Indian food culture is influenced by geography, religion, and traditions. Staple foods vary between northern and southern regions and include rice, breads, lentils, vegetables, dairy, and spices. Meals are important for family bonding. While Indians consume healthy staples, those in poverty rely on cheaper foods. Overall, Indian diets align well with Australian guidelines, with meals providing balanced servings across food groups.

2. India's Food Culture
1. Introduction to Indian foods:
● Geographical and Historical Influences
● 2. Beliefs and Practices:
● Religious Influences on Dietary Habits
● Cultural and Economic Influences on Diet
● Typical Indian Foods and Australian Alternatives
● Food Culture within the family unit
3. Comparison to Australian Guidelines:
● Typical Indian meal patterns
● Comparison with the Australian Guide to Healthy Eating

3. Intro To India And Its Food Culture
Indians account for 5.6% of the total overseas-born
population in Australia (ABS, 2011)
India's local populations happily
absorb aspects of migrants' cuisines,
adding to the variety of local dishes
produced

4. Geographical/Migratory Influences On
Indian Food Culture
India is a country that is
diverse not only in climate
and geographical features,
but also in the resulting
local food cultures, with
many differences between
the cuisines
of individual regions
Interstate migration promotes
an exchange of food cultures,
including rituals and recipes

5. Beliefs And Practices influencing Food Culture
Hindus do not eat beef, as
cows are sacred animals,
adored for the
nurturing qualities
of their milk and
dairy products
Muslims will not
Eat pork, as pigs
Are seen as
'unclean' animals

6. Beliefs And Practices Influencing Indian Food Culture
Diwali – 'The Festival Of Lights' (...and
The sharing of sweets!)
During Ramadan, Muslims
Abstain from food and drink
during daylight hours to purify
their soul and refocus on god

7. Typical Foods Eaten In India

8. Typical Foods Eaten in India
While there has been a recent
increase in overall per capita
income in India, a third of India lives
well below the poverty line
As a result, a large proportion of the population
must rely on cheap staples (e.g. bread, rice)
that have a higher energy density than the
Lower-kilojoule, nutrient-dense foods (e.g. lean protein)

9. Type of Food Southern India Northern India
Breads & cereals Rice, Pasta (wheat- or rice - based) Breads (from Wheat, Maize)
Fruit Abundance of fresh, tropical fruits
(e.g. mango, bananas, lychee, etc)
Mango, pineapple, figs, apples
(mostly dried)
Vegetables (incl.
legumes)
arcca nut, sago plants, yams,
tomatoes, lentils, pumpkin, peas,
sweet potato, radish, okra, squash
Beans, legumes, peas, potato,
onion, chick peas, kidney beans,
spinach, cabbage, carrot
Meats, protein
sources
Mutton, nuts, fish Chicken, lamb & mutton, fish (in
coastal areas), nuts, goat
Dairy and
Alternatives
Buttermilk, yoghurt, ghee Place great emphasis on milk
products (butter, paneer, cream)
Fats and Oils Ghee, coconut oil, -cream and -milk Ghee, vegetable oils (mustard,
sunflower, canola and peanut oil)
Beverages Buttermilk, iced water, strong coffee
with lots of milk
iced water, yoghurt based drink
called lassi, tea
Characteristic
herbs and spices
cumin, poppy seeds, muskmelon,
curry leaves, tamarind, cassia bark,
sesame seeds
Cumin, chilli, cinnamon, cardamom,
pepper , coriander
(Thangham 2003, p. 248-267)

10. Typical Indian Foods and Australian Alternatives
'Indians account for 5.6% of the total overseas-born
population in Australia (ABS, 2011)'
'Most traditional Indian foods are readily
available in Australia these days
due to globalisation (Palmer, 2010, p.1)'
'Many Indian restaurants in
Australia 'westernise' their dishes,
Adding unnecessary amounts of
Fat and sodium.'

11. Food Culture within the Family Unit
Cooking is considered an art and is passed
down through a family's generations
from mother to daughter
Meal times are when
the family comes together, a
sacred part of the day which
is very rarely missed

12. A 'Typical' Day's Intake (non-fasting day)
Breakfast Northern India:
Paratha (wholemeal bread)
stuffed with shredded
vegetables,
herbs and spices,
served with a dollop of ghee
Southern India:
Idli – savoury rice&legume cakes
served with ghee,
sambar (spicy lentils)
and coconut chutney
Morning Tea Savoury Chaat
(potato/bread/legume based),
Fried, served with chutney
Bhel Puri (rice flour crisps, deep -fried)
with tamarind chutney, yoghurt,
onion, nuts, herbs and spices
(serves: 2x Grains, 1x Vegetables, 1x Extras)
(serves: 1x Grains, 1x Oils)
Beverages
Tea (black, spiced) with full-cream milk
and sugar– served with breakfast;
Lassi: thinned yoghurt-drink
(with morning or afternoon tea)
Coffee – served with breakfast, strong, milky
Buttermilk – served with afternoon tea
or dinner) (serves: 1x Dairy)
(Thangham 2003, p. 248-267)

13. A Typical Day's Intake (non-fasting day)
Afternoon Tea Northern India:
Chapati (wholemeal flat bread)
with spinach and lentil-dal,
with yoghurt-sauce
and pickles made from dates,
chilli and spices
Southern India:
Boiled rice with
rasam (spicy lentil soup)
sambar (spicy lentils)
yoghurt and fresh mango pickles
Dinner
Chapati or plain boiled rice
Curried carrot and leafy greens (homegrown)
Salaan (meat gravy with seasonal vegetables)
Split pea- or lentil- based dal
sides of fruit-based chutney and yoghurt raita
dessert of carrot halwa
Boiled rice
small serve of fried fish
eggplant curry in coconut milk
served with yoghurt sauce, lemon pickle
some fresh sliced tomato and cucumber,
assortment of sweet and savoury chutneys,
often chilli-based
dessert of fresh seasonal fruit
(1x Grains, 1.5 x Vegetables, 0.5 x Dairy , 0.5 x Fruit)
(2x Grains, 2.5 x Vegetables, ½ -1x Fruit, 1x Dairy, 1x Protein, 0.5x oils, 1x Extra)
(Paan leaf)
(Thangham 2003, p. 248-267)

14. Indian 'typical' intake vs
Australian Guide to Healthy Eating
As far as this sample plan is representative of an Indian's 'usual'
Intake, Indians follow the Australian Guide to healthy eating
more closely than Australians do.
Dinner is still enjoyed with the whole family,
often to celebrate an occasion of religious significance,
and therefore deserves the label 'Gold Standard'
A limitation of the Australian Guide to Healthy Eating when
Considering the adequacy of the Indian diet, is that
pulses belong to both the protein and
the vegetable food-group, but aren't usually counted twice
Grains
Vegies
FruitDairy
Protein
(Add. serves: 1.5 x Oils, 2x Extras)
Overall servings from 'typical'
Intake of Indians:
6 x Grains, 5 x Vegetables,
1-2 x Fruit, 2.5 x Dairy
1 x Protein, 1.5 x Oils, 2 x Extras

15. References
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Retrieved August 24, 2013,
from http://www.abs.gov.au/ausstats/abs@.nsf/Lookup/2071.0main+features-902012-2013
Amarnath, T. & Shraddha, S., (2011). Interstate Migration and Changing Food Preferences in India.
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Dahl, M. (2004). Indian culture and nutrition, Health Care Food and Nutrition Focus, 21(6)
Das, S. (2010, n.d.). Diwali: Festival of Lights [Web log post].
Retrieved from: http://hinduism.about.com/od/diwalifestivaloflights/a/diwali.htm
Das, S. (2013, n.d.). Karwa Chauth: Fast for the Married Hindu Woman [Web log post].
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Department of Immigration and citizenship (DIAC).(2013). Community information
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Encyclopaedia Britannica (2010). Islamic world.
Retrieved from: http://www.britannica.com/EBchecked/topic/295765/Islamic-world
Encyclopaedia Britannica (2010). Sanctity of a Cow.
Retrieved from: http://www.britannica.com/EBchecked/topic/141206/sanctity-of-the-cow

16. References - continued
Huda (2011, n.d.). What is Ramadan? [Web log post].
Retrieved from: http://islam.about.com/od/ramadan/f/ramadanintro.htm
Madhaven, M.C. (1985) Indian Emigrants: Numbers, Characteristics, and Economic Impact.
Population and Development Review, 11(3) pp. 457-48.
Palmer. S. (2010). Indian cuisine, healthy and delicious. Environmental Nutrition, 33(9)
Sarkar, P. (2010, n.d.). Discovering Indian Cuisine: A cuisine-focussed look at the regions of India [Web log post].
Retrieved from: http://indianfood.about.com/od/thebasics/a/regionfood.htm
Thangham, P.(2003). Moghul India/ Northern India/ Southern India. In S Katz & W. Woys (Eds).
Encyclopedia Of Food And Culture. (pp 248-267) New York; Thomson Gale
UNICEF. (2011). India Statistics, Retrieved from: http://www.unicef.org/infobycountry/india_statistics.html
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