People and Culture
India is the world’s second most populous nation (after China). Its ethnic composition is complex, but two major strains predominate: the Aryan, in the north, and the Dravidian, in the south. India is a land of great cultural diversity, as is evidenced by the enormous number of different languages spoken throughout the country. Although Hindi (spoken in the north) and English (the language of politics and commerce) are used officially, more than 1,500 languages and dialects are spoken. The Indian constitution recognizes 15 regional languages (Assamese, Bengali, Gujarati, Hindi, Kannada, Kashmiri, Malayalam, Marathi, Oriya, Punjabi, Sanskrit, Sindhi, Tamil, Telugu, and Urdu). Ten of the major states of India are generally organized along linguistic lines.
History and Food
Some of India’s foods date back five thousand years. The Indus Valley peoples (who settled in what is now northern Pakistan) hunted turtles and alligator, as well as wild grains, herbs and plants. Many foods from the Indus period (c. 3000–1500 B.C.) remain common today. Some include wheat, barley, rice, tamarind, eggplant and cucumber. The Indus Valley peoples cooked with oils, ginger, salt, green peppers, and turmeric root, which would be dried and ground into an orange powder.
The Aryan-speaking peoples who entered India between 1500 and 1000 B.C used leafy vegetables, lentils, and milk products such as yogurt and ghee (clarified butter). The Aryans also used spices such as cumin and coriander. Black pepper was widely used by 400 A.D. The Greeks brought saffron, while the Chinese introduced tea. The Portuguese and British made red chili, potato and cauliflower popular after 1700 A.D.
Perhaps the biggest contributors to India’s culinary heritage are the Muslim peoples from Persia and present-day Turkey, who began arriving in India after 1200. These peoples, known later as the Mughals, ruled much of India between 1500 and early 1800. They saw food as an art, and many Mughal dishes are cooked with as many as twenty-five spices, as well as rose water, cashews, raisins and almonds.
Indian cuisine is varied, but many dishes are cooked in a similar way. The preparation starts with frying onion, ginger, garlic or spices such as cumin seeds in oil at a high temperature. Meats, vegetables, flavorings such as yogurt, and spices such as turmeric then are added. The dish then simmers at a low heat until the ingredients are cooked. At the end of the preparation, leafy herbs such as cilantro and flavorings such as lemon juice are added.
Festivals and Fairs
The Indian calendar is a long procession of festivals; if you can find yourself in the right place at the right time, it is possible to go through your visit with a festival each day. The harvest festivals of the south, the immersion of Ganesh in Mumbai (Bombay), the car Festival of Puri, snake-boat races in Kerala, Republic Day in Delhi… every region, every religion has something to celebrate. Below is a selection of the major ones, but there are countless others; enquire at local Government of India Tourist Offices for details.
