Skip to main content

Featured

jitiya - Jivitputrika or jitiya

11 top delicacies for Jivitputrika or jitiya


Jivitputrika or jitiya Jivitputrika or jitiya is a festival celebrated for the well being and prosperity of the children. Mothers fast and pray for the long life of their kids. This is mainly celebrated in the states of Bihar, Jharkhand & Uttar Pradesh. When and how to celebrate Jivitputrika/ jitiya This is a 3 days festival and starts from seventh lunar day of Krishna-Paksha in Ashvin month to ninth lunar day. As per english calendar, this festival is celebrated in September. These three days are celebrated as 1.Nahai – Khai (Satwmi) 2.Khur Jitiya or Jivitputrika day (Asthami) 3.Paaran (Naomi)
Nahai khai – This is the preparatory day and as per the rituals – Mothers take bath in the morning and take food. The food generally consists of – Pua, Kheer, Sevai Khur Jitiya or Jivitputrika day The actual festival day. Mothers observe whole day fast. They do not take water, for almost 24 hours or more. It is also customary to have Sargi, something …

The Indian Cuisine -

Excerpts from the Book - Simplifying Indian Cuisine - Shakesh Singh - Aman Publication

The Indian Cuisine

 Think india, think food and a thousand colours, aromas and textures appear to be at war to win your taste buds. As many as there are states and languages, there are a multitude of culinary styles to choose from. It you are Bengali brought up on your daily dose of hilsa and bhat, you might just jump at the thought of makke di roti and sarson da saag. But that’s what special about Indian cuisine; it’s so friendly to the tongue that we don’t jump out of shock, but rather out of happiness at discovering yet another palatable treat.

Before we move on, like with all other things Indian (movies, fashion, music etc), we are inspired from foreign influences in culinary section too. From Alexander to Nadir shah the Persian to sher shah the Afghan to Babur, the mughal, they all deserve a good round of applause. Neighbouring Middle East, central Asia and the mediteranean all played their part well in providing flexibility and diversity to the Indian cuisine.

Indian cusine have taken extra care of all the tastes and there’s nothing that you will find amiss in Indian cooking.  Moreover the Indian culinary art is so evolved that  not only does it incorporate climate and health concerns, it also takes care of ever other aspect namely the colour, the aroma, the texture, the service every thing. And who enjoys a good meal more than an Indian. In India where every event, small or big calls for a celebration, food is often the chosen medium. Food is eaten with One’s hand. There is nothing as successive courses, as found in Western meals. The same plate/ Thali is used for the entire meal


Let’s now talk about the basic features of the Indian cuisine-

Every region has its own special cuisine

From Kashmir, to gujrat to Punjab to kerla each state offers a unique cuisine.  Diverse climates ranging from deep tropical forests to the alpine forests have played a huge role in determining and providing flexibility to the culinary arts of the people. Think unity in diversity and not only political but culinary images too spring up with amazing immediacy.
If UP throws up your petha, kheer, halwa and other sweet delicacies, can Bengal be far behind with its rasogullas. If fishes from Bengal have been your favourite, say wouldnot you go for the Konkani or the goan fish preparations?
Indian cuisines are as different as cheese, but there seems to be some invisible threads that bind all cuisines from the length and breadth of the country.



Recipes were never written down
A good Indian always loves to talk, but amazingly the words start to disappear, when it comes down to writing, even though the Ramayana and the Mahabhatata have found the written glory, the same is not the case with the Indian cisines. Mostly recipes were never written down, that means that we lost many a rich cuisines. But it also led to improvisation of the recipe they had. Recipes were handed down from one generation to another, from the master to the disciple, eliciting as many varities as many hands it passed through.they say that the secret is not in the recipe, but in the person who prepares it.

Spices
Will, this is one fact no one would dare oppose, that we like it spicy. Spice is the mainstay. The success of Indian cookiery depends in the perfect blending and mixing of spices.As much as the spice is important, what is equally critical is the timing, as in which you decide to incorporate the spice into the dish. The number of spices that are grown in this country or have found their way from other civilizations; ensure that there as a plethora to choose from.Every spice has its own characteristic and there should be no taste of raw spices in cooked food.more ever which spice is to be used in which season is also an important consideration.

Influences
A country so huge that it seems there are many a countries within, well that’s India for you Still a mindboggling amount of cuisines and recipes have clear international influences, visible to even ordinary eye. It must be said to our credit, that we’ve never allowed religious differences to come in the way of developing our cuisine. Major differences have come from – Mughals, English, Portuguese.If you are a dairy buff i.e. you like cottage cheese, paneer, chena etc. thank the very smart Portuguese for it. All the Bengalis and Punjabis, think where Rosogulla and matar paneer would be, without the Portuguese.
However the Mughal style of cooking has the deepest and the most long lasting influence on Indian cuisine.while we may now consider tomatoes, chilli and potatoes to be our very own, the truth is that they are relatively new additions to the Indian cuisine.
Thank the Mughals for rich gravies, pilafs and the kebabs. And the vegetarian do not lose heart because its the very Mughals who introduced fruits, apricots, plums, peaches, melons, cherries, Samarkand apples etc.while Maida was imported from the Middle East, Biryani found its way from Muslims invaders and traders, but we have to thank our very own Hyderabadis for taking it to an all new level. Thank the Europeans for introducing corn.

Acceptance and variations
We Indians are great at turning everything into our own. The variations that are thrown up, after we have turned international cuisine into our own, is simply mischieveous to the foreign eye which European must have thought that his bland corn would be turned into the delicious make di roti, in Punjab.
From Hamburger to Aloo tikki burger, from iced tea to masala chai, from salamis to tandoori pizza… the list is long.

Staples
While garnish a food and spice it up as you like it but you cannot play with the basics or in this case the staples. The staples for Indian cuisine are rice, atta, a large number of pulses. The most widely used being masoor, chana, toor, urad, mung. Each Indian state furnishes a different variety of recipes made from the same staple. The same recipe made from the same staple. The same rice that gives the kher is also used for making idli. The same flour will give you the Punjabi’s tandoori roti and awadhi roomali roti.

Different cooking styles and techniques
Indian cuisine, like any other cuisine, has a number of cooking techniques.These are comprises of some of the universal techniques like boiling, frying, steamingetc as well as we have some of the unique technique with no western single counterpart like Dum cooking, Bhunao, Zammin Zor, Handi cooking and others.
These techniques produces dishes that are very unique and very Indian.
                                        
 Religious influences
God’s own country. Well the phrase does not restrict itself to kerela, as far as our culinary tastes are concerned. The land of god is hard to miss in our country. India is one of the oldest and richest cultures in the world. It’s  religious beliefs and culture has played an influential role in the evolution of its cuisine. From jains who will not have onions and garlic in their dishes, to Kashmiri pandits who will not use onion ans garlic but their dishes will full of non veg.In many cases, food has become a marker of religious and social identity, with varying taboos and preferences for instance, a segment of the Jain population consume no roots or subterranean vegetable The lengthy history of India and its unique background that melds influences from diverse religions                 and a varity of ethenic backgrounds,india presents a rich cultural heritage.   

Basic features of the Indian cuisine-
  • Every region has its own special cuisine
  • Recipes were never written down
  • Spices
  • Influences
  • Acceptance and variations
  • Staples
  • Different cooking styles and techniques
  • Religious influences

Comments

Popular Posts