Culinary and Customs of Indian Culture

The Indian Culture: Unique and Diverse

The Indian people, languages, customs, and climate are all unique. The country has a history of civilization dating back 4500 years. As a result, academics refer to Indian culture as the world’s highest culture, Sa Prathama Sanskrati Vishavara. India has an estimated 1.2 billion people and is the world’s second most populous country after China. Although the Indian constitution recognizes English and Hindi as official languages, there are 515 living languages and over 700 dialects (Nandy, 2004). The religious diversity of the society includes Jainism, Sikhism, Buddhism, and Hinduism. Historical influences have a significant impact on the cultural aspects of culinary art in India. Throughout history, the European nations, Mughals, and Persians entered significantly influenced cuisine across India (Ray & Srinivas, 2012). There is large assortment of dishes using spices and herbs. The paper analyzes the importance of food in the Indian culture.

Vegetarians

Traditionally, the Asian Indians are vegetarian. Jainism, Buddhism and Hinduism religious practices are ‘non-harming.’ According to Nandy, (2004) and estimated 40 percent of Indian population is vegetarian. The cows, therefore, became sacred animals in 800 BC due to the decrease in the cattle population. However, the chicken, goat, fish, egg, lamb and other meat are common in main dishes for the Hindu vegetarians.

Family values

Food plays an essential part in the Indian culture; in festivals as well as daily life (Kittler & Sucher, 2004). The everyday food shared in the family is a sit-down affair that comprises of more than one main course. The food has various accompaniments that include pickles, chutneys, desserts, carbohydrates staples like bread and rice. Other staple foods include wheat, pulses with chana are important in the Indian diet (Ray & Srinivas, 2012). The Chutney and condiments are made from assorted vegetables and fruits such as mint, tomatoes, tamarind, and cilantro. Spices as an important element in food preparation create unique aromas and flavors (McGee & McGee, 2004). Spices and curries include cardamom, coriander, ginger, dried hot pepper, turmeric, and cinnamon. The food becomes important through ways of eating as a family and is also a socializing element among family members. The East, West, South and Northern regions of Indian has differing cuisines (Nandy, 2004). There are emerging threads that unify the diverse cuisine. Sweets are also very popular especially in Bengali where Hindus and Muslims distribute sweets in marking joyous occasions.

Food Etiquette

The Indians observe table manners and family members must observe etiquette. The array of bread includes naan (leavened bread), flatbread, and bhatoora found in northern India is served with meals. The cardinal rule is to use the right hand when receiving or eating food. Asian Indians eat much of their food using fingers or bread acting as utensils (Nandy, 2004). Therefore, washing hands before and after eating are critical. Small amounts of food must be taken at a time without reaching the palm of the hands. It is unacceptable to play with food on the dining table. One should avoid making sounds while eating and the mouth should be shut while chewing food. Again, food should be eaten as served without asking for pepper or salt. Guests invited for meals should wait for the host to give a formal welcome before starting a meal. It is impolite to leave the table before the eldest or host is through with their food. Typically, people wait for each other and exit the table together in formal settings. It is important to eat at a moderate pace as eating slowly implies one dislike the food. Conversely, it is rude to eat too quickly.

Conclusion

Food plays an essential part in the Indian culture; in festivals as well as daily life. The everyday food shared in the family is a sit-down affair. People socialize while taking food. The people need to observe etiquette when taking food such as hand washing in line with Indian culture and traditions.

References

Kittler, P. G., & Sucher, K. (2004). Food and culture. Belmont, CA: Thomson/Wadsworth.

McGee, H., & McGee, H. (2004). McGee on food & cooking: An encyclopedia of kitchen science, history and culture. London: Hodder & Stoughton.

Nandy, A. (May 01, 2004). The Changing Popular Culture of Indian Food: Preliminary Notes. South Asia Research, 24, 1, 9-19.

Ray, K., & Srinivas, T. (2012). Curried cultures: Globalization, food, and South Asia. Berkeley: University of California Press.