PRODUCTION
Bengal
The region of Bengal is one of the most densely populated regions on earth, with a population density exceeding 900/km ². Most of the Bengal region lies in the low -lying Ganges–Brahmaputra River Delta or Ganges Delta, the world's largest delta. In the southern part of the delta lies the Sundarbans-the world's largest mangrove forest and home of the Bengal tiger. Though the population of the region is mostly rural, two megacities, Kolkata and Dhaka, are located in Bengal.
The Bengal region is renowned for its rich literary and cultural heritage as well as its immense contribution to the socio -cultural uplift of Indian society in the form of the Bengal Renaissance , and revolutionary activities during the Indian independence movement.
The food of this region has an emphasis on fish, vegetables and lentils served with rice as a staple diet, Bengali cuisine is known for its subtle (yet somet imes fiery) flavours, and its huge spread of confectioneries and desserts. Fresh sweet water fish is one of its most distinctive features; Bengal's countless rivers, ponds and lakes teem with innumerable varieties of fish such as rohu, hilsa, koi or pabda. Prawns, shrimp and crabs also abound.
The use of spices for both fish and vegetable dishes is quite extensive and includes many combinations not found in other parts of India. Examples are the onion flavoured kalonji (nigella or black onion seeds), radhuni (wild celery seeds), and five -spice or paanch phoron (a mixture of cumin, fennel, fenugreek, kalonji, and black mustard seeds). The trump card of Bengali cooking probably is the addition of phoron, a combinat ion of whole spices, fried and added at the start or finish of cooking as a flavouring special to each dish. Bengalis share their love of whole black mustard seeds with South Indians, but unique to Bengal is the extensive use of freshly ground mustard paste.
When you are in Old Delhi, you just can't miss the food there. The streets buzz with activity and are filled with the aroma of food. Chandni Chowk, often called the food capital of India, is famous for its street food. The streets are lined with halwas (sweet-sellers), namkeenwallahs (sellers of savouries) and the amazing parathewallahs (sellers of rich, flaky breads soaked in ghee). Along with many other fiery dishes you will find Keema Kaleji, a mix of lamb mince and chicken livers with a wonderful spicy flavour.
The parathas are fried in pure ghee in cast-iron pans and served with mint chutney, tamarind chutney, vegetable pickle and Aloo Subzi (spicy potatoes). The most popular varieties of these include; Aloo (potato), Gobhi (cauliflower) and Matar (peas). Besides these, there are endless other varieties and include those stuffed with paneer, mint, lemon, chilly, dry fruits, cashew, raisins, almonds, rabdi, khurchan, banana, karela, lady's finger and tomato.
Rajmah is a vegetarian dish consisting of red kidney beans in thick gravy with lots of whole spices and usually served with rice and roti. The dish developed after the red kidney bean was brought to the Indian subcontinent from Central Mexico and Guatemala.
Those with a sweet-tooth must have a plate of hot Jalebis – a sweet made by deep-frying batter in a kind of pretzel shape and then dipped into hot sugar-syrup. Try the scrumptious Daulat ki Chaat – which is basically sweetened whisked cream topped off with the right amount of khoya (condensed milk) and bhoora (unrefined sugar) Seviyan is a sweet dish that is made from vermicelli and milk. It is not only cooked on the Muslim festival of Eid (celebrated after holy month of Ramadan), but also taken as a dessert after a normal, everyday meal. It is equally popular among Hindus and Muslims in Delhi.
Maharashtra is a state in the western peninsular region of India occupying a substantial portion of the Deccan Plateau. Maharashtra is the second-most populous state in India and the second-most populous country subdivision globally. Maharashtra is one of the most industrialised states in India, it is second-most populous and is third largest Indian state in area. It’s capital Mumbai is the richest and most populous city of India. Mumbai is the commercial and entertainment capital of India. It is home to Bollywood, the world’s largest film industry. Mumbai's culture is a blend of traditional festivals, food, music and theatres.
Maharashtrian cuisine includes a variety of dishes ranging from mild to very spicy ones. Wheat, rice, jowar, bajri, vegetables, lentils and fruit form staple food of the Maharashtrian diet. Some of the popular traditional dishes include puran poli, ukdiche modak, Thalipeeth. Street food items like Batata wada, Misal Pav, Pav Bhaji and Vada pav are very popular among the locals and are usually sold on stalls and in small hotels.
Maharashtrian cuisine varies with the regions. Malvani (Konkani), Kolhapuri, and Varhadhi cuisins are examples of well-known regional cuisines. Kolhapur is famous for Tambda Pandhra rassa, a dish made of either chicken or mutton. Rice and seafood are the staple foods of the coastal Konkani people. Among seafood, the most popular is a fish variety called the Bombay duck
Rajasthan, now the largest state in India, is culturally rich and has artistic and cultural traditions which reflect the ancient Indian way of life. There is proof that it has been inhabited for 6000-8000 years.
Each religion in India has its own traditional dishes and specialties. In the royal kitchen of Rajasthan, as well as most other states, food was a very serious business and rose to the level of an art form. Hundreds of cooks worked in the stately palaces and kept their recipes a closely guarded secret. Some recipes were passed on to their sons and the rest were lost forever.
The finest cooking in India was derived from the Mughals and did influence the royal kitchens of India. But the common man's kitchen remained untouched, even more so in Rajasthan. Cooking here has its own unique flavour and the simplest; the most basic of ingredients go into the preparation of most dishes.
In the desert belt of Jaisalmer cooks use the minimum of water and prefer, instead to use more milk, buttermilk and clarified butter. Dried lentils, beans from indigenous plants like sangri, ker, etc. are liberally used. Gram flour is a major ingredient here and is used to make some of the delicacies like khata, gatta ki sabzi, pakodi, powdered lentils are used for mangodi, papad. Bajra and corn is used all over the state for preparation of rabdi, kheechdi and rotis. Rajasthani Royals are also fond of hunting and game is very popular during the winter.
Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. This cuisine is said to have been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. Most of these people are of Hakka origin; however, the dishes of modern Indian Chinese cuisine, such as Chicken Manchurian, bear little resemblance to traditional Chinese cuisine. Today, this Chinese food has become an integral part of the Indian culinary scene. In fact,Chinese cuisine ranks as India's favourite cuisine (after local food), growing at about 8% annually. It is the most favoured option when young people go out to eat and the second favourite (after south Indian cuisine) when families dine out.
Culinary styles often seen in Indian Chinese include chilli (spicy, battered-fried), Manchurian (a sweet and salty brown sauce) and Szechwan (a spicy red sauce). These correspond only loosely, if at all, with authentic Chinese food preparation.
Foods tend to be flavoured with spices such as cumin, coriander seeds, and turmeric, which with a few regional exceptions, such as Hunan and Xinjiang, are traditionally not associated with much of Chinese cuisine. Hot chilli, ginger, garlic and yogurt are also frequently used in dishes.
This makes Indian Chinese food similar in taste to many ethnic dishes in Southeast Asian countries such as Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Some of the popular Indian Chinese dishes are;Hot and Sour Soup, Sweet Corn soup, Spring Rolls, Chilli Chicken or Paneer, Chicken or Vegetable Manchurian, fish or prawns in hot garlic Sauce, Chowmein (stir fried noodles), Chicken Lollipops(wings), Sweet and Sour Prawns, Chop Suey, banana toffee fritters with ice cream and of course, deep fried icecream!
Goa is located along India's west coast along the Arabian Sea. Seafood, coconut milk, rice and local spices are main ingredients of Goan cuisine. The area is in a tropical climate, with spices and flavours being intense.
The cuisine of Goa is influenced by its Hindu origins; four hundred years of Portuguese colonialism, and modern techniques. The state is frequented by tourists visiting its beaches and historic sites, so its food also has an international aspect.
The cuisine is mostly seafood based, with the staple foods being rice and fish. Kingfish is the most common variety, with others including pomfret, shark, tuna and mackerel. Shellfish are plentiful with crabs, prawns, tiger prawns, lobster, squid and mussels all being popular.
The Hindu food of Goa is unique, while Goan Christians are influenced by the Portuguese , who brought potatoes, tomatoes, pineapples, guavas and cashews from Brazil. Of these, tomatoes and potatoes were not accepted by the Hindus until the late 20th century.
The most important part of Goan spices, the chili, was introduced to Goan cuisine by the Portuguese and became immensely popular. All these above - mentioned ingredients were not used in Goan cuisine before the advent of the Portuguese.
Once known as Lakshmanpur, Awadh is claimed to be among the most ancient of Hindu States, now in the Indian state of Uttar Pradesh. Today it is known as Lucknow.
Authentic dishes ranging from kormas to kulchas, roomali rotis to parathas and flavourful biryani are famous all over the world, thanks to the Nawabs of Awadh. The art of cooking food over a slow fire, or 'Dum' style of cooking originated from this region. This process involves sealing ingredients in large pot called 'handi' and is placed over slow fire, allowing the ingredients to simmer in their own juices.
Awadh style of cooking is deeply influenced by the Mogul style and it closely resembles the cuisine of Kashmir and Hyderabad. The richness of Awadh cuisine lies in its ingredients and also the diverse cooking methods. Some dishes are flavourful due to the use of rich ingredients such as cream and ghee, while others taste equally good prepared with mustard oil.
Kababs such as Shami kabab, Gilawat ka Kabab, Kakori kabab are famous all over the world. Nihari is a meat stew usually eaten with a kulcha (bread) for breakfast. Lucknavi Biryani is one of the most famous of all. The term Biryani derives from the Persian word “Birian”, which means "roasted before cooking." Biryani is a mixture of basmati rice, meat, vegetables, yogurt, and spices. Kulfis (ice cream) and various rice, fruit, vegetable puddings are enjoyed as desserts during summer and halwas in winter.
A fun evening of wine tasting and tasty morsels guided by Charlotte from Wined Up Here.
