EATING IN INDIA

As is the case for most important things in life in India, meals depend heavily on the context. The way people eat, the people with whom they share their meals, the food they are allowed or not, all this depends on the caste ( jati and varna ), the rank of each person in society, but also on the geographical situation and religion. These various restrictions place greater emphasis on food and meals that contribute to an affirmation of each person's identity and membership. The regulars of Indian restaurants in the West will be surprised to discover on the spot a whole variety of unsuspected dishes that make all the richness of Indian cuisine.

In India, the meal thus fulfills both a social function and a food need. If you accompany us to Kerala, Rajasthan or Tamilnadu, you can take a closer look at each of the meals we take on one of our trips . Because each of our stays is also a tasteful and sensory journey, and an important place will be given to the food. You will see that eating in India is a delight and that there are dishes for all tastes and all eating habits.

TO EAT TOGETHER

Children's meals

In India, conviviality is reserved for very specific moments such as large religious festivals or weddings. The very strict food rules of each of the communities actually make eating together, or "commensality", problematic when the guests do not belong to the same group. Thus, there are virtually no corporate restaurants (while school canteens exist because children are less subject to the laws of dharma ), which explains the very sophisticated distribution system of dishes set up In some big cities (see on this subject the very nice film The Lunchbox of Ritesh Batra released in 2013).

In families, the meal is often prepared by the housewife (or a cook) and everyone eats when he returns from his or her occupation. If there is a specific place to eat in the modern apartments, it is still common for every member of the family to take his plate to eat in his corner, often sitting on the floor.

The traditional banana leaf on which the meal is still served in many restaurants has been replaced in the homes by metal or plastic plates. Usually eaten with the fingers of the right hand (the left hand being considered as devoted to unclean activities) but gradually, the cutlery appears on the tables of the middle and wealthy classes.

During our travels, we systematically speak of all of its traditions at the time of the meals that we will of course take together.

VEGETARIANS, OR NON-VEGETARIANS.

Indian food
Restaurants in India mostly advertise the color on their sign: they are either vegetarian (" veg ." Or " pure veg. ") Or non-vegetarian (" non-veg. "). One could thus believe that at least half of the inhabitants of the peninsula practices vegetarianism. In fact, the religious ban on meat consumption affects only a small minority of Indians. Only the Brahmans who represent 6% of the population and the Jains (0.5% of the population) are strictly vegetarian. There has been much discussion of the reasons for Indian vegetarianism, invoking hygienic, economic or even ecological foundations and seeking a rational sense for this practice. It would seem that, like all food taboos, The ban on eating animal meat has above all an identity function. The Brahmans and Jains (who often served as a model for these first ones) consider themselves at the top of the purity scale. Many Hindus call themselves vegetarians, to achieve this ideal of purity and / or to be assimilated to the class of the dominant.

On your side, you will be free to consume meat or only vegetables, while respecting your food choices. We will try many different culinary traditions, and you can taste dishes that are not on the menu of the Indian restaurants that are found in France.

NORTH AND SOUTH

Indian non-vegetarian dishThere is also another cleavage in Indian dietary habits than that of vegetarian or non-vegetarian, it is marked by the North / South geographical division. While rice is used in almost all dishes in southern India, much more wheat is found in the kitchen of northern India, mostly in the form of bread (chapathis, naans or parothas). This is due to the climate that is more conducive to rice cultivation in the South but also to the influence of Mogul cooking very close to Afghan, Iranian or even Lebanese cuisine in the North ... We also eat much more meat in The North: sheep, the most popular meat (mutton rogan josh ) but also chicken ( tandoori , Or in sauce - butter chicken ) and fish as in Bengal. In this state, the Brahmins consider that fish is a "fruit of the sea" and is therefore not subject to food bans.

In fact each region has developed a gastronomy with its peculiarities: that of Andhra Pradesh is thus the most spicy, in Kerala cooked with coconut oil, Bengal is reputed throughout India for its " sweets " , Sweet pastries made with milk and ghee, and Goa for its small sausages of pork. Some swear by the Tamil biryani and others claim that nothing is worth a dhal makhni (preparation of lentils) in Delhi. The Indian gastronomy is very rich and very diverse, the ingredients vary according to the region, religion and caste. There is also a typical Muslim cuisine and a Christian cuisine especially in the ex-Portuguese colonies. There are also elements of Chinese cuisine, much appreciated in India, In some dishes of fried noodles and Tibetans in exile in India have made their momos (meat ravioli) discovered to all non-veg. What binds all these kitchens is a love of spices, sometimes a little 'overdosed' for Western taste buds.

Indian food on banana leafIt is difficult to go around the "Indian cuisine" or rather Indian cuisines. To get an idea of ​​it, you have to be able to eat in very different contexts: in families of different classes and religions, in large vegetarian or non-vegetarian restaurants, in "hotels" kinds of cheap canteens that serve a dish Unique or on the street for a snack (usually donuts of all kinds) or a meal on the go. Do not forget breakfasts made with rice cakes ( iddli or dosa ) and delicious chutneys, or the classic thalis (rice dish with a variety of sauces and vegetables). The best surprises may not be where they are expected,

As such, the trip to Kerala that I propose to you is oriented towards fitness and well-being, which also involves a varied, healthy and balanced food. The virtues of spices, vegetables and fish on the metabolism, immune system or digestion have been known for millennia, and we will give a great place during this stay dedicated to rest, Ayurvedic massage and immersion In Indian culture