I finally moved from the Portland,OR area to Chicago,IL. I’ll miss the emphasis in organic, local and healthy food that Portland was able to provide, but Chicago has more to offer in the ethnic variety. I’ve spent more time in restaurants recently then I have my kitchen. So I may blog a few of the restaurants and markets I visit in Chicago, and not just the normal routine here.
“Some of India’s foods date back five thousand years. The Indus Valley peoples (who settled in what is now northern Pakistan) hunted turtles and alligator, as well as wild grains, herbs and plants. Many foods from the Indus period (c. 3000–1500 B.C.) remain common today. Some include wheat, barley, rice, tamarind, eggplant and cucumber. The Indus Valley peoples cooked with oils, ginger, salt, green peppers, and turmeric root, which would be dried and ground into an orange powder .
The Aryan-speaking peoples who entered India between 1500 and 1000 B.C used leafy vegetables, lentils, and milk products such as yogurt and ghee (clarified butter). The Aryans also used spices such as cumin and coriander. Black pepper was widely used by 400 A.D. The Greeks brought saffron, while the Chinese introduced tea. The Portuguese and British made red chili, potato and cauliflower popular after 1700 A.D.
Perhaps the biggest contributors to India’s culinary heritage are the Muslim peoples from Persia and present-day Turkey, who began arriving in India after 1200.These peoples, known later as the Mughals, ruled much of India between 1500 and early 1800. They saw food as an art, and many Mughal dishes are cooked with as many as twenty-five spices, as well as rose water, cashews, raisins and almonds. “