Hospitality and Gastronomy Seasonings

Question: Discuss about the Hospitality and Gastronomyfor Seasonings. Answer: Introduction The south Indian part of Indian subcontinent comprises of the Indian states such as Andhra Pradesh, Kerala, Karnataka, Telengana and Tamil Nadu (Ecker Breisinger, 2012). The South Indian food has excellent blend of colors, seasonings, flavors and great nutritional values. South India is characterized by hot and humid climate along with abundant rainfall (Umadevi et al., 2012). There is huge supply of fresh fruits, rice and vegetables. The South Indian culture comprises of the celebration of the ever-lasting universe through the process of celebration of the motherhood and bodily beauty. The cuisine of the South India is low calorie, light, easily digestible and appetizing. Food Preferences in South India The history of the South Indian foods is closely related to the rich cultural heritage of the country. The cuisines are equally diverse as the people of India. The food in the southern part of India has traditionally been rice based dishes (Umadevi et al., 2012). The traditional food recipe of the region comprises of a mixture of rice and lentils which are used to make lip smacking foods like vadas, dosas, uttapams and idlis. The main course comprises of Sambhar, rasam, pachadi and vegetable curry (Ecker Breisinger, 2012). The lemon rice is popular in the region and the other preparations of rice are made with the help of curry leaves, coconut, peanuts, urad dal, fenugreek seeds (Kehoe et al., 2014). The chutneys in South India are popular and the main ingredients are peanuts, tamarind and cilantro (Mangalassary, 2016). The cuisines of South India are different from that of North Indian cuisine as the South Indian cuisine is a perfect combination of color, flavor and taste (Ecker B reisinger, 2012). The South Indian flavor is not only good to eat but has also nutritional value. They prefer to drink coffee after completing their meals. The South Indian cuisine is a mixture of food tastes of three states namely Karnataka, Kerala Andhra Pradesh and Tamil Nadu (Sarkar et al., 2015). Andhra food is considered as the spiciest food among all the cuisines. The lunch is mainly served on a plain leaf and hence their dishes comprise of vegetarian dishes (Ecker Breisinger, 2012). Kerala is considered as the main source of coconut exporter and hence all the main dishes of Kerala comprise of coconut based food items. Kerala is associated with Malabari cooking style. The Tamilnadu cuisine comprises of the non-vegetarian as well as vegetarian dishes and has many varieties of food. It has Chettinad cuisine, which is largely a vegetarian dish. Hyderabad is famous for its Nizam food, which is flavorful and rich with varying tastes ranging from spicy to sweet (Sarkar et al., 2015). The Nizam food was derived from the ancient rulers of Hyderabad and has close connection with the Asaf Jahs dynasty (after he first Nizam of Hyderabad). There is cultural relation with the food and the region. The most common oil used for cooking is coconut oil, canola and sunflower oil. History of Cultural Attribute of Food in India The traditional clothing of South India is saree for women and sarong for men (Shukla, 2015). The sarong can be colorful lungi or white dhoti and they can have typical batik prints. The saree for women usually comprises of unstitched drape, which partially covers the midriff of women (Sarkar et al., 2015). The South Indian men have a tradition to keep the upper part of body open. The traditional dressing is followed in the Indian temples also. The region is famous for South Indian Carnatic music (Sarkar et al., 2015). Rice is considered as staple diet of the region. Seafood is quite popular among the coastal regions of Kerala and Mangalore (Shyam et al., 2016). The traditions of the South Indian states have witnessed a similarity on the food patterns. For example, the four states have great use of lentils, spices, coconut, fresh chilies, garlic, gourd, tamarind and ginger (Sarkar et al., 2015). The cuisines of the four states are similar, however, the only difference between them is the level of spices. Hyderabadi Biriyani is one of the most popular dishes not only in South India but is favorite dish among Indians (Shyam et al., 2016). The food of south India reflects the culinary wealth of the region. It is also integrated with the cultural uniqueness of the region. The South Indian people link traditions with their food habits. It is also shaped by the innumerable invasions, political changes, conquests and social customs. The Indus Valley Civilization used to cook foods with herbs, wild grains and plans, the foundations of the current food consumption of India (Shyam et al., 2016). The South Indians prefer to use their hands for eating purposes as this is considered to be one of the emotion that leads to passion and emotion. The Great Indian Thali is also wide spread, which comprises of different food items served on a single big plate. References Ecker, O., Breisinger, C. (2012).The food security system: A new conceptual framework(No. 1166). International Food Policy Research Institute (IFPRI). Indraganti, M., Ooka, R., Rijal, H. B., Brager, G. S. (2014). Adaptive model of thermal comfort for offices in hot and humid climates of India.Building and Environment,74, 39-53. Kehoe, S.H., Krishnaveni, G.V., Veena, S.R., Guntupalli, A.M., Margetts, B.M., Fall, C.H. Robinson, S.M., (2014). Diet patterns are associated with demographic factors and nutritional status in South Indian children.Maternal child nutrition,10(1), pp.145-158. Mangalassary, S., (2016). Indian CuisineThe Cultural Connection. InIndigenous Culture, Education and Globalization(pp. 119-134). Springer Berlin Heidelberg. Sarkar, P., Dhumal, C., Panigrahi, S.S. Choudhary, R., (2015). 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