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Namastay! There are two kinds of people in this world- those that run away from the thought of going to an overcrowded, filthy and smelly country like India and the other kind who have this fascinating connection, a sort of romantic vision of falling in love with the most colorful and vibrant Bollywood-esque place called India.
Let me pretend to be in the latter group and take you through the journey of what happens as they land there. At first the sheer overwhelm from love that the “common man” has towards “foreigners” is beyond any documented shade of infatuation. This, coupled with our innate ability to elevate people watching (read “staring”) to a national pastime can make any new comer uncomfortable! If the tourist can get past that, India offers so many experiences to those that are eagerly seeking that there is awe at every corner.
The most important thing that comes to the fore is the fact that Indian food and flavors are so diverse, you will seldom get bored of the variety. You gut may need to develop overnight resistance to the heat in the food but the taste buds will have you asking for more.
Every region in India offers a different flavor profile and local foods are built around the growing season for the area and the climate that dictates what is traditionally suited to the body in their daily diets. Over and above are certain foods and flavors that are reserved for special occasions like weddings, funerals, births, house warmings, and religious celebrations all of which create a complex pattern of an average Indian person being exposed to many different tastes and textures at an early age.
I’ll start with the North of India to begin with and share the flavor profiles that are found here-
Spices in the north Indian flavor tool kit
Areas that are closer to the Himalayas like Kashmir, Himachal Pradesh etc that are blessed with fresh water lakes and rivers uses minimal ingredients to bring out the natural flavors of the produce. Some produce is unique to the region and hard to find elsewhere in the country. Meats and Fish are also cooked in their own fats or mustard oil to help them last longer in a cold climate. Preservation and drying of produce is common to come in handy during snow covered months. Some cooking techniques of Persian influence are also seen in this region- like the use of Dum Pukht cooking (slow cooking technique), use of Tandoor (clay ovens ) and use of dairy in sauces and curries.
Areas in the planes like Haryana, Delhi, parts of Uttar Pradesh, Uttarakhand,, etc are blessed with better climates so they have access to a variety of produce all year long and onions and tomatoes are used as bases for many curries,, etc. Dairy is widely used as many homes have cows and buffalos so dairy is in excess and it finds its way to curries and beverages. The spices are similar and each household has its own spin on traditional dishes. A large part of the population is vegetarian so there are many options for vegetarians even when dining out.
I will be discussing other regional flavor toolboxes in upcoming articles, so stay tuned and if you do decide to go to India, go with an open mind and an open heart- those staring eyes mean well, just sit beside them and have some chai, you’ll see the love!