Wednesday, October 22 2008

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East Indian cuisine was brought to TT by indenture immigrants....

MENTION INDIAN cuisine and to the average Trinbagonian that means roti and curry - lots of curry.

Indian dishes were introduced to this part of the world by indentured immigrants in the 19th century and has added a distinctive flavour to the culturally diverse array of dishes that make up Trinidad and Tobago’s culinary landscape.

The curry that locals and visitors alike enjoy is actually an international dish recognised the world over. It is a dish with gravy and many spices and seasonings flavoured with hot and sour tastes. It may or may not be made with curry powder. Curry powder, easily available in all local shops and supermarkets, is not a single spice, but a blend of spices, including black pepper, chili pepper, cloves, coriander, fenugreek, cinnamon, cardamom, cumin, ginger, turmeric and nutmeg. You can mix spices to create your own curry powder, or buy one that is ready-made.

The classic Indian curry often combines coriander, turmeric, fenugreek, cloves, ginger, red and black pepper as well as other spices. One popular variety of spice blend is Garam Masala.

Curry is not an Indian word, but it has come to represent the varied dishes cooked in steps with the following seasonings which are called masalas: — A base of spices sautéed in ghee or oil — Herbs and seasonings like curry leaves or fenugreek may also be added — A secondary level of seasonings are added and include all or some of the following – a mixture of onion, garlic, ginger, and tomatos — A third level may include coconut milk, almonds, cashews or cream — All curries have a sour taste which may be achieved with lime juice, tamarind, mango powder, kokum or yogurt

Curry is an English word most probably derived from the South Indian word “Kaikaari”. Kaikaari, or its shortened version Kaari, means vegetables cooked with Kari leaves, spices and with a dash of coconut.

The Indian foods that are so popular here mostly came from south India and is defined, in large part, by the climate of the area, and the produce that can be grown because of that. Coconut grows well, therefore the appearance of coconut milk and grated coconut in dishes is not the least bit surprising.

Other crops that are abundant in the south, as is evident in the use of south Indian cooking, are tamarind, ginger and curry leaves. In this region, rice is the staple diet. Mouthwatering curries are prepared with a wide assortment of meats and vegetables.

The cuisine of India is very much shaped by the Hindu belief that eating and spiritual advancement are intertwined. Vegetarian-ism, and especially the avoiding of beef, is part of the Hindu philosophy.

According to Hindu philosophy, each food has it’s own measure of negative or positive energy or force. Foods such as ghee, ginger, honey, limes, almonds, rice, turmeric, and green chilies are considered positive and cooling, while foods like garlic, onions, salt, eggplant, tomatoes, sugar, and red chilies are considered negative and have a heating effect.

So, in preparing menus and meals to this day, not only are the texture and colour of the various ingredients looked at, but these other “energetic” aspects of food are also taken into consideration.

The meal should additively retain a neutral force or energy. The distinguishing qualities of foods are discussed in the Ayurveda, the resource for nutritional and medicinal qualities of different foods, herbs, and spices in Hinduism. In addition to being very delicious, there is now growing evidence that curry is healthy and may ward off such diseases as Alzheimer’s or cancer.

For centuries, doctors trained in Ayurvedic medicine, a traditional medical system in India, have turned to turmeric to treat inflammatory diseases such as arthritis.

Many people with arthritis take over-the-counter supplements that contain curcumin, the active ingredient in turmeric.

Curry also may offer some protection against cancer. The curcumin in curry seems to shut down genes that trigger the development and the spread of breast cancer and a preliminary human study suggests curcumin supplements might — in a handful of cases — be able to stabilise pancreatic cancer. Epidemiology studies in humans also have linked frequent use of turmeric spice to lower rates of breast, prostate and colon cancer.

A test-tube study by researchers at UCLA showed that curcumin could help clear the human brain of toxic protein deposits thought to cause the memory loss and confusion of Alzheimer’s. Curry may also help keep the aging brain in top shape.