Food is an integral part of our lives as human beings. But did you know that it can tell a lot about who you are and where you come from? It’s all in the ingredients! Looking at the kind of food and the way it is made tells a lot about the place or state in India that you hail from. As the saying goes, “There’s more to food than what meets the eye!” (or maybe we tweaked it a bit), food goes beyond just eating, you experience it through your eyes by looking at its colour and your nose by experiencing the smell first. And it is this experience that varies from one place to another. Let’s take a look at the food habits in different parts of India to understand the rich diversity and culture of our nation.
North India
Chole bhature, butter chicken, gulab jamun, jalebi, etc. are bound to fill your imagination when you think about North India. And it’s not your fault, North India is known for such rich gravies, bold flavours, fried items and a lot of dairy products in their food. The simple reason this part of India has such dairy-rich and heavy food is because of the cold climates in the North. The dairy-rich, heavy food ensured that people in North India were warm and safe against the biting cold. Plus, the availability of spices and wheat, made roti, naan and paratha served with spicy, bold flavoured dishes a staple food here.
South India
Idli, sambar, dosa, puliyogare, rasam, coconut chutney, etc. must have already crossed your mind when you read the sub-heading, “South India”. And who can blame you the food in South India is entirely different from the food in North India. The main reason for this difference is again the climate. The hot and humid climate in South India makes it easier to digest food that is light, tangy and spicy while also cooling your body. Hence majority of the dishes prepared in South India have coconut or rice as a main ingredient. Another reason for rice and coconut being a top choice is their high availability, easy-to-digest and cooling properties. And just like North India loves their Chai, the people in South India love their filter coffees!
East India
Known for their simple and unique flavours, dishes like macha besara, litti chokha, pakahala, rasgulla, etc. are bound to fill your head when you think about East India. Being close to the coastal regions, seafood is considered a big part of their diet in Odisha, West Bengal and Assam while being a landlocked area makes the dishes in Bihar very simple and requires only a few ingredients. East India being a part of India that experiences both very hot and cold climates has dishes that fit different climates such as Pakhala in summer in Odisha and Santula in winter in Odisha. Mustard oil is another commonly used ingredient in East India’s cuisine.
Northeast India
Dishes in Northeast India are very different from the rest of the Indian dishes as they are very ingrained in their culture and nature. Some of their dishes are even inspired by Tibetan cuisine like Thupka. Many of their dishes contain ingredients like bamboo shoots, herbs and pork. People in Northeast India also consume a lot of fermented food to boost their immunity and enhance the flavour of the food.
West India
Vada pav, dhokla, dal baati churma, fish curry, etc. are the dishes that might pop into your head when you hear the word, “West India”. Though West India consists of four states primarily, i.e., Maharashtra, Gujarat, Rajasthan and Goa, the food that is prepared in each of the states is rather different from one another. Maharashtra has more rich and savoury foods to offer that are a combination of both sweet and spicy. Gujarat on the other hand offers a variety of vegetarian options that are light and airy like dhokla, thepla, etc. Rajasthan being a desert region mostly consists of food items that are dry and spicy like dal baati churma, gatte ki sabzi, etc. Lastly, Goa being a coastal state with a heavy Portuguese influence has a unique cuisine of its own and includes dishes like prawn balchão, vindaloo, etc.
Reasons Behind The Difference in Food Habits
The major reason that the food items differ so much from one state to another is because of the climate and geography of the state. The crops and ingredients grown in a particular state also decide the food that the people in that state consume the most, such as coconut in South India. The history and culture of a state such as Portuguese influence in Goan cuisine and Mughal influence on North Indian cuisine along with their religious beliefs like the people in Gujrat of West India who majorly follow a vegetarian diet because of their religious beliefs also shape the food habits and practices of different states of India.
Food Practices & Tradition Uniting India
Regardless of the cuisine and food habits, it’s the food practices that are practised in different parts of India that always unite India together. Starting from the habit of eating with one’s hands to enhance the taste of the food, to eating from a big thali or banana leaf depending on the particular part of India you’re in, to having specific dishes that are made for every festival such as pongal during Pongal, biryani during Eid, modak during Ganesh Chaturthi, gujiya during Holi, these are the tiny yet big features across India that ties all the states together.
