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East India, with a complex history that includes long periods of
European colonization, has developed culinary traditions that
reflect centuries of tradition and a variety of cultural
influences. In addition to the various cultures that have been
assimilated into the cuisine of the region, the geography also
has influenced the development of the culinary traditions of
East India, as has the climate.
Portuguese and Spanish explorers first brought the spices of
India to widespread European use in the 15th and 16th centuries,
inspiring European political and economic colonization of the
area. The famous British East India Company and the Dutch East
India Company, both established in the 17th century, were
companies specifically created for the production and sale of a
variety products from the region, including spices. Naturally,
as the native populations interacted with the European peoples,
including through forced service in their homes, a European
influence came to affect local cuisines.
The coastal area ensures that seafood is an important part of
the East Indian diet. The wide variety of fish is served in many
ways. Naturally, the area is well known for delectable fish
curries, but seafood is also served steamed and delicately
spiced, fried with spices that serve to enhance rather than to
mask flavors, and is used to created snacks and appetizers like
pakora, served with chutneys and other dipping sauces. Because
of the prominence of seafood in the cuisine, and a climate
conducive to the growth of a variety of vegetables and fruits,
as well as the culinary influences of past Portuguese and
British colonization and the Muslim population, the food of East
India tends to be of a lighter sort. Spices are used with a
lighter hand, preferred cooking methods are often of the sort
that enhance natural flavors and encourage the subtle blending
of flavors, such a stir frying, steaming and boiling. A moist,
rainy climate allows for the production of rice, which functions
as a basic element of most meals.
In addition to savory fish dishes, East Indian cuisine is known
throughout the world for the quality of its sweets, with many of
its confections having deep roots in Hindu culture. Many
religious ceremonies and celebrations have specific confections
associated with them, and include ritual offerings of sweets to
gods and to the poor. As with many East Indian dishes, the
sweets of this region tend to be less dense, lighter, making
them a bit more appealing to westerners than some of the very
heavy, ultra-sweet confections of other regions in India. In
addition to candies and other similar dessert style sweets, the
region is known for its fine cakes, which have a distinctly
European influence, as does the preference for tea as a beverage.
East Indian cuisine has a distinct character that sets it apart
from the cuisines of other parts of India. With coastal areas
that made seafood a staple and a climate that made a variety of
fresh foods readily available, came a tendency towards letting
the natural, fresh flavors of foods take center stage in the
cuisine. European explorers who were attracted to Eastern shores
contributed their own culinary style to the region, as did
Muslim settlers, resulting in the amazing combination of
cultures that created the unique flavors of East Indian cuisine.
About the author:
Kirsten Hawkins is a food and nutrition expert specializing the
Mexican, Chinese, and Italian food. Visit
http://www.food-and-nutrition.com/ for more information on
cooking delicious and healthy meals.
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