Siya Bhonsale: Cuisines of Bharat

Chinmaya Mission Pittsburgh
7 days ago
9 min read

Updated: 6 days ago

Project by: Siya Bhonsale

Mentor: Smt. Himani Jain

When someone says “Indian food”, what’s the first thing that pops into mind? Maybe you imagine the idea of fiery meals or a glowing haven for vegetarians. But beyond the flavors, Indian cuisine represents the ancient wisdom, regional identity, and even spiritual values that shine though familiar food we eat. This essay dives into the roots, richness, and deeper meanings of Indian cuisine - a journey through both taste and tradition.

To understand the real value of the food in Bharat, it is necessary to take a look back into where our collection of cuisines truly came from. In the early 16th to mid 18th century, India was ruled by the powerful Mughal Empire. The Mughals were of central Asian origin, descending from Mongol dynasties. Their presence in India sparked a significant transformation in Indian culture, art, architecture, and most notably: food. The founder of the Mughal empire, Babar, craved the flavors of his homeland in Central Asia, where meat, grain, and dairy were a significant part of society’s daily meals. Due to India's dry and sweltering climate, the production of these specific resources was inaccessible, causing Babar and his men to try and expand their culinary landscape.

The next reign of the Mughals, led by Akbar, was called the age of inclusion, where Persian, Central Asian, and Turkish fusions were most prominent. Akbar’s own royal kitchens, under the supervision of chefs known as khansamas, created extravagant dishes to show the empire’s varying cuisine. These meals used rice, wheat, dairy, nuts, and aromatic spices to a great extent. Two other famous rulers, Jahangir and Shah Jahan incorporated saffron, dry fruits, rose water, and the method of tandoori cooking, further refining the cuisine and building a more sophisticated diet. As the Mughal empire began its decline in the 18th century, the legacy of these royal culinary traditions were spread throughout the Indian subcontinent.

The Mughals were not the only foreigners that brought something new to the table of Indian cuisine. As the empires shifted, so too did the flavors of the land. The acclaimed British rule over India from 1757-1947 provided a pathway for the advancement of food in India. One of the most significant contributions of the British was the popularization of tea throughout the country. Although tea plants were native to India, the well known British East India Tea Company commercialized tea in the 19th century, making the drink become high in demand. The rise of drinking tea led to the birth of chai, where spices such as cardamom and ginger were added to heated milk to create one of the most integral parts of Indian cuisine and culture.

Each region of India (North, South, East, and West) has brought its own unique tastes and textures to the culinary map, making Indian cuisine one of the most diverse in the world. In the Northern states such as Punjab, Haryana, and Uttar Pradesh, the use of rich, creamy gravies, lentils, and dairy products such as ghee and paneer symbolize previous Mughal traditions. Wheat is grown abundantly in these areas, making the consumption of chapati a crucial part of a North Indian diet. Moving towards the Arabian Sea, the Western side of India has a delectable variety of beautiful coastal beaches and lush areas. This region is a popular area for tourists, as its shoreline and mouthwatering dishes attract many. Western India is all about coconut milk, fish, and a wide sample of chutneys. Goa was once a bustling trading port and colony for the Portuguese. The heavy Portuguese influence spread to the food, resulting in a high consumption of pork, beef, and vinegar. Some popular food items originated here include Vindaloo and fish curry. Traveling to the other side of the country, the Eastern area of India is heaven for those with a sweet tooth. Desserts like rasgulla, which is made with a sugary syrup, and kheer dominate the food industry. East India has a distinct character that sets it apart from other regions: spice. The dishes made here usually contain less amounts of spice than anywhere else in the neighboring regions, resulting in more temperate meals. The coastal area, similar to the Western side, produces large amounts of fresh seafood and rice. Some examples of dishes are tomato achaar and macher jhol, which are both also popular across the country. Lastly, the famed Southern Indian cuisine derives from the area’s hot and humid climate. Rainfall is plentiful here, so a surplus of fresh fruit, vegetables, and grain are produced. The South Indian meals are rarely made without some form of rice so foods such as idli, uttapams, or curd rice are commonly found. In many South Indian households, the light and crispy dosas are the go-to breakfast and serve as a marker of South Indian identity.

As food varies around the country, the roots of every meal tie them all together. Ayurveda, the ancient Indian system of medicine, views food as a fundamental pillar of health.

Ayurveda considers food to be the first line of medicine and uses natural remedies to prevent and treat ailments.The human body is believed to be governed by three biological energies called Doshas. The first Dosha is Vata, or Air and Energy. The Vata-pacifying diet is meant to govern movement, circulation, and the nervous system to keep the body in a fluid motion. Foods that are eaten to maintain this condition are moist and grounding, such as cooked grains, dairy, and root vegetables. Foods that should be avoided include raw, dry foods like beans and crackers. Next Dosha is Pitta, or Fire and Water. This Dosha controls digestion, metabolism, and growth. If an individual has strong Pitta energy, it means that they are hot-headed and passionate. To provide balance, a diet of fresh foods that are both cooling as well as energizing are needed. Examples are naturally sweet fruits like melons and coconuts, leafy greens, and mild herbs such as mint. The last Dosha is Kapha, or Earth and Water. Kapha energies are heavy and moist so light and dry foods are essential to keep the body stable. These types of foods include steamed vegetables, roasted grains, and black pepper. Foods that should be avoided to maintain a Kapha diet are cold and oily foods, such as cheese and yogurt. A central concept in Ayurveda is Agni, the digestive fire. When Agni is strong, food is properly digested and turned into beneficial energy. But if Agni is imbalanced, it can lead to toxin build-up and weakness. This shows a proper diet is necessary for us to thrive and live to our fullest capabilities.

The ancient Indian philosophy and culture of food is deeply rooted in Ayurveda and the complex meaning behind Hindu scriptures like the Bhagavad Gita and Upanishads, focusing upon the body (Sharira), mind (Mana), and soul (Atma). The three Gunas, exemplified in Bhagavad Gita, (Chapter 17, Verses 7-10), show that the type of food eaten not only influences physical health, but also the ability for spiritual growth and mental clarity.

The three qualities of food are as follows; Sattvic, Tamasic, and Rajasic. Sattvic foods are known to be plain and moderate, with abilities to purify the body and calm the mind. Generally, these foods are naturally prepared, lightly cooked, or raw. The sattvic diet is high in nutrient rich plant foods and extremely low in processed or fried foods. Some examples of these cleansing foods are fresh fruit, vegetables, nuts, whole grains, ginger, and ghee. The next category of food principled through Ayurveda are tamasic foods. Tamasic foods often are considered to have a dulling effect on the mind and body. They cultivate negative emotions and weaken our immune system. Tamasic diets are usually considered to be insignificant for the growth of our minds and should be avoided at all costs. Some examples include meat, fish, garlic, eggs, overly oily foods, and any unnatural preservatives. The last Guna, Rajasic, refers to foods that promote activity and ambition. Eating Rajasic foods provide energy and stimulation for the body, but can also have an obstructive downside. If these foods are consumed at a high level, the resulting actions can include hyperactivity, restlessness, and anger, so it is recommended to keep this type of diet at a minimum. Notable examples of Rajasic foods are chillies, alcohol, tobacco, vinegar, and chocolate.

By mindfully choosing foods aligned with our physical and spiritual needs, a diet that supports one’s inner peace and brilliance is formed. The Chandogya Upanishad (7.26.2) directly shows the connection between the food consumed and one’s spiritual progress, translating to, “When food is pure, the mind becomes pure; when the mind is pure, memory (awareness) becomes steady; and when memory is steady, all the knots of the heart (ignorance) are untied, leading to liberation.” A Sattvic diet leads to enlightenment and goodness, while impure foods cause damage and harm to not just our bodies, but our minds. Therefore, food should be chosen with awareness, respect, and a connection to one’s higher purpose.

Indian food is not just about nourishment, but also is an expression of faith, culture, and a bridge between generations. Food plays a crucial role in the reasons behind Indian festivals and contributes to the significance of the celebrations. To start, the distinguished holiday of Diwali commemorates the return of Lord Rama to Ayodhya, showing the victory of good over evil. Foods eaten during this holiday are usually common and traditional sweets including ladoo, kaju katli, and gulab jamun. These foods are often distributed through friends and families as a way to bless others with prosperity and express the sense of light in the times of darkness. Sweets are also given to the Gods to show respect and exhibit gratitude for the blessings, protection, and guidance that has been provided for us. Lakshmi Puja is celebrated on the third day of Diwali and worships the prosperity and power that the divine Goddess Lakshmi holds. Prasad, such as the sweets eaten during Diwali, are holy offerings made to deities to show utmost devotion and admiration. The root of the word Prasad comes from the Sanskrit word prasāda (प्रसाद), meaning gift or favor. The concept of prasad goes back to ancient Vedic culture, where items such as fruit and grains were presented to the deities. Over time, the tradition of prasad has evolved to fit the regional flavors and modern cuisines, but still maintains the value of devotion as well as the spiritual significance. An important principle of Prasad is that the item not only is given to the deity, but then also later distributed to the devotees as a form of blessing.

Fast forward to today, the modern Indian cuisine is now a vibrant fusion of age-old cooking techniques and innovation. Indian food has made its mark by its widespread influence around the globe, reaching areas in the world that have never before experienced the nature of Indian cuisine. The movement of Indian people across the world had evidently contributed to the spread of Indian cuisine. Every year, 2.5 million Indians immigrate overseas, most bringing a little trace of the homeland with them. Foodwise, Indian cuisine’s heavy use of spices like turmeric, cardamom, cumin, and cloves has fueled the global spice demand. The country remains one of the largest exporters to markets across Europe, the Middle East, and the Americas. One spice in particular, turmeric, has come into the spotlight for its health benefits. Turmeric pills and facial products have become increasingly popular around the world, and are usually accessible at local pharmacies or stores. The global food industry has also popularized Indian flavors by producing spice blends, instant curry pastes, and frozen Indian meals, giving people easier access to the diverse collection of food. Supermarkets now carry a variety of staples like garam masala, tandoori spice, and curry powders, showing the power of Indian influence. Another prominent impact that Indian cuisine has made is the increase of vegetarian and vegan diets. India has more than 400 million vegetarians, which is the highest number in the world. In Hinduism, it is common not to harm cows as they are considered sacred, so many alternate foods have emerged. Most Indian vegetarian foods have rich flavor and variety, making them appealing to both non-vegetarians and vegetarians alike. Some widely loved plant based dishes include dals, curries, paneer, and stir fry. According to a 2023 report by the National Restaurant Association, Indian restaurants have grown globally by 25% in the past five years. That rise isn’t just about spice — it reflects a global shift toward health-conscious eating, plant-based options, and curiosity about traditional food cultures.

As Indian food goes global, it walks a fine line between staying true to tradition and evolving with new influences. The opposing ideas of authenticity and innovation continue to pull in different directions, leading to conflict within their followers. Authenticity advocates argue that altering recipes waters down old traditions and flavors, sometimes even stripping them of their cultural meaning. People that support innovation exclaim that evolution is natural and that no cuisine can remain static. Either way, it is clear that Indian cuisine-with all its depth, history, and spirit- will continue to inspire and connect people around the world.

My journey of researching and more importantly learning about Indian cuisines has definitely been an eye-opening and elevating experience. In the beginning of this process, I had a limited knowledge of how complex and diverse the aspects are behind the dishes placed on the table in front of me. As I started to work, I learned that Indian dishes involve many spices, ingredients, and steps, portraying how our food’s richness comes from diversity-not just in the food, but in the people too. When I got to the subject of history, it was interesting to see that Indian cuisine had absorbed so many influences, like Mughal, Portuguese, British, but was able to evolve without losing the true Indian identity. Something that I had not known before was the variety of foods across different states and communities. A traditional Northern Indian cuisine, curries and dairy, are so different from the spicy dishes of the South. Now, this research has made me more mindful as well as curious of what I eat and helped me come to appreciate the rich background behind our cuisine.