Compare and Contrast Bahamian and Indian Cuisine
Compare and Contrast Bahamian and Indian Cuisine
Have you ever driven passed a Bahamian restaurant where the aroma of freshly fried greased seeped through your nostrils tempting you to ignore extra inches on your waist line while manipulating your taste buds? Similarly you passed an Indian restaurant where the tangling scent of enriched vegetables withtwisted flavors lured you through the front door like the way a whore prey on a married man? It is often said the way through the heart of a man is through his stomach. Evidently this is proven, with mouth-watering, delicious, and spectacular dishes that awake more than just your appetite, it is satisfactory to thesoul. Additionally, the thought of Bahamian or Indian cuisine awake a deep hidden hunger that can only be satisfied with the taste of such fine dishes. However, for the purpose of this essay, the writer will compare and contrast Bahamian cuisine with Indian cuisine as it relates to flavor, preparation and nutritional value.
Bahamian and Indian cuisines are filled with flavor, texture and spices. Even though it may be similar by incorporating multiple into one dish, it is vastly different. Bahamian dishes are typically flavored by using numerous herbs and spices such as tomatoes, tomato paste, onions, garlic, thyme, bell peppers, seasoned salt, all spice, goat peppers, just to name a few. These create succulent flavors for meats, poultry or fish prepared. On the other hand, Indian flavors tend to come from dried spices, butter or ghee, various oils such as coconut, sesame and peanut, and creams to create diverse tantalizing sauces. While Bahamian flavors are prepared almost the same despite which island one may be, Indian flavors are prepared based on a location in India.The cooking method or technique and preparation can varythroughout the country.
Indian and Bahamian preparations of food are immeasurably different. Bahamian dishes typically the meats, poultry or seafood are fried, boiled, or steamed in a pot, skillet or deep fryer. The herbs and spices are usually prepared first by dicing, slicing and blending. This is where the aroma and flavor comes from by stirring. Most Bahamian dishes are prepared with rice and usually two side dishes which can be potato salad, a blend of eggs, potatoes with onions, bell peppers, mustard and mayonnaise seasoned with salt and black pepper. Macaroni and cheese, macaroni noodles, cheddar cheese, onions, bell peppers, baked tender to perfection and garnished with paprika. Another side dish can be coleslaw, this is cabbage, carrots, sugar, hint of vinegar, and mayonnaise blended and chilled. Additionally Indian dishes are prepared in numerous ways because of the diverse culture there. Typically Indian dishes are fried or simmered, and the usage of different methods such as Punjab, with heavy butter and cream simmered together. Uttarakhand dishes are prepared over wooden fires with use of vegetables and meats. Also Bengali dishes, this is use of subtle spices simmered or braised together with rice and meat in a pot. Even though Bahamian dishes have been around for ages, the concept has been modernized; while Indian preparation of dishes remains primeval.
As oppose to preparation methods, food should provide our bodies with nutritional value. Bahamian foods are often rich in flavors, herbs and spices but often lack nutrition. The grease alone appears to be the main course whereas meat and very little to no vegetables are the side dish. On the hand, Indian cuisine is similar to the Bahamian cuisine as nutritional value is concerned. Indian food is prepared with loads of grease inclusive of butter and oils to fry vegetables and poultry. Evidently, although Indian cuisine consist of more vegetables than Bahamian cuisine the preparation procedures in the Indian technique saturates the dish and lowers nutritional value. In fact, according to Indian doctor Murugkar, (2005) several wild mushrooms were studied for their rich nutritional value. However, through over processing and grease frying methods, the nutritional statistics of the mushroom dropped from 6.12% protein value to mainly 2.9% protein value. Additionally in his review, he urges that vegetables are best when eaten raw or boiled.
In essence, Bahamian and Indian cuisines are similar yet quite different. The Bahamas national dish is cracked conch with peas and rice, while India has no known national dish because the country is so large and diverse. Indian cuisine is based on the culture and religion of the country. Various meats are sacred and are worshiped as gods, while Bahamian dishes are based on enticing the taste buds and devouring foods that are accessible because of geographical location. Bahamian and Indian cuisines are fine dishes that focus on flavor, preparation not nutritionalvalue.
References
Murugkar, D. (2005, March 4). Nutritional value of edible wild mushrooms collected from the Khasi hills of Meghalaya.Retrieved from Food Chemestry: http://www.sciencedirect.com/science/article/pii/S0308814604002572
Sanjeev, K. (2002, May 9). Wonder chef. Retrieved from Indian Recipes: http://books.google.bs/books?hl=en&lr=&id=PAAtYzkra98C&oi=fnd&pg=PT175&dq=sajeev+kapoor+indian+chef&ots=3h0mlkxSR5&sig=Yg45nHBESfu2kEGo9sMwCIAq870&redir_esc=y
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