indian food origin

The indian cuisine as we know today wasn’t always same in the whole time line. The empire, the kings and mainly the east india company that is the British rule affected a lot in indian cuisine. India being a satvik country didn’t really ate non veg until the kings started hurting for animals. The vinegar, meat tenderizer as we know today was just used to cook the meat fast without any foul odder. The value of Indian spices that is cardamom, stone leaf,etc came though the British when British exported indian spices and introduced it to the rest of the world, Its weird how we learned globalisation cause British basically exploited us (that is bought us spices for cheap) and sold it for double or 3 times the marked price.

 Imagine india if it wasn’t invaded by any king or British, it would be a bare land with poor economic like Bangladesh, even though Bangladesh is improving its economic via the textile industry. To be honest British traders invaded us and took a lots of gold and other product but they actually gave us the value of gold,spices, food grains.

There’s a masala called as cornel masala. The latter half of the 19 century in the port city of Madras found Colonel Kenney-Herbert, an Englishman serving in the British Indian Army, extremely annoyed.

Despite having scoured through various books, an adequate cooking guide for the average Englishman in India simply could not be found. Wasting no further time, he produced Culinary Jotting for Madras, a ‘treatise in thirty chapters on reformed cookery for Anglo-Indian exiles’, under the pen name ‘Wyvern’.

In 1878, Higginbothams published the first edition of the book traversing 30 dinners of multiple-course meals. British divided india into different section, region to be honest. And thus giving us the different taste and perpective of viewing thing. For example we as mumbaikar never imagine to eat a rabbit or a wild animal but british introduced a lots of new meat and meat product, its fascinating indeed!