ANDHRA PRADESH - HYEDERABAD CUISINE

GEOGRAPHICAL LOCATION      

·         This Cuisine hails from the South of India. The main topography includes Coastal Plains (Arabian Sea), Eastern Ghats and Deccan Plateau. The Deltas of rivers Godavari and Krishna form granary of South.

·      Popular tourist destination for coasts, natural beauty, diamond mines of Golconda, Nagarjunakonda dam, and historical monuments of many great dynasties.

FESIVALS

 Ramadan, Eid, Sankranti and Pongal

INGREDIENTS    

·         Fish – Being the coastal belt, different varieties of marine water fish and some fresh water fish from rivers are popular.

·         Lamb / Mutton – very popular in making most non-vegetarian biryanis and gravies.

·         Elephant Yam  – A large root vegetable.

·         Chickpeas – A pulse prepared in north as pindi chole.

·         Parboiled Rice- The rice after being harvested is soaked and then steamed in a large steam pressures. This is done at controlled temperatures and controlled moisture to discourage swelling of the grains. The rice is then dried and milled. This process makes the rice more nutritious.

·         Field beans – a family of broad beans also called fava beans.

·         Cluster beans – also known as gwar ki phalli.

·         Fast food – Bori samosa (minced meat filled samosas).

·         Spices – betel roots (pan ki jad), vetiver roots (khas ki jad), stone flower (pathar ke phool), marathi mogu etc

·         Potli Masala-  Potli ka masala is tied in a muslin cloth and dropped in the water and bring it to a boil. The spices releases the flavour into the water. The water is then used to cook rice, which gives the aromatic flavour to Hyderabadi Biryani. Potli ka masala is used in Biryanis, Nihari, Haleem, Paya etc... Ingredients are bay leaf, coriander seeds whole, vetiver roots, sandalwood powder, dry rose petals, black cardamom, cassia buds (kabab chini), cinnamon, litchen (pathar ka phool), galingale (pan ki jadi), Star anise, Kapoor kachli and Kasuri methi

·         Bhojwar masala – Ingredient are Coriander, Bay leaves, Red chilli powder, Cloves, Black caraway, Stone flower, Poppy seeds, Groundnut, coconut, Cumin, Sesame, Fenugreek seeds and mustard.

Cooking Equipments:

·         Tathee – a metal stand similar to a barbeque grill.

·         Handi – a broad base and smaller mouthed vessel to make biryanis.

·         Rolu / pothram- Mortar and pestle.

STAPLE FOOD

 Majorly rice in the form of biryanis.

DISHES

·         Dalcha – Meat is cooked with chana dal and whole spices with yoghurt.

·         Haleem – Lamb is cooked along with broken wheat until soft and then pounded till it resembles a paste.

·         Khubani ka meetha – dry apricots stewed with honey and garnished with cream

·         Gil-e-firdaus – a dessert made by cooking grated white marrow with milk and sugar thickened with sago seeds and khoya.

·         Kacchi biryani – The meat is marinated for a longer period with tenderizers such as raw papayas, hung curd, spices and condiments. The parboiled rice and marinated meat are then arranged in layers with mint, fired onions, and saffron. The handi is then sealed and allowed to steam. The seal of handi is broken at the time of meal.

·         Gosht biryani – the pakki biryani is made in similar manner except thet meat is cooked before being arranged in layers for dum.

·         Baghare baingan – baby brinjals are slit and stuffed with a mixture of coconut, tamarind, spices, peanuts etc and cooked on slow flame in kadahi.

·         Double ka meetha – originally bread is called ‘double roti’ which is probably the origin of name double ka meetha. It is crumbled deep fried pieces of bread dipped in sugar syrup and rabri poured on top. It is decorated with chopped nuts and warq.

·         Nahari – A spicy meaty stew.

• Lukhmi A typical Hyderabadi starter and the snack's original and authentic preparation is stuffed with mutton-mince (kheema). "Keemey ki Lukhmi" is still served as a starter in the authentic Hyderabadi course of meal at weddings, parties, etc.

·         Tamatar Ka Kut - Rich Tomato Saucy Curry Hyderabadi Nihari - A breakfast dish made of Goat's feet and tongue.

• Bori samose- samosas with kheema stuffing
• Hyderabadi Maraq - A thin mutton soup

MAHARASHTRIAN CUISINE

Geographical Location:       

·         West of India – Green hills of western ghats.

·         Coastal plains (Arabian sea) and deccan plateau.

·         Hot and humid climate.

·         Divided into Konkan , Vidarbha, Marathwad, Kolhapur and western ghats.

·         Popular tourist destination for coasts, natural beauty, forts and major cities are business destinations.

·         Mainly agricultural land – popular for cotton, sugarcane, alphonso mango, oranges, peppers and kokum.

Festivals: Janmashtami, Ganesh Chaturthi, all major Hindu festivals

Ingredients:   

·         Fish – Being the coastal belt, different varieties of marine water fish and some fresh water fish from rivers are popular. Pomfret from Arabian sea is popularly eaten,

·         Yam (suran) – A large root vegetable is extensively used in maharashtrian cuisine.

·         Pepper – Variety of peppers are grown and used in local cuisine.

·         Kokum – Wild mangosteen a dark coloured fruit which is salted and dried. It is used as souring agent and also used to prepare sol kadhi – a popular beverage.

·         Val – small white beans used to make rice or as a vegetable.

·         Bombay duck – a type of fish popularly eaten in Mumbai.

·         Tindli – Fresh green gherkins used to prepare vegetable or pulao.

·         Coconut –Being in coastal belt, use of coconut is common.

·         Seasame seeds – White ones often combined with jaggery in sweets.

·         Goda Masala – A mixture of roasted and powdered spices coriander seed, cumin, sesame seed, cinnamon, cloves,coconut,mace, cardamom, perppercorns, bay leaf, mustard seeds, asafetida, poppy seed, fenugreek seeds.

·         Malvani Masala – A mixture of roasted and powdered spices dry red chillies, corander seeds, cloves, peppercorns, cumin seed, dagadphool, turmeric, asafetida, nutmeg, star anise and fennel.

·         Vatana – Dried yellow peas called usal.

·         Khuskhus (Poppy seed) – Used as thickening agent in form of paste.

·         Sago (Saboodana) – used to prepare sweets.

·         Peanuts – Often added to gravy for thickening and taste. Also added to rice.

·         Fast food –Batata vada, paani poori, bhel etc

Cooking Equipments:

·         Modak patra – copper vessel used for preparing modaks

·         Coconut scrapper – very useful in kitchen to scrape coconut.

·         Khalbatta- A vessel similar to kundi sota of Punjab used to powder dry spices.

Staple food: Majorly rice even though wheat is also popular.

Serving food: Taat vadhani (method of setting food in a platter) The top end starts with salt, lemon wedge and pickle

Dishes:

·         Modak – steamed rice flour dumpling stuffed with jaggery, coconut and steamed. Offered to Lord Ganesha.

·         Amti – A lentil preparation thin and flavourfull.

·         Bhareli Wangi – Baby brinjals stuffed with a mix of spices, coconut, peanut etc and cooked dry.

·         Gavalaychi kheer – A sweet made by sooji flakes, milk and nuts.

·         Puran poli – A wholewheat bread stuffed with split yellowpeas cooked with sugar and cardamom…popularly prepared on Holi.

·         Valachi khichdi – A rice preparation made with rice, spices and vals.

·         Sol kadhi – A drink with digestive properties, kokum extract with coconut milk and seasoned.

·         Zunka bhakar: Zunka is made with gram flour, onions, salt, and tempered with chillies and garlic. Bhakar is a bread made from dough of jowar flour and water baked on charcoal.

JAMMU & KASHMIRI CUISINE

Geographical Location:        North of India amidst Himalayas – high mountain ranges and valleys.

                                                Heavy snow and bitter winters

                                                 Popular tourist destination for natural beauty

Wazwaan:  The famous Kashmiri muslim banquet is a feast and comprises thirty six courses of food served in order. Specially prepared by cooks known as wazas, the meal is served in large bronze thali called ‘thramis’ that can be shared by four persons (indicates brotherhood). A white cloth called ‘dastarkhwan’ is spread on floor and water basin called ‘tasht naar’ is passed on to wash hands with rose scented water. The food is served course wise in thramis.

 

Festivals: Ramzan, Id, Mahashivratri

Ingredients:   

·         Lotus Stem (Nadroo) – grown in shallow waters of Dal and Wular lakes.

·         Shallots (Praan) – It is a hybrid between onion and shallot and has a strong garlic like flavor.

·         Saffron – Dried stigma of Crocus flower, it is expensive and is used to flavor and colour rice, desserts and gravies.

·         Morels (Guchhi) – Expensive and perishable mushrooms sold in dried form associated with royal cooking.

·         Saag (Haaq) – Type of greens which are cooked like Punjabi saag.

·         Ver – A paste of various spices including praan, dried and shaped liked tikkis and sundried. They can be stored and broken and added to curries to flavor them.

·         Turnips (Gogji) – Turnips from dal lake are large and white and used to make vegetables.

·         Round Radish (Muzh) – These are round white radish from Dal lake used with trout fish.

·         Abundance of fruits (apple, pomegranate, plum, cherry etc) and dry fruits.

·         Cock’s comb flower (Mowal)- The extract of this flower after coiling is used as colouring agent instead of saffron.

Special Equipments:

·         Deg – A pot made of baked clay used for cooking…assorted sizes usually rounded bottom.

·         Samovar – Metallic jug used for brewing tea or kehwa.

·         Goshpar and kaen – A stone and wooden mallet to pound meat to a fine texture.

·         Kangri – An earthen pot concealed in a woven basket which is filled with live coal and is used to keep one warm in bitter winters.

Staple food: Majorly rice eaters but breads are usually eaten in breakfast or as afternoon snacks from local bakery rather than home cooked.

Dishes:

·         Roganjosh: Shoulder of lamb is simmered in a red gravy made with praan, curd, and spices such as deghi mirch, fennel powder, ver and cardamom powder are added.

·         Dum aloo: Small potatoes are first parboiled, pricked all over and deep fried to a crisp outer coating. They are then stewed in a curd based gravy flavoured with fennel powder and kashmiri red chillies.

Rogan Josh

·         Yakhni: Pieces of lamb are stewed in a thin curd based gravy flavoured with fenel, cardamom and dried ginger powder to make yakhni.

·         Rishta: Poached lamb dumplings in a rich  red gravy. The lamb is freshly pounded to make a paste which is then flavoured and made into dumplings.

·         Gushtaba: Similar to rishta, it is lamb dumplings in white curd based gravy.

·         Tabak Maaz: Lamb ribs are boiled with aniseed powder, ginger, turmeric, asafoetida and cinnamon powder till it absorbs all the water. It is then panfried in hot ghee.

·         Methi tsaman: Tsaman is cottage cheese. Hence cottage cheese cooked with fresh fenugreek (methi) leaves is methi tsaman.

·         Kehwa: The Kashmiri green tea flavoured with saffron and chopped almonds.

WINE AND CHEESE TOURISM

WINE TOURISM

v  Wine Tourism, Enotourism, Oenotourism, or Vinitourism refers to tourism whose purpose is or includes tasting, consumption or purchase of wine, often at or near the source. Wine tourism can consist of visit to wineries, vineyards and restaurants known to offer unique vintages, as well as organized wine tours or rather special events.

v  Many wine regions around the world have found it financially beneficial to promote such tourism; accordingly, growers associations and others in the hospitality industry in wine regions have spent significant amounts of money to promote such tourism.

v  This is true not only to “old world” producers (such as Australia, Argentina, Chile, United States or South Africa), where wine tourism plays an important role in advertising their products. In Argentina, for example, the Mendoza Province is becoming one of the tourist destinations in the country as Argentina wine strides to gain international recognition. Similarly, the National Wine Centre of Australia showcases the Australian Wine Industry, and visitors from around the world visit Northern California’s Wine Country.

v  Winery tasting room is no longer simply venues to taste and purchase wine. Many offer a complete tourism experience- including services as restaurants, accommodation, tours, picnic facilities and recreational facilities. Today’s tasting room is a place where visitors can interact with the product, the winemaker and experience firsthand, the rich diversity that the wine region has to offer.

CHEESE TOURISM

Cheese is relatively late entrant in field of Tourism, however, it is following the same steps of wine and it is not wrong to say “CHEESE is the New Wine”. A network of cheese trails is developing all over the world in Cheese producing areas. This represents the dawn of new tourism called Cheese Tourism. People are looking for new ideas to travel and cheese has all the complexity and sophistication to really take on people’s interest. People are excited not only to taste the best of the cheese of a specific region but also cover a trail which is built from a shop to cheese making factory. These trails have been captured the attention of many cheese producers and many tours have been launched.

Cheese Journeys provides behind the scenes access to cheese makers, wine producers and food experiences that few culinary travelers discover on their own. These tours feature villa stays with visits from local experts, food artisans, and guest educators.

 CHEESE DESTINATIONS AROUND THE WORLD

Creamy or aged, orange or blue, artisan or not, cheese has been our silent companion for as long as history can recall.

Whether paired with a classy wine, a French baguette, an exquisite jamon, nuts and honey, or maybe grilled and unpretentiously topped on a sandwich, cheese remains one of the world’s most varied and versatile aliments, and an endless topic of fascination for enthusiasts from all over.

Here are some of World’s famous destinations to indulge in your passion for Cheese:

Normandy, France

Widely famous for its superior dairy products, lovely coastline, historical towns, and picturesque countryside dotted with apple orchards, Normandy is also an ideal destination for cheese lovers. From the renowned creamy and mild Camembert to the pungent Livarot and the slightly crumbly Neufchâtel, the beautiful region along the coast of the English Channel boasts one of the most exquisite cheese boards in France.

La Mancha, Spain

Highly appreciated for its full buttery texture and slightly piquant flavor, Queso Manchego, or the cheese of Don Quixote, is exclusively produced from the milk of Manchega sheep breed in designated areas within La Mancha region, including the provinces of Toledo, Cuenca, Ciudad Real, and Albacete.

Emilia Romagna, Italy

The northern Italian region of Emilia Romagna is the birthplace of Parmigiano Reggiano – the “King of all Cheeses”, which, together with Modena’s unparalleled balsamic vinegar, Parma’s famous ham, and Bologna’s patented delicacies, defines one of the finest gastronomic regions in Italy.

The distinguished Parmigiano Reggiano cheese has its roots almost 8 centuries ago, and nowadays is still made using the same genuine time-honored methods. A visit to the Museum of Parmigiano Reggiano in Soragna will certainly be the highlight of your trip.

Somerset, South West England

Somerset is increasingly gaining recognition for a great range of traditional, blue and new cheeses, but what really put it on the world map was, and will always be, the versatile Cheddar.

Take some time to explore the village of Cheddar, which gave birth to the most popular type of cheese in the UK, and pay a visit to the famous Cheddar Gorge Cheese Company to see the only cheese makers left in town practicing their skills..

Asturias, Spain

Often called “El Pais de los Quesos” (Land of Cheese), the wild and beautiful Asturias in northern Spain is a real paradise for the discerning cheese lover. The most famous Asturian cheese is Cabrales, known for its pungent, strong flavor, but the area features a pretty interesting selection of cheeses, including Afuega’l pitu – the oldest Spanish cheese with its headquarters in the municipality of Grado; Casin – made in southern Asturias; and Gamonéu – a delicious, lightly smoked cheese originating in the village with the same name.

The Netherlands’ Cheese Markets

The charming medieval cheese markets in The Netherlands are a feast for any cheese passionate out there. Whether you choose to visit the iconic Gouda Cheese Market in western Netherlands (South Holland) or those located in the northern part of the country – including the traditional Edam Cheese Market, the famous Alkmaar, or the one held in the appealing city of Hoorn – you’ll certainly have an excellent experience, filled with plenty of culture, entertaining, and, of course, cheese.

French Alps

In addition to the spectacular scenery and the excellent adventure opportunities, the mighty French Alps grant the world with a wonderful variety of cheeses. From the delicious washed-rind Reblochon to the sophisticated Beaufort, the renowned factories and artisan cheese producers scattered throughout the Savoie and Haute Savoie regions welcome guests with a multitude of cheese types, from soft to hard and from famed to peculiar – all of them produced according to ancient traditional techniques.

PUNJABI CUISINE

GEOGRAPHICAL LOCATION

Punjab is the land of five rivers, Beas, Satluj, Ravi, Chenab and Jhelum, also known as the land of milk and honey. It is located on the north-west of India, touching its border with Pakistan on the west, the Indian states J&K on the north, HP on the north east, Haryana and Rajasthan on its south. Chandigarh is the capital city of Punjab. It has a very fertile soil which is suitable for cultivation of wheat and sugarcane.

HISTORICAL BACKGROUND

Due to its strategic location, Punjab has had to take many battles from many invaders. Punjab emerges into history with the coming of Aryans in the early Vedic age followed by invaders from Persia and then Mauryas.

From the 10^th century AD, the state had a series of Muslim Invasions. Much later Punjab was divided between India and Pakistan. Punjabi cuisine can be broadly classified into stages according to its development. The first stage saw the foundation of ‘Langar” system which involves preparation and distribution of free meals in Gurudwaras. Halwa, made up of flour and pure ghee was served as Prasad. The second stage brought a considerable change in authentic Punjabi food. The Muslim invaders compelled the people to take up arms and rise in the revolt. People had to flee and take refuge in jungles which compelled them to hunt animals and eat them. Thus, started the consumption of non vegetarian cuisine in Punjab.

SEASONAL AVAILABILITY

Most Punjabi menus are made according to the season. The universal favorite is Chole Bhature which is round the year item.

Whole wheat in different form is the stale diet of this region. Rice is rarely cooked plain or steamed and is always made with flavoring of cumin seeds or fried onions, served with Rajma or Kadhi.

In winter, rice is e with green peas or with jiggery to prepare a delicacy called Rao-Ki –Kheer, which is cooked on slow flame for our together with sugarcane juice.

Sarson da Saag with lots of butter and Makki di Roti are also cooked in winters.

The dairy products like Dahee, Ghee, Lassi, Khoa, Malai etc are available throughout the year.

The main masalas in Punjabi cuisine mainly consist of ginger, garlic, onion, tomatoes and lots of ghee.

All lentils especially black grams and chickpeas are widely consumed.

SPECIAL EQUIPMENTS

BHATTI: it is a mud/clay oven used for grilling kebabs. An open fire grill or coal is the medium of heat.

Some traditional Equiments

HAMAM-DASTA: a pair of tool used to crush, grind, and mix solid substances or masalas. (Made up of iron)

KHONCHA: it is a flat metal spoon used for frying food items.

PAUNI: a perforated long spoon used for frying food items.

DORI-DANDA: a stoneware pot with a log of wood, used for pounding Chutney or dry spices. The Pestle could either be of wood or stone.

MASALA-DANI: it means ‘spice-box’. It contains all commonly used dry spices.

KADOOKAS: An equipment having sharp grooves of different sizes meant for grating.

MATHANI: it is a wooden hand-blender fixed to a brass pot.

Lahsun (Garlic) ka Achaar

STAPLE DIET

 The Punjabi cuisine is mainly based upon wheat, masalas, pure desi ghee with liberal amounts of butter and cream. Though, wheat varieties form their staple diet, Punjabis do cook rice on some special occasions. During winters, a delicacy called Kheer is a very popular dessert ehivh is cooked with rice and milk. Apart from these things, the dairy products also form the daily eating patterns of Punjabis which include Dahee, lassi paneer, cream and ghee.

SPECIALITY CUISINE FOR FESTIVALS AND OCCASIONS

LOHRI: an auspicious occasion ends with a traditional feast of Sarson da Saag and Makki di Roti with a dessert called Rao-di -Kheer.

BAISAKHI: the festival celebrated with joyous music and dancing. ‘Anaarsi’ is prepared using fermented batter of rice or wheat and shaped in cup shape.

BASANT PANCHAMI: Biryanis, jalebi and pakoras.

Naan, Chole Bhature and Chatni!

GURUPURAV: Prasada ( Chapati), Paaja ( Sabzi), Dal and in Dessert it may either have Kheer or Kada Prasad.

OTHER FOOD ITEMS

CHOLE: Kabuli Chana cooked in a spicy tomato based curry served along with bhatura.

PALAK MURG:  Chicken cooked in Palak Puree along some onipn and tomato paste flavoured with spices.

CHICKEN TIKKA: it is traditionally small pieces of chicken, usually boneless, marinated in curd and spices, skewed and cooked in tandoor.

MACHLI AMRITSARI:  Marinated Darnes of fish dipped in Carom seeds flavored Besan batter and deep fried.

LASSI: it is  a popular and traditional curd based drink of Punjab. It is made by blending curd with water, salt,  pepper, ice and other spices.