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Rajasthani Hindi: Punjabi Cuisine Is Associated With Food From The

Cultural diversity makes countries richer and stronger by introducing new ways of thinking and skills. In the US, the melting pot ideal of full assimilation has not occurred, and it is now seen as more of a garden salad where different cultures coexist while maintaining their identities. Traditional cuisines from various regions of India, such as Rajasthani, Punjabi, Karnataka, and Gujarati cuisine, reflect the availability of local ingredients and influences from other cultures due to their locations.

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51 views2 pages

Rajasthani Hindi: Punjabi Cuisine Is Associated With Food From The

Cultural diversity makes countries richer and stronger by introducing new ways of thinking and skills. In the US, the melting pot ideal of full assimilation has not occurred, and it is now seen as more of a garden salad where different cultures coexist while maintaining their identities. Traditional cuisines from various regions of India, such as Rajasthani, Punjabi, Karnataka, and Gujarati cuisine, reflect the availability of local ingredients and influences from other cultures due to their locations.

Uploaded by

Aditya Adi
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© © All Rights Reserved
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Diversity is nothing more than a difference from the majority.

In any culture there is a majority and many


minorities. Culture is a set of norms that set standards for a society of what is acceptable behavior.
In every culture there are basic standards for social interaction such as personal space distance, eye
contact, amount of body language displayed in public, negotiating style, etc. In America, we stand about
eighteen inches apart when engaged in normal conversation; prefer very direct eye contact; are pretty
demonstrative with body language and negotiate very directly always asking the other party for their
bottom line. In other cultures they may stand closer or farther than we are comfortable, may view direct
eye contact as rude, be more or less open to displaying body language and negotiate more indirectly.
Cultural diversity makes our country richer by making it a more interesting place in which to live. Just think
how boring a meal would be without Chinese, Mexican, Japanese, Italian, German, French or Indian food!
Cultural diversity also makes our country stronger and better able to compete in the new global economy.
People from diverse cultures bring language skills, new ways of thinking, creative solutions to difficult
problems and negotiating skills.
In the past, ethnographers in the United States used to refer to our country as a melting pot where new
immigrants would eventually be fully integrated into the American culture. This has obviously not
happened so modern researchers have not begun to talk about America as a garden salad where
different cultural diversity mixes with the European American culture to form a meal where all of the
various ingredients are still readily identifiable.
Rajasthani cuisine (Hindi: ) was influenced by both the war-like lifestyles of its inhabitants and the
availability of ingredients in this arid region.[1] Food that could last for several days and could be eaten without heating
was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. It is also known
for its snacks likeBikaneri Bhujia, Mirchi Bada and Pyaaj Kachori. Other famous dishes include Bajre ki roti (millet
bread) and Lashun ki chutney (hot garlic paste),Mawa Kachori from jodhpur, Alwar ka mawa, Malpauas from pushkar
and Rassgollas from Bikaner, "paniya"and "gheriya" from Mewar.[1] Originating for the Marwar region of the state is
the concept Marwari Bhojnalaya, or vegetarian restaurants, today found in many part of India, which offer vegetarian
food of the Marwari people.To decrease the use of water in this desert state they use a lot of milk and milk products.
Punjabi cuisine is associated with food from the Punjab region of India andPakistan. This cuisine has a rich tradition
of many distinct and local ways of cooking. One is a special form of tandoori cooking style that is now famous in other
parts of India, UK, Canada and in many parts of the world.
The local cuisine of Punjab is heavily influenced by the agriculture and farminglifestyle prevalent from the times of the
ancient Harappan Civilization. Locally grown staple foods form the major part of the local cuisine. Distinctively Punjabi
cuisine is known for its rich, buttery flavours along with the extensive vegetarian and meat dishes. Main dish is
Sarson da saag and makki di roti.

Basmati rice is the indigenous variety of Punjab and many varieties of rice dishes have been developed with this
variety. The cooked rice is known asChol in the Punjabi language. Many vegetable and meat based dishes are
developed for this type of rice.[
The cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. The Kannada Cuisine is one of
the oldest surviving cuisines and traces its origin to Iron Age - ragi and is mentioned in the historical works by Pampa
Maha Kavi, sushrutha, etc. The varieties of the karnataka cuisine has influenced the neighbouring states like Tamil
Nadu, Andhra pradesh, Kerala and Maharashtra. The cuisine also reflects influences from the food habits of many
regions and communities from the three neighbouring South Indianstates, as well as the state of Maharashtra to its
north. Some typical dishes include Bisi bele bath, Jolada rotti, Chapati, Ragi rotti, Akki rotti, Saaru, Idlivada Sambar, Vangi Bath, Khara Bath, Kesari Bath, Benne dose, Ragi mudde,Paddu/ Gundponglu, koli saaru
(chicken curry- Kannada Style), Maamsa Saaru (Mutton Curry - Kannada style), and Uppittu. The famous Masala
Dose traces its origin to Udupi cuisine. Plain and Rave Idli, Mysore Masala Dosa andMaddur Vade are popular in
South Karnataka. Kodagu (Coorg) district is famous for spicy varieties of pork curries while coastal Karnataka boasts
of many tasty seafood specialities. Among sweets, Mysore Pak, Holige, or,Obbattu, Dharwad pedha, Chiroti, Sajjige,
Kadabu/ Karjikaayi are well known.
Although the ingredients differ from one region to another, a typical Kannadiga Oota (Kannadiga meal) includes the
following dishes in the order specified and is served on a banana leaf: Uppu (salt), Kosambari, Pickle, Palya, Gojju,
Raita, dessert, Thovve, Chitranna, rice and ghee.
After serving ghee to everyone, one may start the meal. This is done to ensure that everyone seated has been
served all the dishes completely.
Gujarati cuisine refers to the cuisine of Gujarat, a state in western India. Despite having an extensive coastline
providing wholesome seafood, Gujarat is primarily a Lacto-vegetarian state. Many communities, however, do include
seafood, chicken, and goat in their diet.[1][2]
The typical Gujarati thali consists of rotli, dal or kadhi, rice, and shaak/sabzi (a dish made up of several different
combinations of vegetables and spices, which may be either spicy or sweet). The thali will also include preparations
made from pulses or whole beans (called kathor in Gujarati) such as mung, black eyed beans etc., a snack item
(farsaan) like dhokla, pathra, samosa etc. and a sweet (mishthaan) like mohanthal, jalebi, doodh pak etc. Gujarati
cuisine varies widely in flavour and heat, depending on a family's tastes as well as the region of Gujarat to which they
belong. North Gujarat, Kathiawad, Kachchh, and Surti Gujarat are the four major regions of Gujarat that contribute
their unique touch to Gujarati cuisine. Many Gujarati dishes are distinctively sweet, salty, and spicy simultaneously.

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