Umlando we-gastronomy we India kuqala ezinkungwini zesikhathi. Kodwa-ke, singasungula umzuzu oyinganekwane obeka umsuka wawo khona lapho izazi zaseHimalaya zathola izinongo.
Le nganekwane akuyona into encane, ngoba la ma-condiment abelokhu ene- ukubaluleka kwenhlokodolobha ekudleni kwaseNdiya. Eqinisweni, zingesinye sezizathu esenza saziwe emhlabeni wonke nokuthi kungani saziwa esinye sezifo zokudla okuyigugu kakhulu emhlabeni. Uma uthanda ukupheka futhi ufuna ukwazi kabanzi ngomlando we-Indian gastronomy, sikumema ukuthi ufunde i-athikili yethu.
Umlando we-Indian gastronomy: imvelaphi yenkambiso
Ukudla kwaseNdiya, njengakuyo yonke enye indawo, kungumphumela wesidingo sokulungisa izitsha ezihlwabusayo kubadli. Kepha ngaphezu kwalokho, kungenzeka ukuthi iqhamuke nefayela le- injongo yesiko, okuthile okukuhlukanisa namanye ama-gastronomies.
Umsuka wesiko
Ngempela, cuisine yamaHindu ekuqaleni yayine uhlamvu olungcwele. Emathempelini kwakulungiswa izitsha ezazinikelwa konkulunkulu njenge intela. Kepha, ngaleso sikhathi, babekhonza njengokudla kwezihambeli. Ngakho-ke, eziningi zalezi kuthiwa izakhiwo zokuphulukisa.
Eqinisweni, lo mkhuba usaqhubeka. Ukudla okunikelwa konkulunkulu kubizwa bhog futhi kwenziwa kuphela nge imikhiqizo ekhishwe ngqo emvelweni. Ngeke uthole kuwo kusetshenzwe. Ishiswa ngisho kuphela ngemidiya eyenzeka ngokwemvelo efana neziqu zemithi noma amagobolondo kakhukhunathi, akukho gesi noma ugesi.
Izinongo zeGaram masala
AmaNdiya abheka ukubaluleka okukhulu kulo mkhuba kangangokuba ukupheka ethempelini kuyanikeza udumo olukhulu emphakathini. Futhi ngokufanayo, icala likhona ifa emindenini. Noma ngubani olungisa izitsha kumele aqale ageze futhi ahlanze ikhishi.
Ngakolunye uhlangothi, unkulunkulu ngamunye wamaHindu unesidlo sakhe esihambisanayo. Ngokwesibonelo, I-Ganesha, elaziwa ngekhanda lendlovu, lize libe nelalo umkhosi wokuthwasa. Ngalesi sikhathi, amazambane alungiswa nge-sauce ye-yogurt nezinongo ezinikezwa amadoda futhi, ngokunembile, izindlovu.
Ithonya langaphandle
Ngenkathi i-India ikhonjiwe, i-gastronomy yayo yathola amathonya ahlukile angaphandle. Kepha kwaqhubeka kungcwele kumaHindu. Ungathola umbono walokhu uma sikutshela ukuthi ukudla kokuqala kwengane kumbozwe nge- umkhosi omkhulu, njengokungathi ubhapathizo lwakho noma umshado.
Phakathi kwama-cuisine athonye i-gastronomy yase-India phakathi namakhulu eminyaka kukhona ama-portuguese, lo amaSulumane, lo i-Persian futhi i isingisi ikakhulukazi. Ngenxa yalokhu, i-gastronomy yaseNdiya ibonwa yiyo izinhlobo eziningi zokunambitheka, ukwakheka nemibala, kanye nenani elikhulu elibekiwe izinongo, imifino nelayisi.
Izinongo, ezibalulekile kuwo wonke umlando we-gastronomy yaseNdiya
Sesivele sishilo kulo lonke lo mbhalo ukubaluleka kwezinongo cuisine zaseNdiya. Kepha ngukuthi bakha isici salo esihluke kakhulu. Phakathi kwezinto ezisetshenziswa kakhulu kukhona i-turmeric, ikhumini, ujinja, upelepele, i-rai noma isinaphi esimnyama ne-coriander. Kepha futhi ne-turmeric, fenugreek, coriander, isafron kanye ne hing noma isitshalo se-asafoetida.
Isitshulu se-dal
AmaNdiya anikela ngenani elikhulu kakhulu ezinongweni kangangokuthi aze azihlanganise nawo. Idume kakhulu yilokho okuthiwa i-garam masala, eyakhiwa abahlanu. Lezi ngokuvamile yisinamoni, ama-clove, i-nutmeg, i-pepper emnyama ne-cardamom.
Kepha isinongo esithandwa kakhulu i-curry powder, elenziwe ngokugaya isitshalo se-curry uqobo kanye nezinhlobonhlobo zazo. Zenziwe futhi ama-curries kusoso. Okuhamba phambili kwalokhu yi-marinade eyaziwa ngokuthi imvelo futhi lokho, okuxakayo, kungokwemvelaphi yamaPutukezi. Zidume ngokulinganayo i-saag futhi i madras.
Umthetho olandelwayo wokudla eNdiya
Besikutshela ukuthi amaHindu akubeka kakhulu ukudla. Yingakho kungafanele kukumangaze ukuthi bahamba naye kukho konke isiko. Izitsha zifakwa esitsheni esisodwa futhi okuqukethwe kwayo kuthathwa ngesandla sokudla, ikakhulukazi ngeminwe emine, ngoba zombili izinkomba zaleso sandla neminwe yesobunxele kubhekwa njengokuhloselwe ukwenza izenzo ezingcolile.
Ngokufanayo, uma othile ekunikeza ukudla ngesandla sakhe eNdiya, ungazihluphi. Kuyindlela ye- ukukhombisa inhlonipho nokwamukela izihambi. Ngomqondo ofanayo, uma wenqaba ukudla abakunika kona, uzobe ukhombisa i- luhlaza kakhulu futhi bazocasuka.
Ezinye izitsha ezijwayelekile zaseNdiya
Umlando we-gastronomy yase-India ushiye ngemuva izitsha eziningi ezijwayelekile manje ezaziwa emhlabeni wonke. Ngeke sikwazi ukusho konke kuwe. Ngoba indawo ngayinye yezwe elikhulu inokwayo. Ngakho-ke, sizokwenelisa ukukutshela ngokuningi kakhulu ethandwa futhi esihlwabusayo.
AmaSamosa
I-Dal, Udali wesitayela samaNdiya
Izikhulu zikhona isitshulu sikadali Zihluka ngokuya ngezindawo zaseNdiya. Kodwa-ke, ngokuvamile bonke banayo le legume, okungcono ifom ebomvu, nojinja, turmeric nogalikhi. Kuphakwa ilayisi nesinkwa.
IChapati, isinkwa esisezingeni eliphakeme samaNdiya
Ngokuqondile, isinkwa esivame kakhulu eNdiya isahluko, eyenziwe ngohlobo lukafulawa kakolweni ophelele futhi omiswe ngokufana nomunye wethu amakhekhe. Kuya ngokuthi ilungiswa kanjani, ihamba ngamagama ahlukile. Ngakho-ke, i- naan Senziwa kuhhavini, ngokuvamile sinamathiselwe ezindongeni zehhavini. Ngakolunye uhlangothi i roti Yenziwe ku-grill kanye ne ukuhlanza okuthosiwe. Ngakolunye uhlangothi, i- ipharatha Yisinkwa esigcwele imifino.
Ilayisi isiqhingi, ithonya laseMongolia emlandweni we-Indian gastronomy
Ilayisi lenziwa eNdiya ngezindlela eziyinkulungwane ezahlukene. Kepha okwendabuko kakhulu yilokho okuthiwa ilayisi isiqhingi o pilau, ezenziwe ngemifino, yebo izinongo futhi Inyama yesitayela saseMongolia. Leli thonya elifanayo lisho ukuthi izithelo nazo zengezwa kulo.
I-Pollo tandoori, okudala
Lesi sidlo asijwayelekile eNdiya kuphela, kodwa futhi sesibe yindawo yakudala ezindaweni zokudlela zamaNdiya eziseNtshonalanga. Kungenziwa futhi ngezindlela ezahlukahlukene, kepha, kunguqulo yayo eyisisekelo, inkukhu yasolwandle nenongo okwenziwa kuhhavini. Eqinisweni, igama layo livela ekutheni liphekwe kulo kuhhavini tandoori, enziwe ngobumba.
Samosa, ukuziqalela okumnandi
Kungenzeka, isidlo esaziwa kakhulu eNdiya emhlabeni wonke, esifana nalokho okwenzeka ngama-spring rolls ku- Gastronomy yaseChina. USamosa unjalo ukulahla okugxotshiwe yamazambane, uphizi, u-anyanisi nezinongo. Noma kunjalo, ungayithola neminye imifino noma nenkukhu.
Inkukhu kaTandoori
URaita, wokugaya ukudla oqabulayo
Ngokuyinhloko, iyi- iyogathi kuhlanganiswe nemifino, ikakhulukazi ikhukhamba, namakhambi anamakha. Kodwa-ke, kukhona futhi ukucaciswa okuyinkulungwane okuhlukile ku-Hindu gastronomy.
Lasi, isiphuzo quintessential
AmaHindu aphuza kakhulu itiye lobisi. Kepha okujwayelekile kakhulu kuseyi- lasi.
Ekuphetheni, sikubonise ingxenye enhle yefayili ye- umlando we-gastronomy yaseNdiya, kanye neyabo amasiko ngesikhathi sokudla kwasemini kanti ezinye zazo izitsha ezijwayelekile. Manje udinga nje ukunquma ukuzizama. Ngeke uzisole njengoba zimnandi.