The Expected Etiquette While Eating at an Indian Restaurant

In major urban centres, there are many restaurants and fast food joints that follow a homogenized "global" etiquette. However, in mainland India, there still exists a uniquely Indian etiquette. Here is more on this etiquette.

While eating at any restaurant, basic etiquette involves leaving a good tip for efficient service and being courteous to one's host. As far as Indian restaurants are concerned, many of them are not too formal. However, there is a set of basic rules that must be followed everywhere.

Rule No. 1 is, "Do not ask for beef or pork." You must keep in mind that the majority of Indians are either Hindus or Muslims. In the Hindu religion, the cow is considered to be sacred and cannot be eaten. Similarly, Muslims consider the pig to be filthy and abstain from it. Most Indian restaurants do not serve either beef or pork. Ask for these meats only if you see them listed on the menu. Also, note that many Indian restaurants serve only vegetarian fare. These restaurants generally have "vegetarian" displayed prominently on their signage. Do not offend the owners by asking for meat.

One huge faux pas that you could make when dining at an Indian restaurant would be to offer someone else your jutha. "Jutha" is a Hindi word referring to "food which has come in contact with your mouth, saliva, or plate." It is considered very rude and unhygienic to offer someone your jutha unless you are close friends or family.

Indian food is generally meant to be eaten with the hand. Many Indian foods such as naan and roti (both being types of flat bread) have to be eaten with the fingers. The proper method would be to break the bread and soak it in vegetable curry before eating it.

Why do Indians eat without cutlery? This is because eating is a very sensual activity. Hence, as many of the senses as possible -- taste, smell, sight, and touch -- must be involved. However, if you are not comfortable eating with your fingers, you can always pick up a fork and a spoon. If you do decide to use your hands, remember to use only your right hand for eating. The left hand should be used to serve food or to pass a dish to someone else. Left-handed people can reverse this arrangement. The basic idea is that one hand goes to your mouth while the other manages the food.

Many Indian restaurants do not serve alcohol. The restaurants that do serve alcohol, do not usually offer too much of a range. Indians do not have a wine and dine culture. So it would be best to go dry and try something like a mango lassi as a refreshing alternative.

As far as restaurant etiquette goes, paying the bill is always an issue. In India, when a person invites you to a restaurant, it generally means that (s)he is the host and that (s)he is going to pay the bill. Even when Indian companions want you to pay the bill, they will say no at least once when you offer to do so,. Be doubly sure about whether or not your Indian host wants to share the bill.

Apart from these aspects, the basic rules of etiquette that should be followed at regular restaurants hold good. Hope you enjoy your meal at the Indian restaurant.

Sheesh Kabab

Category Non-vegetarian snack
Region North India
Served Hot with sliced spring onions as garnishing
Serves 3
Cooking Time Three hours for marinating and then 8-10 minutes

Introduction
Here is a recipe for Sheesh Kabab. However, we are going to twist the ingredients a little to accomplish the Abs diet. Who said that Indian food is not keeping up with the latest trends? Here we will be replacing lamb with lean turkey, and regular yogurt with low fat yogurt. In addition to this, we will include two units of Abs diet power 12 as well.

Ingredients
1 pound of lean ground turkey breast
1 tsp meat tenderizer
¼ bunch of cilantro
1 onion, chopped
2 green chilies, chopped
5 tsp of low fat yogurt
A piece of ginger
1 garlic clove
1 tsp ground cumin
1 tsp ground coriander
½ tsp salt
1 tsp chili powder
½ tsp ground allspice
1 tsp garam masala (a mixture of multiple Indian aromatic spices available at any Indian store)

Method
- Mix the turkey and the meat tenderizer. Let the mixture stand for 3 hours.

- Put the broiler on medium heat. Mix cilantro, onion, and green chilies in a mixing bowl.

- Mix low fat yogurt, ginger, garlic, ground cumin, ground coriander, salt, chili powder, allspice, and garam masala in a separate bowl. Blend with the onion mixture.

- Add the combined mixture to the turkey and mix it all together. Make 10-12 equal portions and roll these two at a time on each metal skewer.

- Broil the kababs on a hot broiler, turning them occasionally and brushing them with oil. Cook for 8-10 minutes.

- Finally, sprinkle chili powder over the kababs and garnish with sliced spring onions.

Smart Tips
- It is a good idea to allow the turkey to remain in the marinade for more than 3 hours. Overnight marinating could result in some really tasty Sheesh Kababs.

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The Practice of Indians Eating With Their Hands

"Why do Indians eat with their hands?" Westerners often have this question for those of South Asian descent. They feel that it is uncultured and uncivilized for people to eat with their bare hands. The people of the West have their forks, spoons, and knives, while the East Asians have their chopsticks. They wonder why, even in this day and age, Indians insist on eating with their hands.

Ask any Indian, and he will say that in order to completely enjoy Indian food, it must be eaten with one's fingers. Most Indians maintain that eating food with the hands is far easier than eating with cutlery no matter how habituated one may be to using forks, spoons, or knives. In defense of the practice of eating with the fingers it may be said that this leads to a certain minimum level of hygiene. It forces people to wash their hands before and after meals.

Moreover, many Indian foods such as naan or roti (types of flat bread) are best eaten in this way. What Indians do is that they break the bread, dip it in one of the condiments -- curry or chutney -- before eating it. Rice is customarily blended with curries so that each mouthful is unique. One point to note is that in the past, meals were served on banana leaves. Using forks or knives to blend curry and rice on banana leaves would have only resulted in shredding the leaves. Eating with the fingers was definitely a better bet in those days!

One thing that should be noted is that Indians eat only with the right hand. The left hand is considered unclean, and eating with it is frowned upon. However, while serving food or while passing a dish to someone else, it is the left hand that should be used.

Despite the basic rules of eating being the same, a number of differences arise on moving from one region to another. For instance, in northern India it is impolite to dirty more than the first two segments of the fingers. Since Northerners eat a lot of breads and generally have drier curries, this does not pose too much difficulty. However, in the South, where people eat a lot more rice and enjoy soupy curries, it can get somewhat messier.

There is a philosophy behind this Indian practice of eating with the fingers. In India, eating is perceived as being a sensual activity. The idea is that one should be able to enjoy the process of eating with as many of the senses as possible – taste, smell, sight, and touch. Ask any Indian, and he will say that Indian food tastes best when eaten with the fingers.

Recipe: Tandoori Murg

Category Main course non-vegetarian dish
Region Northern India
Descriptive English Name Indian Barbecued Chicken
Served Hot with tandoori roti (Indian bread baked in an earthen pot) or steamed white rice
Serves 3
Cooking Time Several hours for marinating and then 40 minutes

Introduction
Tandoori Murg (also called Tandoori Chicken) is whole chicken that is traditionally cooked in a tall and cylindrical brick or clay oven. The chicken is smoked over intense heat, usually at temperatures exceeding 500 degrees Fahrenheit. In the recipe below, we will be using a regular oven.

Ingredients
1 full chicken
Meat tenderizer
1 cup plain yogurt
1 1/2 tablespoons red chili powder
1 tablespoon ginger powder
2 tablespoons coriander powder
1 tablespoon garlic powder
1 tablespoon cumin powder
1/2 tablespoon garam masala (a mixture of multiple Indian aromatic spices available at any Indian store)
1 1/2 tablespoons salt (use less if tenderizer contains salt)
Onion rings
Lemon juice

Method
- Clean the insides of the chicken. Remove the skin and make deep cuts all over the chicken with a knife. This helps the chicken absorb the marinade.

- Rub the chicken with the tenderizer and let it stand for an hour or so.

- The marinade: Place the yogurt in a deep bowl. If the yogurt is fairly thick or creamy in consistency you can add one cup of water. Add all the spices and mix well to form a uniform blend. Now coat the chicken with the marinade. Cover the bowl with a lid and let it stand for 6 hours in the refrigerator.

- Using a brush or spoon, coat the chicken with melted butter. Preheat the oven to 400 degrees Fahrenheit. Grill the chicken in the oven.

- Turn the chicken over when it takes on a brownish-red color (or darker if you prefer it well done). To check if the chicken is done, poke it with a fork. You will know that the meat is cooked if it separates easily from the bone.

- Cut the chicken into conventional pieces like drumstick, breast, and the like. Place the chicken pieces on a serving plate and top with onion rings. Finally, sprinkle some salt and lemon juice over it.

Smart Tips
- It is a good idea to allow the chicken to remain in the marinade for more than 6 hours. Marinating overnight can make some delicious tandoori chicken for lunch.

- You can use the same recipe to make Chicken Tikka. Just use small boneless pieces of chicken and push them through skewers.

Recipe: South Indian Lemon Rice

Category Main course accompaniment
Region Southern India
Served Hot, accompanied with curry or vegetables
Serves 3
Cooking Time 25 minutes

Introduction
This is a highly aromatic rice preparation with a distinct lemony flavor. Lemon rice is easy to whip up when you are short on time.

Ingredients
1 1/2 cups of rice (the Indian variety, like basmati)
1/2 teaspoon salt (or as per taste)
2 tablespoons cooking oil
A pinch of asafetida
2 dried red chili peppers
1 tablespoon urad dal (split black gram)
1 tablespoon chana dal (split gram)
1/2 teaspoon methi (fenugreek) seeds
1/2 cup peanuts
1/2 teaspoon mustard seeds (optional)
12 curry leaves
1/2 teaspoon haldi (turmeric) powder
3 tablespoons lemon juice
1 tablespoon freshly grated coconut (optional)

Method
- Clean and soak the rice for about thirty minutes. Drain the water and boil the rice in salted water (3 pinches of salt) until almost done. Rice gets cooked in its own steam when left covered. So it is best to leave it slightly uncooked. Drain and keep aside.

- Heat some oil in a nonstick pan and throw in the asafetida. Break the red chili peppers into large pieces and toss them in the pan along with the urad dal, chana dal, and methi seeds. Fry for about thirty seconds till the lentils turn light brown.

- Toss in the peanuts and mustard seeds. When you hear the mustard seeds crackle, throw in the curry leaves and stir in the turmeric powder. Stir-fry for another thirty seconds. Now you can add the cooked rice. Toss the rice in the pan so that the spices mix evenly in the rice. Ensure that the rice is evenly yellow. Now add salt and lemon juice and toss the rice again. As a finishing touch, garnish with grated coconut.

Smart Tips
- While tossing the rice in the skillet, do not scrape the bottom of the vessel. The rice at the bottom hardens and should not be served.

- You can even use cooked rice from the previous meal to make lemon rice. With pre-cooked rice, your cooking time is reduced to less than 10 minutes!

Recipe: Bhindi Masala

Category Main course vegetable
Region All of India
Also Called Several names (depending upon the region)
Descriptive English Name Spicy Okra (Spicy Lady's Fingers)
Served Hot, with roti (whole wheat Indian bread), or steamed white rice
Serves 4
Cooking Time 20 minutes

Introduction
Want to have okra the Indian way? There are many Indian okra recipes. You can have okra in curries, in chutneys, and even in pickles. Mostly it is served with roti. Given below is a quick and easy okra recipe to spice up your meal.

Ingredients
1 lb okra
1/4 cup cooking oil
2 medium diced onions
3/4 teaspoon red chili powder
1 teaspoon amchoor powder (dry mango powder)
4 tablespoons margarine
1/2 teaspoon turmeric
1/4 cup cooking oil
2 tomatoes (finely chopped)
1 tablespoon garam masala (a mixture of multiple Indian aromatic spices available at any Indian store)
2 tablespoons coriander leaves (cilantro) without stems
1 teaspoon salt (or as per taste)

Method
- Wash the okra under running water. Cut off the ends of the okra. Pat the okra dry with a clean kitchen towel. If you leave them wet, your dish will end up sticky and slimy. Slice into halves and set aside.

- In a wok or a heavy skillet, heat the oil and stir-fry the onions until they become translucent. Throw in all the spices except the garam masala and stir-fry for another minute. Add the tomatoes and cook the mixture over medium-high heat. Stir constantly till it takes on a uniform consistency. You will be left with a thick sauce. Now add the okra and stir-fry for 2 minutes.

- Ensure that the okra is evenly coated with the sauce. But do not stir vigorously as this will cause the okra to get mashed. Cover and steam over medium heat until tender (about 15 minutes).

- Serve the okra on a warm serving plate and sprinkle the garam masala over it.

- Garnish with coriander leaves. You could also add chopped onions to spice up the dish.

Smart Tips
- Do not overcook. Turn off the heat while the okra are still firm.

- Do not overheat the oil as this will cause the onion and spice mix to burn.

Recipe: Kheer

Category Dessert
Region Northern and Central India
Also Called Payasam (in Southern India)
Descriptive English Name Indian Rice Pudding
Served Piping hot. Can also be refrigerated and served cold (not frozen).
Serves 4
Cooking Time 25 minutes

Introduction
India boasts of a variety of sweet desserts to pamper the sweet toothed. One of the most common desserts is a very simple preparation of rice and milk. This pudding, called "Kheer", is made with either toasted vermicelli or rice and is my favorite Indian dessert. No wedding or festival is complete without Kheer on the menu. This creamy and sweet stovetop pudding is fairly quick and easy to prepare.

Kheer recipes have evolved to suit regional and personal preferences. Every part of India has its own version of Kheer. The essential ingredients are milk and sugar, but you can vary your Kheer by replacing rice with vermicelli, semolina, and even carrot. Kheer made of almonds is also a popular variation.

Ingredients
3 - 4 cups of whole milk, diluted with 1 - 2 cups of water (The proportion of water will determine the thickness of the Kheer.)
1 cup rice (it is best to use an Indian variety like basmati rice)
1 cup condensed milk
1/2 cup sugar
1 tablespoon raisins
1 tablespoon of dry roasted cashew nut pieces. (Cashew nuts can be substituted with almonds or pistachio)
1 teaspoon finely powdered elaichi (cardamom) seeds

Method
- Boil the rice in the milk on a medium flame until the rice is cooked.

- Make sure you stir frequently; otherwise your milk may burn at the bottom of the vessel.

- Add the condensed milk, sugar, raisins, and nuts. Stir till the sugar dissolves and the mixture thickens.

- Add the cardamom and serve hot.

Smart Tips
- Give your Kheer a flavor of the East by sprinkling a few strands of saffron over it. You could also add slivered almonds and pistachios.

- If you do not want to slave in the kitchen, use cooked rice leftover from the previous meal. Make sure that your cooked rice did not have any salt in it.

- You can serve Kheer either piping hot or cold. Cold Kheer tastes divine with shavings of almonds and pistachios.

- If you are counting the calories, you can replace milk with a non-dairy product. Use sugar-free supplements instead of sugar and you have an instant low-cal dessert.

- Alternative natural sweeteners are honey and rice syrup.

At one extreme, Kheer can be as dense as shown in the adjoining picture. Usually Kheer is much more fluid than this, but some people prefer to keep cooking on low heat until the milk thickens. I prefer Kheer of a medium consistency, but my family members prefer very liquid Kheer -- the kind you could drink in a cup!

The Myth of "Indian Food"

Yesterday, my neighbor brought in a casserole with her signature Prawn Malai Curry. As I was licking my fingers after a great meal, I noticed that my husband was frowning at his plate. He had hated the dish that I had absolutely loved!

What you must understand is that my husband and I hail from the southern part of India. The spices, herbs, and condiments that we routinely use are distinct from the ones used in other parts of the country. Was the Prawn Malai Curry an Indian dish? Well, it hails from Bengal, and Bengali food is definitely Indian. But at the same time, it is alien food for many Indians!

Here are some interesting observations regarding "Indian Food." South Indians use a coconut base as frequently as north Indians use an onion base. Not many other than the Gujaratis add sugar to the vegetables that they cook. The Bengalis are possibly the only ones who consider seafood to be "vegetarian". So a hard-core vegetarian Bengali Brahmin could easily be found consuming fish!

Actually there are too many variations within Indian cuisine to list here. But there are also some distinctive similarities. Most of these similarities arise in the method of cooking as well as in the constitution of a full meal.

I enjoy creating and adapting recipes of Indian food. In the next few posts, I will publish some of my favorite recipes. Feel free to leave a comment or query. I respond, always.

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