BBM Magazine

68 BBM MAGAZINE CONSUMPTION RESEARCH • TÜKETİM ARAŞTIRMASI October-December • Ekim-Aralık 2017 consumption of grained bread as it is all over the world, and as a result of the fast life styles, they are being pro- duced and sold using various ingredients in a way that they can be purchased and consumed at the markets and bakeries. The same lifestyle has also influenced pas- ta consumption, making these products more popular among the public. The cuisine of a country is built mainly by different communities, traditions and cultures that make up that country. In other words, the geographical proximity and accessibility of the country to the different regions are the most important factors that enrich the country cuisine. Like some countries in the world, India is a cosmopolitan country where different colors, langua- ges, traditions and cultures are melted and blended. From this point of view, India is a melting pot where different cultures co-exist and there are different eating customs in each region and is the most populous co- untry after China. BREAD CULTURE IN INDIA The Indian cuisine is famous for its traditional cooking techniques and excessively spicy dishes. The Indian cu- isine is divided into two as North and South. Meat is predominant in the Northern cuisine and vegetables are predominant in the Southern cuisine. The similarities of the names of many cooking and cooking techniques stem from this fact. Delhi is known for its street food. Gali Paranthe Wali Street in the Chandni Chowk district is a very good example of this. This street is named af- ter paratha (lavash) which is made on pans. Tandoori, kabob, parantha and curry are the main cooking techni- ques used in Delhi. The curry is named as ‘yellow chili powder’ in Indian cu- isine, just one of the countless spices used in cooking. Tandoor is a very old cooking technique that is said to data back to the Epic of Gilgamesh. Chicken, meat, fish and traditional bread called naan are all cooked in Tandoor. All of the spices used in the Indian cuisine are local pro- ducts. Apart from the taste that they flavor to the food, these spices are claimed to be very healthy. For example, masala (spice mixture) is made by mixing different spices and in different methods. These spices are first roasted and then grounded to powder. Masalas, even the ones bearing the same name, vary by regions. Although the main ingredients of internationally famous garam (spice) masala, which is popular all over the world, consist of 8-9 spices as black and white peppercorns, cloves, cinna- mon, nutmeg, green and black cardamom, bay leaf and cumin, many different spices such as rose leaf and anise may be added to this mixture. yaşam tarzının bir sonucu olarak marketlerde ve fırınlarda sokakta alınıp tüketilebilecek şekilde çeşitli malzemelerle üretilip satılıyor. Aynı yaşam tarzı makarna tüketimini de etkilemiş, bu ürünlerin halk arasında daha çok tercih edilir olmasını sağlamıştır. Bir ülkenin mutfağı ağırlıklı olarak o ülkeyi oluşturan farklı topluluklar, gelenekler ve kültürlerden inşa edilir. Söz konusu ülkenin faklı bölgelere olan coğrafi yakın- lığı ve ulaşılabilirliği de ülke mutfağını zenginleştiren en önemli etmenlerdendir. Dünyadaki bazı ülkeler gibi Hin- distan da renklerin, dillerin, geleneklerin ve kültürlerin eri- yip harmanlandığı çok motifli bir ülkedir. Hindistan, bu açıdan bakıldığında, hem kültürlerin bir noktada buluş- tuğu bir mozaik hem de her bölgesinde farklı beslenme geleneklerine sahip Çin’den sonra en kalabalık nüfusa sahip bir ülkedir. HİNDİSTAN’DA EKMEK KÜLTÜRÜ Hint mutfağı geleneksel pişirme teknikleri ve bol baha- ratlı yemekleriyle ünlü. Hint mutfağı Kuzey ve Güney olmak üzere ikiye ayrılıyor. Kuzey’de et ağırlıklı, Güney’de ise sebze ağırlıklı yemekler pişirilir. Birçok yemek ve pişirme tekniğinin isimlerinin benzerliği de buradan geliyor. Delhi, sokak yemekleriyle tanınır. Chandni Chowk bölgesindeki