Indian Food North to South

Knock-Knock! Who’s there? Indian food. Cumin!

Ok that’s a bit lame, but what’s far from lame is the food of India. Bold flavours, rich texture, and versatility that cater to a wide range of dietary preferences have popularised Indian cuisine all over the world. Although butter chicken and biryani often come to mind first when you think about Indian food, it’s worth noting that a vast array of rustic, regional dishes play an equally important role in adding a unique dimension to the cuisine.

Take, for example, the hearty flat cornmeal bread and a robust mustard green curry known locally as makke di roti and sarson da saag in Punjab.

Or the tantalising rasam from Tamil Nadu, a tangy and spicy soup made with tamarind juice, tomatoes, and a mix of spices like black pepper, cumin, and coriander seeds.

These regional dishes echo agricultural abundance and nourish the body and soul in equal measure. Even though the spices used in North and South Indian cuisines are similar, the flavour profile and overall culinary experience vary greatly due to the distinct cooking techniques and methods employed in each region. And these differences become glaringly evident when you move from one region to another on a tour spanning the length of the country.

The Cuppa Culture that Fuels the Nation 

But before I dive into the subtleties of Indian food and why we love it so much, it will be unfair to not mention one of the most indispensable parts of food culture in India and acknowledge its reputation. Chai! Chai holds a special place in the daily lives of people. In that sense, it isn’t merely a part of the breakfast affair but a companion throughout the day.

It is almost like a shot of a power drink for a spurt of energy in the middle of a laborious work day. In India, “chai” simply means tea, typically served with milk and sugar already mixed in. If you ask for chai, this is what you’ll likely receive. Tea without milk is simply called kala chai or black tea (you’ll be understood if you say ‘black tea’ in English). In North and Central India, tea is generally infused with spices such as cardamom, cinnamon, black pepper and ginger and is called masala chai. I believe the South Indian version of chai to be the best, which is brewed with a lighter touch on the spices, and offers a more comforting, gentler flavour.

Chai holds a revered status in India for several compelling reasons. Beyond its role as a ubiquitous beverage, it serves as a symbol of warmth, hospitality, and cultural tradition.

Coming back to food, the culinary heritage of India is as rich and varied as its geography. Fresh, locally grown vegetables, fruits, or berries indigenous to the regions largely form the base of most dishes. And then come the cornerstone ingredients – the spices. Spices are the very soul of Indian cuisine, exuding flavour, aroma, and complexity. Every household in India has its own unique blend of these spices and its recipe is generally a closely guarded secret. This multipurpose masala is made with carefully selected spices in the exact proportions to create signature flavours.

North and South Indian Gastronomy: Highlights and Contrasts.

North Indian food is heavily influenced by the Mughal era when the emperors led rather lavish lifestyles and demanded a cuisine to match it. Mughlai cuisine is known for its liberal use of aromatic spices like cardamom, cloves, saffron, etc., along with cream and yoghurt that adds rich texture and density to the gravies.

Tandoori cooking is another popular style in the North, where marinated meats or vegetables and bread are cooked in a clay oven (tandoor), which imparts a unique smoky flavour. As a main source of carbohydrates, people in North India rely heavily on wheat-based products like roti (flatbread), naan and paratha.

South Indian cooking on the other hand, focuses on rice, and lentils and prominently features coconut in various forms, including coconut milk, grated coconut, and coconut oil, lending a unique sweetness and richness to the dishes, curries and stews.

Tadka, a tempering technique involving spluttering oil infused with mustard seeds, curry leaves, and dried red chillies creates a distinct flavour profile that is often lighter and more acidic compared to the North.

Fermentation also plays a crucial role in South Indian cooking offering the dishes a distinct tangy flavour, not to mention all the good probiotics.

Not to be missed in Kerala are the appams, thin lacy pancakes made from fermented batter of rice and coconut milk. Appam and vegetable stew is a classic combo for breakfast.

While both regions embrace slow-cooking methods, such as simmering and braising, North Indian cuisine emphasises the use of a tandoor for grilling and roasting, whereas South Indian cooking involves techniques like tempering (tadka) and steaming.

Summarising the topic of Indian food poses a challenge owing to its complexities that are woven deeply into the country’s religious and cultural traditions.

Each dish and culinary tradition carries a historical significance that represents centuries-old practices and beliefs.