E-Paper
Foreign roots for Indian cuisine!
A new book, Indian Flavours, points out the foreign influences in the evolution of Indian food.
Indian Flavours
Marut Sikka
Roli Books
June 2005
Cuisine
Pages: 128
Price Rs 595
ISBN 81-7436-326-2
Hardcover
For connoisseurs of food, curries and spices represent the very essence of Indian cuisine. But a new book points to foreign influence -- from Mongols to Greeks -- behind the evolution of Indian food.
"What has helped Indian cuisine evolve is the constant integration of foreign influences," says a new book Indian Flavours by Marut Sikka, a well-known food consultant.
The book explains that from the end of the first century BC, long distance trade played a major role in the cultural, religious and artistic interactions that took place between the major centres of civilisation in Europe and Asia.
The trade routes later referred to as the Silk and Spice Routes, principally were used to transfer raw materials, food stuff and luxury goods.
"Over the years, the Greeks, Chinese, Arabs, Mongols, Afghans, Portuguese, Dutch, French and even the British have disclosed their culinary prowess to the Indians and like an amorphous giant we have absorbed all their secrets," says the book.
"It was this confluence of style with the array of available spices that has encouraged experimentation and a keen adaptation of numerous influences," says the book.
In an introduction to the spices of India, it traces back their origins - clove, an integral part of the desi all-purpose garam masala is native to Indonesia, while dhaniya has its origin in Middle-East.
However, the book says to recognise the greatness of Indian cuisine, one cannot ignore the regional cadences also. Even the humble mustard can illustrate these variations.
"The pungency of mustard seeds can colour the relationship of a Bengali bride with her mother-in-law for it is a measure of her skill to be able to grind it without mishap. And yet in the North, it is the shoot and the leaves that seem to leave grown Punjabi men begging for more. Entire festivals are hinged around its growth and it is often used as a seasonal barometer," says the book.
Apart from variety, spices in India are also invaluable for their versality. Food is often ingested for its therapeutic values. Turmeric, the aspirin of the spice world is also considered auspicious.
But in spite of all the scientific speculation that seems to accompany every herb and spice - what gives the Indian cuisine its flavour and texture is its sensousness. Perhaps no other cuisine in the world has to deal with as much visual and aromatic opulence...
The book is divided into various sections such as the spice family, fresh herbs and vegetables, dried herbs, seeds and leaves and dried fruits. As the author explores each section, he gives simple but delectable recipes like nutmeg potato roundels, lamb brains with black pepper, rose petal and rice pudding.
