Geographically India is a vast country. It is spread over 3,287,263 km². It is a land of diversity. With the slightest change in terrain, the language, the culture, the customs and even the cuisine changes. Starting from the northern most state of Kashmir to the southern tip, the state of Tamil Nadu, the diversity is tremendous.
Diversity in cuisine can be attributed to the facts that:
• India is a country lucky enough to experience nearly all seasons and climates; be it summer, winter, monsoons, coastal; India experiences them all. As a result of this seasonal diversity, a variety of crops, vegetables, and spices are easily available;
• India has experienced trade relations and the rule of many countries; the Portuguese, the French, the Mughals, the British; everybody who came to India took something from India and left something of its own in an original or modified form.
Traditionally, food was served in metallic plates (Bronze) in north India and on banana leaves as one moved south. Food was generally served in the kitchen area itself or near the area adjoining the kitchen. Families sat on the floor, or on small raised platforms to have food. Today, dining tables, cutlery, and dinner plates have a place in every household. The style of eating and mannerisms have experienced a change over a period of time. Even today, the main dish is relished along with a number of condiments like chutneys, pickles and the food is generally spicy.
India has had a long association with the British and naturally the extent of their influence is high. So is the case when it comes to table manners. But, we could definitely do with some specific tips to be remembered while having a meal in an Indian household and relishing Indian cuisine.
• As most of the food is eaten with the right hand it is recommended that hands be washed before and after eating;
• The eldest person in the host family sits first and starts the meal;
• People do not really chat while having a meal;
• Use of cutlery is not mandatory. Chappati, Naan, Prantha (varieties of Indian bread) needs to be broken with the hand;
• In case of taking refills use the left hand and not the right;
• Eating and tasting all the dishes is not necessary. Take only those dishes which you feel like eating and tasting;
• Leftovers in a plate are not liked, take only as much food as can be finished. Food is respected in India;
• Pieces of Chappati, Naans, Prantha can be used to gather and sop the curry;
• It is considered fine if the gravy of the curry stains the fingers in the southern regions, but not in the northern regions.
To experience the variety of food just going to a restaurant serving Indian food is not enough. The real taste needs to be experienced in ordinary households. The variety is immense: Mughlai, Kashmiri, Hyderabadi, Indian, Chinese, Portugal, Punjabi, Himachli, Mongolian etc.. The taste of food is enhanced when had in the right ambiance and the perception of the host.