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India
is a land of amazing variety, beginning in the awesome
Himalayas in the north and moving on to the great Gangetic plain with its immense and sacred waters, down
through the harsh but strangely beautiful deserts of
Rajasthan, through plateaus and thick forests, through
the Punjab (the "Land of Five Rivers") to the lush green
splendor of Kerala distance of more than 1,800 miles.
With
its vast land area, India naturally encompasses an
enormous variety of climates. As well as its distinct
seasonal cycles, India has numerous religions, races and
ethnic landscapes which turn the subcontinent into a
jigsaw of small nations, resulting in a culinary
kaleidoscope as colorful as any glass mosaic adorning a Mughal palace.
Simple Cooking Methods
Coconut
graters are essential items in Bengali and southern
Indian kitchens. A serrated iron disk mounted on
wood, and often hand-cranked, is used for removing
the fibers from the coconut as well as for shredding
and grating the flesh. Split
bamboo baskets are used for straining the coconut
milk and also serve as
multipurpose sieves. They are particularly
attractive in the northeast, where they are
intricately woven and come in all sizes.
Indian Poultry Recipes
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Indian Poultry Recipes
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In
meat eating homes of the north and south, solid wooden
chopping blocks and cleavers are used. An all-purpose
meat cleaver and thick wooden board are useful additions
to any kitchen where Indian food is to be prepared. Soup
ladles, generally of steel or aluminum with rounded
ends, are used for stirring dal and curries,
while small wire mesh baskets with long wooden handles
are used to retrieve items after deep-frying. Simple but
attractive unglazed earthenware bowls are used for
setting yogurt; any glass or ceramic bowl or jar can be
used instead.
Eating
utensils are uniform across India,
with
the stainless steel thali or tray set with a
variety of small bowls for curries, dal and
yogurt. The old thalis were made of brass, bell
metal or silver, but stainless steel is preferred today
because
it is
cheap and easy to clean. Porcelain and melamine
tableware have invaded middle class homes everywhere,
yet the stainless steel thali is still the most
common eating plate. Many Indians prefer to eat with
their right hand, believing 'that the food actually
tastes better or that cutlery is unhygenic. Despite
this, many middle class families use a spoon and fork at
mealtimes.
In
the southern and eastern areas of India, one versatile
utensil is invariably found during festivals and
weddings: a square of freshly picked banana leaf, which
makes the perfect, biodegradable disposable plate.
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