Food habits of india & u.k.Presentation Transcript
PRESENTED BYADAMYA SHYAM
Food Habits of India & U.K.
INDIAN CUISINEINDIAN CUISINE CONSISTS OF THOUSANDS OF REGIONAL CUISINES WHICHDATE BACK TO THOUSANDS OF YEARS, IT WAS ALSO INFLUENCED BY THEU.K.WHEN THEY WERE RULING INDIA DURING THE PRE-INDEPENDENCEPERIOD, THE DISHES OF INDIA ARE CHARACTERIZED BY THE EXTENSIVEUSE OF VARIOUS INDIAN SPICES, HERBS, VEGETABLE AND FRUIT. IT ISALSO KNOWN FOR THE WIDESPREAD PRACTICE OF VEGETARIANISM ININDIAN SOCIETY. EACH FAMILY OF INDIAN CUISINE INCLUDES A WIDEASSORTMENT OF DISHES AND COOKING TECHNIQUES. AS ACONSEQUENCE, IT VARIES FROM REGION TO REGION, REFLECTING THEVARIED DEMOGRAPHICS OF THE ETHNICALLY-DIVERSE SUBCONTINENT.
EATING HABITSPeople in India consider a healthy breakfast, or nashta, important. They generallyprefer to drink tea or coffee with the first meal of the day. North Indian people preferroti, parathas, and a vegetable dish, accompanied by achar (pickles) and some curd;people of western India, dhokla and milk; South Indians, idlis and dosas, generallyaccompanied by various chutneys. Lunch in India usually consists of a main dish ofrice in the south and east and rotis made from whole wheat in the northern andwestern parts of India. It typically includes two or three kinds of vegetables. Lunchmay be accompanied by items such as kulcha, nan, or parathas. Curd and two or threesweets are also included in the main course. Paan (betel leaves), which aiddigestion, are often eaten after lunch in parts of India. India families will gather for"evening breakfast" to talk, drink tea, and eat snacks.Dinner is considered the mainmeal of the day, and the whole family gathers for the occasion.
Cuisine differs across Indias diverseregions as a result of variation in local cultures, geographical locations (e.g., whether a region is close to the sea, desert or the mountains), and economics. Indian cuisine also variesseasonally, depending on what fruits and vegetables are ripe.
Andaman and Nicobar Islands
Andhra PradeshCuisine of the southern state of Andhra Pradesh is referredto as Telugu cuisine. Rice is the staple starch and is usuallyconsumed with a variety of curries and lentil soups orbroths. Although many people here are vegetarian, peopleliving in the coastal areas are known for their seafooddishes. Food of Andhra Pradesh is known for its heavy use ofspices and chillies. One of the most important parts of theAndhra cuisine are the various pickles, such as avakaya, apickle made from green mango, and gongura, a pickle madefrom the leaves of the gongura plant. Curds are a commonaddition to meals to neutralize the spiciness of the food.Another popular Telugu dish is Hyderabadi biryani, a mixtureof rice, yogurt, onions, meat and spices. Hyderabadi Biryaniis popular for its exquisite taste and is derived from Persianstyle of slow cooking. While a small chunk of the populaceare vegetarians, vegetarian food is still quite popular.Vegetarian food is generally served for breakfast and lunch.Breakfast items like Dosa, Vada have origins inUdipi, Karnataka but are influenced by spices native toAndhra Pradesh.
The staple food of Arunachal Pradesh is rice along withfish, meat and green vegetables. Different varieties of riceare available. Lettuce is the most commonvegetable, prepared by boiling with ginger, coriander andgreen chilies. Boiled rice cakes wrapped in leaves is apopular snack. Thukpa is a kind of noodle soup commonamong the Monpa tribe of Arunachal.
AssamAssamese cuisine, from Assam, a state in North-East India isa mixture of different indigenous styles with considerableregional variations and some external influences. Although itis characterized by the limited use of spices, the flavors arestill strong due to the use of endemic exotic herbs, fruits andvegetables that are either fresh, dried or fermented. Fish iswidely used, and so are birds like duck or pigeon.Preparations are rarely elaborate; the practice of bhuna, thegentle frying of spices before the addition of the mainingredients so common in Indian cooking, is absent in thecuisine of Assam. A traditional meal in Assam begins with akhar, a class of dishes named after the main ingredient, andends with a tenga, a sour dish. The food is usually served inbell metal utensils. Pann, the practice of chewing betelnut, generally concludes the meal.
BiharThe cuisine of Bihar is similar to North Indian cuisine, thefood culture in Hindi Belt, and with Oriya cuisine. Bihari society is not strictly vegetarian, butpeople avoid eating non-vegetarian food daily. Religious people avoid eating non-vegetarianfood on Tuesday, Thursday and Saturday. Bihari people typically eat boiled rice and daal withcooked vegetables for lunch, and roti with cooked vegetables for dinner. Roti and boiled rice arenot usually eaten together. Due to this areas strong Hindu-Muslim heritage, river fish, chickenand goat are popular meats. Mutton is considered offensive by many people. Meat-based dishesare eaten mainly with boiled rice. Fish curry is made using mustard paste, a similar technique tothe Oriya way of cooking fish. Dairy products, such as yoghurt, buttermilk , butter, ghee (clarifiedbutter), and lassi, are consumed throughout the year. Watery foods such as watermelon andsherbet made of pulp of the wood-apple fruit are consumed mainly in the summer months, anddry foods and preparations made of sesame or poppy seeds mainly in the winter months.People generally eat roti soaked in milk. There is a custom of eating poha with yoghurt andsugar. Bihar is famous for Sattu Parathas, which are parathas stuffed with fried chickpeaflour, Chokha (spicy mashed potatoes), Fish curry, Litti, Bihari Kebab, and Postaa-dana kaahalwaa. Another common dish is alu-bhujia (not to be confused with Bikaneri Bhujia, alsoknown as rajasthani bhujia, made from potatoes cut like French-fries and cooked in mustard oiland mild spices, and eaten with roti or rice-daal.
GOASeafood, coconut milk, rice and paste are mainingredients of Goan delicacies. The area islocated in a tropical climate, and spices andflavors are intense. Use of Kokum is a distinctfeature. Goan cuisine is mostly seafood based;the staple foods are rice and fish. Kingfish(Vison or Visvan) is the most commondelicacy, others include pomfret, shark, tunaand mackerel. Among the shellfish arecrabs, prawns, tiger prawns, lobster, squid andmussels. The cuisine of Goa is influenced by itsHindu origins, four hundred years ofPortuguese colonialism, and moderntechniques. The state is frequented by touristsvisiting its beaches and historic sites, so itsfood has an international aspect. GoanSaraswat Brahmin and Daivajna Brahmins canbe considered facultative vegetarians, as theyeat fish and chicken most days, reverting tovegetarianism occasionally for religiousreasons, although Brahmins belonging toPancha Dravida are strictly vegetarian.
Gujarati cuisine is primarily vegetarian. The typical Gujarati Thali consists of Roti (a flat bread made from wheat flour, and called Rotli in Gujarati), dal or kadhi, rice, and sabzi/shaak (a dish made up of different combinations of vegetables and spices, which may be stir fried, spicy or sweet). Cuisine can vary widely in flavor and heat, depending on a given familys tastes as well as the region of Gujarat they are from. North Gujarat, Kathiawad, Kachchh, and South Gujarat are the four major regions of Gujarati cuisine. Many Gujarati dishes are distinctively sweet, salty, and spicy at the same time. The cuisine changes with the seasonal availability of vegetables. In mango season, for example, Keri no ras (fresh mango pulp) is often anintegral part of the meal. The spices used also change depending on the season. Garam Masala and its constituent spices are used less in summer. Regular fasting, with diets limited to milk and dried fruits, and nuts, is a common practice.
Cattle are common in Haryana, so dairy is acommon component of cuisine in this area.Specific dishes include Kadhi Pakora, BesanMasala Roti, Bajra AlooRoti, Churma, Kheer, Bathua Raita, MethiGajar, Singri ki Sabzi and Tamatar Chutney.
JAMMU & KASHMIRKashmiri cuisine has evolved over hundreds of years. The first majorinfluence was the food of the Kashmiri Hindus and Buddhists The cuisinewas then influenced by the cultures which arrived with the invasion ofKashmir by Timur from the region of modern Uzbekistan. Subsequently, ithas been strongly influenced by the cuisines of Central Asian, Persia, andthe North Indian plains. The most notable ingredient in Kashmir cuisine ismutton (lamb), of which there are over 30 varieties.Kashmiri Pandit food is also very elaborate, and is an important part of thePandits ethnic identity. One of the key differences between Kashmiricuisine and Punjabi cuisine is that the staple in Kashmiri cuisine isrice, whereas that in Punjabi cuisine is Chapatti also known as Roti. TheKashmiri Pandit cuisine usually uses yogurt, oils and spices as suchturmeric, Red Chilly powder, Cumin powder, Ginger powder and FennelPowder (which is unique to Kashmiri cuisine), but avoids onion, garlic, andchicken. The Kashmiri Pandit cuisine has some dishes that are similar tothe Kashmiri Muslim cuisine, though there are differences as well.
The cuisine of Karnataka includes many vegetarian and non-vegetariancuisines. The varieties reflect influences from the food habits of the threeneighboring South Indian states, as well as the state of Maharashtra and Goa toits north. Some typical dishes include Bisi bele bath, Jolada rotti, Chapati, Ragirotti, Akki rotti, Saaru, Huli, Vangi Bath, Khara Bath, Kesari Bath, DavanagereBenne Dosa, Ragi mudde, and Uppittu. Masala Dosa traces its origin to Udupicuisine. Plain and Rave Idli, Mysore Masala Dosa and Maddur Vade arepopular in South Karnataka. Coorg district is famous for spicy pork currieswhile coastal Karnataka has seafood specialities. Among sweets, MysorePak, Dharwad pedha, Chiroti are well known. Although the ingredients differregionally, a typical Kannadiga Oota (Kannadiga meal) includes the followingdishes in the order specified and is served on a banana leaf:Uppu(salt), Kosambari, Pickle, Palya, Gojju, Raita, Dessert, Thovve, Chitranna,Rice and Ghee.
Poha, a popular breakfast dish in Madhya Pradesh. The cuisine inMadhya Pradesh varies from region to region, with the north andwest of the state being mainly based around wheat and meat, andthe wetter south and east being dominated by rice and fish.Gwalior and Indore abound in milk and milk-based preparations.The street food of Indore is renowned, with shops which have beenselling the fare for generations.One other popular dish in the region is the Dal bafla. Bafla is asteamed and grilled wheat cake dunked in rich ghee which is eatenwith daal (a pungent lentil broth). It is followed by sweet ladoos.Another popular dish in Malwa region (central M.P) is poha(flattened rice), it is mostly a breakfast item served with Jalebi. Madhya Pradesh
Maharashtrian cuisine covers a range from beingmild to very spicy dishes.Bajri, Wheat, rice, jowar, vegetables, lentils andfruit form important components of Maharashtriandiet. Popular dishes include puran poli, ukdicheModak and batata wada. The staple dishes ofMaharashtrian cuisine are based on Bajri, Jowarand Rice(Tandul). The cuisine of Maharashtra hasits own distinctive flavors and tastes. It can bedivided into two major sections–the coastal andthe interior. A part of Maharashtra, which lies onthe coast of the Arabian Sea, is loosely called theKonkan and boasts of its own Konkanicuisine, which is a homogeneous combination ofMalvani, Gaud Saraswat Brahmin, and Goancuisines.
Kerala cuisine is a blend of indigenous dishes and foreign dishes adapted toKerala tastes. Coconuts grow in abundance in Kerala, and consequently, gratedcoconut and coconut milk are widely used in dishes and curries as a thickener andflavoring ingredient. Keralas long coastline, numerous rivers and backwaternetworks, and strong fishing industry have contributed to many sea- and river-food based dishes. Rice is grown in abundance, and could be said, along withtapioca (manioc/cassava), to be the main starch ingredient used in Kerala food.Having been a major production area of spices for thousands of years, blackpepper, cardamom, cloves, ginger, and cinnamon play a large part in its food.Most of Keralas Hindus eat fish except the Brahmin community and becauseKerala has large minorities of Muslims and Christians that are predominantlynon-vegetarians, Kerala cuisine has a multitude of both vegetarian and dishesprepared using fish, poultry and meat. Rice and fish along with some vegetablesis the staple diet in most Kerala households. Kerala also has a variety of breakfastdishes like idli, dosa, appam, idiyappam, puttu, and pathiri.
NagalandNaga cuisine, of the Naga people is known for exotic meats cooked with simpleand flavorful ingredients like the extremely hot bhut jolokia or ghost chili,fermented bamboo shoots and soya beans. The Nagamese use oil minimally,they prefer to ferment, dry and smoke their meats and fishes so their food ishealthy and light. Traditional homes have external kitchens like smoke houses.
Orissa Oriyas are very fond of sweets and no Oriya repast is considered complete without some dessert at the end. Vegeterian foods also include foods prepared without onion and garlic as in temple prasadam and bramhin cuisine.Oriya cuisine is rich and varied, while relying heavily onlocal ingredients. The flavors are usually subtle anddelicately spiced, quite unlike the fiery curries typicallyassociated with Indian cuisine. Fish and other seafoodsuch as crab and shrimp are very popular. Chicken andmutton are also consumed. Panch phutana, a mix ofcumin, mustard, fennel, fenugreek and kalonji (nigella) iswidely used for tempering vegetables and dals, whilegaram masala (curry powder) and haladi (turmeric) arecommonly used for non-vegetarian curries. Pakhala, adish made of rice, water, and yoghurt, that is fermentedovernight, is very popular in summer, particularly in therural areas.
PunjabPunjabi cuisine can be non-vegetarian orcompletely vegetarian. One of the mainfeatures of Punjabi cuisine is its diverserange of dishes. Home cooked andrestaurant Punjabi cuisine can varysignificantly, with restaurant style usinglarge amounts of ghee, with liberalamounts of butter and cream with homecooked concentrating on mainly uponpreparations with whole wheat, rice andother ingredients flavored with masalas.
Tamil NaduTamil food is characterized by the use of rice, legumes and lentils, its distinct aroma and flavourachieved by the blending of spices including curryleaves, tamarind, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, cardamom, cumin, nutmeg, coconut and rosewater. The word "curry" is derived from the Tamil word kari whichmeans "an additive to the main course or a side dish" Rice and legumes play an important rolein Tamil cuisine. Lentils are also consumed extensively, either accompanying ricepreparations, or in the form of independent dishes. Vegetables and dairy products are essentialaccompaniments. Tamil Nadu is famous for its spicy non vegetarian dishes. The southern regionsin Tamil Nadu, namely; Madurai, Kaaraikudi or Chettinaadu are famous for their spicy nonvegetarian dishes.
UTTARAKHANDThe food from Uttarakhand is known to be wholesome to suit the high-energynecessities of the mountainous and wintry region. It is traditionally cooked over woodfire. The cuisine mainly consists of food from two different sub regions Garhwal andKumaon, though the basic ingredients of both Garhwali and Kumaoni cuisine are thesame, there are some basic differences that tell apart the two. The distinctive trait of theKumauni cuisine is the tightfisted use of especially milk and milk-based products ascows from hilly areas do not yield high-quality or amount of milk. The similarity betweenboth of them is the liberal use of Ghee and charcoal cooking. Both Garhwalis andKumaunis are fond of lentil or pulses and ‘Bhaatt’ or rice. To combat the extreme wintersand possible exhausting of food, they also use Badi (sun-dried Urad Dal balls) andMangodi (sun-dried Moong Dal balls) as substitute for vegetables at times. Main dishesfrom Uttarakhand include Chainsoo, Kafuli, Jholi, Thechwani, Baadi, etc.The dishes prepared by the people of Uttarakhan are similar to Uttar Pradesh. They eatrice, pulses, chapatis, vegetable. Tomatoes, onions and spices are used to make thefood delicious.
The Tripuri people are the original inhabitants of the state ofTripura in North East India. The indigenous Tripuri peoplecomprises the communities ofTipra, Reang, Jamatia, Noatia, Uchoi and others. The Tripuripeople have their own culture and cuisine. The Tripuris are non-vegetarian, though there is a minority modern vaishnavite Hinduvegetarian following. The major ingredient of Tripuris cuisine fornon-vegetarian food includespork, chicken, mutton, turtle, fish, prawns, crabs, and frogs.
Bengali cuisine is a style of food preparation originating inthe eastern India which includes states of Tripura, BarakValley of Assam and West Bengal. With an emphasis on fishand lentils served with rice as a staple diet, Bengalicuisine is known for its subtle flavours, its confectioneriesand desserts, and has perhaps the only multi-coursetradition from India that is analogous with French andItalian cuisine in structure. The nature and variety ofdishes found in Bengali cooking are unique even in India.Fish cookery is one of its better-known features anddistinguishes it from the cooking of the landlockedregions. Bengals many rivers, ponds and lakes teem withmany kinds of freshwater fish that closely resemblecatfish, bass, shad or mullet. Bengalis prepare fish ininnumerable ways – steamed or braised, or stewed withgreens or other vegetables and with sauces that aremustard-based or thickened with poppy seeds.
The Uttar Pradeshi cuisine consists of both vegetarian and non-vegetarian dishes but a vast majority of the state enjoys sobervegetarian meals with Dal, roti, sabzi and rice constituting theessentials of daily food habits. Pooris and kachoris are relished onspecial occasions. Uttar Pradesh has also been greatly influencedby Mughal (Mughlai cuisine) cooking techniques which is verypopular worldwide. The samosa and pakora, among the mostpopular snacks in all of India, are also originally from UttarPradesh. Awadhi is a type of West-Central Uttar Pradeshi cuisinefound in the states Awadh Region.
Sikkim has its own unique dietary culture with specific cuisine and foodrecipes. In the Sikkim Himalayas traditional foods are an integral part of the dietary culture of the various ethnic groups of people consisting of the Nepalese, Bhutias and Lepchas. Rice is the staple food. Meat and dairy products are also consumed depending on availability. Besides these, various traditional fermented foods and beverages, which constitute of about 20 per cent of the basic diet for long centuries are prepared and consumed. The dietary-culture of this region is mostlyref lected in the pattern of food production. Depending on the altitudinal variation, finger millet, wheat, buckwheat, barley, vegetable, potato, soybeans, etc. are grown. Some of the common traditional cuisine with their food recipes has been presented for introduction of dietary culture of the Sikkim
EtiquetteSeveral customs are associated with food consumption.Traditionally, meals were eaten while seated either on the floor oron very low stools or cushions. Food is most often eaten withoutcutlery, using instead the fingers of the right hand. Often roti (flatbread) is used to scoop the curry without allowing it to touch thehands. Other etiquette includes eating with one hand only,preferably the right hand. Along the coast to the south, where thestaple is parboiled rice, rural dwellers raise a hand full of rice[to eatwhile urban folks tend to only use the fingers and thumb. In thewheat growing/consuming north, a piece of roti is gripped with thethumb and middle finger and ripped off while holding the roti downwith the index finger. Traditional serving styles vary from region toregion in India.One universal aspect of presentation is the Thali, a large plate withsamplings of different regional dishes accompanied by Raita, breadssuch as nan, pure, or roti, and rice. Most South Indian meals endwith plain curd and rice. In South India, cleaned banana leaves,which could be disposed of after the meal, were traditionally usedas an alternative to plates. When hot food is served on bananaleaves, the leaves add aroma and taste to the food. Leaf plates arestill utilized on auspicious and festive occasions but are much lesscommon otherwise.Traditional ways of dining are being influenced by eating styles fromother parts of the world. Among the middle class throughout India,spoons and forks are now commonly used, although knives are not.
Indian sweets, known as mythoi, are a typeof confectionery. Many are made withsugar, milk and condensed milk, and cookedby frying. The bases of the sweets and otheringredients vary by region. In the Easternpart of India, for example, milk is a staple,and most sweets from this region are basedon milk products.
BeverageLassi is a popular and traditional yogurt-based drink of India.It is made by blending yogurt with water or milk and Indianspices. Salted lassi is more common in villages of Punjab &Indian Porbandar, Gujarat. It is prepared by blending yogurtwith water and adding salt and other spices to taste. Theresulting beverage is known as salted lassi. Traditional lassiis sometimes flavored with ground roasted cumin. Sweetlassi is a form of lassi flavored with sugar, rosewater and/orlemon, strawberry or other fruit juices. Saffron lassis, whichare particularly rich, are also very popular.
QUIZ TIME In Vedic times, What does a normal diet contains? In Vedic times, a normal diet consisted of fruit, vegetables, grain, dairy products, honey. What is the staple food of Arunachal Pradesh? The staple food of Arunachal Pradesh is rice along with fish, meat and green vegetables. What is the word used for cuisine of southern state? Cuisine of the southern state of Andhra Pradesh is referred to as Telugu cuisine. The cuisine of Bihar is similar to which cuisine of India? The cuisine of Bihar is similar to North Indian cuisine. Poha is popular breakfast dish of which Indian state? Poha is popular breakfast dish of Madhya Pradesh.
QUIZ TIME Salted Lassi is common in which Indian states? Salted lassi is common in Punjab & Gujarat. Hyderabadi Biryani is derived from which style? Hyderabadi Biryani is derived from Persian style. Name the famous Beverage of India? Lassi. Cuisine of Uttar Pradesh was influenced by whom? By Mughals. What is Thukpa? Thukpa is a kind of noodle soup .
We have a wide and varied cuisine in U.K. today, no more dowe suffer under the image of grey boiled meat. After years ofdisparagement by various countries (especially the French) U.K.now has an enviable culinary reputation. In fact some of thegreat chefs now come from U.K..However U.K.s culinary expertise is not new. In the past U.K.cooking was amongst the best in the worldTraditional U.K.cuisine is substantial, yet simple andwholesome. We have long believed in four meals a day. Ourfare has been influenced by the traditions and tastes fromdifferent parts of the U.K.empire: teas from Ceylon andchutney, kedgeree, and mulligatawny soup from India.
Eating HabitsMany of these dietary changes reflect current nutritional advice. Since the 60s weve beenconsuming fewer calories from household food (this doesnt include eating out).However, there are an increasing number of people who are overweight or obese. Thereasons for this are not clear. But there are a few possible explanations, such as:We are now much less active than we used to be so we need less energy from our food.Were preparing less food at home, so as well as the food we buy for eating at home, werealso eating takeaways and eating out.We may be eating more snacks and sweets than we are admitting to in surveys Most of ourenergy comes from carbohydrates (starchy foods and sugary foods) as it did in the 1950s.The proportion of energy in our diets coming from fat is about the same as in the 1950s. Inthe 1960s and 1970s the energy from fat in our diets increased but since the late 1980s wehave been consuming less total fat and weve also cut down on saturated fat, which takesus nearer the target levels (35% food energy from total fat, 11% food energy fromsaturated fat).This may be due to the general switch from whole milk, butter, margarine and lard to semi-skimmed and skimmed milk, vegetable oils and low/ reduced-fat spreads.There have been considerable changes in the types of foods were eating. This means thatthe main sources of nutrients in our diets has been changing.The wartime diet was not popular. However, rationing in the 1950s was able to provide agenerally healthy diet. This is despite the fact that its energy content was comparativelyhigh and the fat was almost entirely saturated. It was also higher in salt, but it didntcontain the innumerable convenience foods we have today, and women were expected toprepare most foods in their own home. It was also low in fruit, especially in the winter.
Eating Habits A period of full employment in the 1960s entailed asteady increase in married women employed outsidethe home, and, later, an increase in mothers of youngchildren doing likewise. Household incomes haverisen, yet women continue to be responsible fororganising the shopping and doing the cooking. Thedouble burden of work inside and outside the homemade a readily defined mass market for the sale ofelectrically powered kitchen technologies, sold in thename of labour saving to ‘busy wives and mothers’ andfor frozen dinners, ready-prepared vegetables, cook-insauces and more. It also created a market in whichmanufactured foods could aptly be re-named‘convenience’ foods.
Diet BarometerConsumption of semi-skimmed milk overtook whole milkin 1993.Bananas overtook apples as the fresh fruit market leaderin 1996.Over the past ten years weve started buying more non-traditional types of bread, such as French, nan and pittabread, ciabatta and bagels.Were drinking 12 times as much bottled mineral water athome compared to the mid-1980s.In the 1980s we made our move from butter to softmargarines and today, reduced-fat spreads are thepreferred option.
A brief historyU.K.cuisine has always been multicultural, a pot pourri of eclectic styles. In ancient times influencedby the Romans and in medieval times the French. When the Frankish Normans invaded, theybrought with them the spices of the east: cinnamon, saffron, mace, nutmeg, pepper, ginger. Sugarcame to England at that time, and was considered a spice -- rare and expensive. Before the arrival ofcane sugars, honey and fruit juices were the only sweeteners. The few Medieval cookery books thatremain record dishes that use every spice in the larder, and chefs across Europe saw their task to bethe almost alchemical transformation of raw ingredients into something entirely new (for centuries theEnglish aristocracy ate French food) which they felt distinguished them from the peasants.During Victorian times good old U.K.stodge mixed with exotic spices from all over the Empire. Andtoday despite being part of Europe weve kept up our links with the countries of the formerU.K.empire, now united under the Commonwealth.One of the benefits of having an empire is that we did learn quite a bit from the colonies. From EastAsia (China) we adopted tea (and exported the habit to India), and from India we adopted curry-stylespicing, we even developed a line of spicy sauces including ketchup, mint sauce, Worcestershiresauce and deviled sauce to indulge these tastes. Today it would be fair to say that curry has becomea national dish.Among English cakes and pastries, many are tied to the various religious holidays of the year. HotCross Buns are eaten on Good Friday, Simnel Cake is for Mothering Sunday, Plum Pudding forChristmas, and Twelfth Night Cake for Epiphany.Unfortunately a great deal of damage was done to U.K.cuisine during the two world wars. U.K. is anisland and supplies of many goods became short. The war effort used up goods and services and soless were left over for private people to consume. Ships importing food stuffs had to travel in convoysand so they could make fewer journeys. During the second world war food rationing began inJanuary 1940 and was lifted only gradually after the war.The U.K.tradition of stews, pies and breads, according to the taste buds of the rest of the world, wentinto terminal decline. What was best in England was only that which showed the influence of
Beefsteak, Oyster, and Kidney Pudding:Oysters may seem unlikely in this meat pudding, but their great abundance in theVictorian age and earlier eras inspired cooks to find ways to incorporate them creatively inmany different recipes. This steamed pudding combines the meats withmushrooms, onions, tomatoes, and Worcestershire, then wraps the whole in a suet pastry.Eggless Cake :Puff pastry stuffed with a spicy currant filling.Hasty Pudding: A simple and quick (thus the name) steamed pudding ofmilk, flour, butter, eggs, and cinnamon.Irish Stew:An Irish stew always has a common base of lamb, potatoes, and onion. It could containany number of other ingredients, depending on the cook.Welsh Faggots:Pigs liver is made into meatballs with onion, beef suet, bread crumbs, and sometimes achopped apple. Faggots used to be made to use up the odd parts of a pig after it had beenslaughtered.Welsh Rabbit (or Rarebit):Cheese is grated and melted with milk or ale. Pepper, salt, butter, and mustard are thenadded. The mix is spread over toast and baked until "the cheese bubbles and becomesbrown in appetizing-looking splashes".
Pies and puddings are related phenomena in U.K. culinary history.Originally, both solved the problem of preparing dinners made withless expensive meats. Pies covered a stew or other ingredients with acrust; puddings were made from butchers scraps tucked into a sheepsstomach, then steamed or boiled. Pies have remained pies, although, inaddition to savory pies, there now exist sweet variations, which tend tohave two crusts or a bottom crust only.Pie crusts can be made from a short dough or puff pastry. Snacks andbar food (U.K.s fifth food group) are often in pie form: pasties(pronounced with a short "a" like "had") are filled turnovers.Over time, however, in a confusing development, pudding has becomea more general term for a sweet or savory steamed mixture -- as well asa word that describes desserts in general. For example, black pudding isactually made with pigs blood. Whereas plum pudding is a Christmastreat consisting of a steamed cake of beef suet (the white fat around thekidney and loins) and dried and candied fruits soaked in brandy.And, of course, one cant forget rice pudding.Amongst cakes, buns and pastries local delicacies include BathBuns, Chelsea Buns, Eccles Cakes, and Ban bury Cakes.
Bangers and MashYOU MIGHT SEE THIS ON OFFER IN A PUB OR CAFE.SIMPLY PUT, BANGERS ARE SAUSAGES, AND MASH ISPOTATO THATS BEEN BOILED AND THEN MASHED UP(USUALLY WITH BUTTER). THE SAUSAGE USED INBANGERS AND MASH CAN BE MADE OF PORK OR BEEFWITH APPLE OR TOMATO SEASONING; OFTEN ALINCOLNSHIRE, OR CUMBERLAND SAUSAGE IS USED.THE DISH IS USUALLY SERVED WITH A RICH ONIONGRAVY. ALTHOUGH SOMETIMES STATED THAT THETERM "BANGERS" HAS ITS ORIGINS IN WORLD WARII, THE TERM WAS ACTUALLY IN USE AT LEAST AS FARBACK AS 1919.
Bubble and squeak (sometimes just called bubble) is atraditional English dish made with the shallow-friedleftover vegetables from a Sunday roast dinner. Thechief ingredients are potato and cabbage, butcarrots, peas, Brussels sprouts, and other vegetablescan be added. It is usually served with cold meat fromthe Sunday roast, and pickles, but you can eat it on itsown. Traditionally the meat was added to the bubbleand squeak itself, although nowadays the vegetarianversion is more common. The cold chopped vegetables(and cold chopped meat if used) are fried in a pantogether with mashed potato until the mixture is well-cooked and browned.
Fish and ChipsFish and chips is the traditional take-away food of England, longbefore McDonalds we had the fish and chip shop. Fresh cod is themost common fish for our traditional fish and chips, other types offish used include haddock, huss, and plaice.The fresh fish is dipped in flour and then dipped in batter and deepfried, it is then served with chips (fresh not frozen) and usually youwill be asked if you want salt and vinegar added. Sometimes peoplewill order curry sauce (yellow sauce that tastes nothing like realcurry), mushy peas (well its green anyway) or pickled eggs (yespickled).Traditionally fish and chips were served up wrapped in oldnewspaper. Nowadays (thanks to hygiene laws) they are wrapped ingreaseproof paper and sometimes paper that has been speciallyprinted to look like newspaper. You often get a small wooden orplastic fork to eat them with too, although it is quite ok to use yourfingers.
U.K. CheeseCheese is made from the curdled milk of various animals: most commonly cows butoften goats, sheep and even reindeer, and buffalo. Rennet is often used to induce milkto coagulate, although some cheeses are curdled with acids like vinegar or lemon juiceor with extracts of vegetable rennet.U.K. started producing cheese thousands of years ago. However, it was in Roman timesthat the cheese-making process was originally honed and the techniques developed. Inthe Middle Ages, the gauntlet was passed to the monasteries that flourished followingthe Norman invasion. It is to these innovative monks that we are indebted for so manyof the now classic types of cheese that are produced in U.K..The tradition of making cheese nearly died out during WWII, when due to rationingonly one type of cheese could be manufactured - the unappealingly named NationalCheese. The discovery and revival of old recipes and the development of new types ofcheese has seen the U.K. cheese industry flourish in recent years and diversify in a waynot seen since the 17th century.
Calorie in some U.K. food Calories in a Baileys Irish Cream - 87 Calories in wine - 182 Calories in a pint of beer - 129 Calories in a biscuit - 74 Calories in a doughnut - 140 Calories in a hot cross bun - 205 Bran Flakes, Kelloggs- 144 Corn Flakes, Kelloggs - 167 Calories in Chinese bean sprouts - 92 Calories in Beef in black bean - 432 Calories in chocolate ice cream - 159 Calories in Kit Kat - 106 Calories in a can of coke - 139 Calories in tea - 29 Calories in eggs, size - 384
Sandwich the well known breakfast meal has been given by which country? England What is the colloquial name of English Sausages? Bangers Cumberland and Lincolnshire are the variety of which food? English Sausages ‘Cheddar Cheese’ is a most common type of Cheese. What is ‘Cheddar’ in this name? Name of a village Who did take the tea habit to Great Britain and when? Around 1660, Catherine of Braganza, W/O Charles II. Name few varieties of fish, which England takes in its food? Cod, Haddock, Huss, Skate ‘Pub’ is a well known place for what purpose? Serving food and drinking establishment with mobile vendors. How many variety of Sausage the UK has? Around 400 varieties.
Britishers usually take builder’s tea. What is builder’s tea? A mug of strong tea, served with lots of milk & sugar.Kipper, bloaters, ham & bacon are what? Variety of preserved meat to fish.What difference Britishers found after use of Microwave Oven to freeze in their meal? Quality dropped but variety increased.Coffee houses of London are famous for what? Meeting place for Literary, Commercial & Political person.Britishers take hot chocolate or Cocoa at which suitable time? At late night typically.What is ‘Punch’? Mixed drink made of fruits, water to spirits.Which Indian dish is today known as the Britain’s true national dish? Chicken tikka masala.