Shikha Gupta
MS, RS
EHS Supervisor
Environmental Health
Maricopa County
INDIA AND ITS CULTURE
VARIETY OF FOODS FROM DIFFERENT PARTS OF
THE COUNTRY
FOOD SAFETY ASSOCIATED WITH THE VARIOUS
FOODS
UNDERSTANDING INDIAN RESTAURANT MENU
ABOUT
INDIA
DIVERSITY
CULTURE
RELIGIONS
VEGETARIANISM
DIFFERENT
STYLES IN
DIFFERENT AREAS
STAPLE FOODS
FRESH FOODS
LANGUAGES
MORE THAN 25
OFFICIAL
LANGUAGES
HINDI
ENGLISH
IN USA,
LANGUAGE IS NOT
AN ISSUE; ACCENT
IS.
SPICES
CHILI/MIRCH
NUTMEG/JAIFAL
CINNAMON/DALCHINI
GARAM MASALA
CARDAMOM/ELAICHI
CUMIN/JEERA
CLOVES/LONG TURMERIC/HALDI
FENNEL/SAUNF CORIANDER/DHANIA
HIGH USE OF DAIRY PRODUCTS (milk, paneer, ghee
(clarified butter), and yoghurt)
Staple food: lentils, vegetables, and roti
“Tawa" (griddle) for baking flat breads like roti and
paratha, and "tandoor“ for baking breads such as naan,
and kulcha.
IDLI SPICY FISH DOSA
•RICE IS STAPLE GRAIN
•DISTINCT FLAVORS: TAMARIND, COCONUTS, LENTILS, RICE, VEGETABLES
•SEAFOOD
• REGULAR MEAL: LENTILS, FISH AND VEGETABLES
• RICE IS STAPLE GRAIN
• FISH AND SHELLFISH ARE COMMON
•FAMOUS FOR ITS DESSERTS: RASGOLLA, CHUMCHUM ETC.
COASTAL REGION: RICE, COCONUT, FISH
HILLY AREAS: PEANUT, MILLET, SORGHUM
GUJARAT: PREDOMINANTLY VEGETARIAN
NORTH EASTERN
VERY DIFFERENT FROM OTHER PARTS
INFLUENCED BY BURMA AND CHINA
YAK IS A POPULAR MEAT
Curry is synonymous with Indian food
and ‘curry powder’ is thought of as its
key ingredient. This is a misconception though, as
all Indian food does not contain 'curry powder'.
Curry in India means gravy / sauce for meat or
vegetables.
Curry powder is a mixture of spices. Some curry
powder ingredients are: black pepper, chili pepper,
cloves, coriander, fenugreek, cinnamon,
cardamom, cumin, ginger, turmeric and nutmeg.
Turmeric provides the yellow color to the powder.
INGREDIENTS: ONION, GINGER, GARLIC,
TOMATOES, SPICES
COOKED IN ADVANCE IN BIG BATCHES
USED AS A BASE FOR MANY DISHES ON MENU
SOME ARE COOKED WITH THE MEATS
MATAR PANEER
BUTTER CHICKEN
•MOST POPULAR SNACK
•COVER: AP FLOUR DOUGH
•STUFFING: POTATOES & PEAS
GROUND BEEF / CHICKEN
•PROCEDURE
•FOOD SAFETY MEASURES
• POPULAR SNACK
•PUFFED FRIED DOUGH
•FILLING: POTATOES, CHICKPEAS
•SPICY WATER
Essentially a very large Designed to provide very
clay pot high, dry heat 900°F
TANDOORI CHICKEN, LAMB, FISH
NAAN
TANDOORI CHICKEN PANEER TIKKA NAAN
USED FOR: MARINADES
GRAVIES
KADHI
LASSI
DAHI VADA
RAITA
PRODUCED BY BACTERIAL FERMENTATION OF
MILK
NEEDS MILK AND CULTURE (Lactobacillus sp. and
Streptococcus sp.)
POTENTIAL HAZARDS: Food poisoning from raw
milk, poor hygiene and sanitation during processing.
TEMPERATURE CONTROL: 100-115 °F (Danger zone)
4-6 hours incubation period
• AN UNAGED, ACID-SET, NON-MELTING CHEESE
• COMMON IN NORTH
• MADE BY CURDLING HEATED MILK WITH FOOD ACID
• PRESSED INTO CUBE AND THEN CUBED OR CHOPPED
• VEGETARIAN; SOURCE OF PROTEIN
• COMMON DISHES: MATAR PANEER (paneer with peas)
PALAK PANEER (paneer with spinach)
SHAHI PANEER (cooked in rich curry)
PANEER TIKKA
PANEER PAKODA
DESSERTS
Sag paneer Paneer in salad
Paneer tikka
CHICKEN:
Tandoori, chicken tikka masala, butter chicken,
chili chicken
BEEF: Kebabs, Biryani
LAMB / MUTTON:
Rogan Josh, Bhuna Ghosht, Kadhai Ghost, Dal
Gosht, Saag Meat, Nihari Gosht, Kebabs
SEAFOOD: Mostly fish in curry, prawns, shrimp
All cooked for hours; NO CONSUMER ADVISORY
NEEDED
Lard, gelatin and meat stocks are not used
DESSERTS
Mango icecream
Gulab Jamun Kheer
Rasgulla Jalebi
Kulfi
CHAI:
WORD FOR TEA
SPICED MILKY TEA
BREWED WITH STRONG BLACK TEA
COFFEE:
COMMON IN SOUTH
OFFERED TO ALL GUESTS AS A PART OF
CULTURE
FOOD EATEN WITH HAND
FINISH EVERYTHING ON YOUR PLATE.
BEEF NOT EATEN BY HINDUS
PORK NOT EATEN BY MUSLIMS
RESTAURANTS CATER TO THE CUSTOMER
DEMANDS.
Bottle Gourd / Lauki
Karela / Bitter Gourd
Ridge Gourd / Turai
Kathal / Jackfruit
Parval
THANK YOU!!!
QUESTIONS???