Update on project

1. We study in DPS Bangalore South, located in Karnataka ­ said to be the technology hub of India.
You can see us on google maps ​here​. Here is a sneak peek into our school (​link​), we are 5th graders going to 6th
grade. Our new session starts from May. Below is a picture of our master chefs with our science teacher, Ms. Kamal
Preet.
Ms. Kamal: “The students are delighted to be part of the global project on food, keen to interact with their peers from
across the globe, sharing with them Indian customs, traditions & grandma's secret recipes.”
With so many questions we wanted to ask, we decided that the simplest way to get to know each other was to
develop a set of questions & have all classrooms answer them. So we came up with this ​form​. Pssstt... there still are
many questions we've saved for later.
We started on our research work, by understanding factors which influence our food choices. Ms. Kamal shared a
simple ​video ​to give us a head start. After that we delved into each factor in detail & we are still discovering new
facets related to how people make food choices. We'll share our results soon…
In the process we also discovered how people across the world differ in their dining practices & eating etiquettes ­
1. What things should be avoided while visiting as a guest for lunch/dinner
2. The biggest dilemma ­ which hand to use while eating
We realised how much we shared with the Middle East in terms of hand usage ­ the right hand for eating &
the left for cleaning. We were surprised to find out that like in India where roti is used to scoop up the curry,
in France too people use bread as a utensil to scoop up the food.
3. What are acceptable table manners in different countries
Food etiquettes in India​ ­ the absolute do’s & don’ts
The nitty gritty details of table manners to help you get started
You’ll especially find the technique of eating on a banana leaf intriguing ­ a tradition lost in the humdrum of
most urban households of Karnataka, but still followed in religious functions & weddings. Check this ​link ​for a
step by step guide.
We also found out the science behind our food traditions

2. For example did you know that when we sit cross legged for eating, the brain sends signals to the
stomach to get ready for digestion & that fasting is actually done with the purpose of cleansing our
body of toxins. Incase you are interested in knowing the science behind other Indian traditions like
why do Indian women wear bindis or put henna on their hands, you might find this ​link useful. If there
is anything else you'd like to know send in your question on this ​form​ & we'll be happy to answer.
Though our classroom with its amalgamation of diverse cultures & food traditions is an apt representation of a mini
India (we have students from many different states of India), symbolic of unity in diversity; we sensed the beauty of
this diversity only when we engaged in research & discussions on our food & traditions, for example how North
Indian food is different from it's Southern counterpart (​link​).
With such a rich cuisine, which by the way, also varies across different parts of the state, the class had a hard time
fixing on the final menu ­ what we plan to cook & share with you all. Needless to say, everybody should have access
to the ingredients & it should be easy to cook.
From about 42 favourite dishes, we finally selected the following menu:
SNACKS:
Poha (Avalakki)
Upma (Uppitu)
MAIN COURSE:
Neer Dosa
Uttapam
Idli
Rasam
Curd Rice (Mosaru­anna)
Lemon Rice (Chitranna)
CHUTNEYS:
Onion Tomato Chutney (Thakkali Chutney)
Coconut Chutney
SWEETS:
Mysore Pak
Kesari Bhath
Coconut laddu (Kobbari Louz)
Rava laddu
Perhaps we too can have a hangout on air so that all of us can cook & eat together? Let us know what you think
(​link​)