Tuesday December 12, 2017

Cling to Hing: The secret weapon spice of Indian Cuisine

'Hing', popularly known as 'asafoetida' was introduced in the Indian subcontinent by the Mughals of Middle East in the 16th century.

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Asafoetida, popularly known as Hing. Image source: herbfinder.tattvasherbs.com
  • ‘Hing’ or ‘asafoetida’ forms a basic component of Indian spices
  • ‘Hing’ was brought to India by the Mughals of the Middle East in the 16th century
  • ‘Hing’ is used in traditional Indian medicines to minimize, control and cure kidney stones, bronchitis digestive problems, and ulcers

Indian spices have always attracted buyers and admirers from across continents over the years. Many would consider the mixture of different civilizations and cultures as the reason behind the country’s exquisite cuisine, which actually stands true for the special condiments of spices enriching the ingredients of Indian food.

As one who is introduced to Indian cuisine for the first time, it would be easy to guess that the dishes contain about four to six different spices inadequately measured quantities. These spices help create aroma and taste of the food which normally isn’t the case with other styles of cuisines. Where it’ll be natural to guess the presence of cumin, coriander and turmeric in an Indian kitchen, but it will be extremely surprising to discover ‘hing’ as an important ingredient.

An Indian spices market Image Source: Wikimedia Commons
An Indian spices market. Image Source: Wikimedia Commons

Known popularly as “asafoetida” in the English language, ‘hing’ is made from the resin of huge fennel plants in Afghanistan and Iran. Where Europeans usually refer to it as the “devil’s dung” because of its strong smell of sulfur and onions, it forms a basic component of Indian spices, said an NPR article.

In ‘The Book of Spices’, John O’Connell attributes the Mughals of Middle East as those who brought the ‘hing’ to India in the 16th century. Since then, ‘hing’ is preserved and used in varieties of Indian dishes. Due to its pungent odour, it is often stored in airtight containers.

A newbie would find it difficult to believe in the power of ‘hing’ as a basic Indian spice, but a little amount of experimentation would help to create a giant belief in its strength to turn tastes from good to better.

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“For a Western palette, hing can be shocking,” says Kate O’Donell in her book ‘The Everyday Ayurveda Cookbook.’ It is further explained how the pungent smell of the spice mellows to a milder leek-and-garlic flavour when cooked in a balancing manner.

The Indian 'asafoetida' or 'hing' as powder forms a special part of Indian spices Image Source: Wikimedia Commons
The Indian ‘asafoetida’ or ‘hing’ as powder forms a special part of Indian spices
Image Source: Wikimedia Commons

Vikram Sunderam, a James Beard Award winner and chef at the Washington, D.C., Indian restaurants says that he “adds hing to lentil or broccoli dishes.” But his usage of the spice is done efficiently, depending on what he is cooking.

“Hing is a very interesting spice, but it has to be used in the right quantity,” he warns. “Even a little bit too much overpowers the whole dish, makes it just taste bitter.”

According to the NPR report, a huge number of Indians use hing as a substitute for onions and garlic. Gary Takeoka, a food chemist with the U.S Department of Agriculture, after studying the volatile compounds in hing feels, “A major proportion of hing’s volatiles are sulfur compounds.”He further adds, “Some of these are similar to the ones found in onions and garlic.”

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Other than cooking, hing in India also finds a place in traditional medicines. It is believed that the spice is powerful enough to minimize, control and cure kidney stones, bronchitis, whooping cough, digestive problems, and ulcers. The same is used for medicinal purposes in Afghanistan and Egypt.

While hing forms a definite material in Indian kitchens, it is also markedly present in Middle Eastern dishes. However, experts in international food find it hard to believe how hing hasn’t reached the international stage in this age of global fusion of cuisine styles.

It might trigger protests from the elder members in the family if a Slovak were to add chilli or cumin to their food in place of the traditional salt and pepper, but a tiny dash of hing is worth experimenting with!

-This article is compiled by a staff-writer at NewsGram.

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    Asafoetida provide us many benefits. It is also a well known antioxidant and possess anti-carcinogenic properties.

  • Akanksha Sharma

    Spices not only add taste to food but also add various nutritional values to it and prevent many diseases. Hing is helpful in digestion and also cures many respiratory diseases.

  • Vrushali Mahajan

    Along with distinctive taste in the food, hing also cure stomach aches and has many other medicinal properties

  • Aparna Gupta

    Asafoetida provide us many benefits. It is also a well known antioxidant and possess anti-carcinogenic properties.

  • Akanksha Sharma

    Spices not only add taste to food but also add various nutritional values to it and prevent many diseases. Hing is helpful in digestion and also cures many respiratory diseases.

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Forks in the Road : 10 places to eat in Delhi

Delhi has so many diverse cuisines to offer. Here is the list of 10 places to eat in delhi which you can not miss

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Foodie Delhi
10 places to eat in Delhi (pexels)

Delhi, the present day cultural hub of India, which was once under the rule of The Parthians, The Turks, The Afghans, The Mughals and The Britishers which left an impact on the city and gave it its own  unique status. Tourists from all over the world come down to Delhi and lose their hearts to it scrumptious cuisines.

It’s winter in Delhi, a perfect weather for sampling Delhi’s most famous attractions- its incredible street food. It’s not just the street food that Delhi is famous for but a lot of history and culture that is mixed up with the food. Everything from Asoka era to Mughals to the invaders who held sway over Delhi to Purana Qila, have left the taste of the food behind.

To the variety of chats that will take you on tour of tangy, sweet and spicy flavours to the non-vegetarian food which will remind of the rich flavours to the food never tasted anywhere, Delhi has it all.

Here are 10 places to visit for indulging into the flavors of Delhi.

  1. Paranthe Wali Gali
IndianGyaan

 

Paranthe Wali Gali since 1870s is the name of a narrow street in the Chandni Chowk area of Delhi known for its series of shops selling parantha, an Indian flatbread. The food is old fashioned, strictly vegetarian and the cooked dishes do not include onion or garlic. Stuffed aloo (potato), Gobi (cauliflower) and matar (peas) paranthas are the most popular ones. Lentil paranthas are also available. The cost could come up to 150 rupees for 2 people. This street is lit from 9 a.m. to 11 p.m.

  1. Dilli Haat
India Opines

Dilli Haat does not only showcase the rich Indian culture and diverse Indian Heritage, but is also one of the best place to enjoy regional food from all over the country. Dilli Haat provides various food stalls having food from various Indian States that gives you a variety of choice at low cost prices. Its timings are from 10:30 a.m. to 10:30 p.m. Bijoli Grill- a West Bengal food stall offering Fish curry and Kosha Mangsho; Momo Mia, an Arunanchal Pradesh food stall offering Momos and Fruit Beer; Nagaland Kitchen, a Nagaland food stall offering Raja Mircha and Momos; Manipur Foods, a Manipuri Food Stall offering Fried Rice, Tarai Tong ad Fruit Beer; Rajasthani Food Stall offering Pyaaz Kachori, Desi Ghee Jalebi and Rajasthani Thali; Maharashtra Food Stall offering Vada Pav, Puran Poli, Shrikhand; Dawath-E-Awadh, a UP Food Stall offering Kebabs, Biryani and Phirni and other food stalls from states such as Andhra Pradesh, Assam and Kerala.

  1. Khan Market
The Urban Escapades

Khan Market is not only a place for die hard shoppers, it is also Delhi’s incredible food districts. A neighborhood that never sleeps, whose streets are filled with the scent of mutton kebab and fried rice. Khan Market has restaurants such as Town Hall Restaurant, The Big Chili Café, Yellow Brick Road Restaurant, Wok in Clouds, The Coffee Bean & Tea Leaf, Soda bottle opner wala, Azam’s Mughlai, Café Turtle, Omazoni and Market Café.

  1. Spice Aangan
EazyDiner

Tucked away in Safdarjung Development Area’s main market is a hole-in-the-wall tandoor-and-takeaway restaurant known as Spice Aangan. Spice Aangan has been a staple of the SDA market food scene for a while now. The hole-in-the-wall is bang opposite the small, grassless park located at the centre of the market. While there are a couple of steel benches at edge of the park to sit and enjoy their food, it is otherwise a purely takeaway and home delivery outlet. Restaurant serves tandoori snacks–chicken tikka, malai tikka, seekh kebab–as well as mutton dishes, curries, biryani and shawarma rolls. Despite so many options, though, you’d be hard pressed to find the regulars ordering anything other than the chicken shawarma.

  1. Karim’s
Musafir

Karim’s is a historic restaurant located near Jama Masjid Gali Kababian, Old Delhi, Delhi. It is know that this is the best restaurant in Delhi, serving non-vegetarian food since 1913. The original Karim’s is bang opposite Jama Masjid in the walled city area of Delhi. It is close to a market known as Darya Ganj. Those visiting Karim’s for the first time will be surprised at the location. Getting there is not easy, you will need to ask locals for help. Mutton Burra, Mutton Raan-this starter is huge, and is meant for four or five people. There is a wide range of kebabs including Seekh Kebabs, Shammi Kebabs and Mutton Tikka. Chicken Seekh Kebab, Tandoori Chicken or Chicken Tikka for those who love chicken. Mutton Korma, Mutton Stew and Badam Pasanda Chicken Noor Jehan and Chicken Jahangiri are the main courses to be tried once you get there. As for the bread Khamiri Roti is something not to be missed. Karim’s serves two main desserts Kheer Benazir and Shahi Tukda.

  1. Pandara Road
ScoopWhoop

Delhi serves delectable food in almost every nook and corner of the city. Whether it is crowded streets of Chandni Chowk or the sophisticated eateries of Khan Market. One such stop is Pandara Road Market, located near India Gate, the place serves best non-vegetarian food of the city, so all the meat lovers out there fill your wallets. Havemore offering the best Butter chicken and garlic naan and Gulati which is best known for its Dum Biryani and kebabs with the cost price of 1500 rupees for two, and many other restaurants like Chicken Inn, Pindi and Ichiban.

  1. Amar Colony
TripAdvisor

Amar Colony is generally known to be the hub of garments but it is also the hidden street food hub. Home to a diverse population from India, Africa and Afghanistan, there is no doubt, diversity in food here too. A number of small joints for street food in Amar Colony exist which serve the most delicious dishes for you. Most of the shops are situated in the main market and are close to each other. Nagpal Chole Bhature, Hunger Strike, Tibb’s Frankie, Biryani Corner, 34 Chowringhee Lane, Sharma Chaat Bhandar, Deepaul’s Café, Dolma Aunty Momos, Muttu South Indian Anna, High On Burger are the best places to visit when on Pandara Road.

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  1. Hudson Lane, GTB Nagar
MY APRON DIARIES – WordPress.com

Hudson Lane, very close to the main North Campus area, is one place where you will find one of the finest cafés and best restaurants in Delhi. Mostly serving Italian, Café, and Fast Food Cuisine, these quirky joints offer an amazing culinary experience at an extremely pocket-friendly price. Woodbox Café, Mad Monkey, Indus Flavors, QD’s, Ricos and Big yellow Door are the most recommended places to munch at.

  1. Jung Bahadur Kachori Wala
Delhipedia

Situated near Paranthe Wali Gal, Jung Bahadur Kachori Wala is a small but popular street stall that’s been serving sought- after Kachoris since the early 1970s. Kachori stuffed with urad dal and served with special spicy chutney is a must try ther.

  1. Connaught Place
India Today – India Today Group

From fancy revolving restaurants to the delicious local rajma chawal, Connaught place does not discriminate when it comes to food. Home to some of the best restaurants in Delhii and also ironic dahbas, one can relish all kinds of cuisines here be it local, regional or international. Kake Da Hotel, Parikrama, Jain Chawal Wale, Minar and much more are the places to step up with.

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Lachit Borphukan : The undefeated warrior in Battle of Saraighat who resisted Mughal conquest of Northeast India

Not many of us know about the unsung hero of Battle of Saraighat, Lachit Borphukan, the military commander of Ahom Kingdom who resisted Mughal conquest in Northeast India

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Battle of Saraighat
Lachit Borphukan statue (SM)
  • When Mughal empire was brutally expanding under Aurangzeb, then the commander of Ahom dynasty, Lachit Borphukan made them taste their worst defeat in historic Battle of Saraighat

With mighty army of Mughals Aurangzeb was eyeing at Northeast India. But he was not aware of what fate his army will meet when they clash with Ahom dynasty of Assam under commandership of Lachit Borphukan, the man who shattered dreams of Mughal empire to conquest Northeast India. We are quite familiar with the valour of Maharana Pratap and Shivaji but somehow we were not told much about the unsung hero of Battle of Saraighat, Lachit Borphukan. Battle of Saraighat would always be remembered for the victory of a much smaller Ahom army over the mighty Mughal Army, through a combination of tactical brilliance, guerrilla warfare and intelligence gathering. It was the last attempt by the Mughals to extend their empire into Assam.

The valiant Ahoms had successfully repulsed frequent attacks on their motherland since the time of Muhammad Ghori for around seventeen invasions.

Battle of Saraighat
Lachit Borphukan, commander of Ahom dynasty (Wikimedia)

The Mughals, were comparatively very well equipped, but failed to make any advances towards the Ahom army in the first phase of the war. So they offered Lachit Borphukan a bribe of one lakh rupees to abandon Guwahati but Lachit Borphukan refused to surrender.

From the capital city of Guwahti to the depths of the forests the Ahom warriors fought and held back the tide of invasion. The proud warriors of Central Asia, Mughals and Pathans alike were retreated  by the valiant resistance of the Ahoms.

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An incident in the history of Ahom resistance radiates the spirit which animated their fight for freedom, when Lachit Borphukan, the Army General of Ahom king Chakradhwaj Singha had beheaded his maternal uncle for dereliction of duty while preparing to face the Mughals. His execution of his own uncle for not showing sufficient dedication to the war effort was not just an act of impulse but a reminder to his soldiers that in the service of one’s Dharma, it is not possible to adopt double standards of judgement. This act of selflessness and dedication further motivated the troops, who were charged with full energy and enthusiasm to the battle field. Such examples are not very uncommon in Indian history where Dharma is upheld.

Battle of Saraighat
Lachit borphukan, might warrior of Ahom kingdom (zeenews)

The reason why small Ahom army under Lachit Borphukan defeated mighty army of Mughals lies in the elaborate defense organized by him along the Brahamputra river which denied the use of the waterway to a large army of Aurangzeb comprising 1800 Turkish cavalry, 30,000 infantry and 500 cannons manned by the Portuguese. In the final stages of the battle, despite being seriously ill, he rallied his soldiers and personally led an assault forcing them to retreat. It is recorded that he said:“When my countrymen are suffering from invasion, and when my army is fighting and sacrificing its life, how can I think about resting my body due to a mere illness? How can I think about going home to my wife and children when my entire country is in trouble?”

The Mughal Commander-in-Chief, acknowledging his defeat by the Ahom soldiers and their Commander-in-Chief Lachit Barphukan, wrote, “Glory to the king! Glory to the counselors! Glory to the commanders! Glory to the country! One single individual leads all the forces! Even I, Ram Singh, being personally on the spot, have not been able to find any loophole and an opportunity!”

Lachit died soon after his victory at The Battle of Saraighat due to illness. It is sad that Lachit Borphukan is an unsung hero, let us give him the recognition he deserves, we must tell his tale of valour to coming generations and derive inspiration, he is an example that no matter how strong opponents and barbaric forces were, someone, somewhere resisted and fought against them for protection of motherland.

 

– by SHAURYA RITWIK, Shaurya is Sub-Editor at NewsGram and writes on Geo-politcs, Culture, Indology and Business. Twitter Handle – @shauryaritwik

One response to “Lachit Borphukan : The undefeated warrior in Battle of Saraighat who resisted Mughal conquest of Northeast India”

  1. THE FIRST EVER MUSLIM INVASION OF WESTERN ASSAM(THE NAME ASSAM DID NOT EXIST AT THAT TIME AND WAS KNOWN AS KAMRUPA OR KAMATAPUR) WAS IN THE YEAR 1206 BY THE DESTROYER OF NALANDA AND VIKRAMSHILA UNIVERSITY,THE GREAT TURKIC GENERAL AND RULER OF BENGAL BAKHTIAR KHILJI( FROM THE KHIJI TRIBE OF AFGHANISTAN).HE ATTACKED KAMARUPA WITH THE INTENSION OF CAPTURING TIBET.IN KAMRUPA HE HAD TO FACE GREAT RESISTANCE FROM THE KOCH KING PRITHU AND RETURN BACK EMPTYHANDED AFTER A CRUSHING DEFEAT.THE SECOND ATTACK HAPPENED IN 1227 AGAIN DURING PRITHU’S RULE BY BENGAL RULER GHIYASUDDIN IWAJ.THE THIRD ATTACK HAPPENED IN 1228 BY BENGAL GOVERNOR NASIRUDDIN AND THIS TIME PRITHU WAS KILLED.AFTER THAT SEVEN MORE ATTACKS FOLLOWED ON KAMARUPA OR KAMATAPUR.THE FIRST MUSLIM INVASION OF EASTERN ASSAM( ASOM OR AHOM) WAS ONLY IN 1516 OR 1527 BY THE GREAT WAZIRS DURING REIGN OF AHOM KING SUHUNGMUNG .THE AHOMS CAME TO UPPER ASSAM(INHABITED AND RULED BY GROUPS OF KACHARI PEOPLE NAMELY THE MORANS ,BORAHIS AND THE GREAT CHUTIAS) FROM THE BORDER REGIONS OF MYANMAR AND CHINA ONLY DURING THIRTEENTH CENTURY. AT THAT ASSAM WAS DIVIDED INTO THREE PARTS – CHUTIA KINGDOM(UPPER ASSAM).KACHARI KINGDOM(CENTRAL ASSAM) AND KAMATAPUR RULED BY THE KOCHES(WESTERN ASSAM).THE WORD ASOM OR AHOM EXISTED ONLY FROM THE SIXTEENTH CENTURY AFTER THE AHOMS SUBJUGATED THE CHUTIAS AND THE KACHARIS AND BROUGHT THE WHOLE OF UPPER AND CENTRAL ASSAM UNDER THEIR CONTROL.PEOPLE OF KAMATAPUR OR WESTERN ASSAM THEN CALLED THE EASTERN REGION AS THE ASOM OR AHOM KINGDOM.THE BATTLE OF SARAIGHAT WAS THE 17TH AND FINAL ATTACK BY MUSLIMS.IT HAPPENED IN THE YEAR 1671.IT WOULD BE VERY WRONG TO SAY THAT ONLY THE AHOMS DEFEATED MUGHALS ALONE AS THERE WERE THOUSANDS OF KOCH SOLDIERS OF KOCH HAJO.THERE WERE ALSO DAFLA SOLDIERS FROM ARUNACHAL,GARO SOLDIERS FROM MEGHALAYA,MUSLIM SOLDIERS WHO WERE PRISONERS OF WAR . IT WOULD BE BETTER TO SAY THAT THE BATTLE AGAINST THE MUGHALS WAS WON WITH THE UNIFIED SOLDIERS OF VARIOUS TRIBES UNDER GENERAL LACHIT BORPHUKAN.SIMILARLY THE MUGHAL ARMY ALSO CONSISTED OF THOUSANDS OF KOCH SOLDIERS FROM KOCH BEHAR AND RAJPUT SOLDIERS.

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Thanksgiving Day Across the World

Thanksgiving Day is celebrated across the world and for each country, it has its own tale and tradition around food and days.

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Thanksgiving Day celebrations
Happy Thanksgiving Day, Wikimedia Commons

Thanksgiving Day. The name stands for itself as the day to give thanks and is celebrated as a national holiday in many countries like United States of America, Canada, Netherlands, Philippines, Grenada, Liberia while similarly named festival exists in Germany, Japan, and United Kingdom.
Thanksgiving holiday remains a day to give thanks at the close of the harvest season.

America
The official date for the American Thanksgiving that exists today was set by President Roosevelt to be on the fourth Thursday in November instead of the last Thursday in November as decided by President Lincoln as thanksgiving date.
But their thanksgiving is surrounded by a debate over the nation’s first celebrations and the two places embroiled in this debate are New England and Virginia as both the places provide certain proofs of being the spot for nation’s first celebrations for Thanksgiving.

Canada
Canadian Thanksgiving tradition is celebrated in the true spirit of giving thanks at the close of the harvest season. It is believed that due to the geographical differences from the USA, Canada’s Thanksgiving arrives on the second Monday in October as that is the close of their harvest season.

But in countries like Liberia, Netherlands, and Grenada, it is not just a day to give thanks at the close of the harvest season.

Liberia
In Liberia, Thanksgiving holiday is celebrated to mark the freedom from black slavery by the U.S.A. The Thanksgiving day’s date remains on the first Thursday of November and has been a tradition since 1820.

Netherlands
Netherlands celebrate thanksgiving to mark to commemorate the Pilgrims who had migrated and became residents of the city of Leiden and died at Pieterskerk. To commemorate the hospitality, the thanksgiving, a non-denominational Thanksgiving Day is celebrated as the same as American Thanksgiving Day’s morning.

But there are some countries like the Philippines where the tradition of Thanksgiving only arrived with the Americans due to it being an American colony in the early 20th century but the tradition of Thanksgiving there had seemed to die down.

Food:
The American Thanksgiving seems to dominate the Thanksgiving menu when it comes to this holiday. Their famous turkey, stuffing, cranberry sauce, gravy, pies, mashed potatoes, and yams are signature dishes related to this day.

Black Friday:
Not only food, American Thanksgiving has also made Black Friday, an informal day following the Thanksgiving Day to mark the beginning of their country’s Christmas season sales and it has been in the history books since 1952 such that it has become a tradition of its own now.

Thanksgiving Day remains an occasion for many families to get back together and celebrate this holiday in the spirit of one while giving the rise to the excitement of upcoming Christmas also which remains barely a month away from Thanksgiving day.

Samridhi Nain is a student of Philosophy (Hons.) from University of Delhi.