Like your mother tongue and religion, taste of food also divides India. For, it may not sound absurd, if I chime in on a lighter note. Meals divide, desserts synergize and only spirits unite. Because, from Kanyakumari to Kashmir and North-East to Rajasthan it is the same old story as Indian taste buds nicely know, how to differ since yore. In fact the division starts at the time of cooking. As Indian meals are cooked in various types of aromatic cooking oils and treated to some of the most pungent and tangy herbs and masalas the combination of which may change by the number of colonies you may have in your city. So while there may be some affinity for a food-basket by locality, area, region or even a race in the Indian kitchen, there is nothing too patriotic about the great Indian cuisine on a PAN India basis, as it is too vast to stand as one and united- and this does create a kind of dissonance in the Indian society. Yet, some local Indian dishes, processed food and street food have gone worldwide, and in return some foreign cuisine, fast-food and fusion food have adopted India.



Historically Indian cuisine has a 5,000-year history, of various groups and cultures in the subcontinent, leading to diversity of flavours and regional cuisines found in modern day India. Also, given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits. Indian food-taste is also heavily influenced by seasonality, religious and cultural choices and traditions.


Cuisines seldom have precise geographical divides; but mostly have local and regional lovers for life. That provides taste security within the regulatory food security. For, when a north Indian lands in the heart of South India he might get food blues, as he is insured by the latter but not by the former. For a delicacy of one, might be the nightmare of another.

Indian food pyramid largely rests on water, cereals, vegetables, fruits, sea-food, milk, curd, meat and poultry. Mother earth offers raw ingredients, after which ethnicity takes over to process to individual tastes and delights.



The popular southern delicacy combos of Idli-Vada-Dosa-Uttahapam dipped in tangy Rasam or Sambhar served in Banana leaf with delicious coconut chutney might not gel well with a person from J&K, as all are not, the likes of foodies. The much hyped Butter-Chicken-Naan, Chawal-Chole and Rajma-Chawal combo of north might leave a Tamilian half stuffed and the sweet Gujarati Thali might find a Bihari running for his salt or a Kerala mutton curry cooked in coconut oil might even prompt a Muslim from U.P to give up non-veg altogether. And, last but not the least the taste of a raw fish from Andamans, a delicacy might leave a fish-veteran from Bengal starved.

Given that, there exists a difference between eating to ones delight than gobble and swallow just to survive. But the art of survival does teach you to create your own short-menu out of the spread.


Mobility teaches the art of survival when one pick and chooses the closest to the palate out of the unknown assortment in the alien kitchen. And, this has lead to broad banding of taste through certain dishes. While the base of Indian palate has remained within the confines of Dal-Chawal-Roti-Paratha-Sabzi-Saag-Kadi-Rajma-Chole-Meat-Chicken-Milk-Curd-Yogurt-Street food and Snacks. The variants of these have only created the diversity in the Indian kitchens.

But in this regard a lot of hand holding has been done to broad base the food-taste pyramid of India, mainly to homogenise the taste buds and to that extent some generic nomenclatures have become almost national food icons. Just to name a few: Tandoori chicken, Butter-chicken, Biryani, Keema, Kebab, Rogan-Josh, Korma, Chole-bature, Matar-Paneer, Poori, Papad, Dhokla, Bisi-bele-bath, Kachori, Samosa,Vada-paav, Batata-vada, the famous Indian Chaat, Pakora, Pooha, Daal-Baati, Gol Gappe and Pani-Puri, and from the Punjabi cuisine Paratha, stuffed Paratha especially in breakfast, Roti-made out of corn flour and Sarson-Da-Saag and Dal-Makhani and from the North-East Fried Rice, Noodles, Chilly chicken, Manchurian, Thupka-noodle soup and momos that have travelled places and become the hallmark and symbol of Indianness. And, not to forget the vast spread of Indian sweets that has always been a great leveler in terms Indian synergy.


Beyond the dividing spread of the Indian cuisine lies the unifying umbrella of some of the big food banners of India and abroad that have served the Indian populace for a long period of time now. And to be more upright some are even serving the third generation. Perhaps, they stole the Indian taste buds when they were young- ‘catch them- young’ as they phrased.

Today Domino’s Pizza India makes and sells four lakh pizzas a day or more than 12 crore pizzas a year and that speaks of the new food craze. Foreign beverages in India are serving the third generation with unified formulation. Indian Chinese largely a fusion cuisine is available across India. Burgers are available at any nook and corner and so are Magi noodles. Tailor made Momos are even retailed out of handcarts in Delhi. Halidram’s bhujia, peanuts and namkeen are available in any market as an evening snack and potato chips and wafers of MCcain or any other could be any child’s preference and why forget the tasty chocolates, yoghurt and morning oats and cornflakes that children prefer over any Indian breakfast. And the all-tasty basket of biscuits from Britannia or any other brand with hot tea. Not to forget Amul and Mother dairy for their Yogurt and milk over any other Indian breakfast; for there is no North, South, East and West divide about these branded food products as they come with one taste or max a tweaked variant.

And how quietly and neatly they have sneaked in to the Indian kitchen; easy to make, easy to serve and easy to preserve.



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