Sukhi's - Natural Authentic Indian Cuisine

It is believed that Indian history and therefore, Indian cuisine, is as old as mankind itself. In approximately 1000 BC, outsiders came into India and the Mohenjodaro people were pushed to the south. The cuisine there was largely vegetarian. The roots of Hinduism and the caste system were developed at this point, dividing food habits of people by caste - the Brahmins being mostly vegetarian, for example.  In 600 BC, Buddhism and Jainism emerged. Jains believe in non-violence and cooking without meat, onion, or garlic. In approximately 400 BC, the Mauryan Dynasty was responsible for developing Buddhism and agriculture further, resulting in the grain cuisine of India. In 1200 AD, several dynasties encouraged a love of art and spices.   1200-1500 AD was a period of foreign invaders, both Muslims and others. From 1500-1800 AD, the Moghul empire emerged, along with the Muglai cuisine that people now associate with India. It includes the addition of several seasonings like saffron, the addition of nuts and cooking in the “Dum” or sealed pot method of cooking. In the South, the Sultan dynasty in Hyderabad brought similar influences into the region and the cuisine. Meanwhile, European influences were evident in parts of South India such as Kerala. The period of British rule in Indian lasted from 1800 – 1947. This began the English love affair with Indian food that is still going strong today. The British loved the elaborate Indian way of eating and adapted many Indian food and spices, including curry. Ultimately, this period resulted in the emergence of an Anglo-Indian cuisine and the “Raj” tradition of high tea, an elaborate late afternoon meal served with tea.  In 1947, when India became independent from Great Britain, the continent was divided into several countries including Pakistan and Bangladesh. Since then, Indian food has developed into today’s culinary tradition of regional cuisines, often on the same menu.