India's Culture

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India's Culture

India's cuisine is as rich and diverse as her people. The spectrum of

Indian cuisine can be said to lie between two dietary extremes:

vegetarianism and meat-eating.

India is well-known for its tradition of vegetarianism which has a

history spanning more than two millennia. However, this was not always

the case. During the Vedic period (1500-500 BC), the priestly castes

sacrificed animals to appease and gain boons from the gods, after

which the flesh was consumed. But the trend of meat-eating shifted

with the times. In fact, only the meat of a sacrificed animal was

considered food. But at the beginning of the Epic period (c.l000- 800

BC), this meat was said to be common food that added vigour not only

to the body but also to the mind.

However not all Brahmins are vegetarians. A classic example would be

the Kashmiri Brahminss who continue to pride themselves on their

mutton dishes. There are also the Brahmins of Bengal who eat fish.

Thus vegetarianism became more linked with the cuisines of southern

India rather than the north.

This general demarcation in food patterns persists in present-day

India and can be explained. As India has been the crossroads of many

peoples and cultures over centuries, foreign elements have regularly

seep into its cooking culture, sometin1es displacing or modifying

local cuisines. One such foreign influence was the Muslims from

western Asia whose culture swept across much of northern India in the

16th century. The invasion brought changes in many aspects of everyday

life in India, including the palates of the Indian people which became

tempered by a foreign taste.

Muslim infiltration into the subcontinent caused a gastronomic

revolution. In fact, it created a marriage between the non-vegetarian

fare of the Middle East and the rich gravies that were indigenous to

India, creating what is known as Mughlai cuisine. Spices were added to

cream and butter, rice was cooked with meat, and dishes were garnished

with almonds, pistachios, cashews and raisins. India was also

introduced to kebabs and pilafs (or pulaos).

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