas or to make sweets, whilst the black is much smokier and goes well with savoury tastes like fish. Another staple addition to any garam masala – Cloves – used for their floral flavour and digestive-aid qualities. Cumin – in seed or ground infused. Black Mustard Seeds grow widely across the subcontinent and add character and life to dishes like Dahl. Asafoetida is commonly grown and is used not only for its slight onion flavour but also to help prevent stomach aches. And last but not least in the Indian spice-producing line-up – Turmeric. Used for its wonderfully vibrant gold colour as well as an antiseptic, anti-inflammatory, and for boosting fertility.