History Of Indian Street Food Magazine Ashley De Villers

Mixing The Pot India: Master Of Spice Flavorful Curry!

Delicious Recipes!

Editor: Ashley De Villers

History of Street Food

Table Of Contents 1) Note from the Editor/ Introduction (Pg. 1) 2) Prehistoric Era Of Inda Street Food (Pg. 2) 3) The Vedic Era (Pg. 4) 4) Mango Lassi (Pg. 8) 5) Channa Saag (Pg. 12) 6) Basmati Rice(Pg.16) 7) Green Curry (Pg.18) 8) The Mughal Era (Pg.20) 9) Samosas (pg.24) 10) Garlic Naan (pg.33) 11) Butter Chicken (pg.36) 12) Tikka Masala (pg.38) 13) Citations (pg.44)

Letter From The Editor: We want to thank you for purchasing our magazine! our organization prizes the grand diversity and cultural significance in countries around the world. each one of our magazines in turn focuses on the food that emerges from the history that many or few may have never heard of. Our goals are to bring the diversity to your own table, and share food that may be a part of your own culture. Through sharing the grand history and recipes of food, it can have the power of bringing people together, and tales of the past at the dinner table. It is always inspiring to stumble on a delicious recipe with a rich history behind it.

In this magazine we will be showcasing a glint of India’s rich culture through their food. India’s food is well known for being packed full of flavors and spices. But how much of their food upholds that? We will be exploring this through the history of their street food. Vendors have been around for thousands of years. It is through them that we have had positive impacts and influences in trade. This magazine will be specifically geared to the early era’s of India. In these early times there is magnitude of trading and cultural sharing among the Middle East and India. From this, it allowed India to gain access to more dishes and flavors and incorporate that into their own culture. This magazine will provide you with 8 different recipes from each significant time period of India. we have found blogs and articles related to the food items to show how each recipe came to be, or some helpful tips on how to get the best experience and taste of the food item. so have fun diving into the history and cook to your hearts content some of the delicious and flavorful recipes that have helped shape India’s cuisine over the centuries!

Page 1

The Prehistoric Era Of India Street Food

Page 2

Prehistoric food habits in India still remain partly shrouded in uncertainties [33]. Like literature, cuisines from a different era have proved difficult to understand. Written recipes may be one of the sources of determining the type of food eaten by the people then, but language still remains a barrier [11, 16, 32], which is especially true in the case of prehistoric India. What we know about people’s food habits is an episodic story of survival and a transition to becoming an agrarian community [33]. The information is obtained through anthropological evidence and

cave paintings found in various parts of Indian states such as Rajasthan, Gujrat and Punjab [1].

Bones of cattle, goats, sheep, buffalo, and pigs have been found at Harappan excavation sites. While cattle, goats, and sheep may have been domesticated, it is also possible that they were hunted or raised for their flesh. Cattle farming was mainly restricted to the Zebu cattle, native to the Indus Valley region (see Fig. 1) [21].

Bones of wild animals like boar, deer, and gharial have also been found. Along with these,

the remains of fish and fowl were also discovered. Grilling was the preferred way to cook meat. The animal would be roasted whole on an open fire or cut into bite-size chunks [33, 35, 36]. These chunks were pierced onto a skewer and roasted, like modern-day tikkas.

The animal was lodged onto a stick, which could be rotated, and placed over the fire.

Pottery from prehistoric times has revealed the presence of bowls with wide mouths, which indicates the use of boiling as another method of preparation [24].

Pulses and grains were consumed by the people of the Indus Valley [23]. Various pulses like chickpeas, red lentil, and green peas were introduced from Western Asia to the Indus Valley in around 4000 B.C. Barley and wheat were also found along with the pulses at archaeological sites.

Their use carried over into the Vedic era, when barley was one of the primary grains. Rice was consumed much later also been found. Along with these, the remains of fish and fowl were also discovered. Grilling was the preferred way to cook meat. The animal would be roasted whole on an open fire or cut into bite-size chunks [33, 35, 36]. These chunks Page 3

were pierced onto a skewer and roasted, like modern-day tikkas.

The animal was lodged onto a stick, which could be rotated, and placed over the fire. Pottery from prehistoric times has revealed the presence of bowls with wide mouths, which indicates the use of boiling as another method of preparation [24].

The Vedas have emphasized the connection between spirituality and the choice of food without relinquishing the need for taste and health [27]. Recent research throws light on linguistic similarities of food items consumed across cultures making it slightly easier to connect the finer dots of Indian cuisine from the Vedic era [1]. The decline of the Indus Valley Civilization was followed by the Vedic period. During this period, the northwestern region of the Indian subcontinent was occupied by IndoAryans. Most of the Aryans then were pastoralists. Milk provided for their food and other products like butter and curd.

The Vedic Aryans considered food to be a gift from God and a source Era Of India The of strength. In the four Vedas, Rigveda, Samaveda, Yajurveda, and Atharvaveda, there are various mentions of the grains used during those times [38]. Initially, barley was a staple food of most Aryans. Cultivation of other crops such as wheat, sugarcane, and millets followed. Lentils, mainly red, green, and black, were also grown.

Sweetcakes called apupa have been mentioned multiple times in the Vedas. Apupa or Malpua as it is called today, was made with barley flour. The batter would be flattened into cakes and fried in ghee. Before serving, the fried cake was dipped in honey.

Page 4

“The practice of eating horse flesh was introduced by the Aryans, but its consumption did not seem to settle well with the natives. However, there have been accounts of slaughter of cows and bulls for their meat. Meats were mostly roasted in clay ovens or on spits over charcoal.”

Many variations have developed over time, and malpua is now paired with various condiments. Today, the batter is made with refined wheat flour or semolina flour and milk. Like the Vedic version, the batter is spread into flat cakes and fried in ghee.

Instead of honey, the cakes are soaked in sugar syrup flavoured with saffron or jaggery (cane sugar) syrup. They are topped with chopped almonds and pistachios.

Fried barley called dhana was not just eaten as food but was also offered to the gods. Pulverized barley seeds, called saktu, have been mentioned in the Vedas. Sattu, a flour made from ground pulses, is used in many kitchens today, and it may have roots in saktu. A porridge called odana was made by boiling barley in milk. Yet another preparation called karambha had yogurt mixed with barley, and it is still popular in parts of Gujarat.

Animal meat was presumably used by Hindus in what is now Punjab. Cows, goats, buffalo, and bulls were killed for their meat, and slaughterhouses have been mentioned in the texts.

Page 5

“An important aspect of the social system in India that determined food culture and consumption among IndoAryans was the caste system which can be traced back to around 1000 BC.”

Sesame seeds were important as both food and in rituals. As food, they would be cooked with vegetables, added to bread, or crushed to extract oil. Turmeric, pepper, and mustard seeds were used as flavourings. Various fruits and vegetables are mentioned in the Vedas including the bael fruit (Aegle marmelos), mangoes, dates, lotus stalks and roots, gourds, jujubes, and water chestnuts. These are not very different from the ingredients used in Indian kitchens today.

Alcoholic beverages existed in Vedic times, as suggested by the mention of sura in the Rigveda but disapproved for consumption. The drink has been mentioned only in a few places, and at times, in conjunction with soma. Soma was considered the drink of Gods and an elixir. The plant from which the drink was made has remained a mystery, but historians have speculated candidate plants.

It could be a type of millet, called ragi.

Ragi is still used to make marua, an intoxicating drink in the Eastern Himalayas.

Cannabis could also be the plant referred to in the texts which was used for preparing the soma drink.

Yet another suggestion is the fly agaric mushroom, because of its intoxicating effect when consumed.

Page 6

oma was prepared and offered to gods by Brahmans. It is unclear as to whether or when fermentation took place.

There is debate surrounding the effects of soma. While one branch of research views the description of the drink in the Vedas as intoxicating, other researchers argue that it was simply exhilarating, not intoxicating [44].

The structural embodiments of the caste system, a legitimised practice of inequity believed to be inherited through one’s parentage and occupation, engendered a sense of purity in the culinary and consumption habits of people. Brahmins, the upper caste priests, often adhered to vegetarian food habits led by the philosophy of sattva. In contrast, Shudras, the lowest group in the caste ladder, engaged in eating animal meat and other kinds of tamasic habits. The possibility of upper caste politics to portray certain kinds of food habits as superior to others could be indeed the case. It is possible that the caste system was strengthened with the help of systemic food demonisation.

Unfortunately, the caste system continues to shape food habits even in present times.

AD Page 8

Mango Lassi

Mango Lassi Recipe Ingredients

⃣ 2 cups chopped mangoes – alphonso or any sweet, pulpy mango variety, about 3 to 4 medium sized ⃣ 4 to 5 tablespoon sugar or honey, add as required – optional ⃣ 2 cups Curd or yogurt, cold or chilled ⃣ 2 to 3 tablespoons light cream or malai – optional ⃣ 4 to 5 ice cubes – optional Flavorings (choose any one) ⃣ ½ teaspoon cardamom powder (ground cardamom) ⃣ 1 tablespoon rose water ⃣ 8 to 10 saffron strands Garnish – optional (choose any one)

⃣ 3 to 4 mint sprigs ⃣ 2 to 3 tablespoons chopped mangoes ⃣ 1 to 2 tablespoons almond slivers or chopped cashews or pistachios slivers ⃣ 1 to 2 tablespoons chocolate shavings or grated chocolate ⃣ ¼ cup whipped cream – lightly sweetened Making Mango Puree 1) Rinse, peel and chop the mangoes.

2) In a blender or mixer, puree the mangoes with sugar or honey, cardamom powder or saffron or rose water.

3) Make a smooth puree without any finer chunks of mangoes in it.

4) Add Curd (Yogurt) 5) Add the chilled curd (yogurt) and light cream. Adding light cream is optional 6) Add ice cubes. This is also optional.

7) Blend until all the ingredients are mixed well, evenly and the yogurt has become smooth.

If you prefer a slightly thin consistency add some milk or water while blending. Taste mango lassi and add a few teaspoons of sugar if it tastes slightly tangy or sour. Blend again.

Page 9

Tips for Making Mango Lassi A mango lassi is super simple to make and a favorite at my house! It’s so easy to whip up too. You will fall in love with all of the amazing lassi flavors you can create! Here are a few tips to take your mango lassi to the next level.

Using Fresh Mangos: If you want to use fresh mangoes, you can absolutely do that!

Make sure to buy fresh and sweet mangoes for the best flavor lassi. You will peel the mango skin off and cut the mango flesh off the stone. You will need to add ice in order to get a nice thick consistency, just like a smoothie. Start with 1 C of ice and see how thick it is, and add more ice if it is too runny.

Types of Yogurt: I used plain yogurt, but you could use greek yogurt. Greek yogurt is thicker and there is a really great honey greek yogurt that would go perfectly. You could also use sweetened yogurts or vanilla yogurt if you like your lassi on the sweet side. I’ve tried it with coconut yogurt, and it was amazing!

Adding Flavors and Garnishes: One of the most common additions to a lassi is saffron (Kesar). It goes perfectly with mango and cardamom, so feel free to add it in! Another common one is almonds, you could add about 1 tsp crushed almonds for garnish. Pistachios are also a great garnish. You could also add any other fruit Page 10

AD

Channa Saag

Page 13

Channa Saag Ingredients

⃣ 1 tablespoon ghee ⃣ 1 yellow onion finely diced ⃣ 1 teaspoon kosher salt or to taste ⃣ 1 teaspoon ginger grated ⃣ 2 garlic cloves minced ⃣ 1 medium tomato diced ⃣ ½ teaspoon ground turmeric ⃣ 1 teaspoon kashmiri red chili powder or paprika ⃣ 1 teaspoon ground cumin ⃣ 1 can chickpeas rinsed and drained ⃣ 4 cups fresh baby spinach rough chopped ⃣ ½ teaspoon garam masala add more for spicier curry ⃣ ½ teaspoon aamchoor powder or use 1 tablespoon lemon juice

Directions 1) In a medium sized pot, add ghee and when it’s sizzling hot, toss in the chopped onions and salt and saute for 5 to 7 minutes or until they are translucent. Cover the pot to speed up the process.

2) Next add the ginger and garlic, and sauté for additional 2 to 3 minutes as onions continue to brown.

3) Add the chopped tomato, turmeric, red chilli powder and ground cumin. Stir well and cook covered for 2 to 3 minutes or just until the tomatoes start to soften.

4) Add half a cup of warm water, lower the heat to medium and let the spices infuse the tomato for another 2 to 3 minutes.

5) Stir in the the chickpeas and cook for another 2 to 3 minutes as the chickpeas are heated through. Add the spinach and stir into the masala and cook just until the spinach wilts. Turn the heat off.

6) To finish sprinkle the garam masala and amchoor powder or lemon juice all over and serve hot with naan or rice.

Page 13 14

“These days, it’s strictly vegetarian— modern makers curdle the milk with lemon juice or other acids—but in the beginning, the story goes, rennet did the job.”

“Roughly 30 percent of the Indian population adheres to a vegetarian diet, so saag paneer is not only delicious but also provides a delicious source of necessary protein to those who don’t eat meat.”

Page 14

The following excerpt is from a blog by Caroline Fenn from July20th in 2016 disscussing the culture of Saag overall: An early form of paneer is said, by legend, to have been made accidentally in saddlebags during the Mongol Empire. As the nomads rode their horses from settlement to settlement with the desert sun beating down, the milk they were toting mingled with the rennet lining their rawhide bags, curdling into a sort of proto-paneer. Despite these early origins, though, paneer didn’t make its way into Indian cuisine until the Mughal Empire.

If the saddlebags story doesn’t suit you, here’s another proposed origin story: Paneer may have entered Indian culture when the Portuguese introduced Calcutta to the technique. It is said that Portuguese settlers brought their knowledge of making fresh cheese, or queijos frescos, to the region around the 17th century, introducing India to the acid method of cheesemaking.

Either way, it’s a good thing paneer found its footing somehow.

Paneer is far easier than most cheeses to make at home, akin to ricotta and queso fresco. It’s a fresh cheese, needing only a few hours at most to do its thing, where most need more time to ripen. It also only requires two ingredients—one might say that the only thing to paneer is paneer itself (sorry). To make the creamy cubes, milk is heated and an acid (often lemon juice or vinegar)

is added, and the resulting curds and whey are separated. The curds are pressed, and there we have it: paneer that can be eaten fresh, cubed and fried, or mixed into any dish.

Now, back to the matter at hand: saag paneer. Around 2000 BCE, when the Ayurvedic cooking tradition found its legs, people likely prepared chopped mustard greens in earthen pots with yak’s milk. Saag in Hindi means “leafy greens,” which accounts for the combination of mustard greens, spinach, fenugreek, and other leaves in traditional saag, but, in its earliest form, mustard greens were the main event.

Palak, meaning spinach, drives the quite common variation palak paneer, so if the menu says palak instead of saag, you can expect to see only spinach among the cheese cubes. The difference between the two isn’t huge: saag is now typically made with spinach in addition to mustard greens.

In the present day, heavy cream has replaced yak’s milk. When cubed, fried paneer enters the equation, the dish becomes saag paneer.

Saag paneer is commonly eaten as a side dish—perhaps with a plate of chicken or vegetable tikka masala or vindaloo—or alongside breads like naan or roti, often with a lassi to drink.

As for finding a delicious saag paneer in its native territory, a pretty foolproof option is Bade Bhai Ka Brothers Dhaba in Amritsar—one patron went so far as to label its paneer “divine,” which is pretty high praise. For a great saag paneer that might not require so many frequent flier miles, Punjabi Dhaba in Cambridge, Mass., is hailed by Zagat as one of Boston’s best Indian restaurants.

On top of that, it’s inexpensive, quick, and colorfully decorated, and it looks out on Inman Square.

Page 15

Basmati Rice

Page 17

Basmati Rice Ingredients For Chicken: 2/3 cup plain yogurt 1/2 cup water 1 Tbsp. vegetable oil 6 garlic cloves, minced 1/2 inch knob ginger, grated 1/8 tsp. ground turmeric 1/4 tsp. cinnamon 1/4 tsp. cayenne pepper, optional (if you don’t like it spicy, skip this spice) 1/2 tsp. ground cardamom 2 tsp. garam masala 2 tsp. coriander, chopped 1 Tbsp. ground cumin 2 Tbsp. paprika 1 1/2 tsp. salt 1.5 lbs. boneless and skinless chicken thighs, diced

⃣ ⃣ ⃣ ⃣ ⃣ ⃣ ⃣ ⃣ ⃣ ⃣ ⃣ ⃣ ⃣ ⃣ ⃣

For Par Boiled Rice: 1 Tbsp. salt 10 cloves 5 dried bay leaves 1-star anise 6 green cardamom pods 2 1/4 cups uncooked basmati rice

⃣ ⃣ ⃣ ⃣ ⃣ ⃣

For Crispy Onions: 4 Tbsp. vegetable oil 2 Tbsp. ghee (or butter) 1 onion, finely sliced For Saffron Water: 2 Tbsp. warm water 1 tsp. saffron threads

⃣ ⃣ ⃣ ⃣ ⃣

Page 17

Directions 1) To make the Chicken Marinade: In a large bowl, mix the chicken marinade; 2/3 cup plain yogurt, 1/2 cup water, 1 Tbsp. vegetable oil, 6 minced garlic cloves, 1/2 inch knob grated ginger, 1/8 tsp. ground turmeric, 1/4 tsp. cinnamon, 1/4 tsp. cayenne pepper (optional), 1/2 tsp. ground cardamom, 2 tsp. garam masala, 2 tsp. chopped coriander, 1 Tbsp. ground cumin, 2 Tbsp. paprika, and 1 1/2 tsp. salt. Give that a quick whisk, then adds in 1.5 lbs. diced boneless and skinless chicken thighs. Coat the chicken well, cover with plastic wrap, then let it marinade for at least 1 hour.

2) For Par Boiled Rice: Bring 10 cups of water to a boil, then add in 1 Tbsp. salt, 10 cloves, 5 dried bay leaves, 1-star anise, 6 green cardamom pods, and 2 1/4 cups uncooked basmati rice. Stir that, and let it cook for 5 minutes. Drain the rice, and take out the spices. The rice should be slightly firm.

3) For Crispy Onions: To a pot or saucepan, add 4 Tbsp. vegetable oil and 2) Tbsp. ghee. Let the ghee melt over medium-high heat, and once the oil is hot, add in 1 finely sliced onion. Let it cook for 15-20 minutes, until golden and crispy. With a sloted spoon, remove the onions, and transfer to a plate lined with paper towels.

(Discard most of the oil, keeping about 1 Tbsp).

4) For Saffron Water: In a small bowl, mix 2 Tbsp. warm water, and 1 tsp. saffron threads. Give that a quick stir, and let it sit for at least 10 minutes, or until ready to use.

5) In the same pan you cooked the onions in, remove most of the oil, saving about 1 Tbsp. Add in the chicken and cook for 5 minutes. Flip, then cook another 5 minutes.

6) Once the chicken is cooked, remove about 1/2 of the chicken, add on 1/3 of the crispy onions, some chopped coriander, and about 1/ 2 of the rice. Add on the remaining chicken, 1/3 of the onions, some more coriander, and all of the remaining rice. Add on the last 1/3 of the onions and drizzle on the saffron water. Cover the pot, and cook over low heat for 10 minutes.

Green Curry

Green Curry Ingredients

⃣ 1 pound boneless

chicken, cut into cubes 1 tablespoon garlic 1 tablespoon ginger 1 teaspoon salt (or according to taste) ½ teaspoon turmeric 1 teaspoon garam masala (optional - see notes) ½ cup fresh plain yogurt 1 bunch coriander 3-4 green chilies (depending on how spicy you want it to be) 2 tablespoon cooking oil

⃣ ⃣ ⃣ ⃣ ⃣ ⃣ ⃣ ⃣ ⃣

Page 19 20

Directions 1) In a blender, take chopped coriander, green chilies and 2 tablespoon of yogurt and blend into a smooth consistency.

Add this to the remaining yogurt and mix. Set aside 2) In a saucepan, on medium heat, add cooking oil, garlic and ginger paste and cook for 30 seconds.

3) Add the chicken to this and cook till the color of the chicken becomes white - indicating that it has cooked from the outside.

4) Add salt, turmeric and garam masala at this stage and cook for 30 seconds more.

5) Now immediately add the blended green yogurt mixture to the saucepan. Leave it to cook on low heat for 10-15 minutes or until the water evaporates and the curry becomes thick.

6) Make sure, before taking the curry off the stove, that the chicken is tender and has cooked all the way through. If the chicken isn’t tender yet, add a little more water and cook for 5 minutes more.

The Mughal Era

Page 20

Muslim rulers who were based in Sind (currently in Pakistan) started invading India after 700 AD with a desire to have access to the material riches the country possessed. In the consecutive millennia, continual attempts were made by several warlords such as Mahmud of Ghazni, Muhammad of Ghor, Bakhtiyar Khalji, and so on. However, no Muslim empire could flourish and sustain till Mughals came to India in the sixteenth century [22]. With Mughals came a flood of culinary inspirations and innovations

that remain highly influential in the culinary practices of India [29]. Indian food culture, much like architecture, art, music, and language, would be unthinkable without considering the Mughal influence [10]. The predecessors of the Mughals, the Afghans, had brought with them a lot of culinary wealth.

Afghan flatbreads, called naan, are now common in most Indian households and restaurants. These breads may bear some influence of Egyptian and Mesopotamian breads. Koftas in Afghanistan are meatballs of minced beef

flavoured with onions and other spices. Indian koftas are very similar to their Afghan counterparts, but beef is often replaced with other meat. In the southern and eastern regions of India, koftas are made from fish and shrimps.

The meatballs are then served in gravy made of broth, milk, and cashew paste. A vegetarian version of the dish replaces the meat with grated vegetables or paneer. Jalebi (see the details in Fig. 3) is an Afghan dessert that has placed itself so well in Indian cuisine, that most people often forget its origin. Jalebi is made by frying a batter of refined flour in ghee or oil and then soaking it in sugar syrup, which is often infused with saffron giving jalebi its colour and fragrance. It is served simply with rose petals or alongside rabri. Phirni is one Page 21

of the recent additions of an Afghan dish into Indian cuisine and is made by boiling soaked rice in milk along with nuts and khoa.

Jalebi is a dessert made by deep frying flour batter in concentric shapes and later dipping in sugar syrup infused with saffron. It is enjoyed across the Indian subcontinent and is known by different names in different places.

Mughlai cuisine, with its rich and spicy curries, and fascination with meat has been influential in shaping modern Indian cuisine.

Since the Mughals practised Islam, pork was forbidden in royal courts and to other Muslims. Similarly, Hindus frowned upon the consumption of beef and

refrained from eating it. The meat of a buffalo seemed the appropriate replacement for beef. Mutton and goat meat were widely consumed, mutton being more common than the latter. Various fowls such as chicken, quail, and ducks were also consumed [50]. Even today, mutton and fowl meat are the most common meats eaten in India along with seafood like fish and shrimp though politics has not left food alone. In Mughal times, kbar, the most powerful and influential among Mughal emperors, avoided repeating the mistake of using cows as food which his father Humayun did. Humayun’s men ate beef and that incited Rajputs, the Hindu royal class. Akbar went to the extent of becoming a virtual vegetarian [40] to

“It is important to note that most of the ingredients present in the dishes which masquerade themselves as Mughlai dishes, such as chillies, tomatoes, and potatoes, were unknown to kitchens in India until the late seventeenth or early eighteenth century [28].”

“One of the earliest accounts of Mughal cuisine is recorded in the Ni’matnama (the Book of Delights). It was a cookbook compiled by Ghiyath Shah, the Sultan of Malwa, in the fifteenth century.”

Page 22

please Hindus and maintain his supremacy. However, the emperors that succeeded Akbar could not play the politics of food as wisely as Akbar did.

Mughlai food has a distinct bouquet associated with it. This aromatic aspect of food is brought about by the spices used. Spices were traded between Mughals and other rulers in India.

Cumin and coriander were and still are common across India and were probably grown locally. Saffron, a very expensive spice, known for its sweet floral scent was imported from Kashmir. Other spices that added heat like cardamom, pepper, nutmeg, and ginger were brought from Southern India near the Malabar Coast. Turmeric was also brought from there.

Interestingly, thes regions still maintain a very high quality in producing the spices.

This is the effect of modernization and innovation in the culinary world. Memoirs of rulers, like the Baburnama and the Akbarnama, hold a lot of information about food and eating habits [48].

Manuscripts of what seem to be recipe books written in

Persian have also been found. and innovation in the culinary world. Memoirs of rulers, like the Baburnama and the Akbarnama, hold a lot of information about food and eating habits [48]. Manuscripts of what seem to be recipe books written in Persian have also been found.

The manuscript is believed to have found its way into the Mughal kitchens in 1562, when Akbar conquered the Malwa Sultanate. The book has detailed recipes, accompanied by miniature illustrations where the king is the central figure of the drawings and notes following dishes, classifying them as being worthy to be served to a king, a poor man’s food, or a king’s favourite. In the Ni’matnama, there are recipes for a variety of sambusas.

Sambusas are made with a pastry of refined flour, then filled with a savoury, spicy filling, and finally fried. The filling of sambusas was made from venison [49]. In samosas (see Fig. 4), a modern-day favourite, the filling is made up mainly of potatoes, peas, and onions. Samosas continue to be a crowd-favourite tea snack in modern India.

AD Page 23

Samosas

Page 24

Samosa Ingredients For making samosa pastry

⃣ 2 cups all-purpose flour (maida), 250 grams ⃣ 1 teaspoon carom seeds ⃣ 1 teaspoon salt or add as required ⃣ 6 tablespoons Ghee (clarified butter), 50 grams ⃣ 7 to 8 tablespoons water or add as required For cooking potato & peas ⃣ 3 potatoes medium-sized, 300 to 350 grams or 3 cups chopped boiled potatoes ⃣ ½ cup green peas – 180 grams, fresh – can use frozen peas ⃣ 2 cups water – for steaming Other ingredients

⃣ 1 tablespoon oil ⃣ ½ teaspoon cumin seeds ⃣ 1 teaspoon ginger – finely chopped, or 1 inch peeled ginger ⃣ 2 teaspoons green chillies – finely chopped or 2 tsp finely chopped serrano peppers or 1 to 2 green chillies ⃣ ½ teaspoon red chili powder or cayenne pepper ⃣ 1 pinch asafoetida (optional) ⃣ 1 to 2 teaspoons dry mango powder ⃣ salt as required ⃣ 1 tablespoon coriander leaves chopped ⃣ oil for deep frying – as required, Whole spices to be ground

⃣ ½ inch cinnamon ⃣ 1 clove – optional ⃣ 3 black peppercorns ⃣ 1 green cardamom ⃣ ½ teaspoon cumin seeds ⃣ ½ teaspoon fennel seeds ⃣ 2 teaspoons coriander seeds Page 25

Samosa Directions Making the samosa pastry dough

1) Take the flour, carom seeds, salt in a bowl. Mix well and add ghee.

2) With your fingertips rub the ghee or oil in the flour to get a breadcrumb like consistency. The whole mixture should clump together when joined and not fall apart.

3) Add water in parts and knead to a firm dough. If the dough looks dry or floury, then add 1 to 2 tablespoons more water and knead.

4) Cover the dough with a moistened napkin and set aside for 30 minutes.

Making potato and peas stuffing

1) Steam or boil the potatoes and peas till are cooked completely. Drain them of any extra water in a colander or sieve.

2) Peel the boiled potatoes and chop them into small cubes 3) Dry roast all the whole spices mentioned in the above list until fragrant taking care not to burn them. When the spices are warm or cool at room temperature, grind them in a dry grinder or coffee grinder to a semi-fine or fine powder.

4) Heat oil in a pan. add the cumin seeds and crackle them.

5) Add the ginger and green chillies. Sauté for a few seconds until the raw aroma of ginger goes away.

6) Add the steamed green peas, red chili powder, the freshly ground spice powder, dry mango powder and asafoetida.

7) Stir and sauté on a low heat for 1 to 2 minutes. Add the potato cubes. Mix very well and sauté for about 2 to 3 minutes on low heat with frequent stirring. Set aside the potato filling aside to cool at room temperature.

Assembling & shaping samosa

1) After resting the dough for 30 minutes, divide the dough in 6 equal pieces.

2) Take each piece and roll in your palms first to make a smooth ball.

3) Then roll it with a rolling pin keeping the thickness to 1 mm throughout.

Cut with a knife or a pastry cutter through the center of the rolled samosa pastry. With a brush or with your finger tips, spread some water all over the edges.

4) Join the two straight ends forming a cone shape.Press the edges so that they get sealed well.

5) Stuff the prepared samosa cone with the prepared potato-peas stuffing.

6) Pinch a part on the edge (check the video & photos). This helps the samosa to stand once it is shaped.ress both the edges. Be sure there are no cracks.

Frying Samosa

1) Now heat oil for deep frying in a kadai or pan. Once the oil becomes hot (test by adding a small piece of dough – it should come up quickly once added to the hot oil).

2) Gently slide the prepared stuffed samosa & quickly reduce the flame to low.

3) Turn over in between and fry until golden. Drain the samosa on paper towels to remove excess oil.

4) Fry them in batches. For frying the second batch, again increase the temperature of the oil to medium-heat. Do not overcrowd the pan while frying.

5) Add the samosa and then lower the flame, thereby decreasing the temperature of oil.

6) This way fry all the samosa in batches.

Page 26

Page 27

The Samosa’s Origins The samosa’s origins actually lie thousands of miles away in the ancient empires that rose up in the Iranian plateau at the dawn of civilization itself.

The gastronomic literature of 10th century Middle Eastern cuisine, especially early medieval Persian texts have many mentions of the sanbosag, an early relative of the samosa and an etymological cousin of the Persian pyramidal pastry, samsa. Other historical accounts also refer to sanbusak, sanbusaq and even sanbusaj as tiny mince-filled triangles, eaten by travelling merchants around campfires and packed in saddlebags as a snack for a long journey.

According to these accounts, it was thanks to these travelling merchants that the stuffed triangle travelled from Central Asia to North Africa, East Asia and South Asia.

In India, it was introduced by the Middle Eastern chefs who migrated for employment during the Delhi Sultanate rule, although some accounts also credit merchants for bringing the fare to this part of the world. Later, having earned the blessings and love of the Indian royalty, the Page 28

samosa soon became a snack fit for the king. Ibn Batuta, the medieval Moroccan traveller who visited India in the 14th century, has chronicled the glittering banquets at the court of Muhammad bin Tughlaq.

According to his accounts, a dish called sambusak — triangular pastry packed with mince, peas, pistachios, almonds and other tasty fillings — was placed on the guests’ plates right after the sherbet had been sipped.

There are a number of varieties in India itself, all of

them served with chutneys.

According to samosa aficionados, a samosa is deemed perfect when crispycrunch of the lightly golden casing contrasts beautifully with soft texture and spicy taste of the filling. The most popular and common filling is made of boiled potatoes, green peas, onions, green chilles, ginger and spices.

While the north Indian version of samosa is large, the version called the singhara (popular in West Bengal, Bihar, Odisha and Jharkhand), is smaller and has trickier folds. Also, the potatoes are cut fine (not boiled but cooked) and at times mixed with peanuts, the occasional raisin or the odd cashew nut.

The Hyderabadi luqmi, on the other hand, is strictly meat-filled and far flakier than the regular samosa consumed elsewhere in India.

In Karnataka, onion samosas is a big hit, as is keema samosa, made popular by some of the local bakeries.

In Delhi, apart from the potato samosa, the one with keema, khova, or even moong dal are quite popular. The Punjabi samosa is dominated by potatoes and peas, with raisins and cashews added in Page 29

to enhance the flavour, while in Gujarat, the patti samosa with a cabbage filling is quite popular. There is also the samosa chaat, served with spicy chickpeas, sev and chopped onions. Another popular version is the mini cocktail samosa – dainty little things that are the perfect finger food to tuck into before dinner.

The adventurous few have even forayed into seafood, pizza and chowmein samosas. Then, there are those who like their samosas sweet. Labong latika (a Bengali sweet) is nothing but a mawa-packed samosa sealed with a clove. And, finally there are the baked samosas for the calorie-conscious. (Note: The baked versions are yummy but one keep yearning for a fried one while eating them!

AD Page 30

AD Page 31

Garlic Naan

Page 32

Garlic Naan Ingredients For yeast mixture

⃣ ½ teaspoon instant yeast (rapid rise yeast) ⃣ 3 tablespoons water ⃣ 1 teaspoon sugar raw sugar or granulated, white sugar

Other ingredients for dough

⃣ 1 cup whole wheat flour – 120 grams ⃣ 1 cup all-purpose flour – 125 grams ⃣ 1 teaspoon garlic – finely chopped or minced garlic 2 tablespoons oil ½ cup water ½ to 1 teaspoon salt

⃣ ⃣ ⃣

For garlic butter

⃣ 4 tablespoon butter – salted or unsalted ⃣ 2 teaspoons garlic – finely chopped ⃣ 2 teaspoons mint

leaves – chopped or cilantro (coriander leaves)

PagePage 33 33

The Origin Of Naan It is possible that a variety of the Naan bread could have been baked and made during the Harappan period, also known as the Indus civilisation. This was the period when chapattis and thick rotis were developed. In ancient Persia, bread was baked on hot pebbles and its possible that the Naan flatbread is related to this bread. It’s said that the Delhi Sultans introduced the use of the tandoor, naan, keema, and kebab cooking and food before the Mughals in India. However, its first recorded history of the Naan can be found in the notes of the Indo-Persian poet Amir Kushrau in 1300 AD. According to Kusharu’s records, it was originally cooked at the Imperial Court in Delhi as naan-e-tunuk (light bread) and naan-e-tanuri (cooked in a tandoor oven). Tanuri was bread which was thicker and baked in a tanur (tandoor).

During the Mughal era in India from around 1526, Naan accompanied by keema or kebab was a popular breakfast food of the royals. The flatbread remained a delicacy for the Northern Indian royals due to the specialised way it was made for decades. But by 1700, there re some mentions of this flatbread reaching other classes of Indian society.

Garlic Naan Directions Making the dough

1) First mix the instant yeast with sugar and water. Set aside.

2) In a bowl or stand-mixer bowl, take both the flours, garlic, salt and oil.

3) Add the yeast mixture. Add ½ cup water in parts and knead to a supple, soft and smooth dough.

4) Cover with a clean kitchen towel cloth and keep the dough to leaven for 45 minutes to 1 hour until doubled.

(Note that the time taken to leaven will depend on the room temperature.)

5) Once the dough is leavened, portion it in equal sized balls. Roll the portioned dough between your palms and make a neat ball. Flatten it lightly.

6) Place the balls on a tray with some space next to them. Cover with a kitchen towel and let rest for 10 to 15 minutes.

Making garlic butter

1) Meanwhile melt butter completely in a small pan or skillet.

2) Add garlic and turn off the heat. The garlic will be cooked with the heat from the melted butter and you won’t get the raw pungent garlic flavor in the naan bread.

3) When melted butter mixture becomes warm, add chopped mint or coriander leaves. Set aside.

Assembling and Rolling

1) Sprinkle flour on the dough and place it on a lightly dusted rolling board. Avoid adding too much of the flour when rolling. Use sparingly and as needed.

2) Sprinkle nigella seeds or sesame seeds on the dough. With a rolling pin make a round or oval shape dough.

(You could pull the top part of the rolled dough with your fingers to make a tapering dough. ) 3) Turn over gently the rolled dough and let the side with the nigella seeds touch the rolling board's surface. Spread water all over on the top side.

Making Garlic Naan

1) Next heat a tawa or a flat skillet. Keep the heat to medium-high or high.

2) Place the watered side touching the hot skillet or tawa.

3) Cook for 1 to 2 minutes or until you see the base getting nicely browned and charred.

4) Using a spatula separate the naan from the skillet. Lift the naan with tongs and place it on direct flame with the side that is not cooked touching the flame.

5) Move the naan all over the flame to ensure the sides and the surfaces are well cooked with some chars. If you see that the side which was cooked earlier on the skillet, looks raw, then cook this side too on the flame.

6) Place on a tray or plate and brush the garlic butter spreading some garlic and mint/cilantro (from the garlic butter) all over on the naan.

Page 34

Page 35

Butter Chicken

Page 36

Butter Chicken Indgredients For the chicken marinade:

⃣ 28 oz (800g) boneless and

skinless chicken thighs or breasts cut into bite-sized pieces

⃣ 1/2 cup plain yogurt ⃣ 1 1/2 tablespoons minced garlic ⃣ 1 tablespoon minced ginger (or finely grated) ⃣ 2 teaspoons garam masala ⃣ 1 teaspoon turmeric ⃣ 1 teaspoon ground cumin ⃣ 1 teaspoon red chili powder ⃣ 1 teaspoon of salt For the sauce:

⃣ 2 tablespoons olive oil ⃣ 2 tablespoons ghee (or 1 tbs butter + 1 tbs oil) ⃣ 1 large onion, sliced or chopped ⃣ 1 1/2 tablespoons garlic, minced ⃣ 1 tablespoon ginger, minced or finely grated ⃣ 1 1/2 teaspoons ground cumin ⃣ 1 1/2 teaspoons garam masala ⃣ 1 teaspoon ground coriander ⃣ 14 oz (400 g) crushed tomatoes ⃣ 1 teaspoon red chili powder (adjust to your taste preference) ⃣ 1 1/4 teaspoons salt (or to taste) ⃣ 1 cup of heavy or thickened

cream (or evaporated milk to save calories)

⃣ 1 tablespoon sugar ⃣ 1/2 teaspoon kasoori methi Page 37 Page 37

Directions: 1) In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight).

2) Heat oil in a large skillet or pot over medium-high heat.

When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)

3) Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.

4) Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Cook for about 20 seconds until fragrant, while stirring occasionally.

5) Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.

6) Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.

7) Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.

Tikka Masala

Page 38

Tikka Masala Indgredients For the chicken marinade:

⃣ 28 oz (800g) boneless and skinless chicken thighs cut into bite-sized pieces

⃣ 1 cup plain yogurt ⃣ 1 1/2 tablespoons minced garlic ⃣ 1 tablespoon ginger ⃣ 2 teaspoons garam masala ⃣ 1 teaspoon turmeric ⃣ 1 teaspoon ground cumin ⃣ 1 teaspoon Kashmiri chili (or ⃣ 1/2 teaspoon ground red chili powder) ⃣ 1 teaspoon of salt For the sauce:

⃣ 2 tablespoons of vegetable/ canola oil ⃣ 2 tablespoons butter ⃣ 2 small onions (or 1 large onion) finely diced ⃣ 1 1/2 tablespoons garlic grated ⃣ 1 tablespoon ginger grated ⃣ 1 1/2 teaspoons garam masala ⃣ 1 1/2 teaspoons ground cumin ⃣ 1 teaspoon turmeric powder ⃣ 1 teaspoon ground coriander ⃣ 14 oz (400g) tomato puree (tomato sauce/Passata) ⃣ 1 teaspoon Kashmiri chili (optional for colour and flavour) ⃣ 1 teaspoon ground red chili powder (adjust to your taste preference)

⃣ 1 teaspoon salt ⃣ 1 1/4 cups of heavy or thickened cream 39 ⃣ Page 1 teaspoon brown sugar Page 39

Directions 1) In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).

2) Heat oil in a large skillet or pot over medium-high heat.

When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm.

(You will finish cooking the chicken in the sauce.)

3) Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.

4) Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.

5) Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.

6)Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.

In India, when agriculture first began to take hold, chickens were cultivated, prepared, and cooked in a tandoor (a large cylindrical clay oven). The small roasted pieces that we know as ‘tikka’ were actually born out of the paranoid behavior of emperor Babur, founder of the Mughal dynasty in South Asia almost 500 years ago.

He was so concerned

until a large immigration

with choking on a chicken

movement in the 1950s from

bone, that he ordered his

India to the UK, that Indian

chefs to remove all bones

restaurants began sprouting

before being cooked in the

up and chicken tikka made its

tandoor. Over time, chicken

way onto local plates. Here’s

tikka came to be marinated

where the history of the dish

in yogurt and spices. During

starts to get a little fuzzy.

British rule, aspects of

There are various stories as

Indian food, such as curry,

to how Chicken Tikka Masala

became popular in British

actually came to be, but the

cuisine. However, it wasn’t

most popular one is from the 1960s. A British gentleman was dinning in an Indian restaurant when he claimed that his chicken tikka was too dry. Out of desperation and a little ingenuity, the chef added tomato soup, some spices, and a dollop of yogurt – the resulting dish was an immediate sensation.

Page 40

AD Page 41

AD

AD/ Sponsor Next Edition

Citations: Aena, et al. “Classic Indian Green Curry.” Scrambled Chefs, 19 Jan. 2022, www.scrambledchefs.com/classic-indian-green-curry/.

Amit, D. (2023, January 5). Garlic naan: How to make garlic naan bread. Dassana’s Veg Recipes. https://www.vegrecipesofindia.com/garlic-naan-recipe/ Amit, D. (2023, July 12). Samosa recipe (Classic Punjabi samosa). Dassana’s Veg Recipes. https://www.vegrecipesofindia.com/samosa-recipe-punjabi-samosa/#wprm-recipe-container-139614 Andrey Cherkasov. “India+Street+Food Images – Browse 19,006 Stock Photos, Vectors, and Video.” Adobe Stock, stock.adobe.com/search?filters%5Bcontent_type%3Aphoto%5D=1&filters%5Bcontent_type%3Aillustration%5D=1&filters%5Bcontent_type%3Azip_vector%5D=1&filters%5Bcontent_type%3Avideo%5D=1&filters%5Bcontent_type%3Atemplate%5D=1&filters%5Bcontent_type%3A3d%5D=1&filters%5Binclude_stock_enterprise%5D=1&filters%5Bcontent_type%3Aimage%5D=1&filters%5Bcontent_ type%3Aaudio%5D=0&filters%5Bis_editorial%5D=0&filters%5Bfree_collection%5D=0&k=India%2Bstreet%2Bfood&order=relevance&safe_search=1&limit=100&search_page=1&search_type=details-find-similar&acp=&aco=India%2Bstreet%2Bfood&price%5B%24%5D=1&serie_id=&model_id=&native_visual_search=&similar_content_id=199171687&find_similar_by=all&get_facets=1&asset_id=169216657. Accessed 15 Dec. 2023.

Antani, Vishu, and Santosh Mahapatra. “Evolution of Indian Cuisine: A Socio-Historical Review - Journal of Ethnic Foods.” SpringerLink, BioMed Central, 28 Apr. 2022, link.springer.com/ article/10.1186/s42779-022-00129-4.

Facebook.com/ministryofcurry. “Easy Chana Saag: Curried Chickpeas with Spinach.” Ministry of Curry, 6 June 2022, ministryofcurry.com/chana-saag-chickpeas-and-spinach/#recipe.

Fenn, C. (2018, January 10). Get cultured: Saag paneer - culture: The word on cheese. culture. https://culturecheesemag.com/blog/get-cultured-saag-paneer/ Gopal, Smriti. “History of the Naan.” DESIblitz, 25 July 2020, www.desiblitz.com/content/history-of-the-naan.

Hapagirl, et al. “Chicken Tikka Masala.” Creative Meals for Today’s Cook, 10 Jan. 2018, hapanom.com/chicken-tikka-masala/.

India+Street+Food Images – browse 21,418 stock photos, vectors, and video. Adobe Stock. (n.d.). https://stock.adobe.com/search?filters%5Bcontent_type%3Aphoto%5D=1&filters%5Bcontent_type%3Aillustration%5D=1&filters%5Bcontent_type%3Azip_vector%5D=1&filters%5Bcontent_type%3Avideo%5D=1&filters%5Bcontent_type%3Atemplate%5D=1&filters%5Bcontent_type%3A3d%5D=1&filters%5Bcontent_type%3Aaudio%5D=0&filters%5Binclude_stock_enterprise%5D=1&filters%5Bis_editorial%5D=0&filters%5Bfree_collection%5D=0&filters%5Bcontent_type%3Aimage%5D=1&k=India%2Bstreet%2Bfood&order=relevance&safe_search=1&serie_ id=&model_id=&native_visual_search=&similar_content_id=126812623&find_similar_by=all&search_page=1&search_type=details-find-similar&get_ facets=0&asset_id=685149018 Karina. “Butter Chicken (Murgh Makhani).” Cafe Delites, 17 June 2020, cafedelites.com/butter-chicken/#recipe.

MICHEL. “India+Street+Food Images – Browse 19,006 Stock Photos, Vectors, and Video.” Adobe Stock, stock.adobe.com/search?filters%5Bcontent_type%3Aphoto%5D=1&filters%5Bcontent_type%3Aillustration%5D=1&filters%5Bcontent_type%3Azip_vector%5D=1&filters%5Bcontent_type%3Avideo%5D=1&filters%5Bcontent_type%3Atemplate%5D=1&filters%5Bcontent_type%3A3d%5D=1&filters%5Binclude_stock_enterprise%5D=1&filters%5Bcontent_type%3Aimage%5D=1&filters%5Bcontent_ type%3Aaudio%5D=0&filters%5Bis_editorial%5D=0&filters%5Bfree_collection%5D=0&k=India%2Bstreet%2Bfood&order=relevance&safe_search=1&limit=100&search_page=1&search_type=details-find-similar&acp=&aco=India%2Bstreet%2Bfood&price%5B%24%5D=1&serie_id=&model_id=&native_visual_search=&similar_content_id=576115698&find_similar_by=all&get_facets=1&asset_id=175784128. Accessed 15 Dec. 2023.

Pal, S. (2017, January 4). Tbi Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack. The Better India. https://www.thebetterindia.com/80824/ samosa-history-india/ Rivers, A. (2023, February 24). Mango Lassi. The Recipe Critic. https://therecipecritic.com/mango-lassi/ Sebastian. “India+Street+Food Images – Browse 19,005 Stock Photos, Vectors, and Video.” Adobe Stock, stock.adobe.com/search?filters%5Bcontent_type%3Aphoto%5D=1&filters%5Bcontent_type%3Aillustration%5D=1&filters%5Bcontent_type%3Azip_vector%5D=1&filters%5Bcontent_type%3Avideo%5D=1&filters%5Bcontent_type%3Atemplate%5D=1&filters%5Bcontent_type%3A3d%5D=1&filters%5Binclude_stock_enterprise%5D=1&filters%5Bcontent_type%3Aimage%5D=1&filters%5Bcontent_ type%3Aaudio%5D=0&filters%5Bis_editorial%5D=0&filters%5Bfree_collection%5D=0&k=India%2Bstreet%2Bfood&order=relevance&safe_search=1&limit=100&search_page=1&search_type=details-find-similar&acp=&aco=India%2Bstreet%2Bfood&price%5B%24%5D=1&serie_id=&model_id=&native_visual_search=&similar_content_id=576115698&find_similar_by=all&get_facets=1&asset_id=660137941. Accessed 15 Dec. 2023.

Sebastian. “India+Street+Food Images – Browse 19,006 Stock Photos, Vectors, and Video.” Adobe Stock, stock.adobe.com/search?filters%5Bcontent_type%3Aphoto%5D=1&filters%5Bcontent_type%3Aillustration%5D=1&filters%5Bcontent_type%3Azip_vector%5D=1&filters%5Bcontent_type%3Avideo%5D=1&filters%5Bcontent_type%3Atemplate%5D=1&filters%5Bcontent_type%3A3d%5D=1&filters%5Binclude_stock_enterprise%5D=1&filters%5Bcontent_type%3Aimage%5D=1&filters%5Bcontent_ type%3Aaudio%5D=0&filters%5Bis_editorial%5D=0&filters%5Bfree_collection%5D=0&k=India%2Bstreet%2Bfood&order=relevance&safe_search=1&limit=100&search_page=1&search_type=details-find-similar&acp=&aco=India%2Bstreet%2Bfood&price%5B%24%5D=1&serie_id=&model_id=&native_visual_search=&similar_content_id=199171687&find_similar_by=all&get_facets=1&asset_id=662017007. Accessed 15 Dec. 2023.

Sisters, C. (2022, August 23). Hi, we’re Aubrey and Tara! Corrigan Sisters. https://corrigansisters.com/authentic-indian-chicken-biryani/ Tim. “India+Street+Food Images – Browse 19,006 Stock Photos, Vectors, and Video.” Adobe Stock, stock.adobe.com/search?filters%5Bcontent_type%3Aphoto%5D=1&filters%5Bcontent_type%3Aillustration%5D=1&filters%5Bcontent_type%3Azip_vector%5D=1&filters%5Bcontent_type%3Avideo%5D=1&filters%5Bcontent_type%3Atemplate%5D=1&filters%5Bcontent_type%3A3d%5D=1&filters%5Binclude_stock_enterprise%5D=1&filters%5Bcontent_type%3Aimage%5D=1&filters%5Bcontent_type%3Aaudio%5D=0&filters%5Bis_editorial%5D=0&filters%5Bfree_collection%5D=0&k=India%2Bstreet%2Bfood&order=relevance&safe_search=1&limit=100&search_page=1&search_type=details-find-similar&acp=&aco=India%2Bstreet%2Bfood&price%5B%24%5D=1&serie_id=&model_id=&native_visual_ search=&similar_content_id=199171687&find_similar_by=all&get_facets=1&asset_id=191528156. Accessed 15 Dec. 2023.

Page 44

Page 45

Mixing The Pot India: Master Of Spice Flavorful Curry!

Delicious Recipes!

History of Street Food

Grid: 6x12

Rules: Leave a half inch of space from content/pictures to the end of the page on all sides. The only exception are intros to a recipe and covers, these can extend past the page.

Use a 6 column grid vertically and 12 column grid horizontally as a layout, some of the pages can be three columns with a picture, pictures can take up more space. If having a large picture place it usually on the top half or bottom left hand Paragraphs will be left justified, headers and titles will be centered twitch the text Line spacing about single spaced ( 17 pt) 19 pt text space if body paragraph is starting after title Visuals need to contain at least two of the designated colors on the color palette Fonts must have similar styles, not needing to be the exact same Fonts: Title of magazine and titles of sections: Benguiat Pro ITC normal text: Europa pull quotes:Benguiat Pro ITC Color Pallet:

Printing: stock weight at #60 natural paper 2 sided include perfect bind cover collgated