Delhi-cious: Discovering Authentic Taste of Indian Cuisine
Every year on January 26, India celebrates its Republic Day. On Republic Day, the Constitution of India came into force in 1950. Since that time, the historic date is celebrated with festivities and flag-hoisting ceremony.
The Embassy of India in Kazakhstan organize different events including Indian Cuisine Day.
As Mr. Bhakt Bhushan, a representative of the Embassy of India in Kazakhstan mentioned, they have Indian Cuisine Day on national holidays – Independence Day and Republic Day.
“Indian food is quite diverse and represents amazing tastes. It can be spicy, non-spicy, vegetarian and cooked in different ways. Traditional cuisine seduces gourmets with its genuine ingredients and spices, which are collected in different regions of India, where amazing methods of cooking are used,” Mr. Bhushan says.
The Indian Cuisine Day, represented by specially invited chef from Taj Palace, New Delhi, Paramjeet Singh Oberoi, was unique experience for the most discerning palates. Spicy sushi-roll, vegetable soup, fragrant rice with curry, lamb served with potatoes and desserts made everyone’s mouthwatering. The chef created delicacies that skillfully combined traditional taste and modern way of food presentation. Indian desserts worth special mentioning because once you taste those sweets you suddenly become addictive. The highlight of the dessert was halwa - classic Indian dessert with grated carrot in the form of the pie.
Diversity of Indian Cuisine
“As we have 28 states in India and each state has its own language, traditions and tasty cuisine to offer. We have desserts that are common for all the country. Indians believe that sweetness is the happiness, that is the reason why desserts are cooked for special occasions. We also have some beverages, most of them are made of herbs. Original Indian cuisine is spicier than the meals cooked here in Kazakhstan. We have ITEC programme - Indian Technical and Economic Cooperation, where professionals from Kazakhstan participate in short-term courses in India. When they come back from India, we invite them to the dinner. After experiencing meals in India, they say: “This is not the original taste, Indian cuisine is spicier!” a diplomat says.
The Indian food has treating properties as well, Mr. Bhushan says.
“Indian cooking uses spices and turmeric is a significant element in it. When you have a wound on skin you can treat it by antiseptic, however, there’s anything to have inside. As turmeric has antiseptic property, Indian people prefer to use it while cooking dishes.
Experience of being a vegan in Kazakhstan
Being a vegetarian is not difficult in meat-consuming Kazakhstan, Mr. Bhushan admits.
“There are plenty of vegetables in Kazakhstan – broccoli, cauliflower, cabbages, mushrooms. The cottage-cheese, that is a great dish for vegetarians, is fresh and best quality in Kazakhstan. We call it ‘paneer’ in India and it is my favourite meal” Mr. Bhushan says.
It should be noted that on January 25, the chef invited from New Delhi will reveal gastronomic secrets on master-class for all local residents who would like to learn more about rich and diverse Indian cuisine and experience its authentic taste.
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