A Spoonful of Spice

A Spoonful of Spice

Italian Cuisine 

“First we eat then we do everything else”

I couldn’t agree more with this quote by M.F.K Fisher. 

Food plays such a central part in our lives and when it comes to Italian food being one of the most popular and widely adopted cuisines all over the world. How many of us have dreamed of casting aside everyday life and running off to a villa in Tuscany to soak up perfect sun-dappled views while the wine flows and the pasta bowl never seems to empty? Unfortunately that dream is usually rudely interrupted by the alarm clock. While we may not be able to do much about the lack of gorgeous vistas, the true flavors of Italy can be brought to life anytime and anywhere.

When you think “Italy,” of course you think “delicious food”. While this is an accurate thought, Italian cuisine is not just delicious, but distinguishes itself from the rest. 

I consider that tasting a traditional food in a foreign country is one of the most pleasant ways to find out more about that place and the people who live there.There are countries around the world where eating is a sacred event or a festivity. There are people who practice different rituals during their meals. Famous all over the planet, supported by old traditions, healthy and diverse, Italian food is a delight and comes hand in hand with family, happiness, and love. In this country, food is more than just something to eat, it is a true spectacle. Meals are longer than anywhere else and the ingredients are simple, seasonable, and always fresh. Founded on quality rather than complexity, this cuisine is greatly appreciated and often associated with home cooking.Italian cuisine is a versatile cuisine promoting simple cooking, in the respect of each ingredient’s flavor, appearance and texture .Italian food is bold and satisfying without being heavy. It’s rich and textural and uses a whole palette of flavors with a perfect blend of all the spices and herbs in the right proportion . Italians are passionate about their food and culture but the ingredients they eat and how they eat them are constantly evolving and changing. Italian cuisine however is a cuisine of diversity . 

 The  flavor combination of fresh mozzarella, sun-ripened tomatoes, basil, and olive oil is a foundation that can steer  love for the cuisine in any ones heart. Italian cuisine has developed over the centuries. Although the country known as Italy did not unite until the 19th century, the cuisine can claim traceable roots as far back as the 4th century BCE. Food and culture was very important at that time . Through the centuries, neighbouring regions, conquerors, high-profile chefs, political upheaval, and the discovery of the New World have influenced its development. Italian food started to form after the fall of the Roman Empire, when different cities began to separate and form their own traditions. Many different types of bread and pasta were made, and there was a variation in cooking techniques and preparation. The country was split. Regional cuisine is represented by some of the major cities in Italy. For example, Milan (north of Italy) is known for its risottos, Bologna (the central/middle of the country) is known for its tortellini and Naples (the south) is famous for its pizzas and spaghettis. Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits, vegetables, sauces, meats, etc. In the North of Italy, fish (such as cod, or baccalà), potatoes, rice, corn (maize), sausages, pork, and different types of cheeses are the most common ingredients. Pasta dishes with use of tomato are spread in all Italy. Italians like their ingredients fresh and subtly seasoned and spiced. 

In Northern Italy though there are many kinds of stuffed pasta, polenta and risotto are equally popular if not more so. Ligurian ingredients include several types of fish and seafood dishes. Basil (found in pesto), nuts, and olive oil are very common. In Emilia-Romagna, common ingredients include ham (prosciutto), sausage (cotechino), different sorts of salami, truffles, grana, Parmigiano-Reggiano, and tomatoes(Bolognese sauce or ragù).

Italian cuisine is also well known and well regarded for its use of a diverse variety of pasta. Pasta include noodles in various lengths, widths, and shapes. Most pastas may be distinguished by the shapes for which they are named--penne, maccheroni, spaghetti, linguine, fusilli, lasagne, and many more varieties that are filled with other ingredients like ravioli and tortellini.

The word pasta is also used to refer to dishes in which pasta products are a primary ingredient. It is usually served with sauce. There are hundreds of different shapes of pasta with at least locally recognized names.Examples include spaghetti (thin rods), rigatoni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Dumplings, like gnocchi (made with potatoes or pumpkin) and noodles like spätzle, are sometimes considered pasta. They are both traditional in parts of Italy. 

.From that initial crescendo to the last savored bite, every authentic Italian dish is built upon the most basic yet most flavorful ingredients. “Traditional products are very important in the flavors of Italy, which, at their best, are based on seasonality and locality. The warm vibe of Italy characterized by the fragrance of basil and mozzarella that runs through the streets makes visitors who relish the Italian cuisine scream Buon Appetito!!

French Cuisine 

National cuisine:- 

There are many dishes that are considered part of French national cuisine today.

A meal often consists of three courses, hors d'œuvreor entrée (introductory course,

sometimes soup), plat principal (main course), fromage (cheese course) or dessert,

sometimes with a salad offered before the cheese or dessert.

Specialities by Season

French cuisine varies according to the season. In summer, salads and fruit dishes

are popular because they are refreshing and produce is inexpensive and abundant.

Greengrocers prefer to sell their fruit and vegetables at lower prices if needed, rather

than see them rot in the heat. At the end of summer, mushrooms become plentiful

and appear in stews throughout France. The hunting season begins in September

and runs through February. Game of all kinds is eaten, often in elaborate dishes that celebrate the success of the hunt. Shellfish are at their peak when winter turns to  

spring, and oysters appear in restaurants in large quantities.

With the advent of deep-freeze and the air-conditioned hypermarché, these seasonal

variations are less marked than hitherto, but they are still observed, in some cases

due to legal restrictions. Crayfish, for example, have a short season and it is illegal to catch them out of season. Moreover, they do not freeze well. 

Structure of meals:’

Breakfast: Le petit déjeuner (breakfast) is traditionally a quick meal consisting

of tartines (slices) of French bread with butter and honey or jam

(sometimes brioche), along with café au lait (also called "café crème"), or black

coffee, or tea and rarely hot chicory. Children often drink hot chocolate in bowls or cups along with their breakfasts. Croissants, pain aux raisins or pain au chocolat (also named chocolatine in the south of France) are mostly included as a weekend treat.  

Breakfast of some kind is always served in cafés opening early in the day.

Lunch: Le déjeuner (lunch) is a two-hour mid-day meal or a one-hour lunch break. In

some smaller towns and in the south of France, the two-hour lunch may still be

customary. Sunday lunches are often longer and are taken with the

family. Restaurants normally open for lunch at noon and close at 2:30 pm. Some

restaurants close on Monday during lunch hours.

Dinner: Le dîner (dinner) often consists of three courses, hors

d'œuvre or entrée (appetizers or introductory course, sometimes soup), plat

principal (main course), and a cheese course or dessert, sometimes with a salad

offered before the cheese or dessert. Yogurt may replace the cheese course, while a

simple dessert would be fresh fruit. The meal is often accompanied by

bread, wine and mineral water. Most of the time the bread would be a baguette

which is very common in France and is made almost every day. Main meat courses

are often served with vegetables, along with potatoes, rice or

pasta.

Restaurants often open at 7:30 pm for dinner, and stop taking orders

between the hours of 10:00 pm and 11:00 pm. Some restaurants close for dinner on Sundays. 

Beverages and drinks:-

In French cuisine, beverages that precede a meal are called apéritifs (literally: that

opens the appetite), and can be served with amuse-bouches (literally: mouth

amuser). Those that end it are called digestifs

Rtr. Khushi Saboo

Mexican Cuisine 

There is more to beautiful Mexico than the clear, blue seas and the exotic culture; the tasty and unique Mexican cuisine is a top favourite all around the world. And there is so much more to discover than burritos, guacamole, and salsa. That is only the first course. One of the world’s great cuisines, Mexican food is diverse, delicious and profoundly simple and sophisticated. 

As one of the most versatile and varied cuisines, it’s cultural aspect takes on a personality of its own. It has a history of incorporating fresh fruits and vegetables with local wild game. Over the centuries, traditional Mexican cuisine was subject to the influence of other nations. It is a mestizo fusion of indigenous (Indian) and Spanish influences. Everything about it’s food is completely natural and flavourful, rich in colour and taste, along with spices that have a righteous kick. 

The Mexican food style is very earthy, humble and rich in flavours because they use a wide range of ingredients from all over the country. Mexican cooking is packed with flavour; among the herbs and spices that give it its distinct kick are a variety of chillies (fresh, dried, smoked and pickled), alongside oregano, coriander, cinnamon and cocoa. Garlic, onions, lemons and limes are also used generously. Chilli peppers, tortillas, and fresh vegetables are hallmarks of this colourful, vibrant cuisine.

 Corn is the basis of the Mexican diet, as it has been for thousands of years. In addition to these key staples, Mexican food makes ample use of other Native American foods, including tomatoes, green tomatoes, avocados, potatoes, prickly pear cactus, chocolate, and turkey. A staple at most Mexican meals and a key ingredient in many traditional dishes, tortillas are round flatbreads made of corn or wheat flour. 

Each region in Mexico has its own type of food. Meat dishes are popular in the north, while in the south more dishes with vegetables and chicken are common. Communities along the sea enjoy a lot of seafood dishes. Some Mexican recipes incorporate influences from South America, the Caribbean and Africa. Common foods, such as tacos and tamales, receive a special touch in each region of Mexico. 

Mexican cuisine is the quintessential medley of cultures. It has always been an exciting and flavourful adventure for people all around the world.

Rtr. Preksha Jain

Indian Tadka

India is basically a palette with different colors like language, religion, culture, caste. As each color has shades same as each religion, caste and culture have different cuisines under it. Indians are emotional and sentimental and so they follow their culture blindly. Some culture, states that the person should not consume non-vegetarian as well as underground growing vegetables. Some state to not consume non-vegetarian. Some states to eat non-vegetarian food. India has many states within it. And not in every state there are people of same religion.

Each state of India has its unique cuisine and each religion or caste has its own speciality. Indian food is basically spicy. Two types of spices are used- green spice and red spice.India is known for its culture, festivals and food. Each festival is celebrated with sweets. Each festival has different speciality sweets. Eg: Ganesh Chaturthi- modak. Geographically speaking, north and west of India is basically dependent on wheat wherein south and east is basically dependent on rice.

The fundamentals of food in India haven't changed for thousands of years. Ayurveda is an ancient science of diet and healing and is, to this day, the most widely practiced form of medicine in that country.

Often, ingredients are added to a dish for their curative qualities, as much as for their flavors. (For example, turmeric is anti-inflammatory, and cardamom relieves heartburn.) The basic principle is that you cannot sustain a healthy body with unsuitable food. One purpose of Ayurveda is to maintain balance – you must eat in accordance with your own individual needs. Put simply, you crave what you are missing in yourself.

With all its exotic ingredients, unfamiliar dishes and tongue-tingling flavors, Indian cuisine can be both exciting and appealing. It’s such a complete world of taste. You combine all the techniques from other cuisines and add magical spices to get a new and lip-smacking food experience. Indian cuisine uses the whole palette of flavors—spicy, sour, sweet, and hot all at the same time—making it something that no one can resist. Indian cuisine has an added bonus for vegetarians: For them, it’s one of the friendliest cuisines around. Judicious use of spices and sauces breathes new life into the likes of potatoes, cauliflower, peas, eggplant and even muskmelon. And a meal of lovely and healthy palak paneer (a spinach-and-cheese dish) with a side of naan (a pita-type leavened flat bread) will convert even the biggest meat lovers. Even a naan (a pita-type leavened flat bread) is served in various kinds. With its array of spices and condiments and experimental attitude, Indian cuisine allows home cooks to get creative and adventurous.

Rtr. Rashi Bhinde