ANTH 205 Lecture 26

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Shipwreck Weekend: Free Public Lectures and Reception; MSC 1400; 6 Apr. 1800–2100

India, Foodways

28 States and 7 territories, each with their own culinary traditions

Broad influence:

• History & Environment (Indus River Valley)
• Very fertile area
• Hinduism: prohibition from eating cows, tendancy towards vegetarianism
• Buddhism and Jainism: more vegetarianism
• Islam / Mughal Empire (16^th–19^th century)
  • Imported food (almonds, cream, dried fruits)
  • Pork not popular
  • prefer lamb, chicken, and seafood
• Europe: "New World" crops (potatoes, peppers, tomatoes) from Portuguese and British (in turn from Americas)
  • Fusion cusine

Food Taxonomy

"Curry Powder" does not exist in India; Curry plant (not at all related to store spice) is used instead

• "Curry" = Tamil for "sauce"

Named for

• Combination of spices used (e.g. Masala)
• Cooking method (e.g. Korma)
• Main Ingredients (e.g. Matar = Peas, Paner = Cheese, Aloo = Potatoes)

Meal Structure

Meat/Vegetarian dishes accompaniment to a starch (usually bread or rice)

Lots of condiments

• Relishes
• Pickles
• Chutneys
• Dals (Lentils, Split Peas, Beans, etc. that is simmered for a long time)
• Yogurt
• etc.

Samosa

• Filled with savory stuff, deep-fried pastry
• Popular snack

Hindu/Muslim religious preferences

Dessert!

North

Heavy Mughal/Islamic Influence

Note: America is very bread-deficient

Bread is very popular:

• Naan (must be made with tandoor oven)
• Roti
  • Chapati (basic unleavened bread)
  • Paratha (griddled with butter)
  • Puri (deep-fried)

Dairy

• Milk and Cream
• Butter (Ghee = clarified butter)
• Paneer
• Yogurt

Meat (very much a feature)

• Lamb, Chicken, and other animals (but not Cows or Pigs)
• Biryani = roasted cooking style
  • spiced rice dish with meat, fish, eggs, or veggies
  • often dried fruits or nuts
  • hundreds of versions

Communal Cookings

Theory of Spices

• Medicinal Properties (particularly in Ayurveda)
• Medico-magic qualities of food and spices (leading to secret recipes)

Spices often dried, ground, and then roasted

Masala = any blend of spices

Common Spices:

• Cardamom
• Ginger
• Turmeric
• Black Pepper
• Chilies
• Coriander
• Cumin
• Dried Fruits / Vegetables

South

Lighter and fresher than North

• Due to warmer, tropical climate

Hotter (spicier) and more pungent foods:

• chilies (from Portuguese), lime, tamarind
• Coconut features heavily

More Veggies and Fish

• harder to raise livestock

Some spices grow well in south:

• Cumin, Coriander, Cardamom, Turmeric, Vanilla, Pepper
• Evoke Mughal flavors, but are difficult to store, so used fresh as paste
• Items purchased on a daily basis
• Kochi is spice center of India (HQ of Indian Spice Board)
• Items can be preserved in oil or pickled

Dishes finished with final seasoning (Tarka)

Rice Bread:

• Ground and fermented to make batter

Ghee Rarely used