Andhra Pradesh Cuisine 51 Rice is the staple food of the southern state of India, Andhra Pradesh. Andhra is the second largest producer of rice in India, after West Bengal. Naturally, all the Andhra meals are centered around rice. A full Andhra vegetarian meal generally consists of: Annamu - (cooked Rice), eaten together with each of the following items: Pappu - Pappu the Telugu word for cooked Lentils 2 or 3 'Koora' - (vegetable entrees/curries): Examples include bendakaya (okra), vankaya (eggplant/brinjal) Pachhadi - pickle - Aavakaaya(spicy mango pickle) and gongura are examples www.cuidol.in Unit-7,8 & 9 (BTT-103) All right are reserved with CU-IDOL
Maharashtrian Cuisine 52 With bustling Bombay as its capital, foodies call Maharashtra state the dividing line between the wheat- eating north and the rice-eating south (the Kashmiri north being the exception that proves the rule). Denizens of Maharashtra enjoy both. This is the region that produces the famed Alphonso mangoes, a gourmet delicacy in mango-loving circles, The fishermen of the coastline bring in seafood that is prepared in pastes of chilli, coconut, cinnamon, cloves, turmeric; rubbed with coconut paste and flavoured with chillies. In MUMBAI, everyone gathers around the bhel-puri man's cart, sampling the puffy bread along with sweet- sour chutneys, hot and spicy sauces, crunchy wheat flour bits. www.cuidol.in Unit-7,8 & 9 (BTT-103) All right are reserved with CU-IDOL
Gujarati Cuisine Gujarati cuisine refers to the cuisine of the people from th5e3 state of Gujarat in the West region of India. It is predominantly www.cuidol.in vegetarian. The typical Gujarati Thali consists of Rotli (a flat bread made from wheat flour), Daal or Kadhi, rice, and sabzi/shaak (a dish made up of different combinations of vegetables and spices, which may be stir fried, curry-like, or even dry boiled). Dhokla Undhiyun Fafda Khakhra Meethi (Sweet) Kadhi Khandvi Muthia Unit-7,8 & 9 (BTT-103) All right are reserved with CU-IDOL
UP Cuisine Because India today is carved out of old kingdoms and 54 cities, some regional cuisines are more diverse than others: All right are reserved with CU-IDOL this is the case in U.P. Here, one speaks of the cuisine of Muslim Lucknow, of its fabulous Kakori kebabs, kulcha flat breads. And korma meat curries; of Rajasthan where the fabled hunting parties of the Rajputs produced dishes, like wild boar pickle and game, meat, and fish cooked over an open fire; fish dunked in yogurt and a coriander-chili-garlic paste and deep fried from a Bhopal lake; puffy pooris from Varanasi's Lane of Fried Breads. www.cuidol.in Unit-7,8 & 9 (BTT-103)
Kerala Cuisine 55 All right are reserved with CU-IDOL Kerala is known for its traditional sadhyas, a vegetarian meal served with boiled rice and a host of side-dishes. The sadhya is complemented by the payasam, a sweet milk dessert native to Kerala. The sadhya is, as per custom, served on a banana leaf. Traditional food items include sambar, aviyal, kaalan, theeyal, thoran, injipully, pulisherry, appam , kappa (tapioca), puttu (steam cake), and puzhukku. Coconut is an essential ingredient in most of the food items and is liberally used. A typical Kerala breakfast may be puttu, which is rice powder and grated coconut steam cooked together, idli and sambar, dosa and chutney, idiyappam (string hoppers - also known as Noolputtu) www.cuidol.in Unit-7,8 & 9 (BTT-103)
Tamil Nadu & Karnataka Cuisine 56 This is the vegetarian heart of India, and dedicated meat eaters are often surprised at how little they miss meat here, given the culinary scope of this region's vegetarian dishes. Rice rules, as does by fresh roasted coffee, usually with plenty of hot milk and sugar, almost always with a frothy head. Dosas, the golden, crisp crepe of South, and the lighter than air balls of rice and lentil batter called idlis, are accompanied by lentil stews like urad dhal. Meals are a necklace of rice, the pepper soup called rasam, samber, curried vegetables, and yogurts, but each cook will have a different riff. Not everyone in the region is vegetarian www.cuidol.in Unit-7,8 & 9 (BTT-103) All right are reserved with CU-IDOL
MULTIPLE CHOICE QUESTIONS Q1. Which one of the following is Hindu Festival in India? 57 a) Urs b) Jamshed-e-navroz c) Diwali d) Christmas Q2. Which one of the following is Parsi Festival in India? a) Urs b) Jamshed-e-navroz c) Diwali d) Christmas Q3. Which one of the following classical dance is from Tamil Nadu in India? a) Bharat Natyam b) Kathakali c) Kathak d) Kuchipuddi Q4. Which one of the following classical dance is from Kerala in India? a) Bharat Natyam b) Kathakali c) Kathak d) Kuchipuddi Q5. Which of the following is cuisine from Kashmir? a) Fafda b) Bhindi Chholey c) Payasam d) Wazwan Answers : Q1. (c), Q2. (b), Q3.(a), Q4. (b), Q5. (d) www.cuidol.in Unit-7,8 & 9 (BTT-103) All right are reserved with CU-IDOL
SUMMARY 58 India is the land of fairs and festivals, which represent the colorful culture, traditions, and customs practiced by the Indians, which hold much significance to the global tourists. Along with the local inhabitants, people coming from far and wide participate whole heartedly in these events and get inundated in the joyousness of the festivities. The sincerity, piousness, vigor, passion, zest, and loyalty to the culture and traditions of the Indians that are portrayed through these events are simply matchless. India has thousands of year old tradition of fine arts and classical and folk music and dances. Some of the world- famous dance forms that originated and evolved in India are Bharatanatyam, Kathak, Kathakali, Kuchipudi, Manipuri, Mohiniattam and Odissi. All these dance forms use basically the same 'mudras' or signs of hand as a common language of expression and were originally performed in the temples to entertain various Gods and Goddesses. India is the paradise for food, boasting of not one or two but about as many cuisines as the number of communities.Food of India can be categorized into North Indian and South Indian for the purpose of simplicity. But that is a simplistic categorization, for even within every state in India one finds great culinary variation. www.cuidol.in Unit-7,8 & 9 (BTT-103) All right are reserved with CU-IDOL
FREQUENTLY ASKED QUESTIONS 59 Q1. Name 3 main festivals of North India? Ans: 1. Holi 2. Diwali 3. Baisakhi For further Details refer to SLM Q2. Name 3 main festivals of South India? Ans: 1. Onam 2. Pongal 3. Thai Pusam For further Details refer to SLM .Q3. Name 5 Classical Dances in India? Ans: 1. Kathak 2. Bharat Natyam 3. Kathakali 4.Kuchipudi 5. Manipuri For further Details refer to SLM www.cuidol.in Unit-7,8 & 9 (BTT-103) All right are reserved with CU-IDOL
REFRENCES 60 Gupta, S.P. (2002), Cultural Tourism in India. New Delhi: Indraprastha Museum of Art and Archaeology. Manoj Dixit and Charusheela. (2012). Tourism Products. Lucknow, Uttar Pradesh : New Royal Book Company. Robinet, J., Sindhu, J. (2008), Indian Tourists, New Delhi,: Abhijeet Publications. Chinmaya Yuva Kendra. (2008). Awakening Indians to India. Chinmaya Prakashan Publication. Al Basham (2004). The Wonder That was India. United Kingdom: Picador Publication www.cuidol.in Unit-7,8 & 9 (BTT-103) All right are reserved with CU-IDOL
61 THANK YOU For queries Email: [email protected] www.cuidol.in Unit-7,8 & 9 (BTT-103) All right are reserved with CU-IDOL
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