Indian Food

Food, a substance which is consumed to provide nutrition to the body. It is usually obtain from plant or animal and contain many essential nutrients, which includes fats, vitamins and minerals. The food ingested and assimilated by organism and its cells respectively, to provide energy, maintain life and to stimulate growth. We humans have five different types of tastes perception like sweet, sour, salty, bitter, and umami. As humans have evolved, the taste which provide the most energy like sugar and fats are mostly pleasant to eat while others like bitter etc, are not enjoyable. Spices play a major role in all kind food, whether it’s vegetarian or non-vegetarian food. A spice is a seed, root, berry, bark, fruit,

Since the cooks were uneducated and the recipes were handed down verbally, there are no written recipes available to us. Someone who does not know about the varied heritage of India does not know about Indian gastronomic rapport. Like for an Indian there are dishes associated with the gravies and we understand that each preparation has name a name, but for a foreigner they are all curries and nothing more than that. In India every state has its own cuisine and surprisingly, it is sometimes very different from other parts in India, both in terms of tastes, textures, and the way are cooked or even served. The cuisines have no resemblance with each other. Certain spices used in Kashmiri cuisine are unheard of cooking of Jammu food and there are many such examples when we compare all the states of India. Religions too influence the eating habits and cuisines of India. Equipment used in Indian cooking has also come a long way. In the olden times, people used gold and silver cutlery, but now people have resorted to eating in various kind of metals available. The concept of the slow food has come into limelight in today’s world, while we are partaking fast food. This concept is very old and is believed to have originated in Italy. Slow cooking does not mean that food is cooked on slow heat or low heat; it is a concept

She is specialized in Bengali cuisines, and is also a translator, novelist and an author. He works are majority on relationship between

SINGH 7 memory, history, culture, food and religion. Some of her books are Eating India: An Odyssey into the Food and Culture of the Land and Spices, Land of Milk and Honey, Life and Food in Bengal, and many more. In 1998 and 1999 she received an ‘additional award’ in the Sophie Coe awards for writings on food history. In one of her book named Eating India, the award-winning Chitrita Banerji takes us on a marvelous journey through national food which is formed by generation of conquest and arrivals. She describes who the newcomers are bringing new ways to mix the native spices, saffron, mustard and poppy seeds with vegetables, grains and fish are the base of Indian kitchen. And she also visits traditional weddings, rooms where tiffns are packed, markets of city, roadside shops and tribal villages to know how Indian history is shaped with the help of people and their