Hospitality and Hospitality and gastronomygastronomy

Indian food and cultureIndian food and culture(Indian cuisine)(Indian cuisine)

By, By, Nikil Nikil

kapur.kapur. Sai kumar.Sai kumar.

IntroductionIntroduction

What is Gastronomy?What is Gastronomy?

The art or science of good eating.The art or science of good eating. The enjoyment of good food, and good beverages The enjoyment of good food, and good beverages

in good company.in good company. Gastronomy studies various cultural components Gastronomy studies various cultural components

with food as its central axis. Because it is related with food as its central axis. Because it is related to fine arts and social sciences and even to the to fine arts and social sciences and even to the natural sciences in terms of the digestive system natural sciences in terms of the digestive system of the human body.of the human body.

Gastronomy is therefore an interdisciplinary Gastronomy is therefore an interdisciplinary activity.activity.

Derivation of gastronomyDerivation of gastronomy

The word gastronomy is derived The word gastronomy is derived from ancient Greek (gaster) from ancient Greek (gaster) “stomach” and (nomos) “stomach” and (nomos) “knowledge” or “law”.“knowledge” or “law”.

Contemporary interpretationsContemporary interpretations

gastronomy from ancient Greece to 19th-gastronomy from ancient Greece to 19th-century Europe. Further, these century Europe. Further, these interpretations are just as appropriate in interpretations are just as appropriate in the 21 century as they were in the 19th and the 21 century as they were in the 19th and 2020thth centuries. centuries.

gastronomy is not the material substance of gastronomy is not the material substance of food and drink but rather—since food and food and drink but rather—since food and drink can only sustain us after having been drink can only sustain us after having been consumed—the how, where, when and why consumed—the how, where, when and why of eating and drinking.of eating and drinking.

In a recent text, gastronomy is defined as In a recent text, gastronomy is defined as ‘the reflexive cooking, preparation, ‘the reflexive cooking, preparation, presentation and eating of food’presentation and eating of food’

HospitalityHospitality

Hospitality is essentially a Hospitality is essentially a transaction between host and guest transaction between host and guest which represents human exchange.which represents human exchange.

defined as consisting of ‘offering defined as consisting of ‘offering food, beverage and lodging, or, in food, beverage and lodging, or, in other words, of offering the basic other words, of offering the basic needs for the person away from needs for the person away from home’home’

Successful hospitalitySuccessful hospitality Not measured in terms of profits.Not measured in terms of profits. Being responsible for a guests happiness means Being responsible for a guests happiness means

understanding the guests requirements knowing understanding the guests requirements knowing not only what is appropriate but how it should be not only what is appropriate but how it should be offered.offered.

Enhance guest satisfaction.Enhance guest satisfaction. Generosity is what guests are willing to pay for, in Generosity is what guests are willing to pay for, in

other words, “value”.other words, “value”. Requires the guest to feel that the host is being Requires the guest to feel that the host is being

hospitable through feelings of generosity, and hospitable through feelings of generosity, and genuine regard for the guest as an individual.genuine regard for the guest as an individual.

However an understanding of food and drink in However an understanding of food and drink in general, and of the history, culture and traditions of general, and of the history, culture and traditions of the particular foods and drinks available to guests, the particular foods and drinks available to guests, is vital to success.is vital to success.

Relationship between Relationship between gastronomy and hospitalitygastronomy and hospitality

Quality of service, cost/value of the meal and place/ Quality of service, cost/value of the meal and place/ ambience.ambience.

Improving understandings of guest requirements and what Improving understandings of guest requirements and what would contribute to increased guest satisfaction.would contribute to increased guest satisfaction.

Most important contributor service quality is “concern”.Most important contributor service quality is “concern”. This emphasises the “human exchange” nature of This emphasises the “human exchange” nature of

hospitality.hospitality. Food, drink and accommodation are supplied as part of a Food, drink and accommodation are supplied as part of a

commercial transaction but hospitality is the complete commercial transaction but hospitality is the complete experience rather than just the quality and value for money experience rather than just the quality and value for money of the food or accommodation.of the food or accommodation.

Giving guests the experience of participating in another Giving guests the experience of participating in another culture and relating to people and places with a strong culture and relating to people and places with a strong sense of their own identity.sense of their own identity.

To provide meals which reflects local gastronomic traditions To provide meals which reflects local gastronomic traditions and which are substantially based on own products in a and which are substantially based on own products in a warm and welcoming local architecture and interiors.warm and welcoming local architecture and interiors.

Indian CuisineIndian Cuisine

Indian Cuisine is recognizable by its unique flavor. Each dish is made with Indian Cuisine is recognizable by its unique flavor. Each dish is made with specific spices. According to many people, Indian Cuisine has its own distinct specific spices. According to many people, Indian Cuisine has its own distinct smell and taste. Spices are one of the vital taste enhancers in India. Accurate smell and taste. Spices are one of the vital taste enhancers in India. Accurate usage of spices is crucial to creating the best tasting food. Oil is another usage of spices is crucial to creating the best tasting food. Oil is another important part of Indian Cuisine, like coconut oil and mustard oil. Vegetables important part of Indian Cuisine, like coconut oil and mustard oil. Vegetables dishes vary according to the region and season. Vegetables may be the main dishes vary according to the region and season. Vegetables may be the main dish or used as a side dish, but they are commonly used in Indian cuisine. dish or used as a side dish, but they are commonly used in Indian cuisine.

Generally, Indian food is prepared in a specific way based on whether it is Generally, Indian food is prepared in a specific way based on whether it is prepared in northern, southern, eastern, or western parts of India. Each prepared in northern, southern, eastern, or western parts of India. Each section (north, south, east or west) has its own distinctive food style. As well, section (north, south, east or west) has its own distinctive food style. As well, some of the food combinations that are put into the dishes, are influenced by some of the food combinations that are put into the dishes, are influenced by Asia and Europe. In this Power point, you will learn the important aspects of Asia and Europe. In this Power point, you will learn the important aspects of the art of Indian Cuisine.the art of Indian Cuisine.

Proper Eating MannersProper Eating Manners In a common Indian household, you usually sit on the floor, on In a common Indian household, you usually sit on the floor, on

pillows, or on really low stools. Surprisingly, food is not eaten in pillows, or on really low stools. Surprisingly, food is not eaten in the North American way which is by using utensils, such as forks, the North American way which is by using utensils, such as forks, but rather eaten with the fingers of the right hand. Though, these but rather eaten with the fingers of the right hand. Though, these customs are traditional, they are slowly losing popularity because customs are traditional, they are slowly losing popularity because of modern habits within the civilization.of modern habits within the civilization.

Diverse serving styles vary within different sections of India. A Diverse serving styles vary within different sections of India. A common way of displaying food throughout India is called “thali” common way of displaying food throughout India is called “thali” (a large plate with different samples of Indian food on it) (a large plate with different samples of Indian food on it) accompanied with Naan bread.accompanied with Naan bread.

Northern IndiaNorthern India A Northern Indian meal might A Northern Indian meal might

consist of many selections of consist of many selections of baked bread and grain products. baked bread and grain products. Also rice, vegetables, and curry Also rice, vegetables, and curry might be on the plate. A few might be on the plate. A few ingredients in Northern India are ingredients in Northern India are made with dairy products, such made with dairy products, such as yogurt, milk, paneer, ghee,as yogurt, milk, paneer, ghee,(butter). In addition, gravies (butter). In addition, gravies decorate food and are usually decorate food and are usually dairy based. Sometimes some dairy based. Sometimes some meals have nuts, spices and meals have nuts, spices and herbs added. herbs added.

Some other meals might have flat Some other meals might have flat breads such as, naan, paratha, breads such as, naan, paratha, and tandor. The flatbread family and tandor. The flatbread family is frequently found in North India. is frequently found in North India. Regularly used as a side dish, flat Regularly used as a side dish, flat bread plays a large role in Indian bread plays a large role in Indian society. North India is one of the society. North India is one of the four areas that have made fine four areas that have made fine dining in India so unique.dining in India so unique.

East IndiaEast India Eastern India is famous for its Eastern India is famous for its

delectable desserts, which are delectable desserts, which are very sweet, such as very sweet, such as chumchums, rasagolla, kheeri, chumchums, rasagolla, kheeri, and chhena pona (Indian and chhena pona (Indian sweets). These sweets, now sweets). These sweets, now popular in North India, popular in North India, originated in Begal and Orissa. originated in Begal and Orissa. Besides sweets, east India is Besides sweets, east India is also famous for its Posta also famous for its Posta ( poppy seeds).( poppy seeds).

Eastern India uses a simpler Eastern India uses a simpler way of preparing and serving a way of preparing and serving a meal. Steaming and frying are meal. Steaming and frying are typical ways that basic foods typical ways that basic foods are cooked. Varying in regions, are cooked. Varying in regions, meat is one of the popular meat is one of the popular food material in East India.food material in East India.

South IndiaSouth India Southern India does not use fried foods, but rather roasted or Southern India does not use fried foods, but rather roasted or

baked. Rice and coconut products may be found also on a typical baked. Rice and coconut products may be found also on a typical Indian plate. One of the most general is sombar which is curried Indian plate. One of the most general is sombar which is curried vegetable soup. Sombar can be found at other places, such as vegetable soup. Sombar can be found at other places, such as Andhra, Chettinad, Hyderabadi. However, each place has its own Andhra, Chettinad, Hyderabadi. However, each place has its own unique way of creating the correct dish. Fine desserts also are unique way of creating the correct dish. Fine desserts also are created throughout Southern India. Desserts like mysore pak created throughout Southern India. Desserts like mysore pak (chick pea dish) and creamy payasum (milky rice dish).(chick pea dish) and creamy payasum (milky rice dish).

West IndiaWest India

Western India has four main food categories, Rajasthani, Gujarati, Western India has four main food categories, Rajasthani, Gujarati, Maharashtrian and Goan. Maharashtrian cuisine has two important areas Maharashtrian and Goan. Maharashtrian cuisine has two important areas that are separated geographically. Coastal regions are more popular with that are separated geographically. Coastal regions are more popular with rice fish and coconut. However the mountainous regions are more rice fish and coconut. However the mountainous regions are more consistent with wheat, jowar, and baji. Goan are heavily dependent on rice, consistent with wheat, jowar, and baji. Goan are heavily dependent on rice, coconut and fish. Gujarati is very vegetarian and has more sweets. coconut and fish. Gujarati is very vegetarian and has more sweets. Rajasthani is also very vegetarian, but has a very well blend of spices and Rajasthani is also very vegetarian, but has a very well blend of spices and herbs.herbs.

West India might also be the most diverse out of all the four categories of West India might also be the most diverse out of all the four categories of India. Usually vegetarian, west India also has a nice balance of spice, herb India. Usually vegetarian, west India also has a nice balance of spice, herb and delectable meats.and delectable meats.

Indian NaanIndian Naan

Indian Naan is widely found throughout India. Indian Naan is widely found throughout India. Indian Naan is a relation to flatbread but has its Indian Naan is a relation to flatbread but has its own unique taste and texture. Interestingly, naan own unique taste and texture. Interestingly, naan is one of the most common types of bread found is one of the most common types of bread found in India. Preparation is crucial in naan bread in India. Preparation is crucial in naan bread making. Using unique methods, Indian naan is making. Using unique methods, Indian naan is one of a kind in all of the world. If naan is made one of a kind in all of the world. If naan is made correctly, there is nothing that tastes the same,correctly, there is nothing that tastes the same,

Indian naan is one of the most distinguishable Indian naan is one of the most distinguishable dishes in India. dishes in India.

Indian Food NutritionIndian Food NutritionMost Indian food nutrition depends on Most Indian food nutrition depends on

how it was cooked and the how it was cooked and the ingredients put into the dish. Most ingredients put into the dish. Most Indian food has all the food groups, Indian food has all the food groups, and has lot of nutritional value to it. and has lot of nutritional value to it. The basic Indian dish is frequently The basic Indian dish is frequently baked or roasted. The odd deep fried baked or roasted. The odd deep fried food is also available. On a nutritional food is also available. On a nutritional level, Indian food is relatively healthy.level, Indian food is relatively healthy.

Appetizers Appetizers

Indian appetizers often include salad, Indian appetizers often include salad, chicken and a type of bread.chicken and a type of bread.

MealsMeals

A basic Indian meal might have a A basic Indian meal might have a spicy thali (platter with rice, spicy thali (platter with rice, vegetables, curd (yogurt), dal (dried vegetables, curd (yogurt), dal (dried beans), chapati (Indian bread) and beans), chapati (Indian bread) and many more. many more.

BeveragesBeverages The most common beverage found in The most common beverage found in

India is tea. The finest varieties of India is tea. The finest varieties of tea are grown in Darjeeling and tea are grown in Darjeeling and Assam. It is frequently prepared as Assam. It is frequently prepared as Masala Chai with a mixture of milk Masala Chai with a mixture of milk along with other spices. Another along with other spices. Another Popular beverage is coffee. It is Popular beverage is coffee. It is ordinarily served in South India. One ordinarily served in South India. One of the nicest kinds are grown in of the nicest kinds are grown in Mysore and Karnataka, It is sold by Mysore and Karnataka, It is sold by the name of “Mysore Nuggets”. the name of “Mysore Nuggets”. Other drinks are nimbu pani Other drinks are nimbu pani (lemonade), Lassi ( milk with nuts (lemonade), Lassi ( milk with nuts and cardamom) and Chaach ( made and cardamom) and Chaach ( made from yogurt). Alcoholic drinks are from yogurt). Alcoholic drinks are served in India such as palm wine, served in India such as palm wine, fenny, bhang and Indian beer. fenny, bhang and Indian beer. Surprisingly, drinking a beverage is Surprisingly, drinking a beverage is not polite when eating a meal in not polite when eating a meal in India.India.

Introduction of Tea to India and Introduction of Tea to India and beginning of Tea tradebeginning of Tea trade

In 1780 – Tea cultivation In 1780 – Tea cultivation experimented in India experimented in India with seeds from China with seeds from China by Robert Kyd.by Robert Kyd.

Robert Bruce(1823) – Robert Bruce(1823) – discovered wild tea discovered wild tea plants growing in Upper plants growing in Upper Brahmaputra Valley.Brahmaputra Valley.

May 1838 – Tea from May 1838 – Tea from Assam sent to England Assam sent to England for public sale for 1for public sale for 1stst time.time.

Tea in IndiaTea in India

Major 3 tea producing regions:Major 3 tea producing regions:

1.1. Darjeeling (North-Eastern India) Darjeeling (North-Eastern India)

2.2. Assam (far North-East India) Assam (far North-East India)

3.3. Nilgiri (South India) Nilgiri (South India) All 3 differ in style and flavour.All 3 differ in style and flavour.

INDIAN CUISINEINDIAN CUISINE

INDIAN SNACKSINDIAN SNACKS

SPECIAL FESTIVAL FOODSSPECIAL FESTIVAL FOODS

Street food in IndiaStreet food in India

A much sought after dish in Uttar Pradesh, Rajasthan, Gujarat, Bihar and Calcutta, chaat is one of the most mouth-watering delicacies within the street food menu.

No story on chaat can be complete without reference to the famous paani puri.

The southern states do not share the chaat experience much. But here we find street corners dotted with food stalls doling out hot idlis, medu vadas, uthappas, or spreading a dosa on a hot griddle offered for one-fourth of what you may have to shell out at a proper restaurant.

Each Indian city specializes in its own variety of street food.

ConclusionConclusion

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jinhyuck2.htmljinhyuck2.html http://books.google.com.au/books?http://books.google.com.au/books?

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http://www.sciencedirect.com/science?http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6VBH-49JHH1B-_ob=ArticleURL&_udi=B6VBH-49JHH1B-1&_user=972264&_rdoc=1&_fmt=&_orig=search1&_user=972264&_rdoc=1&_fmt=&_orig=search&_sort=d&view=c&_acct=C000049659&_version&_sort=d&view=c&_acct=C000049659&_version=1&_urlVersion=0&_userid=972264&md5=1a9d=1&_urlVersion=0&_userid=972264&md5=1a9d4d010c96d4116e867097ead493ec4d010c96d4116e867097ead493ec

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