Dubey, Krishna Gopal. The Indian Cuisine. PHI Learning Pvt. Ltd., 2010.
In the Indian culture, the term food is labeled as Bhojan (Sanskrit language), Khana (Hindi), or shaped (Tamil). Krishna Gopal Dubey extensively explains Indian cuisine according to their specific regions because he believed that there is no literature found in the genre of food in India. Mughal cooking style has a massive impact on the Indian cuisine of the northern and central regions of India. Dubey explains that Indian cuisine incorporates different regional cooking recipes. Dubey elaborates on all four regions; South, North, East & West in the light of different cooking styles. However, the most prominent feature which connects all four cuisines of India is “roti” which is also known as a flatbread. The description of staple food is one of the prominent factors of Dubey’s work. The “roti” which is made from the staple food “whole wheat flour” is considered to be the most dominating palatable food of the Indian culture.
Sen, Colleen Taylor. Food culture in India. Greenwood publishing group, 2004.
Colleen Taylor Sen is one of the renowned food historians and authors of Indian cuisine. She elaborates on the evolutionary myriad food culture of India from the very first invasion of Australoids, Dravidians, Aryans, Indus valley civilization, and Mughals. Indian cuisine acts as a cocktail of different religious, community, regional/economic differences, and histories. This book presents a variety of cultural evolution in the field of food/cooking in India. Some of the components discussed by Sen includes a historical overview and attitudes toward food, major foods and ingredients, cooking styles, and typical meals. One of their significant features of Sen is their explanation of the culinary and gastronomic culture of India. Ethnic cuisines and traditional staple food are elaborated on in this book. The traditional staple food “roti” is among the major foods according to Sen. Typical Indian food usually involves “roti” or “chapatti” in a full-fledged meal.
Kumar, Satish, et al. “Evaluation of wheat genotypes for farinographic characteristics in relation to their chapati-making properties.” Journal of Wheat Research 5.1.
S.Kumar presents an extensive research study on the types of grains used to make “chapati”. The research included by Kumar explicates thirty-four genotypes of wheat crops grown in two seasons. The wheat genotypes are studied to evaluate the quality of “chapati”. The “chapati” (single-layered flatbread) is considered to be the staple food of India. The concept of good “chapati” derives from Singh to carry out extensive research on wheat quality depending on the type of season and rich geographical locations. Field experiments are incorporated to study the wheat genotypes which result in a good “chapati”. Although the results do not show any prominent correlation between “farinograph” (measurement of specific properties of flour) characteristics and chapati’s quality (Kumar, 4). However, the importance of quality “chapati” is evident in this research study. A good “chapati” plays an important role in Indian cuisine of staple food.
Parimala, K. R., and M. L. Sudha. “Wheat-based traditional flatbreads of India.” Critical reviews in food science and nutrition 55.1 (2015): 67-81.
K.R.Parimala and M.L.Sudha provide an extensive study on the variety of wheat used in making different types of flat breads in India. Flatbreads made from wheat flour are considered to be the traditional staple food in India. “Roti” is the most historic flatbread with its roots in the history of Sanskrit. This research study specifically revolves around flat breads made by different qualities of wheat grain. These traditional flatbreads include chapatti, tandoori roti, puri etc. This research study recommends a massive demand for technological and scientific developments for traditional flatbreads. The basic premise of this research study is to assess the quality of wheat grain and the procedure affecting the quality of flatbread.
Works Cited
Dubey, Krishna Gopal. The Indian Cuisine. PHI Learning Pvt. Ltd., 2010.
Kumar, Satish, et al. “Evaluation of wheat genotypes for farinographic characteristics in relation to their chapati-making properties.” Journal of Wheat Research 5.1.
Parimala, K. R., and M. L. Sudha. “Wheat-based traditional flat breads of India.” Critical reviews in food science and nutrition 55.1 (2015): 67-81.
Sen, Colleen Taylor. Food culture in India. Greenwood publishing group, 2004.
