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THE WORLD'S LARGEST VEGETARIAN CUISINE |
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culinary culture unique to it and it consists of the tradition of vegetarianism which was
reinstated in India during the 5th century B.C. India may have been vegetarian
during the Mohenjodaro and Harappa civilizations. We do not know for sure as its script
has not been unlocked.
We do know that the Aryans who migrated to India, and took control of
Northern India, were meat eating people. During the ancient Aryan Vedic period meat was
consumed regularly after an animal sacrifice to the Gods. This changed with the rise
of Buddhisim and Jainism, the founders of which preached the principle of ahimsa or
''non-violence''. The Brahman priests, who conducted animal sacrifices as offerings to
God, also began to appreciate this sentiment as it swept India. They began to embrace
ahimsa by following a vegetarian diet and regarding it as superior to the Brahminical
ideas of animal sacrifice.
Meat was consumed only after the animal was sacrificed to the gods. Among
the animals that were sacrificed in Vedic times was the cow, which is considered taboo in
the Hinduism of today.
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THE SYMBOL OF MOTHER AND GOOD NATURE
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The
cow is considered sacred due to the following reasons.
1. The cow was regarded as one’s mother as it sacrificed the milk meant for its
calf and provided milk for the people. It is therefore a symbol of a 'mother' in
India
2. The cow was also kept at many Indian homes for its milk and the animal became a
part of the family.
3. At the beginning of the Epic period (c.l000- 800 BC), cow’s meat was said to
be common food that added vigor not only to the body but also to the mind. A theory
suggests that during the 5th century it was discovered that the cattle
population was decreasing at an alarming rate. People began to realize that a live cow was
a greater asset than its meat.
4. Ghee (clarified butter), milk and yogurt were vital for temple rituals, this
animal began to enjoy a greater value alive.
5. In the Atharvaveda (vedic text) beef-eating was prohibited as it was likened to
committing a sin against one's ancestors.
6. Other factors that contributed to the rise of vegetarianism in India was that
kings such as Ashoka (c. 322-183 13C) discouraged the killing of all animals. The powerful
turned benevolent Emperor Ashoka of that time popularized a vegetarian cuisine. Even
today a majority of Indians are vegetarian.
7. The two other individuals that helped make India vegetarian are Mahavir and
Buddha who were India's greatest spiritual teachers. (Also the ancient, urban Dravidian
civilization may have been vegetarian.)
This was the start of the taboo of eating beef in India.
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Mindful Eating
Atharva veda also classified foods into sattavic, rajasic and
tamasic taking the philosophy of vegetarianism many steps further. In this system meats
were classified as spent energy along with overeating and over-ripe food and these foods
were discouraged as they did not contribute to the whole being which included mind, body
and soul.
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This value of eating for mind, body and soul made
its way beyond the Vindhya Mountains of Central India establishing itself more firmly in
the south of India that the North of India. Here, it gained immense popularity even
amongst the non-Brahmins who deemed it as leading a meritorious lifestyle. Thus
vegetarianism became more linked with the cuisines of southern India. The south of India
went on to develop a complex, rich and intricate vegetarian cuisine which is very unique
and complex yet pure and simple. |
However not all Brahmins (learned men) of India became vegetarian. A
classic example would be the Kashmiri Brahmins who continue to pride themselves on their
mutton and chicken dishes. There are also the Brahmins of Bengal who eat fish.
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Journeys
Indian
Cook Books and their Reviews
Akoori - Scrambled Eggs (Parsi) , Alu Methi - Potato Fenugreek Hash Potato Recipe , Asparagus, Peas, and Fenugreek Leaves , Avial - Mixed Veggies Kerala Style , Baingan
Raita or Eggplant Raita Dip Recipe , Besan Ladoo - Indian Cookie Balls , Black Chick Peas in Yogurt Curry , Boondi
Raita Recipe - Great for Entertaining , Carrot Pachadi Kerala Style , Carrot
Pachadi Recipe - Kerla Style , Carrot Potato Dill , Carrot Pudding or Gajjar Halwa , Chilka Urad Dal with Squash , Cucumber
Raita - Summer Yogurt Salad Recipe , Cucumber,
Garlic and Mint Raita Recipe , Dal Makhani - Black Dal Chili or Mah ki Dal , Date Pistachio (Ladoo) Treats , Eggplant Puree / Baingan Bharta Recipe from Punjab , Fragrant Chori Lentils , Fragrant
White Urad Dal - Dry Pilaf Texture , Goan Fish Curry , Icecream Topped with mango and Pistachios , Indian
Flat Breads and Equipment , Jalebi - Sweet Crispy Swirls , Kala Channa - Black Garbanzo Salad , Karela Subzi - Bitter gourd in Coconut Milk , Kavita's Herbal Salad , Kavita's Kachumber , Layered Icecream Dessert - Falooda , Louki (Zucchini) Channa Dal , Madras Chicken Curry , Madras Coconut Chicken Curry , Making
dough for Indian Flatbreads , Masala
Bhindi (Okra in Spicy Gravy) , Masoor Dal with Fried Onion Garnish , Mixed
Lentil (Dal) Chili Recipe , Moong Dal Tadka - Yellow Split Moong Lentils , Moong Dal Whole (Green Gram Lentil) , Mung dal flavored with Black Mustards Seeds , Okra cooked Delhi Style , Onion,
Tomato, Cucumber Raita -Yogurt Salad Recipe , Pakoda , Pan Fried Potato Hash with fresh Fenugreek leaves , Pan
Fried Potato Hash with Indian Spices , Pan Sauteed Okra with Cumin , Paneer Corn Curry , Parsi Poro Recipe - Pan Omelet , Potato
Raita -Yogurt Salad Recipe , Potatoes
crusted with Fennel, Mustard and Nigella , Punjabi Kadhi , Punjabi Kidney Bean Curry - Rajmah , Recipe
- Sprouted Moong Dal , Recipe - Steamed Cauliflower , Recipe for Chapati or Roti or Pulka , Recipe for Plain Parantha , Rice
Lentil Medley - India's popular Kedgeree , Sambhar or Lentil Vegetable Stew - South Indian , Shammi
Kebab Recipe , Sheek
(Skewer) Kebab Recipe , Shrimp Curry in Coconut Milk , South
Indian potatoes with Mustard Seeds , Spiced Tomato Dish - Tamatar Bartha Recipe , Spicy Shrimp Curry , Spicy Sweet and Sour Tamarind Coconut Shrimp , Spinach and Paneer - Palak Paneer Punjabi Style , Spinach
Raita - Yogurt Salad Recipe , Spinach with Scallions India's North West Frontier , Spring Greens Bengali Style - Recipe , Spring Vegetable Soup - Recipe , Steamed Carrot and Beans Recipe , Steamed Carrots and Peas Lightly Spiced , Steamed Zucchini Recipe - Indian Style , Stir
Fry Indian Cabbage Vegetable Recipe , Stir Fry Mustard Greens and Spinach Indian Style , Stir Fry Spinach Indian Style , Sweet and Sour Gujarati Tuvar Dal , Sweet and Sour Hubbard or Acorn Squash , Tandoori Salmon Recipe , Vegetable Lentil Medley - Recipe , Vegetables Gujarati Style or Shak , Vegetarian Kebab (4 Spinach and Green Pea Patties) , Vegetarian Tikka Makhani - Butter Chicken , Vermicelli Dessert called Payasam or Kheer , Whole Brown Lentill - Masoor Dal Biryani , Yogurt
with Bananas Raita - Yogurt Salad Recipe .
This
work is dedicated to my mother Shanta who taught me the tenants of Ayurvedic Cuisine and
Knowledge.
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©
1990 to 2001 - Kavita Mehta. All Rights Reserved.
Kavita has been giving classes on Indian Cuisine in Minneapolis for the
past 10 years. She now shares her work on her website for all to enjoy. |
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