Regional Cuisine Of India Tasting East India

Regional Cuisine Of India Tasting East India



Regional Cuisine of​ India: Tasting East India
East India, with a​ complex history that includes long periods of​ European colonization, has developed culinary traditions that reflect centuries of​ tradition and​ a​ variety of​ cultural influences .​
In addition to​ the​ various cultures that have been assimilated into the​ cuisine of​ the​ region, the​ geography also has influenced the​ development of​ the​ culinary traditions of​ East India, as​ has the​ climate.
Portuguese and​ Spanish explorers first brought the​ spices of​ India to​ widespread European use in​ the​ 15th and​ 16th centuries, inspiring European political and​ economic colonization of​ the​ area .​
The famous British East India Company and​ the​ Dutch East India Company, both established in​ the​ 17th century, were companies specifically created for​ the​ production and​ sale of​ a​ variety products from the​ region, including spices .​
Naturally, as​ the​ native populations interacted with the​ European peoples, including through forced service in​ their homes, a​ European influence came to​ affect local cuisines.
The coastal area ensures that seafood is​ an​ important part of​ the​ East Indian diet .​
The wide variety of​ fish is​ served in​ many ways .​
Naturally, the​ area is​ well known for​ delectable fish curries, but seafood is​ also served steamed and​ delicately spiced, fried with spices that serve to​ enhance rather than to​ mask flavors, and​ is​ used to​ created snacks and​ appetizers like pakora, served with chutneys and​ other dipping sauces .​
Because of​ the​ prominence of​ seafood in​ the​ cuisine, and​ a​ climate conducive to​ the​ growth of​ a​ variety of​ vegetables and​ fruits, as​ well as​ the​ culinary influences of​ past Portuguese and​ British colonization and​ the​ Muslim population, the​ food of​ East India tends to​ be of​ a​ lighter sort .​
Spices are used with a​ lighter hand, preferred cooking methods are often of​ the​ sort that enhance natural flavors and​ encourage the​ subtle blending of​ flavors, such a​ stir frying, steaming and​ boiling .​
a​ moist, rainy climate allows for​ the​ production of​ rice, which functions as​ a​ basic element of​ most meals.
In addition to​ savory fish dishes, East Indian cuisine is​ known throughout the​ world for​ the​ quality of​ its sweets, with many of​ its confections having deep roots in​ Hindu culture .​
Many religious ceremonies and​ celebrations have specific confections associated with them, and​ include ritual offerings of​ sweets to​ gods and​ to​ the​ poor .​
As with many East Indian dishes, the​ sweets of​ this region tend to​ be less dense, lighter, making them a​ bit more appealing to​ westerners than some of​ the​ very heavy, ultra-sweet confections of​ other regions in​ India .​
In addition to​ candies and​ other similar dessert style sweets, the​ region is​ known for​ its fine cakes, which have a​ distinctly European influence, as​ does the​ preference for​ tea as​ a​ beverage.
East Indian cuisine has a​ distinct character that sets it​ apart from the​ cuisines of​ other parts of​ India .​
With coastal areas that made seafood a​ staple and​ a​ climate that made a​ variety of​ fresh foods readily available, came a​ tendency towards letting the​ natural, fresh flavors of​ foods take center stage in​ the​ cuisine .​
European explorers who were attracted to​ Eastern shores contributed their own culinary style to​ the​ region, as​ did Muslim settlers, resulting in​ the​ amazing combination of​ cultures that created the​ unique flavors of​ East Indian cuisine.




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