Isingeniso: Ukushisa Kwe-Indian Cuisine

I-Indian cuisine iyaziwa ngokusetshenziswa kakhulu kwezinongo namakhambi, engeza ukunambitheka okuyingqayizivele kanye nephunga elimnandi ezitsheni. Phakathi kwezinongo ezihlukahlukene, ama-chilies angenye yezinongo ezisetshenziswa kakhulu ekuphekeni kwamaNdiya. Azigcini nje ngokunikeza ukunambitheka okushisayo kodwa futhi zengeza umbala, ukuthungwa, nephunga elimnandi ezitsheni. I-Indian cuisine inikezela ngezinhlobonhlobo zokudla okubabayo, kusukela kokuncane kuye kokushisa kakhulu, okunganelisa noma yiziphi izifiso zabathandi bezinongo.

Ukusetshenziswa kwezinongo ekudleni kwamaNdiya kwaqala ezikhathini zasendulo lapho kwakukholelwa ukuthi zinezinto zokwelapha. Izinongo ezishisayo nezibabayo zezitsha zaseNdiya ziwubufakazi bomlando ocebile wezwe wokupheka kanye nomthelela wamasiko ahlukene ekudleni kwamaNdiya. Kodwa-ke, ukunambitheka kwezitsha zaseNdiya kungaba nzima kakhulu kulabo abangakujwayele. Kulesi sihloko, sizohlola amazinga wezinongo ekudleni kwama-Indian, isayensi ngemuva kobulawu, kanye nezitsha ezibabayo kakhulu ezinikezwa yi-Indian cuisine.

Ukuqonda Amazinga Ezinongo Ekudleni KwamaNdiya

Ukunambitheka kwe-Indian cuisine kuyahlukahluka kuye ngesifunda nesifunda kanye nendishi nendishi. Kubalulekile ukuqonda amazinga wezinongo ekudleni kwaseNdiya ukuze ukhethe isidlo esifanele ngokuya ngokunambitheka komuntu. Ubunongo bezitsha zaseNdiya bungaba mnene, buphakathi, bushise, noma bushise kakhulu. Ngokuvamile, izitsha zaseNdiya zinezinongo eziningi eningizimu kunasenyakatho, ngaphandle njengezitsha zesiPunjabi nesiKashmiri.

I-Indian cuisine isebenzisa izinongo ezihlukahlukene ukudala amazinga ahlukene okushisa, okuhlanganisa i-turmeric, i-cumin, i-coriander, i-garam masala, upelepele omnyama, kanye nopelepele. Uhlobo lwepelepele olusetshenziswa esitsheni luphinde luthinte amazinga alo ezinhlanga. Isibonelo, ipelepele ye-Kashmiri ethambile isetshenziswa ezitsheni zaseKashmiri, kuyilapho i-bhut jolokia evuthayo noma isipoki isetshenziswa kwezinye izitsha ezibabayo kakhulu. Izinga lobunongo lingahluka futhi kuye ngendlela yokupheka, inani lezinongo ezisetshenzisiwe, kanye nokwengezwa kwezithako ezine-asidi njengolamula noma uviniga.

Isayensi ngemuva kwe-Spiciness in Indian Food

Ubunongo obutholakala ku-Indian cuisine buvela ku-capsaicin, isakhi esitholakala kupelepele. I-Capsaicin ibopha nama-receptors ezinhlungu emlonyeni, ibangele ukuzwa okuvuthayo. Kodwa-ke, i-capsaicin iphinde ikhuthaze ukukhululwa kwama-endorphin, okudala umuzwa wenjabulo kanye nenjabulo. Yingakho abanye abantu bethola ukuthi isinongo siyalutha.

Izinga lobunongo esitsheni lingalinganiswa kusetshenziswa isikali se-Scoville, esikala ukugcwala kwe-capsaicin entweni yokudla. Isilinganiso sisuka kuqanda kupelepele omnandi siye ngaphezu kwezigidi ezimbili ku-Carolina Reaper, omunye wopelepele oshisa kakhulu emhlabeni. Ekuphekeni kwamaNdiya, isikali samandla okushisa sisetshenziselwa ukuchaza izinga lobunongo besitsha, ukusuka kokupholile kuye kokushisa kakhulu.

Izitsha Eziphezulu Ezi-5 Ezibaba Kakhulu E-Indian Cuisine

I-Indian cuisine inezinye izitsha ezibabayo kakhulu emhlabeni, futhi nazi ezinhlanu eziphambili:

1. I-Vindaloo - I-Goan curry evuthayo eyenziwe ngengulube, uviniga, nenqwaba yezinongo, kuhlanganise nopelepele obomvu, ikhumini, ne-coriander.
2. I-Chicken Chettinad – Isitsha esibabayo esivela esifundeni sase-Chettinad e-Tamil Nadu esenziwe ngenhlanganisela yezinongo ezingaphezu kweshumi, okuhlanganisa upelepele omnyama, i-fennel, nenkanyezi ye-anise.
3. I-Laal Maas – Isitsha se-Rajasthani esenziwe ngewundlu kanye nenhlanganisela yezinongo ezishisayo, okuhlanganisa nopelepele obomvu omisiwe, ama-clove, nesinamoni.
4. I-Andhra-style mutton curry - I-curry yemvu ebabayo evela e-Andhra Pradesh eyenziwe nge-chili elivuthayo nezinye izinongo.
5. I-Phaal curry – Ikhari eshisa kakhulu eyenziwe ngenhlanganisela kapelepele oshisa kakhulu, okuhlanganisa i-bhut jolokia kanye nofezela base-Trinidad Moruga.

I-Heat Intensity Scale esetshenziswa Ekuphekeni KwamaNdiya

Isikali samandla okushisa sisetshenziswa ekuphekeni kwamaNdiya ukuchaza izinga lobunongo lesitsha. Isilinganiso sisukela kokuncane kuye kokushisa kakhulu futhi sisekelwe enanini likapelepele elisetshenziswa esitsheni. Nakhu ukubuka konke okusheshayo kwesikali sokushisa kokushisa:

• Okuthambile - Isitsha esinenani elincane le-chili, elifanele labo abathanda ukunambitheka okuncane.
• Okumaphakathi - Isitsha esinenani elilinganiselwe likapelepele esilungele labo abakwazi ukuphatha ubulawu.
• Okushisayo - Isitsha esinenani eliphezulu likapelepele, esifanele labo abajabulela ukunambitheka okubabayo.
• Kushisa kakhulu - Isitsha esinenani eliphakeme kakhulu lechili, esilungele labo abakwazi ukuphatha ubulawu obedlulele.
• Kushisa kakhulu - Isitsha esinenani eliphakeme kakhulu likapelepele, esifanele labo abathanda ukubekela inselele ukunambitheka kwabo.

Amathiphu Okuphatha I-Spiciness ekudleni kwamaNdiya

Kulabo abangajwayele ubunongo bokudla kwamaNdiya, nanka amathiphu okuphatha:

• Qala ngezitsha ezithambile futhi kancane kancane udlulele kwezinongo.
• Phuza ubisi, iyogathi, noma udle irayisi ukuze unciphise ukushisa.
• Gwema ukuphuza amanzi ngoba angasakaza ukushisa.
• Ungakuphepheli ukudla ngoba kungasakaza i-capsaicin.
• Yidla ingxenye ebabayo kakhulu yesitsha ekugcineni ukuze ujabulele ukunambitheka.

Izinguquko Zesifunda Ezitsheni Ezishisayo ZaseNdiya

I-Indian cuisine inezinhlobonhlobo zezinhlobonhlobo zesifunda uma kuziwa ekudleni okubabayo. Isibonelo, izifunda eziseningizimu ye-Andhra Pradesh, i-Tamil Nadu, ne-Kerala zaziwa ngokudla kwazo okubabayo okungezona imifino, kuyilapho izifundazwe ezisenyakatho ye-Punjab ne-Rajasthan zinambitheka kancane ekuphekeni kwazo. Ngokufanayo, isifunda esisempumalanga ye-West Bengal saziwa ngokusebenzisa imbewu yesinaphi kanye nopelepele oluhlaza ekuphekeni kwaso.

Isifunda ngasinye sinenhlanganisela yaso eyingqayizivele yezinongo nezindlela zokupheka ezenza izitsha zabo zigqame. Nokho, into eyodwa evamile kuzo zonke izifunda ukusetshenziswa kukapelepele, okwenezela umbala ogqamile nokunambitheka okubabayo ezitsheni.

Iqhaza likaChili ekuphekeni kwamaNdiya

Ama-Chilies ayingxenye ebalulekile yokupheka kwamaNdiya futhi asetshenziswa ngezindlela ezahlukahlukene, kufaka phakathi okusha, omisiwe, okuyimpuphu, nokufakwe emanzini anosawoti. Ama-Chilies awengezi nje ukushisa ezitsheni kuphela kodwa futhi anikeza ukunambitheka nephunga eliyingqayizivele. Asetshenziswa kuma-curries, isitshulu, ukudla okulula, okukhukhamba, ngisho nama-dessert.

Ngaphandle kokwengeza ukunambitheka, upelepele unezinzuzo ezimbalwa zezempilo. Zicebile ngamavithamini A no-C futhi zinezindawo zokulwa nokuvuvukala kanye nezokulwa nokuvuvukala. Bangakwazi futhi ukuthuthukisa imetabolism futhi basize ukugaya.

Izinzuzo Zezempilo Zokudla Ukudla KwamaNdiya Okunezinongo

Ngaphandle kokunambitheka nephunga, ukudla kwaseNdiya okubabayo nakho kunezinzuzo ezimbalwa zezempilo. I-capsaicin eku-chilies ingasiza ekudambiseni ubuhlungu, inciphise ukuvuvukala, futhi ithuthukise impilo yenhliziyo. Ingase futhi ithuthukise imetabolism, isize ukugaya, futhi ikhuthaze ukuncipha kwesisindo. Ukudla okubabayo nakho kungathuthukisa imizwa futhi kunciphise ukucindezeleka ngokukhipha ama-endorphin.

Kodwa-ke, kubalulekile ukudla ukudla okubabayo ngokulinganisela, njengoba ukusetshenziswa ngokweqile kungabangela izinkinga zokugaya ukudla kanye nokungakhululeki.

Isiphetho: Yamukela Ukushisa Kwe-Indian Cuisine

I-Indian cuisine inikeza izinhlobonhlobo zokudla okubabayo okunganelisa noma yiziphi izifiso zomthandi wezinongo. Ukusuka kokuncane kuye kokushisa kakhulu, kukhona okuthile kwawo wonke umuntu. Ukuqonda amaleveli ezinongo ekudleni kwamaNdiya, isayensi engemuva kobulawu, nezitsha ezibabayo kakhulu kungakusiza ukhethe isidlo esilungile ngokuya ngokunambitha kwakho.

Nakuba ukunambitheka kokudla kwamaNdiya kungase kube nzima kwabanye, kubalulekile ukukwamukela futhi ujabulele ukunambitheka. Ngamathiphu athile okuphatha ubulawu, ungajabulela ukunambitheka okucebile nezinzuzo zezempilo zokudla kwaseNdiya okubabayo. Ngakho-ke, qhubeka, futhi unonge impilo yakho ngezitsha ezimnandi zaseNdiya!