I think AIM should give up his profession as a Defence Analyst and become a full-time Frugal Indian food blogger cataloguing Indian cuisines and smash Ganga-Jamuni tehzeeb.
true, but Basmati is an aromatic rice. In biryani we want the rice to be neutral in flavour like seeraga samba rice and many other. But to each his own
@@aishwaryomkar5652Though I agree with you that biryani made with other rice varieties can taste good but I prefer basmati over other kinds. That's just my personal taste.
how on earth does a narrative like that not get called out in these globe trotting times....shame on them and kudos to you two for laying it all out 'on the table'!
excellent discussion, I have these doubts for a very long. I stay outside India. I knew the value of Indian food and how different it is. when ppl say Biryani came from Muslim nations, I am clueless, bcz most of the Muslim nations outside India never eat rice or very little rice matter, then how Biryani came from outside is the big question. even I use to argue with my Muslim friends also but they continue to argue and try to divert the topics, especially Pakistan guys..
TrueIndology had detailed twitter thread. Basmati rice was being growing only in bharath sub continent and no where else to be found only until recently. Even today world's basmati, 80%+ comes from India only.. when you go with stat it gets very easy to denounce the fake narratives.. Cheers :)
@Never Land hahahahahahahahaha... you are wrong. basmati was grown and available only in indian subcontinent and nowhere else in world until only very few decades ago others like brazil grow. there is nothing islam brought including clothes, & no food variant whatsoever. pepper, cumin and cardamom not in india? lol ok dude.. you might as well add this to the 80k islmaic plagarism added to wikipedia in 2000's..
@Never Land Biriyani means to cook it with basmati, if you think otherwise then then you are changing the very meaning of it and i wont discuss abt it anymore
the word "mirch" comes from the sanskrit word "maricha"(literally.black in colour (means pepper)). In hindi , it's called the kaali mirch. In the telugu language ,we call it mirpa kaya (green chilly) or mirchi. we have literary work from 14th century by Srinatha called Kaashi Khandam, in which he describes the food served before the God and he uses the word " Maricha dhuli phaala" means the mixed with black pepper powder the aroma is so appetising.( we call pepper as Miriam in Telugu(loaned from sanskrit turned it into a tatbhava word).
1. Completely agree with all the points on food. I like the data point and substantial support you put behind your theory. 2. As a Tamizh speaker, loved the way you pronounced Senai and Seppan Kizhangu. 3. Additional point, all Tamil Brahmin food cooked even for important events including death anniversaries will avoid chillies and the assortment of vegetables you had mentioned that are new world vegetables. 4. The list is based on “Nama or Roopa”. For example, no beet root 1. Because it is new world and 2. It looks like blood. And snake gourds are avoided because it looks like, exactly, snakes.
Enjoyed this thoroughly. AIM, write a book on this so that ppl understand the nuances. It's rare to find many who will appreciate the subtle taste of Brot dipped in olive oil.
Its more than handful. Right from Philippines, Indonesia, Malaysia, Thailand, Burma, Indian Subcontinent till Iraq. Much of Asia loves spices except for Central Asians.
Abhijit’s explanation of “Koshari” reminds me of something my mom said they served to their pet dog at the end of the day called “Sani” ... basically all the leftovers of the day mixed together
Indian food far most sophisticated evalvoed thing. No country or culture or region match to this level of cooking complexity , taste and culture influence on food. Question is why India or Indian establishment not able to market this. We can make very good market from our food, if KFC, MC serving funny food. Why we can not build MNC companies with food. We need little RND to suit outsiders and marketing..
Everyone likes Indian food! Non Indians can not handle richness as their stomachs are used to blend food. We have too many varieties, too many steps, complex cooking too. Indians themselves are picky about their food; so restaurants are not very profitable. MNC requires simple menu, 1-2 step cooking, easy to freeze/ transport/thaw/preserve kind of recipes(mist if the delicacy dies at this point) ; and huge marketing.
Chilli was present India. Chamba had chuk, Assam chilli hottest. Native chilli was small. Hence chilli in Kashmiri hindu food but no tomato. The foreign potato in himalayas is called prong(videshi foreign) aloo and native (also called ghandiyali) is called deshad (Deshi) aloo.
One of the issues is that since today in common parlance, words like biryani/pulav/kabab, which have iranic/turkic etymologies are used... people assume the item is also from there. it's like saying Hamburgers are from Germany, because the name references a somewhat similar German item.
This is one of the greatest discussion i have ever heard. Abhijit Iyer Mitra should stop wasting time commenting on domestic issues, he should be sharing his wisdom only about external aspects
Potato is American ‘Spanish’ introduced it to the word it is called “Patata”. Initialled called “Papa” in the local native term, then Spanish called it Patata. When introduced to England later came to be known as Potato. I am a Maharashtrian and we are not good at corrupting the original foreign names, hence here it is called “Batata” since in Portuguese it’s called Batata which was introduced by them in India. Again Tomato is Tomato in Marathi.
Very informative ! Thank you Abhijit ji for enlightening on biriyani. Kababs etc. Because we Indians are really brainy, we have great variety of yummilicious foods every 50 kilometres! Thank Abhinav Prakash ji, for this podcast.👏👌🙏😊
Cashew is a gift from the South Americans. Brought into India by the Portuguese. There's a sort of tradition in Udupi mutt, where every year, during specific months, only black pepper is used in all cuisines, including pickles. It's called shaaka vrita
Another great discussion, yet again. Just one fact: there are many sweet rice preparation in prasadam in indian temples that has dry fruits. It's called Kanika. It's also common in South Indian thalis as prasad given before start of food. Agree, in Jagannath temple kitchen (you need to learn it to know unbroken culinary history of Hindus). They don't use green chillies, only black pepper & ginger is used. Same goes with tomato & potatoes.
Wonderful conversation.. A suggestion - you could substantiate the various explanation, description of food with a reference picture... This will get everyone going.. In case if it becomes talkative for some.. Come to think of it, you could do this for most of your podcasts.. Thanks
Abhinav, can you please have a Abhijit explain us below in independent session. Would be really helpful for us understand the history of the middle East- how the Judaism came to fore from Abraham. Then the testaments and prophesy. Torah, it's relation with Old testament from the Holy Bible and Holy Quran. How Roman and Constantinople played a role in monotheism as well as rise of Christianity
I'm starting a super right-wing party based on food identity. It's called Revolutionary Tandoorist Party and our ideology is Tandoori supremacy over gravy items. Anyone who wants to join reply to this comment. We believe vegetarians are the most oppressed community according to us and they should have 40% reservations which is corresponding to their population and we believe gravy fans should go to Pakistan.
Hing was considered to be native food since it was got from Afghanistan which was a part of the old cultural area of the subcontinent. However even this is not used in the food for sraad ( srardham) in the Telugu And Kannada states
@@kanikakanika8377 Since you are from Himachal, is there any restrictions on the vegetables used in sraad? Here chillies, tamarind, tur dal, potatoes, Tomato, dhania and some other spices and vegetables are not used. This is out of interest, to compare the practices between the extreme North and South of our great country. Thanks in advance.
What is the dish made in the Middle east I ate in Kuwait it is mutton with spinach in a sort of stew , I was told by an Iranian that it was from Irian I've forgotten what he called it ?
Any influence of Indian cuisine on foreign cuisines? I had a Thai colleague who said a lot of Thai curries come from India. Besides Thailand, I am not aware of any other influences.
According to Dan Gibson the present Mecca was built about 100 after the Prophet death, and before that it was desert without any name or significance. Also it was not even on the major trade route between Yemen and Damascus. This is only an aside, since Mecca and Medina was mentioned.
North Indian food is simplistically treated as garden variety punjabi street food. There is so much variety and earthiness in ethnic traditional food of UP, Bihar, Rajasthan, MP, Uttarakhand, Himachal, Jammu, Kashmir, etc.its all not just butter chicken and garlic naan. Far from it !!
I love Persian food . Just love Haleem. They are the ones who invented ice creams. Also Flower essence in food , like rose essence . It's because Persia was a glorious empire.,occupied from several nations. So copied those cuisines. That's how we call it Iranian food
@@smoky3302 It does absolutely. Intermarriage between the two was forbidden few generations ago. Iyengars are in general considered more orthodox. AIM is just getting back at them.
38:33 completely wrong statement here. I'm sure he didn't mean to, but speaking in reactionary absolutes does this. Deep Frying may have existed... however the specific batter and sophistication of Tempura, definitely was a conjunction with Portuguese influece. Similar things in this entire talk. You admit to the an interplay between some external food cultures with the native food culture that produced our Current (northern) food culture. Just because that influence may only 15% from outside and 85% indigenous, doesn't mean there was "no influence".
Abhijit is great and knowledgeable but he made mistakes in following points.. In India ancient lineages are very much a fact and truth based on archealogy evidence,, like evidence for Dwaraka has been found ,,, also his whole premise that these foods are no longer found in other regions is false since foods and culture evolve so Abhijit is great but missed many key points here
