Culture of eating in India

This is a post to understand the culture of eating out in India. Widen your knowledge.... Many Indian restaurants are not very formal. First of its kind article. I would provide more such articles and label them under general articles
Yes even those considered a best eatery or restaurant (Indian restaurant are usually very similar). The etiquette for Indian (or any ethnic South Asian) restaurants might be little different from other restaurants. Below I have provided some basic rules. These anyways is fast changing and this is just a guidance what to expect when you are in India.

1. No Beef or Pork ; Many Indians are either Hindus or Muslims. To Hindus cows are sacred, so no beef and to muslims pigs are disgusting animals to consume, so no pork. There are a few restaurants in India which are pure vegetarian (They dont even serve eggs).

2. Eating with hands ; Many types of foods especially the Indian breads are consumed by hands. It is ok to consume food with hands provided your hands are clean and the food is not messy.

3. Eating from others' plates ; Indians have this concept of people not encouraging the sharing of plates or cutleries coming in contact with their food. You cannot consume food from other plates because of the saliva or the indirect contact of your mouth into someones food.

4. Wining and Dining ; Indians do not have wine and dine culture and so even the government restricts eateries serving liquor without permission. Be aware not all restaurants serve liquor in India.

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Suggested Reading:
How to make South Indian Filter Coffee?
Vegan Food Pyramid
Food Pyramid - As recommended by USDA

How to make South Indian Filter Coffee?

I had posted about a few coffee options that we stumble upon. I had also mentioned that i would provide you a step by step procedure to prepare THE FILTER COFFEE. A typical south Indian preparation!!

Step 1: You'll need a traditional south Indian filter, also called the percolator which is made of 4 parts. See the picture below.
In a clockwise direction let me explain the parts starting from the top
1. The lid that comes on top of the actual percolator.
2. The percolator, you can also see the base is punched with holes
3. Strainer, although this looks like an umbrella it is a strainer.
4. Collector, The fourth part forms the base which collects the strained decoction.

Step 2: Get coffee powder, if it is India you can get freshly ground coffee powder mixed with chickory. Chickory is nothing but a real stronger coffee beans blend. It is powdered and added to the coffee powder usually in the percentage ratio of 90 to 10, where 10% is chickory and 90% coffee.

Step 3: Assemble the filter, where the base is fixed with the percolator on the top. Once this is done place the strainer and then keep the lid handy.

Step 4: Put the coffee powder atop the strainer, the usual is 2 heaped tablespoons of coffee powder to make the decoction. This decoction will serve 6 to 8 people depending on the strength of the coffee and the serving quantity.

Step 5: Boil water and pour into the percolator, you can always top up the water once a little water is strained, keep in mind how much of liquid the base can hold. Now be careful of the heat, the entire filter will be hot. Keep the filter aside for it to strain, usually it takes around 45 mins to strain the entire water.

Step 6: Take tumbler and davraa a traditional serving utensils. Or take any cup, the mixture is in the ratio 3:1. Take 3/4 tumbler milk, top it with decoction, add sugar as per requirement mix them well and serve.

There you have a step by step way to make filter coffee. Make sure the following are adhered to
- Never heat the coffee after mixing with decoction.
- If you use decoction stored in the fridge, heat the decoction separately by placing it in boiling water.
- You can also make cold coffee using this decoction.
- Some filters have bigger holes. After filling the coffee powder you can slightly press it with your fingers.
- Some filters have small holes which tend to get blocked. Make sure the holes are clear.
- The filter should be totally dry when you add the powder.

Happy coffeeing!! I would talk about a few popular dishes and recipes of Kashmiri Pundit Cuisine in my next post. You can choose to Subscribe by email

Popular Coffee options explained

There have been many a times when we have been to the coffee shops and coffee pubs and gotten stumbled with the names given to the coffee. This is to throw some light on the coffee options available in the market and for us to decipher them effectively.

The definition list of some of the most popular coffee drinks available at most upscale cafes and coffee shops are as below to help us not to faulter on the names and types of coffee available.


Espresso
Though the term "Espresso" can also refer to the roasting method, an espresso is typically a highly concentrated shot of dark, rich, black coffee. It's usually made in an espresso machine and is extracted by shooting hot water through a densely compacted scoop of very fine coffee grinds.
Latte
A latte is made by pouring one to two shots of espresso into a mug full of steamed milk. Typically a latte is topped with foamed milk, but this isn't a necessity.
Americano
An americano is a shot or two of espresso in a cup filled with hot water. While diluted and not as strong as a straight espresso, it still won't taste like a typical American coffee.
Drip Coffee
A drip coffee is your standard, basic coffee. It's called a drip because it drips out of the percolator or coffee machine. If you're looking for a simple, American coffee - this is it.
Cappuccino
A cappuccino is like a latte, but with less milk and more foam. It's also much smaller and typically served in a 5-6 ounce porcelain cup.
Cafe Au Lait
A cafe au lait is typically made with standard drip coffee and two thirds of hot and foamy or steamed milk
Cafe Frappuccino
A frappuccino is actually a drink made by Starbucks - it's a blended mix of coffee, ice, water, milk and flavored syrups. It is often sold at other coffee establishments as an iced coffee, coffee smoothie or blended coffee.
Cafe Mocha
A cafe mocha is made from a single shot of espresso, 5 to 8 ounces of steamed milk and chocolate syrup. It's often topped with whipped cream and chocolate shavings. Basically, the mocha is like a latte, but with a splash of chocolate added.


The last but not the least "The Filter Coffee". A typical name in southern Indian homes especially the ones in the state of Tamil Nadu. In south Indian homes the coffee does not have these many names or varieties. A simple coffee would be "Decoction", prepared by extracting coffee concentrate from the ground beans, with sugar and milk in right proportions.

How to prepare the South Indian Filter Coffee? That would be in another post...

Vegetarian Food Guide (Vegan Food Pyramid)

Vegetarianism is a very healthy option, but it is very important to ensure that your food intake is well-balanced. A varied vegetarian diet supplies all the essential nutrients you need to be fit and healthy. A typical vegetarian diet closely matches dietary recommendations for healthy eating, being low in saturated fat and high in fiber, complex carbohydrates, and fresh fruit and vegetables. As a general rule, as long as you eat a variety of foods including grains, fruit, vegetables, beans, pulses, nuts or seeds, a small amount of fat, with or without the dairy products, your diet should be healthy and you will be getting all the nutrients you need.
This simple nutrition pyramid shows what types of food a vegetarian should eat and roughly in what quantity and proportion. Oils, butter and fats are at the top because we only need relatively small amounts. Bread, cereal, rice and pasta are at the bottom because we should eat these foods the most.
What You Should Eat Every Day on a Vegetarian Diet.
3 or 4 servings of cereals/grains or potatoes4 or 5 servings of fruit and vegetables2 or 3 servings of pulses, nuts & seeds2 servings of milk, cheese, eggs or soy productsA small amount of vegetable oil and margarine or butter.Some yeast extract fortified with vitamin B12.

Sources of Protein, Vitamins and Minerals for Vegetarians:
Protein Women need about 45g of protein a day -- more if pregnant, lactating or very active. Men need about 55g -- again more if very active.
Vegetarians obtain protein from: Nuts -- Hazels, brazils, almonds, cashews, walnuts, pine kernels.Seeds -- Sesame, pumpkin, sunflower, linseeds.Pulses -- Peas, beans, lentils, peanuts.Grains and Cereals -- Wheat (in bread, flour, pasta), barley, rye, oats, millet, corn, rice.Soya products -- Tofu, veggie burgers, soy milk.Dairy products -- Milk, cheese, yogurt.
Vitamins Vitamins are nutrients that the body cannot synthesize, either at all or in sufficient quantities. Only small quantities are needed in the diet. The main vegetarian sources are listed as follows:
Vitamin ARed, orange or yellow vegetables like carrots and tomatoes, leafy green vegetables and fruits like peaches. It is added to most margarine.
Vitamin BsThis group of vitamins includes B1 (thiamin), B2 (riboflavin), B3 (niacin), B6 (pyridoxine), B12 (cyanocobalamin), folate, pantothenic acid and biotin.
All the B vitamins except B12 occur in yeasts and whole cereals (especially wheat germ), nuts, pulses, seeds and green vegetables. Vitamin B12 is the only one which might cause some difficulty as it is not present in plant foods. Only very tiny amounts of B12 are in fact required and vegetarians usually get this from dairy produce and eggs. It is sensible for vegans and vegetarians who consume few animal foods to incorporate some B12 fortified foods in their diet. Vitamin B12 is added to some yeast extracts, soy milks, veggie burgers, bread and some breakfast cereals.
Vitamin CFresh fruit salad vegetables, all leafy green vegetables and potatoes.
Vitamin DThis vitamin is not found in plant foods, but humans can make their own when their skin is exposed to sunlight. It is also added to most margarine and is present in milk, cheese and butter. These sources are usually adequate for healthy adults. The very young, the very old and anyone confined indoors can compensate with a vitamin D supplement especially if they do not consume dairy products.
Vitamin EVegetable oil, wholegrain cereals and eggs.
Vitamin KFresh vegetables and cereals.
MineralsMinerals perform a variety of functions in the body. Some of the most important minerals are listed below.
CalciumImportant for healthy bones and teeth, with teenagers tending to need slightly more intake than adults. Found in dairy produce, leafy green vegetables, bread, tap water in hard water areas, nuts and seeds (especially sesame seeds), dried fruits, cheese, vitamin D helps calcium be absorbed.
IronIt is particularly important for teenage girls to ensure an adequate intake of iron. Iron is needed for the production of red blood cells. Found in leafy green vegetables, whole-meal bread, molasses, eggs, dried fruits, lentils and pulses. A good intake of vitamin C will enhance absorption of vegetable sources of iron.
ZincPlays a major role in many enzyme reactions and the immune system. Found in green vegetables, cheese, sesame and pumpkin seeds, lentils and wholegrain cereals.

This article is from - Cresentlife

Food Guide (Food Pyramid)

The USDA( United states Department of Agriculture ) published a guide in the year 1992 and is considered as a ready reckoner and a bible for any dietician or nutrtionist. The food guide pyramid suggested optimal nutrition guidelines for each food category, per day, using a pyramid with horizontal dividing lines, to represent suggested percentages of the daily diet for each food group.

Bread, Cereal, Rice & hoe Group

Grain products include foods derived from cereal crops. Cereals, breads, pastas, crackers, and rice all fall under this categorization. Grains supply food energy in the form of starch, and are also a source of protein. Whole grains contain dietary fiber, essential fatty acids, and other important nutrients. Milled grains, though more palatable, have many nutrients removed in the milling process and thus are not as highly recommended as whole grains. Whole grains can be found especially in oatmeal, brown rice, grits, corn tortillas and whole wheat bread. 6-11 servings of grain products are recommended per day.

Vegetable Group

A vegetable is a part of a plant consumed by humans that is generally savory (not sweet) and not considered grain, fruit, nut, spice, or herb. For example, the stem, root, flower, etc. may be eaten as vegetables. Vegetables contain many vitamins and minerals; however, different vegetables contain different spreads, so it is important to eat a wide variety of types. For example, green vegetables typically contain vitamin C, dark orange and dark green vegetables contain vitamin A,and bushy vegetables like broccoli and related plants contain iron and calcium. Vegetables are very low in fats and calories, but cooking can often add these 3-5 servings of vegetables in a day. They may be fresh, frozen, canned, or made into juices.

Fruit Group

In terms of food (rather than botany), fruits are the sweet-tasting seed-bearing parts of plants, or occasionally sweet parts of plants which do not bear seeds.
These include apples, oranges, plums, berries, and grapes, etc. Fruits are low in calories and fat and are a source of natural sugars, fibre and vitamins. Processing fruits when canning or making into juices unfortunately often adds sugars and removes nutrients; therefore fresh fruit or canned fruit packed in juice rather than syrup is recommended. The fruit food group is sometimes combined with the vegetable food group. It is best to consume 8-10 servings of fruit in a day. They may be fresh, frozen, canned, dried, or made into juice.
Note that many foods that are considered fruits in botany because they bear seeds are not considered fruits in cuisine because they lack the characteristic sweet taste.

Milk, Yogurt & Cheese Group

Dairy products are produced from the milk of mammals, most usually but not exclusively cattle. They include milk and yogurt and cheese. They are the best source for the mineral calcium, but also provide protein, phosphorus, vitamin A, and in fortified milk, vitamin D. However, many dairy products are high in fat, which is why skimmed products are available as an alternative. For adults, 2-3 servings of dairy products are recommended per day.

Meat, Poultry, Fish, Dry Beans, Eggs & Nuts Group

Meat is the tissue - usually muscle - of an animal consumed by humans. Since most parts of many types of animals are edible, there is a vast variety of meats. Meat is a major source of protein, as well as iron, zinc, and vitamin B. Meats include beef, chicken, pork, salmon, tuna, and shrimp, etc.
However, since many of the same nutrients found in meat can also be found in foods like eggs, dry beans, and nuts, such foods are typically placed in the same category as meats, as meat alternatives. These include tofu, products that resemble meat or fish but are made with soy, eggs, and cheese.
Although meats provide energy and nutrients, they are often high in fat and cholesterol, and can be high in sodium. Simply trimming off fatty tissue can go a long way towards reducing this negative effect. 2-3 servings per day of meat or alternatives are recommended. For those who are ethically opposed to consuming meat or animal products (People who are vegetarians), meat analogues such as tofu are available to fill this nutritional niche.

Fats, Oils, and Sweets

Fats, Oils, and Sweets are at the top of the food pyramid because it is the smallest section, indicating that, while they do have nutritional value, they should be used sparingly.

By using this pyramid and including these in our daily diet we can lead a healthy life.

Proteins, Fats, Carbohydrates and Minerals

Protein is the big nutrient — the primary element in the growth and repair of body tissue (such as collagen fibres, which are one of the principal components of skin, muscle, bones and cartilage, among a host of other body parts). For this reason, children who are still growing need more protein per kilogram of body weight than adults. Anyone with an infectious disease, though, will also need increased protein, as will someone on an extreme diet, since the body may burn through accumulated fat and carbohydrate reserves and begin to pillage protein resources.
The problem with that is that proteins supply some 20 amino acids, about half of which are needed for normal growth and tissue renewal, and if energy - yielding nutrients are in short supply, amino acids may be used as energy sources. This can lead to what's known as protein-calorie malnutrition, a condition apparent in the stunted growth of Third World children, who may subsist almost entirely on starchy foodstuffs derived from cereal and root staples.
Foods high in protein — most meats, fish, eggs, dairy products — are the expensive foods of the comparatively rich. Surprisingly, though, most human diets around the world only vary from about 10 to 15 per cent protein content. The big difference is in the quantity of fats and carbohydrates — as high as 90 per cent carbohydrates in poor diets and as low as 40 per cent in better diets. The remainder, if any, of the diet is made up of fats, perhaps as much as 45 per cent among wealthy eaters.

Fats and carbohydrates, though low in amino acids, are our best energy source. Fats, such as oils and especially butter, have an extremely high energy content (that is, calories) but consumed in excess they can build up as hard deposits known as plaque in the arteries, as in artherosclerosis, one of the major causes of heart attacks. Because most fats are scarce in vitamins, they're called empty calories: They've generally been considered the chief contributor to body fat, an excess of which can be a real problem for people with osteoarthritis, though recent studies have questioned — with some justification — whether in fact fats are the real culprits in excess weight.
The other main source of body energy is the carbohydrate family — sugars and starches. Most of them are loaded with energy but contain relatively little protein. Thus, a high carbohydrate diet will be short on growth potential and leave the body ill-equipped to fight infections. Some starchy foods, such as potatoes, do have protein content (though less than whole-grain cereals) and vitamins, especially C and A. Before the terrible Potato Famine in 19th-century Ireland and Scotland, many crofters survived on little else.

Foods also contain a wide array of minerals useful to normal metabolic processes. You may have two or three pounds of calcium in your body — mostly in the skeletal system — as well as magnesium, which shares some of calcium's functions. Iron, an essential component of hemoglobin in the blood and myoglobin in muscles, is of special importance to menstruating, pregnant or lactating women; it's aided in its work by copper, while cobalt helps form red blood cells. The body is a veritable mineshaft of other exotic minerals, such as zinc, manganese, selenium and molybdenum, whose functions are varied but sometimes interrelated; all are important and require the appropriate food sources.

Excerpts from - http://www.dietitians.ca.

Effects of Cooking

The food we prepare contains a mix of nutrients and minerals and the effects of cooking on these are as below



Proteins
Edible animal material, including muscle, offal, milk and egg white, contains substantial amounts of protein. Almost all vegetable matter (in particular legumes and seeds) also includes proteins, although generally in smaller amounts. These may also be a source of essential amino acids. When proteins are heated they become de-natured and change texture. In many cases, this causes the structure of the material to become softer or more friable - meat becomes cooked. In some cases, proteins can form more rigid structures, such as the coagulation of albumen in egg whites. The formation of a relatively rigid but flexible matrix from egg white provides an important component of much cake cookery, and also underpins many desserts based on meringue.

Liquids
Cooking often involves water which is often present as other liquids, both added in order to immerse the substances being cooked (typically water, stock or wine), and released from the foods themselves. Liquids are so important to cooking that the name of the cooking method used may be based on how the liquid is combined with the food, as in steaming, simmering, boiling, braising and blanching. Heating liquid in an open container results in rapidly increased evaporation, which concentrates the remaining flavour and ingredients - this is a critical component of both stewing and sauce making.



Fat
Fats and oils come from both animal and plant sources. In cooking, fats provide tastes and textures. When used as the principal cooking medium (rather than water), they also allow the cook access to a wide range of cooking temperatures. Common oil-cooking techniques include sauteing, stir-frying, and deep-frying. Commonly used fats and oils include butter, olive oil, sunflower oil, lard, beef fat (both dripping and tallow), rapeseed oil or Canola, and peanut oil. The inclusion of fats tends to add flavour to cooked food, even though the taste of the oil on its own is often unpleasant. This fact has encouraged the popularity of high fat foods, many of which are classified as junk food.

Carbohydrates
Carbohydrates used in cooking include simple sugars such as glucose (from table sugar) and fructose(from fruit), and starches from sources such as cereal flour, rice, arrowroot, potato. The interaction of heat and carbohydrate is complex.
Long-chain sugars such as starch tend to break down into more simple sugars when cooked, while simple sugars can form syrups. If sugars are heated so that all water of crystallisation is driven off, then caramelisation starts, with the sugar undergoing thermal decomposition with the formation of carbon, and other breakdown products producing caramel. Similarly, the heating of sugars and proteins elicits the Maillard reaction, a basic flavor-enhancing technique.
An emulsion of starch with fat or water can, when gently heated, provide thickening to the dish being cooked. In European cooking, a mixture of butter and flour called a roux is used to thicken liquids to make stews or sauces. In Asian cooking, a similar effect is obtained from a mixture of rice or corn starch and water. These techniques rely on the properties of starches to create simpler mucilaginous saccharides during cooking, which causes the familiar thickening of sauces. This thickening will break down, however, under additional heat