Introduction to Indian Cooking — History, Ayurveda, Invader Influences, Bhunao, Dum, Baghar & Techniques
Food Production · Part 4 · Module 18
Introduction to Indian Cooking — History, Ayurveda, Invader Influences, Bhunao, Dum, Baghar & Techniques
Indian cuisine is 5,000 years old — shaped by Aryans, Mughals, Portuguese, British, Greeks and Chinese. It is rooted in Ayurveda and expressed through unique techniques like Dum Pukht, Bhunao, Baghar, and Dhuanaar that have no Western equivalents.
📖 History & Philosophy of Indian Cuisine
Indian cuisine traces back to the Aryan Period, approximately 5,000 years ago. Aryans settled in the Indus Valley and cultivated wheat (low rainfall region — unsuitable for rice). Indian food is based on the concept of Ayurveda: Ayus = life + Veda = knowledge/study → “Knowledge of Life.” In Indian tradition, food is placed next to God. Traditional recipes were NEVER written — handed down through Guru-Shishya Parampara (teacher-disciple tradition), from mother to daughter, chef to junior.
🌍 Influences of Invaders & Travellers
🇬🇷 Greek Influence
Famous for fresh herbs and essential oils. Trade during Alexander the Great’s era brought saffron, fruits, cheese, nuts, oils. Greeks introduced eggplant and zucchini to Indian vegetables. Fenugreek and fennel — both widely used in Indian cooking — were introduced by Greeks.
🕌 Mughal Influence
Mughals invaded India during the 12th century — longest lasting influence on Indian cuisine. Brought aromatic spices: cardamom, mace, nutmeg + nuts: pistachios, almonds. Spit fire cooking → gave birth to kababs and tandoori items. Milk, cream, nuts, dried fruits → rich gravies, pilafs, biryanis. Mughals fond of meat dishes — introduced non-veg into mainstream Indian diet. Mughalai + Telengana cuisine fusion in Hyderabad → Hyderabadi Cuisine. Also introduced: apricot, plums, peaches, melons, cherries, Samarkand apples, and maida (refined flour from Middle East).
🇵🇹 Portuguese Influence
Vasco da Gama visited India 1498. Brought CHILLI — today unimaginable without it in Indian food. Also brought: cashew nut, tomatoes, pumpkin, pineapple, cheese. Influence clearly visible in Goan Cuisine. Balchao (pickling) is a Goan specialty — vegetables/seafood pickled in sugar, vinegar, spices.
🇬🇧 British Influence
Introduced roasting and grilling techniques. Brought whisky and tea to India. Introduced concept of soup (shorbas). Famous dishes like Murg Makhani (Butter Chicken — claimed as England’s national dish in London). British cuisine in India also called “Ray Cuisine.”
🇨🇳 Chinese & Mongolian Influence
Northeast India (Mizoram, Arunachal, Nagaland, Manipur) — strong Mongolian/Chinese influence. Mongolians introduced hot pots and stews. Chinese introduced stir-frying method. Kadhai — most common Indian utensil — resembles the Chinese wok.
🍛 Unique Indian Cooking Techniques
Bhunao
Combination of sautéing, stir-frying and stewing. Not a complete process — integral step in most Indian dishes. Whole masalas added to hot oil → onions → spices → a little water when sticking → main ingredient. Oil separates from mixture = signal that bhunao is complete. Used for most Indian gravies.
Dum (Dum Pukht)
Dum = steam. Cooking on very low flame in sealed containers (steam trapped inside). Over 200 years old technique. Round heavy-bottom pot/handi sealed with dough. Coal placed on lid for heat from above AND below. Partially cooked ingredients finish cooking in their own juices and bone marrow. Famous for biryani. Examples: Gosht Dum Masala, Dum Aloo, Dum ki Gobhi.
Baghar / Tarka / Chowkna
Also called Tempering. Spices and herbs added to hot oil/ghee — oil extracts and retains aroma and flavour. Mixed with dish for instant flavour boost. Used for: Dal, Raita, Salan, Pachadi.
Dhuanaar (Smoke Seasoning)
Quick smoke procedure — glowing charcoal in small bowl placed in bigger pot. Cooked meats placed around. Dry spices and ghee poured on coals → lid sealed for 15+ minutes. Smoke permeates every grain. Popular in North India, especially cold/desert areas. Rajasthani dishes (Maas ke Sooley, Laal Maas) and Galouti Kabab (Lucknow) smoked with cloves.
Tawa Cooking
Tawa = round, thick iron griddle, slightly concave. Used for high temperatures. Mainly for Indian unleavened breads (chapati/roti). Popular for Pav Bhaji (street food — constantly stirred). Also: tawa chicken, tawa vegetables.
Handi Cooking
600–700 years old concept. Handi = earthen pot, thick bottom, slow fire. Food cooked slowly in curries. Preserves natural characteristics of vegetables, herbs, spices. Main handi techniques: bhunao (roasting) + dum (maturing).
Talna (Frying)
Deep or shallow frying in hot oil. Kadhai normally used for frying in Indian kitchen.
Bhapa (Steaming)
Cooking with steam — in simple pot, bamboo tube or banana leaves. Examples: Machher Paturi (Bengal), Modak (Maharashtra).
🎯 UGC NET Key Points — Part 4 Module 18
◆ Indian cuisine traces back ~5,000 years to Aryan Period (Indus Valley)
◆ Ayurveda = Ayus (life) + Veda (knowledge) = “Knowledge of Life” — base philosophy of Indian food
◆ Indian recipes NEVER written — handed down via Guru-Shishya Parampara
◆ Greek: introduced fenugreek, fennel, eggplant, zucchini to India
◆ Mughals: cardamom, mace, nutmeg, pistachio, almond, biryani, kabab, maida
◆ Portuguese: Vasco da Gama 1498 — introduced CHILLI, cashew, tomato, pumpkin
◆ British: roasting, grilling, soup concept (shorbas), tea, whisky to India
◆ Chinese: stir-fry method · Mongolian: hot pots · Kadhai = Indian wok
◆ Bhunao = sauté + stir-fry + stew · Dum = sealed steam cooking (200+ years old)
◆ Baghar/Tarka/Chowkna = tempering (spices in hot oil)
◆ Dhuanaar = smoke seasoning with charcoal · Bhapa = steaming in bamboo/banana leaf
◆ Hyderabadi Cuisine = fusion of Mughalai + Telengana cuisine
◆ Ayurveda = Ayus (life) + Veda (knowledge) = “Knowledge of Life” — base philosophy of Indian food
◆ Indian recipes NEVER written — handed down via Guru-Shishya Parampara
◆ Greek: introduced fenugreek, fennel, eggplant, zucchini to India
◆ Mughals: cardamom, mace, nutmeg, pistachio, almond, biryani, kabab, maida
◆ Portuguese: Vasco da Gama 1498 — introduced CHILLI, cashew, tomato, pumpkin
◆ British: roasting, grilling, soup concept (shorbas), tea, whisky to India
◆ Chinese: stir-fry method · Mongolian: hot pots · Kadhai = Indian wok
◆ Bhunao = sauté + stir-fry + stew · Dum = sealed steam cooking (200+ years old)
◆ Baghar/Tarka/Chowkna = tempering (spices in hot oil)
◆ Dhuanaar = smoke seasoning with charcoal · Bhapa = steaming in bamboo/banana leaf
◆ Hyderabadi Cuisine = fusion of Mughalai + Telengana cuisine