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India’s Unique Culture, Food, And Sustainability Efforts

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India is a country with a population of over 1.3 billion people. When a civilization grows to be this size a lot of things can happen, some good and some bad but only one thing is promised, and that is the large impact on the rest of the world. India has always had a large impact on the world with its strong culture and traditions, however at the current size of India, their impact is stronger than ever introducing unique culture, food, and sustainability efforts to the rest of the world.

India is known as a subcontinent of Asia because of its massive size, population, and the mass diversity of its people. India is recognized in four major sections, north south east and west. All which have unique differences but also come together with unity through diversity. The distance between North India and South India is similar to the distance between Canada and Mexico, so you can expect to see major differences in culture, food, music, and even skin color between North Indians vs South Indians. Of Course, there are some differences from east to west, but most of the differences lay between the north and south. India has seen a rise and fall of many empires through thousands of years, specifically in the North. With culture changing and merging at a faster pace, the roots of North India don’t dig as as deep as the roots in the south. The south also saw the rise and fall of multiple empires, but not near as many. South India was heavily influenced by the British, not so much by choice however. The British occupied more than half of India, and most of South India, administered by the British Raj for 200 years. The occupation introduced important elements to the Indian culture like tea, coffee, and even their legal system. The penal codes as well as some laws were directly taken from the Colonial laws. India is truly a melting pot of different religions. There are 4 primary religions in India, those being Hinduism, Buddhism, Jainism, Sikhism. All which affect the country in different ways. Cows roam free in India, sometimes blocking traffic for hours, completed unbothered because they are considered sacred in Hinduism, Buddhism, and Jainism. With cattle not being farmed, you can only imagine how different their cuisine is from the rest of the world.

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Indian cuisine is full of many flavors, flavors that you will find recurring across cuisine, and flavors that you won’t find anywhere else except for in Indian cuisine. However again, because of the massive size of India, the cuisine is not fully consistent throughout the country.

In the North, you’ll find more naan bread, rotes, and a lot of other things that you may find in a Indian Restaurant here in the states. This is the most popular cuisine from India on this side of the world. Northern cuisine is also popular for its sourness, which comes from dried mango powder (amchoor) and their preferred masala blend is a garam masala.

Generally speaking, South Indian cooking is based around rice, lentils, and stews. Dishes such as dosa (a lentil and rice crpe), idli (steamed lentil rice cakes), saaru/rasam (tomato, tamarind, and lentil soup), and huli/sambar (spicy lentil and vegetable stew) are all from the South.

The south’s flavor profile will use tamarind as a sour ingredient in some stews, and a spice mixture called sambar powder is often seen to heat things up to the next level.

East India is probably the most unique cuisine in India. The dishes contain a little less spice than other regions, allowing main ingredients of dishes to pop through. India is a very poor country, and transportation there is not very strong, this means the import of seafood will not make it very far inland. The coastal section allows for a variety of fresh seafood, the warm climate and lush forest for ample produce. The European explorers and Muslim settlers left their mark, resulting in a unique style of cooking that is purely East Indian.

Common dishes in the Eastern Cuisine may include momos (Steamed, meat or vegetable filled wontons) served with Thukpa (a noodle soup). A popular dish for the seafood is Macher Jhol which is curried fish.

What East India is most famous for is their sweets! They’re huge in East India, you’ll find things such as rice pudding, Rasgulla which is dumplings in syrup, and Sandesh which is made up of milk and sugar, and often paneer or chhena.

Finally we have Western India. Although the west has some access to the sea, they don’t utilize it as much as the south or east coastal regions. Western India is largely vegetarian, but the non-vegetarians still manage to put away their fair share of pork and fish. Actually, anyone who is a strict follower of Jainism or Hinduism is going to be a vegetarian. Followers of Sikhism are allowed to consume meat from animals that were killed with one strike of a sword or axe. This is known as Jhatka meat. West India has an intense hot and dry climate, leaving the region a little short on vegetables. People often pickle their vegetables, or turn them into chutneys to preserve them. However, some dishes eaten by the Gujarti can contain up to 10 different vegetables, so maybe they’re only short on them because they eat so much of them! Peanuts and coconuts grow with ease in this type of climate, so they are easily available in the western region. The only region in Western India that really produces seafood is Goa. They have a beautiful coast line that consists of green forests where you can find Goa Fish, usually served with the head still on. Western Indians love their dried chilies, sugar, sesame seeds, coconut, and vinegar. Although poor, Indians are not stupid. The people of India have figured out that in order to survive you must eat what is local to your region, and in order to feed such a large population you must be sustainable, and have efficient efforts in your farming technique to utilize each part of each crop or animal.

India is a worldwide rural powerhouse. It is the planet’s biggest uses of cow dairy, heartbeats, and flavors, and has the world’s biggest dairy cattle crowd (wild oxen), and in addition the biggest zone under wheat, rice and cotton. It only comes second in biggest maker of rice, wheat, cotton, sugarcane, cultivated fish, sheep and goat meat, organic fruits, vegetation and tea. The involvement in India and different nations demonstrates that the reception of supportable cultivating practices can increment both profitability and lessen biological mischief.

Feasible horticulture procedures empower higher asset proficiency, they help create more prominent agrarian yield while utilizing lesser land, water and vitality, guaranteeing productivity for the rancher. These basically incorporate strategies that, in addition to other things, ensure and upgrade the harvests and the dirt, enhance water ingestion and utilize effective seed medications. While Indian ranchers have generally taken after these standards, new innovation currently makes them more viable.

For instance, for soil upgrade, affirmed biodegradable mulch films are presently accessible. A mulch film is a layer of defensive material connected to soil to save dampness and richness. Most mulch films utilized as a part of horticulture today are made of polyethylene, which has the undesirable overhead of transfer. It is a work escalated and tedious procedure to expel the PE mulch film after use. If not done, it influences soil quality and henceforth, trim yield. A freely ensured biodegradable mulch movie, then again, is straightforwardly consumed by the microorganisms in the dirt. It preserves the dirt properties, wipes out soil tainting, and spares the work cost that accompanies PE mulch films.

The other ceaseless test for India’s homesteads is the accessibility of water. Numerous nourishment crops like rice and sugarcane have a high-water prerequisite. In a nation like India, where dominant part of the horticultural land is rain-sustained, low precipitation years can wreak ruin for products and cause many different issues – a surge in trim costs and a decrease in access to fundamental sustenance things. Once more, Indian agriculturists have long involvement in water preservation that would now be able to be improved through innovation.

Seeds would now be able to be treated with upgrades that assistance them enhance their root frameworks. This prompts more proficient water assimilation. Notwithstanding soil and water administration, the third enormous factor, better seed treatment, can likewise fundamentally enhance trim wellbeing and lift efficiency. These arrangements incorporate utilization of fungicides and bug sprays that shield the seed from undesirable organisms and parasites that can harm edits or prevent development, and increment profitability.

While feasible farming through soil, water and seed administration can expand edit yields, an effective warehousing and dissemination framework is additionally important to guarantee that the yield achieves the shoppers. According to CIPHET, Indian government’s report up to 67 million tons of nourishment get squandered each year, an amount comparable to that devoured by the whole territory of Bihar in 2016. Perishables, for example, products of the soil, wind up decaying in storage facilities or amid transportation because of bugs, flighty climate and the absence of current storerooms. Truth be told, basically cutting down nourishment wastage and expanding the proficiency in appropriation alone can altogether help enhance sustenance security. Advancements, for example, uncommon coverings, that keep perishables cool amid travel, and more effective protection arrangements can decrease spoiling and diminish vitality utilization in chilly stockpiling.

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