A person’s way to his heart is way through his stomach.
From the 1st century B. C. E Indians started off with the agricultural practices and they not only produced vegetables, but were also engaged in the production of herbs, spices and all kinds of cereals and pulses. At the same time, a lot of food, vegetables, cereals, meat, and other type of food was brought into the Indian subcontinent with each and every dynasty that ruled over this foodie country for hundreds of years. And India came to be known for it’s enormous variety of food – whether it is of the Indian origin or a mixture of Indi-foreign tastes – the country made it it’s own and presented it with a tinch of selfness. Centuries have passed away and the very essence of the Indianness of the Indian street and nobel cuisines.
It’s been years now, since we have been eating and experiencing a continuous change in a lot of local as well as foreign cuisines. The changing trend in this field has delighted both the restaurant chains as well as the connoisseur of food and new type of food. Not only, but Rajasthani, Bengali, Gujarati, Punjabi, or South Indian food has gained love in every Indian plate but, cuisines such as Chinese, Italian, Thai and Mexican have made their way out and is loved all over the Indian subcontinent. Street food has taken over all of the towns and cities and people eat them with great pleasure;be it Indian or Chinese or any other type of meal, everyone tend to get more and more of dishes onto their plates.
The history –
Around 700 BCE, agriculture spread from the Fertile Crescent to the Indus Valley, a wheat and barely began to be grown. Sesame, and humped cattle were domesticated in the local farming communities. By 3000 BCE, turmeric, cardamom, black, pepper and mustard were harvested in India. The ancient Hindu text Mahabharata mentions rice and meat cooked together, and the word “pulao” is used to refer to the dish in ancient Sanskrit works, such as Yājñavalkya Smrti. These evidences are far enough to provide a great example of the historicity of India and the Indian food.
The mingling of cultures –
The coming of various dynasties and rulers over the Indian land has marked a great change in the way Indians looked at their food. The Mughals, the Persians, the Turks, Dutchess, Afghans and a large number of rules that ruled over this vast country brought with them new and delicious food that mingled with the flavours of Indianness. Travellers traveling to India during the 16th century or middle ages introduced new cooking methods and products to the region. These fusioned cuisines tend to adapt India cooking and seasoning techniques and made dishes well integrated.
Change in the eating habits –
Indian texts such as The Mahabharata, Bhagvad Gita and Buddhist texts focuses primarily on their eating of Saatvic, raajsic, or taamsic food, as consumption of beef was considered taboo, due to cows being considered sacred in Hinduism. It was only after the coming up of Afghans, Mughals and Turks that eating beef or meat became an integral part of every Indian kitchen.
Today, street food have gained a lot of popularity among the youngsters as well as enthusiasts of food. Every Indian and foreign meal has taken over the Indian streets and made people fall for them. Apart from the restaurants, every dish is made available at the small shops and street vendors’ stalls, that has made the food cheaper and everyone can taste the food available at every part of the world
Indians have always been known for their food and eating habits that makes them shine on the world level. It is it’s historicity and the use of spices that has helped the Indian cuisine to be one of the favorites in the world that according to a report on Food Tourism issued by the UN World Tourism Organization states that
Over a third spending is devoted to food which shows how important the Indian cuisine has become.