Indian cuisine is not a homogenous entity. It has a wide variety of cuisines within its ambit. The wide ranging Indian cuisine, which encompasses a vast range of dishes, largely due to India’s rich history, and awesome geographical and cultural diversity, are marked by creative use of spices and herbs. With every region of India having its own cuisine, our country perhaps serves the most diverse culinary experience in the whole world.
Ashok Malkani finds that some of the Indian dishes have not only acquired nationwide fame but have also become popular with international guests. He examines the wonderful regional dishes of the different regions of India. He also explores some of the popular Indian desserts.
Indian cuisine is not only diverse and exciting, but can be blissful, and at times, intimidating. Indian cuisine uses diverse flavours – spicy, sour, sweet and hot – often all at the same time, making it an exhilarating experience for the diners. Every region in India has a different an array of dishes. But there are some Indian dishes which are popular throughout the country. Almost most of us however, would be of the opinion that north Indian cuisine tops the popularity chart in the country among different types of Indian dishes.
Chef Sidney Dcunha, Executive Sous Chef, JW Marriott Mumbai Sahar, declared, “Indian cuisine reflects great diversity. The different regions of India have often have significantly different cuisines and they use locally available spices, herbs, vegetables, and fruits. World over, North Indian dishes like butter chicken, dal makhni, naan, rogan josh have been popular.”
“For most Indians, the preferred food is a nice home cooked meal. And if it is a meal cooked by their mother, it is even better! Home cooked meal, “Ma ke haath ka khana” is still the preferred choice,” Sidney Dcunha proffered.
“Indian cuisine is favourite among most Indians. In modern times Indian palates have undergone lots of changes. In the last decade, as a result of maturation of globalisation, a lot of Indians have travelled to different parts of the world and people from foreign nationalities have come to India in huge numbers. This has resulted in Indianisation of various international cuisines,” asserted Sanket Thakur, Food and Beverage Manager, The Resort, Mumbai.
この記事は Food & Beverage Business Review の April - May 2018 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は Food & Beverage Business Review の April - May 2018 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
Healthy Food - An Attempt to Meet Diners' Desire
Sustainable Development Goal 3 (SDG 3), one of the 17 Sustainable Development Goals established by the United Nations in 2015, was about "Good Health and Well-being". This could be said to be an eye-opener and the source of making people aware of maintaining their health, which became more pronounced due to the Covid-19 pandemic. Consuming healthy food, since then, has become a significant - if not imperative - element in lives of almost everyone. And this healthy and nutritious food is also playing a significant role in the success of restaurants. Diners are now becoming more particular about the food they consume, making the F&B outlets offer a diverse and appealing menu of healthy food options. Ashok Malkani tries to evaluate how the restaurants and chefs are meeting this desire for nutritious food by customers and what are some of the healthy food options.
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