1. Indian Food is fabulous
“Heart can be satisfied through stomach”
Indians have a strong belief that, heart can be satisfied through stomach. A good meal can uplift your whole day into a different level. Indian Cuisine has its own strength in global palate. Indians boast on their curries and spices which has influenced the cuisine world majorly. It is said that one needs three of their lifetime to taste this extensive recipes. Only fraction of Indian recipes is exposed globally. The country has its own regional dishes and one doesn’t get used easily to the other regional food. The democratic land is called “Land of spices” before it is known as democratic. Let us not forget the British invasion on India started by the trading of these spices. Just as the name sounds, the vast spices are found in every kitchen in India. Not to mention they are King in the Vegan recipes, diverse and plentiful.
2. Little History
“Indian cuisine is ancient, diverse, and immersed in tradition”
Indian foods have strong influence based on three factors – climate, religion and emperor regiment. Indian cuisine is ancient, diverse, and immersed in tradition, an admixture of different ethnic influences, much like the country itself. The spicy food displayed at buffets in the US, or the ubiquitous “curry” in Britain is only a small peek of the variety and quality accessible to food lovers. Over 80% of Indians follow the Hindu religion and its sprouts such as Jainism. Hinduism respects life forms and has contributed to the predominance of vegetarianism in India, particularly in the North. With the famous Mughal emperor establishment in India, the cuisine echoed Islamic influences. The main difference was the use of specific meat-lamb and fish. West and Central Asian cooking techniques and ingredients, such as dates and nuts were used in rice dishes and grilling of meat into ‘kebabs’ were adopted. In Kerala, where Christianity originated over time, many local ingredients and cooking techniques have few European influences. In Goa and Calcutta, where Christianity is accompanied with British and Portuguese, food reflects European customs and traditions, example- rum-flavored cake is, favorite at Christmas in Calcutta.
Climate varies across the country and as a result, regions are characterized by unique food habits based on what was locally available. The key distinctness in cuisine related to climate is, the type of staple cereal taken. North Indian diet consumes majority of wheat cereal, while rice dominates the Southerners. Coastal areas like Kerala and Goa (in West India) and Bengal and Orissa (East India) are famous for seafood, admitting the dominant flavors of coconut and ingredients- mango or tamarind in the West and mustard in the East are used for souring. Cooking oils vary widely – mustard oil in Eastern India, coconut oil in Kerala, gingely oil in south India and sunflower oil in North India.
3. Science behind the food
“Each of the spices is uniquely placed in its recipe to shape the flavor sharing pattern with rest of the ingredients”
There is science in everything and so in cooking. Not all cuisines are following the science but Indian cuisine has a perfectly explained theory behind every recipe. Recently published article in a famous magazine from Washington has quoted “Each of the spices is uniquely placed in its recipe to shape the flavor sharing pattern with rest of the ingredients”- noted by prestigious researchers. There is not only science in cooking but science behind every ingredient added and the method of cooking. Indian cuisine doesn’t allow overlapping the flavors, which is completely opposite to the western style of cooking. The rich spices like saffron, turmeric, cardamom, cloves, cinnamon and a lot more are added in lesser quantity to feel their taste while the regular spices like cumin or pepper or coriander seeds are added in a moderate amount to elevate the spice level. Every cuisine has a restaurant style and home-made style in it, but Indians cooking style is 80% same throughout the nation adopting the home-made style even in restaurants. It is because the country practices a concentrated culinary skill. The distinct makeup of Indian cuisine can be seen in some dishes more than others, and it seems to be tied to the use of specific ingredients. Spices usually point to dishes with flavors that have no chemical common ground. Precisely, many Indian recipes carry cayenne, the basis of curry powder that is any Indian curry. And when a dish contains cayenne, it’s uncommon for them to have other ingredients that share similar flavors. The same rule goes for green bell pepper, coriander and garam masala, which are nearly as pervasive in Indian cuisine.
4. Spices are Medicinal values
“Ayurvedic medicine is made by the practice of herbs and spice as medicines”
Spices, herbs and essential oils have been the foundation for foods to define the flavors and the cuisines to the world. The popular “Masala Trolley” in any restaurant and “Spices shelf” in any home is omnipresent to Indians. The ingredients are numerous in numbers without the spices and masala powders added to the list. As in many cultures throughout the world, Indians have used herbs and spices in their health practices. The Indian form of medicine “Ayurvedic medicine” is made by the practice of herbs and spice as medicines. Indians explain this as a system of “science of life” which looks at holistic treatment. Herbs and spices are seen to not only lend flavor to bland meals, but also “have a philosophical effect on human health because they affect many of the body’s metabolic processes.” Almost the entire parts of India use herbs as medicine. One thing we do know, these herbs and spices are great in food, and we can enjoy them in the quantities used in food. Here are some of the most common and essential spices found in any kitchen of an Indian.
➢ Cardamom – enhance the flavor of tea and puddings, resists the common cold infections.
➢ Turmeric- has an earthy consistency, and a warm aroma and taste, also an antiseptic.
➢ Coriander Seeds- gives the sweet and tangy flavor and source of Vitamins A,K and C.
➢ Saffron- natural coloring agent, expensive but possess antioxidants
➢ Cinnamon-used popularly in Briyani recipes and lowers blood sugar levels
➢ Cumin-used also as powder to give a robust aroma and contains digestive properties
➢ Dried Red Chilies -used as powder to increase the heat, should be consumed in small quantities.
➢ Asafetida –used as condiment and has anti-flatulence properties
➢ Mustard seeds- used as flavoring agent of oil and increases intestinal secretion.
5.Not About Perfection – But Passion
“If you look for perfection, you’ll never be content”
“Don’t let the perfect ruin the good” -the proverb stands well for the undefined tastiness that Indian cuisines hold. Many people think preparing an authentic Indian recipe requires intensive labor work. Yes!! It does, but so does comes the benefits like, healthy recipes, natural dishes, aromatic flavors. And also people think Indians weighs and use their masala powders. The truth is Indians cook using their senses and the passion they have for the savor tastes. The method of cooking varies for each recipe. For example -the wheat breads are differentiated; baked in clay oven- tandoor roti, cooked in flat pan using butter- parathas, fermented dough gives naan, stuffed with vegetables gives a new series of naan, deep fried in oil is called pooris. And so does the rice have its own set of recipes by the method of cooking.
Indians cook using their five senses; they look for the right color; they smell for the right aroma; they hear for the crackling sound of spices; they taste for the perfect blend of seasonings. Being a breakfast or even a small late night snacks, Indians prefer doing it without the usage of machinery. The spice powders are still practiced to be home-made without requiring the machines.
6.Authentic Aromatic Appetizing
“Authenticity is all about being real. Genuine, not an imitation.”
Indian cuisine is believed to be authentic only if it is prepared in traditional way. The food when prepared in the authentic style, it passes the aroma and appetizing category easily. The Indian recipes foods carry the natural diet with a tasty palate. Some of the authentic styles followed in Indian cuisine:
- Tandoor Pot- It is a Clay oven, charcoal fired, used to bake wheat breads like rotis and naans. Also extensively used for the making of world famous “Tandoor chicken”, marinated chicken baked either whole or in large pieces relished with green chutney.
- Clay utensils- made out of mud, baked in furnace and very popular in south India, especially to make fish curry, believed to enhance the flavors.
- Copper Utensils – used for storing water. It is scientifically proved that water stored in a copper vessel will not attract germs and provides immune power to the water.
- Stone based equipments – there are various stone based equipments used to make powders, separate lentils, make masala pastes.
It is proved that Indian foods are savoring and mouth watering to their traditionally adopted practices and every household is an example to it.
7. Honorable Mentions
“Nothing brings people together like Good Food”
The world knows very few of Indian cuisines, but the ocean is vast and unexplored. Here are few along with the world famous recipes like tandoor chicken and Briyani, how many have you tried?
➢ Briyani- has huge varieties and also prepared traditionally using “Dum style” – steaming method using charcoal. Meat or veggies cooked with rice and eaten along with meatballs or raita (onion/cucumber in curd). The country goes crazy over this dish.
➢ South Indian Breakfast – comes with a palate of recipes cooked with rice batter fermented in natural way without preservatives, such as idly, dosa, idiyappam, aapam. The sidekicks are in perfect blend to them.
➢ Halwa- The common Indian dessert made using wheat flour (also pumpkin or carrot) and sugar, prepared during festive occasions to celebrate the mood.
➢ Paneer-home made cottage cheese, fermented milk using the sour curd or lime juice and hung in a cloth overnight, used to make curries or fried for appetizers.
➢ Sukka- dry recipe, cooking by coating the meat with thick paste just prepared. Usually the preferred choice of meat is lamb.
➢ Sambhar- lentil based stew with tamarind broth and sautéed veggies in a special powder “sambhar masala”
➢ Chutney- it is served as a dip with anything especially for kebabs, snacks, breakfast and made by grounding tomato/ mint/coconut or any veggies of choice with lentils and tamarind.
➢ Kebabs- a dish made with minced meat that is shaped into oval spherical balls, cooked in skewers, preferably grilled.
➢ Masala Tea- a rich flavored drink, popularly made with ginger, cardamom, milk and exquisite masala combination, common in all parts of India.
➢ Pickles- the authentic pickles are tangy and sour made with oil and heat spices, without adding vinegar and fermented in natural ways.
“Allow us to do Justice” – Seasons5
India undoubtedly has the best cuisine in the world. Seasons5 is a showcase Indian- Australian fusion cuisine, with northern and southern accents added to regionally sourced seafood and traditional Indian ingredients. “Melbourne has an Indian influence” says our chef. “That’s why we’re playing around with essence and tempting flavors: because a tikka curry, a Briyani and an Indian appetizers all share a common language.” As seasons5 are provided with in-built catering for wedding packages and events, serving an Indian cuisine can lift the boring veil of the restricted vegetarian recipes in global cuisine. Our chefs from kitchen are aced in the original and pure culinary skills required to make Indian foods. The migration happened during the 1960’s-70 between the India and Australia has allowed the recipes to immigrate to the “vegemite land”.
We promise the unique and Indian taste is preserved in the dishes by maintaining the traditionally accustomed methods in preparing the food. Be it a festive occasion, casual party or a formal official business conference, this cuisine can be perfect and the wide range of recipes allows you to have more options in choosing the best for your taste buds. Seasons5 recommends you to plan a tasting event before selecting the buffet menus with our experts. Being meat is the core element in Australian cuisine, the heavenly meat delicacies from India can do more than justice. Seasons5 guarantees for the best chefs from Melbourne who have mastered the Indian cuisine to make a square deal to your taste goblets.
Our services are extended to
Party events- bachelor parties, birthday parties, family reunions, friends parties
Official Events – Business conferences, training workshops, formal client meetings
Weddings – catering to the wedding reception party is our “exceptionally the best style”.
We are waiting to serve that scrumptious banquet on your important day. To plan the tasting event, write us