Some Information About Indian Arranged Weddings
India has one of the most ethnically diverse populations on the planet. One measure of this diversity is the fact that India, amazingly, has fourteen official languages. They span Hindi (41% of the people, the most widely spoken and primary tongue), English (considered the most important language from a business and political perspective) as well as Assamese, Bengali, Gujarati, Kannada, Kashmiri, Malayalam, Marathi, Tamil, Telugu, Oriya, Punjabi, Sindhi, Sanskrit and Urdu. This cultural diversity is reflected in Indian cuisine. Its tastes and textures have now become popular around the world. Additionally, Indian tastes and cooking techniques have had an important influence on cuisines throughout southeast Asia.
The large assortment of Indian food styles, cooking techniques and eating practices can be identified by their geographical origin, mainly reflecting many factors including local climate, available ingredients and the ethnicity of inhabitants. The major varieties are western, eastern southern, northern and north eastern.
Historically, over the centuries, extensive immigration and intermingling of cultures as a result of intense trading activity with neighboring Persia, the ancient Greeks, as well as Mongolian and West Asian cultures have all played a role in shaping the evolution of the national cuisines.
The sixteenth century brought many new food items to India. Tomatoes and chili as well as squash and the potato were introduced by traders from Portugal, Arabia and Persia. Cooking styles from Europe were also learned during English colonial rule. Immigration, religion, climate and culture all play a role in shaping the kaleidoscope of cuisine diversity.
Importantly, vegetarianism, far from being a modern phenomenon, has been widely practiced for centuries in many communities, particularly among the Hindu, Buddhist and Jain people.
Vegetarianism has been a diet discipline for many centuries throughout India but particularly among Buddhist, Hindu and Jain. Their practices are very detailed and suggest a fine degree of evolution over the centuries. For example, one segment of the Jain people do not consume any root or subterranean vegetables. These forms of quite severe imitation have stimulated certain population groups to be particularly innovative and imaginative with the foods they do consume.
Interestingly, the styles of eating by hand in India vary from place to place. Northerners eat rice by picking it up with their finger tips and then pushing a small amount into their mouth using their thumb. By contrast, southerners use their entire hand, gathering the rice into their palm to form a ball and then tossing the entire ball into their mouth. These practices add a certain sensuality to Indian cuisine.
The large assortment of Indian food styles, cooking techniques and eating practices can be identified by their geographical origin, mainly reflecting many factors including local climate, available ingredients and the ethnicity of inhabitants. The major varieties are western, eastern southern, northern and north eastern.
Historically, over the centuries, extensive immigration and intermingling of cultures as a result of intense trading activity with neighboring Persia, the ancient Greeks, as well as Mongolian and West Asian cultures have all played a role in shaping the evolution of the national cuisines.
The sixteenth century brought many new food items to India. Tomatoes and chili as well as squash and the potato were introduced by traders from Portugal, Arabia and Persia. Cooking styles from Europe were also learned during English colonial rule. Immigration, religion, climate and culture all play a role in shaping the kaleidoscope of cuisine diversity.
Importantly, vegetarianism, far from being a modern phenomenon, has been widely practiced for centuries in many communities, particularly among the Hindu, Buddhist and Jain people.
Vegetarianism has been a diet discipline for many centuries throughout India but particularly among Buddhist, Hindu and Jain. Their practices are very detailed and suggest a fine degree of evolution over the centuries. For example, one segment of the Jain people do not consume any root or subterranean vegetables. These forms of quite severe imitation have stimulated certain population groups to be particularly innovative and imaginative with the foods they do consume.
Interestingly, the styles of eating by hand in India vary from place to place. Northerners eat rice by picking it up with their finger tips and then pushing a small amount into their mouth using their thumb. By contrast, southerners use their entire hand, gathering the rice into their palm to form a ball and then tossing the entire ball into their mouth. These practices add a certain sensuality to Indian cuisine.
