Examining Indian Culinary Culture

An understanding and appreciation of any culinary showcase begins with a cultural introspection. An examination of the cultures of India, Pakistan, and Bangladesh provide a rich background to the origins of the ingredients that comprise the Raja food line.

Take a moment to read about the development of these culinary traditions and the role that they have played in the traditional dishes that you place on your family table. The unique combination of political, historical, and economic factors of these countries are what influence the Indian culture and attitudes of the present day.

Raja Foods takes great pride in combining these rich traditions into one great company. You’ll find that our combinations of ingredients and dinner combinations are an extension of the proud heritage that has been painstakingly formed over tens of thousands of years. And you’ll feel good about serving these ancient traditions to your own family every single day.

The Culinary Glories of India

From the vegetarianism to meat-eating philosophies, the respect of food and its religious and sustenance implications have long been a staple of the Indian tradition. As a result, India’s cuisine is as rich and diverse as her people.

With the constant exchange of political and religious power struggles, attitudes and practices of the vegetarianism and meat-eating populations varied from century to century. Also, the reasons for eating, from religious ceremonies to customary hospitalities, changed along the same lines.

The introduction of new delicacies from other cultures also had a significant influence on the development of the Indian cuisine. Ingredients and methods of preparation changed the way the Indians ate to a great degree. As a result, the Indian cuisine of today is a unique mixture of cultural influences from around the world.

However, many of the same traditional ingredients still remain the same. Whole wheat flours and oils, white wheat, yeast, mustard oil, and dhal curry have survived to this day. Spices and garnishments, such as almonds, pistachios, cashews and raisins, are still highly preferred accoutrements to the Indian diet. And kebabs and pilafs highlight several traditional Indian entrees.

The Culinary Glories of Pakistan

The Pakistani cultural traditional is a lesson in staple foods that emphasize simplicity and abundance. Islamic influences have created a menu that allows for basic preparation and sustenance. The Quranic codes have forbidden the consumption of pork and channeled tastes and appetites in other directions. Lamb, beef, chicken and fish are basic foods that are primarily consumed during religious ceremonies and other special occasions.

The feature staple of the Islamic cuisine is the chapati, an unleavened bread made with dough prepared from whole wheat flour. Another basic food is lassi, a milk product without curds and butterfat. Seasonal vegetables and lentils are commonly used as side items. Affluent Pakastani citizens eat more meat, eggs and fruits. Ghee, a clarified butter, is commonly used in place of vegetable oil.

In order to improve the taste and presentation of common dishes, cooks use a heavy does of spices such as chili powder, turmeric, garlic, paprika, black pepper, red pepper, cumin seed, bay leaf, coriander, cardamom, cloves, ginger, cinnamon, saffron, mace, nutmeg, poppy seeds, aniseed, almonds, pistachios, and yogurt.

The Culinary Glories of Bangladesh

Bangladesh is rich in influences of Islam, Hindu, and Buddhism. These religious bastions provide culinary offerings that add versatility and variety to the Bangladeshi cuisine.

Bangladesh is famous for its distinctive culinary tradition, and delicious food, snacks and savories. Boiled rice constitutes the staple food, and is served with a variety of vegetables, fried as well as curries, thick lentil soups, and fish and meat preparations of beef, mutton and chicken.

Curries of many kinds abound, cooked with proper spices and hot curry powders, including Korma, Rezala, Bhoona and Masala Gosht, Chicken, mutton, beef, fish and prawns. Chicken Afghani, Chicken Baghdadi, Chicken Kashmiri, Chicken Tikka, boti kabab, shutli kabab and a variety of fish curries are also staples of the cultural tradition.