Stube-HEMAT Yogyakarta (English Version)

Healthy Menu Ala India Bangalore - Mysore - Ooty - Hosur

Friday, 29 December 2017
by adminstube

The opportunity to visit Indiadid not only provide learning opportunities about program for students of Stube-HEMAT Yogyakarta and SCM India, butthe group also knew the crafts and culinary in India, especially culinary in Bangalore, Mysore, Ooty and Hosur. Early knowledge about foods in India wasmerely typical foods with spices. Although there isno difference between previous foods knowledge with the fact found during the visit to India, the aroma and taste of the food were quite weird compared to usual Indian food consumed in Indonesia.

Commonly, food in India is vegetarian one, no meat butmore vegetables and beans. These could be the influence of Hindu tradition as Indianculture and religion majority. The first experiences with Indian culinary began with enjoying Dosai, a kind of pancake made of fermented rice flour as carbohydratesources, complemented with Masala, made of boiled potatoes and spices.

The Indian rice is like in Indonesia, it is steamed added with some cinnamon, coriander, cardamom and other grains. Another short of dish from rice istype of boiled rice with coconut milk or turmeric. Other meal that contain carbohydrates is Idli, similar with ‘apem’ or ‘bakpao’ made of rice flourin Indonesia. One type of rice in India is calledBasmati, with thin and long size shape, which can also be processed to be Briyani.

The protein source is obtained from vegetables and beans processed with coconut milk or spices. Some dishes from beans are a kind of soybeans, lentils and long beans. In addition, there are cassava leaves processed into dishes like‘rendang’ in Indonesia. As a refresher, milk yoghurt plus cucumbers, tomatoes and onions are processed into pickles. It becomes a refreshing dish during having eating, but not all people like it.

Chai drink is a daily drink in India. Actually, this is not an ordinary tea like in Indonesia, but more appropriate called boiled milk with tea leaves. In every visit the beverageoffered is Chai, although coffee, milk, mineral water and others are alsoavailable. Ooty is a tea plantation area in southern India and it produces export-quality tea. A bakwanlooked like snack made of corn and Ladu made offlour, milk and honey, as well as various dried fruit can be found there.

The way of serving food is also an interesting thing. In addition, spoonsare rarely used, while eating with flat plate for curry, aluminum plate/bowls, even the reusable banana leaves, enrich the students with experiences. However, the use of banana leaves for food utensil is one concept styleof 'back to nature'.

Beside knowing and enjoying new foods and beverages, there is additional knowledge of healthy menucomposition, even vegetarian foods and spices. It is admitted that in Indonesia, the various types of plant and spices have not been maximally utilized as foods and served like in India. Thus, thisexperience is kind of encouragement to try and to find more healthy sources of spices and foods for Indonesians. (Trustha Rembaka).

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Healthy Menu Ala India Bangalore - Mysore - Ooty - Hosur

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