By Desis, for Desis and Everyone Else!!
What’s a Desi?
The term “desi” is a term that is commonly used by people from the Indian subcontinent to refer to themselves or other people (origin or ancestry) from the region.
The word “Desi” is derived from the Sanskrit word “desh,” which means “country” or “region” or “homeland”. (‘Sanskrit’ word ‘Desh’? What is Sanskrit?)
Did you ever wonder:
What is Indian culture like? Learn more!
Interesting facts about India you didn’t know about!
Explore Indian customs.
Traveling to India? You are in for a treat – Explore here!
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Desi people can come from countries such as India, Pakistan, Bangladesh, Nepal, Sri Lanka, Bhutan, and Maldives. The term can also be used to describe aspects of Indian origin culture, including food, clothing, music, and art.
What are dal, tadka, ghee and hing?
New words, new things to add to food. All will add more flavor to what we cook!
Let’s check these out one by one.
(Image source for top image – Photo by riki lifestyle on Unsplash
Ghee
What is ghee?
Ghee is a type of clarified butter that is commonly used in Indian, Middle Eastern, and Southeast Asian cuisine. It is made by simmering butter until the water content evaporates and the milk solids separate from the fat. The milk solids are then strained out, leaving behind a clear, golden liquid that is rich in flavor and has a high smoke point, making it ideal for high-heat cooking.
How is ghee used?
Ghee has a nutty, rich flavor and is often used in Indian dishes such as curries, lentils, and rice dishes. It is also used as a cooking oil and as a spread for breads and toast.
How is ghee made?
To make ghee, unsalted butter is melted over low heat in a heavy-bottomed pan. As the butter melts, the water in the butter evaporates, and the milk solids begin to separate from the fat. The mixture is then simmered, and the milk solids are skimmed off the top as they rise to the surface. This process continues until the liquid turns a deep golden color and has a nutty aroma. The ghee is then strained through a cheesecloth or fine-mesh sieve to remove any remaining milk solids. The resulting liquid is ghee, which can be stored at room temperature for several months.
One unique aspect of ghee is that it is lactose-free and contains fewer milk solids than butter, making it a popular alternative for those who are lactose intolerant or have dairy allergies.
Dal
Chana, urad, moong, toor, and masoor are all types of dals or lentils, which are commonly used in Indian and South Asian cuisine.
- Chana dal: also known as Bengal gram, is made from split chickpeas and has a slightly sweet and nutty flavor. It is often used in soups, stews, and curries. (Get some here)
- Urad dal: also known as black gram, is made from black lentils with a white interior. It has a creamy texture and is often used to make dal makhani, a popular dish in Indian cuisine. (Get some split, whole bean urad dal here)
- Moong dal: made from mung beans, it has a mild, slightly sweet flavor and is often used in dal and soup recipes. (Get some split or whole bean Mung or moong dal here)
- Toor dal: also known as pigeon peas, is made from split yellow peas and has a slightly sweet, nutty flavor. It is often used in South Indian dishes such as sambar and rasam. (Get some here)
- Masoor dal: made from red lentils, it has a mild, earthy flavor and is often used in Indian soups and stews. It cooks quickly and is a good source of protein and fiber – this is also a very easy and fast to cook. (Get some here)
Image Credits:
Toor Dal – Photo by Yogesh Pedamkar on Unsplash; Mung Dal – Photo by David Gabrielyan on Unsplash; Masoor Dal – Photo by Łukasz Rawa on Unsplash; Chana Dal – Photo by Chandan Chaurasia on Unsplash;
Black gram or Urad dal – Sanjay Acharya, Black gram, CC BY-SA 3.0
Hing
What is Asafoetida or Hing?
Asafoetida, also known as “hing” in Hindi, is a spice commonly used in Indian cooking. It is derived from the resin of a plant called Ferula assa-foetida, which is native to Central Asia and the Middle East.
Where is hing used and why?
Asafoetida has a pungent, strong flavor and aroma that is often compared to garlic or onions. It is used in small amounts as a flavor enhancer, and is especially popular in vegetarian dishes where it is used to mimic the umami flavor that is typically found in meat.
In addition to its culinary uses, asafoetida is also used in traditional medicine in India and other parts of Asia. It is believed to have a number of health benefits, such as aiding digestion, reducing bloating and gas, and even acting as a natural remedy for asthma and bronchitis.
One unique aspect of asafoetida is that it must be cooked or sautéed in oil or ghee before it is added to a dish. This helps to release its flavors and aromas and temper its strong taste.
Tadka or Tempering
Tadka, also known as tempering or chaunk, is a technique used in Indian cooking to enhance the flavor of dishes. It involves adding whole spices, such as cumin seeds, mustard seeds, and curry leaves, to hot oil or ghee and allowing them to sizzle and release their flavor and aroma. This mixture is then poured over the cooked dish, adding an extra layer of flavor.
Get a traditional Tadka box with included spices
To make tadka, heat a small amount of oil or ghee in a pan over medium-high heat. Add whole spices such as cumin seeds, mustard seeds, or curry leaves to the hot oil and stir until the spices begin to sizzle and pop. This process is called “tempering” and helps to release the essential oils and flavor compounds in the spices.
Get a traditional Tadka box without the spices
Once the spices are fragrant and have released their flavors into the oil, remove the pan from heat and pour the mixture over the dish you wish to flavor. This technique is often used to finish lentil dishes such as dal or soups, as well as vegetables, rice dishes, and curries.
Get Organic spices to go with your tadka box
Tadka can also be customized to suit your preferences. For example, you can add chopped onions, garlic, or ginger to the hot oil along with the spices for added flavor. Some recipes also call for ground spices, such as turmeric or coriander powder, to be added to the tadka mixture for additional depth of flavor.
Variations to tadka
- South Indian tadka: In South India, tadka is often made with black mustard seeds, curry leaves, and dried red chili peppers. It is also common to add a small amount of urad dal (split black lentils) and chana dal (split chickpeas) to the hot oil, which are fried until golden brown and add a nutty flavor to the tadka.
- Punjabi tadka: In Punjabi cuisine, tadka is often made with cumin seeds, whole coriander seeds, and dried red chili peppers. It is also common to add chopped onions, ginger, and garlic to the hot oil, which are fried until golden brown and add a rich, savory flavor to the tadka.
- Bengali tadka: In Bengali cuisine, tadka is often made with a combination of cumin seeds, black mustard seeds, and fennel seeds. It is also common to add a small amount of panch phoron, a Bengali spice blend made with equal parts of cumin seeds, fennel seeds, nigella seeds, mustard seeds, and fenugreek seeds.
- Maharashtrian tadka: In Maharashtrian cuisine, tadka is often made with mustard seeds, cumin seeds, and asafoetida. It is also common to add grated coconut and peanuts to the hot oil, which are fried until golden brown and add a nutty flavor to the tadka.
- Gujarati tadka: In Gujarati cuisine, tadka is often made with mustard seeds, cumin seeds, and asafoetida. It is also common to add a small amount of jaggery (unrefined cane sugar) and tamarind paste to the hot oil, which create a sweet and sour flavor in the tadka.
These are just a few examples of the regional variations of tadka in Indian cuisine. Depending on the dish and the region, different spices and ingredients may be used in the tadka to create unique and flavorful dishes.
Desi Diet & Desi Genes
Tradition: The Wholesome Indian Diet
Traditionally, Indian cuisine was a colorful tapestry of whole grains, lentils, vegetables, spices, and an array of regional specialties. A typical meal was a harmonious blend of various food groups, each contributing its unique flavor and nutrition. It was a diet steeped in heritage and wisdom.
Transformation: The Modern Indian Diet
Fast forward to the present, and we find a transformation in Indian diets. Urbanization, globalization, and the fast-food culture have introduced diets rich in processed foods, added sugars, and unhealthy fats. The traditional thali has made way for quick, convenient meals that often lack the diversity and nutrients of their predecessors.
What are These New Foods?
Processed foods are a staple of modern diets but often contain additives, preservatives, and excessive amounts of sugar, salt, and unhealthy fats. Here are some examples of processed foods in India:
- Instant Noodles (e.g., Maggi, Top Ramen): Quick to prepare but often contain high levels of sodium and unhealthy trans fats.
- Packaged Potato Chips (e.g., Lay’s, Bingo): Fried in unhealthy oils and loaded with salt.
- Sugary Breakfast Cereals (e.g., Corn Flakes): High in added sugars, lacking fiber and nutrients.
- Sweetened Yogurts (e.g., flavored yogurt cups): Contain added sugars, reducing the health benefits of yogurt.
- Fast Food Burgers and Fries (e.g., McDonald’s, KFC): Use processed ingredients and unhealthy cooking methods.
- Instant Soups and Gravies (e.g., Knorr, Maggi): May contain excessive salt, preservatives, and artificial flavors.
- Processed Meats (e.g., sausages, hot dogs): Contain additives and high levels of sodium.
- Sugary Soft Drinks (e.g., Coca-Cola, Pepsi): High in added sugars and offer little nutritional value.
- Canned Foods (e.g., canned vegetables, ready-to-eat curries): May contain added salt and preservatives.
- Instant Packed Snacks (e.g., biscuits, cakes, pastries): High in sugar, unhealthy fats, and additives.
While not all processed foods are unhealthy, it’s essential to read labels and choose products with fewer additives and less added sugar, salt, and unhealthy fats. A diet rich in whole, unprocessed foods, such as fruits, vegetables, whole grains, lean proteins, and dairy, is generally a healthier choice.
What About Oils?
In recent years, there has been a growing trend towards using modern highly processed oils such as vegetable oil and refined sunflower oil. While these modern oils may be more affordable and easier to find, they are also less healthy than traditional oils and fats. Modern oils are often high in unhealthy fats such as omega-6 fatty acids, which can contribute to inflammation and chronic diseases such as heart disease and diabetes.
Traditional Choices
- Ghee: A good source of conjugated linoleic acid (CLA), which has anti-inflammatory and anti-cancer properties.
- Mustard Oil: Rich in omega-3 fatty acids, important for heart health.
- Sesame Oil: Contains monounsaturated fats and vitamin E, with anti-inflammatory and antioxidant properties.
- Coconut Oil: Contains saturated fats and medium-chain triglycerides (MCTs), which boost metabolism and reduce inflammation.
Advantages of Using Traditional Oils
- Healthy Fats: Essential for good health and protection against chronic diseases.
- Less Processed: Retain more nutrients and beneficial compounds.
- Distinct Flavor: Enhance the taste of food.
However, all oils are high in calories, so it’s important to use them in moderation.
The Impact on Health
This shift has not been without consequences. The prevalence of lifestyle-related diseases like obesity, type 2 diabetes, and heart disease has surged. A diet once celebrated for its balance has become one that contributes to chronic health issues.
Epigenetics: Your Genes &Future
Now, let’s connect the dots between diet and genetics. Check our discussion on epigenetics, the science of how lifestyle choices affect gene expression? Well, here’s the twist: your dietary choices play a significant role in this genetic symphony.
Simple Shifts, Profound Impact
The good news is that you can make a difference. By reverting to some of the traditional dietary practices that have nourished generations for centuries, you can positively influence your genes and the genetic legacy you pass on.
Embrace the Rainbow
Traditional Indian meals often feature a kaleidoscope of vegetables and fruits. By including a variety of colorful produce, you provide your body with an array of nutrients and antioxidants, keeping your genes in harmony.
Rediscover Whole Grains
Swap refined grains for whole grains like brown rice, whole wheat, and millets. These grains have more fiber and nutrients, which can help manage weight and blood sugar.
Spices and Herbs
The spice rack isn’t just for flavor; it’s a treasure trove of health benefits. Spices like turmeric, cumin, and cinnamon have antioxidant and anti-inflammatory properties that can help protect your genes.
Mindful Cooking
Traditional Indian cooking methods involve slow cooking, which retains nutrients better. Cooking at home allows you to control the quality and quantity of ingredients, ensuring a healthier meal.
Balance and Moderation
Traditional Indian diets emphasize a balance of flavors and food groups. This approach keeps your genes humming with vitality.
The Future Awaits: A Healthier Legacy
By making these simple shifts in your eating habits, you not only improve your current health but also contribute to a healthier genetic legacy for your future generations. Just as modern diets have influenced genetic health, simple changes can have a profound and positive impact on the health of your family tree.
Acknowledging Regional Diversity
It’s important to recognize the regional diversity within India’s traditional diets. What is considered traditional can vary significantly across different parts of the country. For example, a South Indian meal might feature dosa and sambar, while a North Indian meal might include roti and dal. Embracing this diversity can help ensure a balanced and nutritious diet.
Sources
- Ghee: Studies published in Nutrition, PLoS One, and European Journal of Clinical Nutrition.
- Mustard Oil: Studies published in Food Chemistry, Lipids in Health and Disease, and Diabetes Research and Clinical Practice.
- Sesame Oil: Studies published in Nutrition, Phytotherapy Research, and Cancer Prevention Research.
- Coconut Oil: Studies published in Lipids, Metabolism, and Alzheimer’s & Dementia: The Journal of the Alzheimer’s Association.
Disclaimer: This is not medical advice. We are not doctors or nutritionists. This information is from publicly available articles and studies. Please check with your physicians/doctors before makin
Why are people eating with their hands?
Why do Indians eat with their hands?
Eating with hands is a common practice in many cultures around the world, including India.
Indian cuisine is incredibly diverse, with a wide array of flavors, textures, and aromas and the foods of India mostly require one to use their hands with some level of dexterity.
Indian food needs it’s own techniques and it’s not even as simple as using yours hands!
Some Indian dude probably 🙂
Consider, for example rice: which is a staple food – it is bland by itself. It’s always paired or served with something else to give it the flavor it needs – usually lentils, meats and vegetables (cooked with a rich mix of spices) commonly known as curries (and so many more types) and pickles.
The consistency of these different flavorings or curries require one to gently mix these intense flavors with the rice well enough to get an uniform flavor for each scoop. Forks and spoons are good too but cannot give you an authentic experience.
In some areas different types of flat breads called roti, chapati, paratha and so on and in the south some crepe like foods are part of the meals.
These breads and crepes need to be broken into pieces and used to scoop the accompanying curries or chutneys and they complement each other and complete the flavor profile – which by themselves are either too bland or too spicy.
The food demands personal attention to really get the taste the recipe & cooks intended!
The bonus of course eating with hands is a more intimate and personal experience, as it connects the individual to the food they are consuming.
But, how do you actually eat with your hands?
First, wash your hands. Then use your fingers to tear any chapati’s or Dosa etc and use that piece of (Bread or crepe) to gather a curry or chutney and then eat that whole.
It sounds complicated, but really it’s not. 😛
Here is someone who did a better job of explaining this:
Or, if you would rather watch a video with step by step instructions, check these out:
Or check out this short video:
Cleanliness is an important aspect of Indian culture, and it is customary to wash one’s hands before and after meals. In fact, the concept of hygiene and cleanliness is deeply ingrained in Indian culture and has been practiced for centuries.
The Rig Veda, one of the oldest texts in the world dating back to 1500 BCE, describes several methods of water purification.
Water purification in Ancient India
In ancient India, the knowledge of water purification was already established. The Rig Veda, one of the oldest texts in the world dating back to 1500 BCE, describes several methods of water purification. One such method involved boiling water with herbs and letting it cool to remove impurities.
The ancient Indian text Charaka Samhita, written around the 2nd century BCE, also describes several methods of water purification, including boiling, filtering, and exposing it to sunlight.
Do Indians brush their teeth?
The practice of washing up and brushing teeth is also an important part of Indian culture, with ancient texts like the Vedas (dating back to 1500 BCE) mentioning the use of neem twigs as toothbrushes and herbal pastes for oral hygiene.
What is neem? And what does neem have to do with dental hygiene?
Yes, Indians have been brushing their teeth for thousands of years!
Indian customs
The Ayurvedic system of medicine, which originated in India thousands of years ago, also emphasizes the importance of oral hygiene and cleanliness for overall health and well-being.
Overall, the practice of eating with hands and the emphasis on cleanliness and hygiene in India are deeply rooted in the country’s culture and traditions, with a history that goes back thousands of years.
Are there other cultures where they eat with their hands?
Yes, of course. Check out this video on how to eat Ethiopian food:
Ethiopia:
People traditionally eat with their hands in Asia, the middle east, Africa and South America.
Try it, but check out the techniques above for a master level proficiency.
Why is it common to use utensils?
Let us look at how these evolved over time:
- Early humans: The earliest humans ate with their hands, as did most cultures around the world until relatively recently. This was because utensils were not necessary for eating most foods, and because they could be difficult to make and clean.
- Ancient Greece and Rome: The Greeks and Romans were the first cultures to develop a wide variety of utensils, including spoons, forks, and knives. These utensils were made of metal and were often quite ornate. They were used for both eating and for ceremonial purposes.
- Middle Ages: In the Middle Ages, the use of utensils declined in Europe. This was due in part to the fact that metal was scarce, people ate with their hands, or with pieces of bread or other food.
- Renaissance: The Renaissance saw a revival in the use of utensils in Europe. This was due in part to the rediscovery of classical Greek and Roman culture, and in part to the fact that metal became more plentiful. Utensils were now seen as a sign of wealth and status, and they became increasingly popular among the upper classes.
Is it customary to eat with hands? Is that hygienic?
The tradition of eating with hands in India is not necessarily connected to the idea of being cleaner, but rather a way of being more in touch with the food and the act of eating.
And yes, it IS hygienic.
In ancient India, the knowledge of disease transmission and the importance of cleanliness was well-documented in texts like Ayurveda. Ayurveda, a traditional system of medicine, emphasized the significance of hygiene in maintaining good health. This system recognized that disease could be caused by germs and pathogens, and it advocated for measures to prevent their spread.
One of the fundamental practices Ayurveda prescribed was the regular washing of hands and maintaining overall cleanliness. People were encouraged to wash their hands with water and, in some cases, special herbal concoctions to minimize the risk of infection. Additionally, rituals of purification before meals helped ensure that individuals were free from potential contaminants while handling food.
On the other hand, in other civilizations, the understanding of disease transmission was comparatively limited in ancient times. The concept of germs and their role in spreading illnesses was not widely known until the pioneering work of scientists like Louis Pasteur and Robert Koch in the 19th century. Before that, the prevailing theories often revolved around supernatural causes or imbalances in bodily humors.
With this limited understanding of disease transmission, the importance of hygiene, including handwashing, wasn’t as prominent in other cultures during ancient and medieval times. As a result, the practice of eating with hands, which could potentially transfer germs from hand to mouth, might have had different implications in these societies compared to the hygienic practices in ancient India.
Hygiene and cleanliness is deeply ingrained in Indian culture and has been practiced for centuries.
Indian customs
Approach to cleanliness
Western Civilizations
- Brushing teeth: The earliest evidence of brushing in Western civilizations dates back to ancient Egypt, where people used twigs to clean their teeth. However, brushing teeth did not become widespread until the 18th century, when the first mass-produced toothbrushes were introduced.
- Bathing frequently: Bathing was not a common practice in Western civilizations until the 19th century. This was due in part to the fact that bathing was seen as a luxury, and in part to the fact that bathing was not considered to be essential for good hygiene. However, as people became more aware of the importance of hygiene, bathing became more common.
- Keeping houses and kitchens clean: Keeping houses and kitchens clean was not a priority in Western civilizations until the 19th century. This was due in part to the fact that people did not know as much about germs as they do today. However, as people became more aware of the importance of hygiene, keeping houses and kitchens clean became more common.
Eastern Civilizations
- Brushing teeth: The earliest evidence of brushing teeth in Eastern civilizations dates back to ancient India, where people used twigs to clean their teeth. Brushing was also practiced in China and Japan, and it was seen as an important part of maintaining good health.
- Bathing frequently: Bathing was a common practice in Eastern civilizations, and it was seen as an important part of maintaining good health. People bathed in rivers, lakes, and streams, and they also used baths in their homes.
- Keeping houses and kitchens clean: Keeping houses and kitchens clean was also a priority in Eastern civilizations, and it was seen as an important part of maintaining good health. People swept their houses regularly, and they also cleaned their kitchens before after cooking.
Eating with hands or utensils
The practice of eating with hands or utensils varied depending on the culture. In some cultures, eating with hands was seen as more hygienic, while in other cultures, eating with utensils was seen as more hygienic.
In Western civilizations, eating with utensils became the norm in the 19th century. This was due in part to the fact that people became more aware of the importance of hygiene, and in part to the fact that utensils were seen as a sign of wealth and status – and convenient for the cuisines.
In Eastern civilizations, eating with hands remained the norm, even though people were aware of the importance of hygiene. This was because people ensured that their hands were cleaned, and eating with hands is also more convenient, natural and intuitive.
Today, there is no one right way to eat. Some people prefer to eat with their hands, while others prefer to eat with utensils. The best way to eat is the way that you feel most comfortable and hygienic.
The term Desi can refer to people of Indian subcontinent origin or ancestry, or it can refer to the cultural practices and products of the region.
Desi food, will include dishes such as biryani, Pongal, samosas, Dosa, Idli, Parantha, Chawal and dal, while Desi fashion may feature traditional clothing styles like sarees, salwar kameez, Dhoti, and kurta pajama.
Desi music may include traditional folk music (dozens of styles), classical music (also several distinct schools), traditional dance (several traditional and ancient styles) and popular movie or music genres like Bollywood, Tollywood, Kollywood, Mollywood (all different regional language film industry names – a play on the word Hollywood).
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