ʻO ka piquancy, ka maʻalahi a me ka manawa o ka meaʻai mai South India e mahalo ʻia a puni ka honua. Kūkākūkā ʻo Shonali Mutalali e pili ana i ke kuleana o nā mea kākau puke kuke kūloko i ka hoʻoulu ʻana i kēia hoihoi.
"ʻAʻole mākou i hoʻāʻo e ʻimi i kahi mea hoʻopuka," wahi a Mallika Badrinath. "ʻO wai ka mea makemake i puke no ka meaʻai meaʻai mai South India?" I ka makahiki 1998, i kona kākau ʻana i kāna puke mua, ʻo Vegetarian Sauces, ua hāʻawi kāna kāne e paʻi ma kāna kālā ponoʻī e hāʻawi i ka ʻohana a me nā hoaaloha. "Ua kūʻai mākou i nā puke 1000 i ʻekolu mahina," wahi āna. "A ʻaʻole ia me ka hoʻoili ʻana i nā hale kūʻai." I kinohi, he 12 rupee ke kumu kuai, oia hoi ke kumu kuai. I kēia lā, ma hope o ka paʻi hou ʻana, ua kūʻai ʻia aku he miliona kope o kēia puke. Ua laha a puni ka honua.
He mākeke honua no nā meaʻai kūloko? Pono ʻoe e ʻae, ua lōʻihi ka manawa. No nā makahiki he nui, ʻimi ka poʻe kākau moʻokalaleo o ka puke i ka poʻe e makemake ana i ka meaʻai India "ʻano hale ʻai": dal mahani, moa 65, a me nā keke iʻa. A i ʻole no ka poʻe makemake i ka exotic Indian maoli: curry, biryani a me kebab - ʻoi aku hoʻi no kahi mākeke Western makemake ʻole.
Eia nō naʻe, i loko o nā makahiki he ʻumi i hala iho nei, ua ʻike nā mea kākau kūloko i kahi mākeke honua i haʻalele ʻole ʻia e nā mea a pau no ka mea ʻaʻole lākou i ʻike i ke ola. ʻO kēia nā wahine hale, nā ʻoihana ʻōpio a me nā haumāna. ʻO nā mea kākau moʻolelo, nā chef hoʻokolohua a me nā chef non-conservative. ʻO nā mea kanu a me nā mea kanu ʻole. ʻO ka mea like wale nō ka ulu ʻana o ka hoihoi i nā meaʻai ʻono, maʻalahi a me nā kau mai South India. Hoʻohana kekahi o lākou i nā puke kuke e hana hou i ka meaʻai a ko lākou mau kupunawahine. ʻO kekahi - e hoʻāʻo i nā kīʻaha haole ʻike ʻole, akā nani. Lanakila togayal? Pono mākou e ʻae he mea i loko o kēia.
Ua hoʻomaka ʻia kēia pōlele hau e ka ʻoihana kūʻai akamai a Mallika. "Ua noi mākou i nā hale kūʻai kūʻai e waiho i ka puke ma kahi kokoke i ka hale kūʻai no ka mea ʻike mākou i ka poʻe makemake e kūʻai ʻaʻole hele i nā hale kūʻai puke."
I kēia lā, ʻo ia ka mea kākau o 27 mau puke kuke ʻōlelo Pelekania, ua unuhi ʻia nā mea a pau i Tamil. Eia kekahi, ua unuhi ʻia ʻo 7 i Telugu, 11 i Kannada a me 1 i Hindi (inā makemake ʻoe i nā helu, aia ma kahi o 3500 mau meaʻai). I kona kākau ʻana e pili ana i ka kuke ʻana i ka microwave, ua ʻōlelo nā mea hana ua piʻi aʻe kā lākou kūʻai microwave. Eia naʻe, ʻoiai ka mākeke nui, ʻaʻole i maʻalahi ka ʻimi ʻana i nā mea hoʻopuka.
A laila, kono ʻo Chandra Padmanabhan i ka luna hoʻomalu o HarperCollins e ʻaina ahiahi a hoʻohauʻoli nui iā ia i kāna meaʻai a noi ʻo ia iā ia e kākau i puke. Dakshin: Ua hoʻokuʻu ʻia ka Vegetarian Cuisine o South India ma 1992 a kūʻai aku ma kahi o 5000 kope i ʻekolu mahina. "I ka makahiki 1994, ua hoʻokuʻu ka lālā Australia o HarperCollins i kēia puke i ka mākeke honua, a ua kūleʻa loa ia," wahi a Chandra, me ka hoʻohui ʻana i nā kūʻai ikaika i hoʻoikaika iā ia e kākau hou i ʻekolu mau puke, nā mea āpau ma ke kumuhana hoʻokahi - ka kuke ʻana. "Malia paha ua kūʻai maikaʻi lākou no ka mea he nui nā Tamils a puni ka honua. Malia paha no ka mea makemake nui ka poʻe i ka vegetarianism, akā ʻaʻole ʻike i ke kuke ʻana i ia meaʻai. ʻOiai hiki ke loaʻa nā mea ʻai a pau ma ka pūnaewele, ʻoi aku ka ʻoiaʻiʻo o nā puke.
Eia nō naʻe, ʻaʻole i ka makahiki 2006 i lanakila ai ʻo Jigyasa Giri lāua ʻo Pratibha Jain i nā makana he nui no kā lākou puke Cooking at Home with Pedata [Paternal Aunt/: Vegetarian Recipes from Traditional Andhran Cuisine] i ʻike ai ka poʻe i ka hoʻololi ʻana i nā meaʻai.
Ua hoʻoholo lākou e hoʻokuʻu i kā lākou puke mua me ka ʻole o ka hoʻopaʻapaʻa ʻana i ka ʻike, ua hoʻokumu lākou i kā lākou hale paʻi puke ponoʻī e hoʻopaʻa i nā mea ʻono a Subhadra Rau Pariga, ke kaikamahine hiapo a ka Pelekikena India mua ʻo VV Giri. Ma ka Gourmand Awards, i kapa ʻia ʻo Oscars of Cookbooks, ma Beijing, ua lanakila ka puke ma nā ʻāpana ʻeono, me ka hoʻolālā, kiʻi a me nā meaʻai kūloko.
ʻO kā lākou puke aʻe, ʻo Sukham Ayu - "Ayurvedic Cooking at Home" i lanakila i ka lua ma ka makana "Best Healthy Eating and Dieting Cookbook" ma kahi hanana ma Paris i kekahi mau makahiki ma hope. He ʻike kūhelu. Ua komo ka upma, dosai a me ka waiu pata i ka pae honua.
Ua hoʻonui mau ʻia nā uku. Ua hoʻoholo ʻo Viji Varadarajan, kekahi mea kuke home akamai, e hana i kahi ʻanuʻu a hōʻike i ke ʻano o ka hoʻohana ʻana i nā mea kanu kūloko i nā ʻano like ʻole.
“Ma mua, ua kanu nā kānaka a pau i nā mea kanu ma ka pā hale. Pono lākou e noʻonoʻo, no laila ua loaʻa iā lākou he 20-30 mau meaʻai no kēlā me kēia mea kanu, "wahi āna, e wehewehe ana i ka maʻalahi o ka ʻai ʻana i ka "meaʻai kūloko, kau a me nā kuʻuna." ʻO kāna mau meaʻai, e paipai ana i ka poʻe e hoʻohana i nā mea kanu i hana ʻia i ka home e like me ka wax wax squash, nā kumu maiʻa a me nā pī, e hoʻolauleʻa i ka kuʻuna. ʻO kāna mau puke kuke ʻeono, ʻelua o ia mau mea i unuhi ʻia i Tamil a me Palani, ua lanakila ʻo Gourmand Awards ma ʻehiku mau ʻano like ʻole. ʻO kāna puke hou loa, ʻo Vegetarian Delicacies of South India, ua lanakila ʻo Best Vegetarian Cookbook ma 2014.
ʻOiai he mea kūʻai aku ʻo ia, kūʻai aku ʻo ia i kāna puke ma Kindle. "ʻO ke kūʻai aku ma ka pūnaewele he mea maikaʻi loa ia no nā mea kākau. ʻAʻole makemake ka hapa nui o kaʻu poʻe heluhelu e hele i nā hale kūʻai puke. Kauoha lākou i nā puke ma Flipkart a hoʻoiho mai Amazon. Eia naʻe, kūʻai aku ʻo ia ma kahi o 20000 kope pepa o kāna puke mua, ʻo Samayal. “Noho ka nui o kaʻu poʻe heluhelu ma ʻAmelika. Ke ulu nei ka mākeke ma Iapana, "wahi āna. "He poʻe kēia e mahalo nei i ka maʻalahi a me ke olakino o kā mākou meaʻai."
ʻO Pure Vegetarianism na Prema Srinivasan, i hoʻokuʻu ʻia i ʻAukake i ka makahiki i hala, ua hoʻohui i kahi kumu ʻepekema i kēia ʻano e puka mai nei. ʻO kēia puke nui me kahi uhi spartan-maʻalahi ke nānā pono i ke ʻano o nā mea ʻai o kēia lā, mai ka meaʻai heiau a hiki i ke ala kalepa ʻala. Paʻa loa, hoʻopaʻa ʻo ia i ka mākeke hou o nā mea kuke ʻoihana a me nā mea hoʻonaʻauao, ʻoiai hiki i nā mea kuke home ke loaʻa kekahi mau manaʻo mai ka hōʻiliʻili nui o nā meaʻai a me nā menus.
ʻAʻole ia he mea kupanaha, ʻo ka nalu e hiki mai ana he mau puke kūikawā i kekahi mau ʻano o ia meaʻai. No ka laʻana, No ke aha ʻo Onions Weep: A Look at Iyengar Cuisine, ka mea i lanakila i ka Gourmand Award ʻoiai aia ma ke kahua manuscript ma 2012! Ua hoʻāʻo nā mea kākau ʻo Viji Krishnan lāua ʻo Nandini Shivakumar e ʻimi i kahi mea hoʻopuka - e like me kāu e ʻike ai, ʻaʻole i loli kekahi mau mea - a ua paʻi ʻia ka puke i ka mahina i hala. Ma lalo o kona uhi paʻa ʻālohilohi he 60 mau ʻai me ka ʻole o nā aniani, radishes a me ke kāleka.
"No laila ua loaʻa iā mākou ka inoa," ʻakaʻaka ʻo Vigi. Uwe pinepine mākou ke ʻoki ʻokiʻoki. Akā ʻaʻole mākou e hoʻohana ia mea i kā mākou mau kīʻaha maikaʻi, ʻo ia ke kumu e uē ai.
He ʻoiaʻiʻo nā mea ʻai a hāʻawi i nā ʻano like ʻole o nā kīʻaha he nui e hōʻike i ke akamai o ka meaʻai kuʻuna. "Hāʻawi mākou iā ʻoe i nā meaʻai no nā mea āpau āu e pono ai," wahi a Nandini, e kamaʻilio ana e pili ana i ka ulu ʻana o ka mākeke ma mua o Chennai a me India. "E like me koʻu makemake e aʻo pehea e hana ai i ka 'real' green curry, aia kekahi poʻe ma ka honua holoʻokoʻa e makemake e ʻike pehea e hana ai i kahi sambar 'maoli'."