Meet Mallika, also known as imtoocheesyforyou, a passionate digital food creator who began her flavorful journey in 2015. Over the years, she has faced numerous challenges, each shaping and refining her culinary skills and creative vision. From perfecting recipes in her kitchen to sharing them with a growing online community, Mallika’s mission has always been to inspire and connect through the universal language of food. Join her as she explores the rich tapestry of Indian cuisine and its global influence, sharing her insights and favorite culinary experiences along the way.
When did you started your journey as an Digital creator?
I’m Mallika aka imtoocheesyforyou, a passionate digital food creator who embarked on this flavorful journey back in 2015. Over the years, I’ve navigated through numerous challenges and hardships, each one shaping and refining my culinary skills and creative vision. From perfecting recipes in my kitchen to sharing them with a growing online community, my mission has always been to inspire and connect through the universal language of food.
How have historical invasions and trade routes influenced the development of Indian cuisine?
Historical invasions and trade routes have significantly shaped Indian cuisine, introducing new ingredients, techniques, and dishes. The Mughal invasions brought Persian culinary practices, incorporating dried fruits, nuts, and dishes like biryani and kebabs, which enriched North Indian cuisine. Portuguese traders introduced essential elements such as chili peppers, potatoes, and tomatoes, crucial to regional dishes like vindaloo. Trade routes, especially the spice trade, facilitated the exchange of spices like black pepper and cardamom, central to Indian cooking. These interactions have woven a rich and diverse culinary tapestry unique to India.
In what ways did the Mughal Empire shape the culinary traditions in Northern India?
The Mughal Empire profoundly shaped Northern Indian culinary traditions by introducing Persian culinary techniques and ingredients. They brought the use of rich gravies, aromatic spices, and cooking methods like slow-cooking (dum). Signature dishes such as biryani, kebabs, and korma emerged, characterized by the use of dried fruits, nuts, and dairy products like cream and yogurt. The Mughals also popularized elaborate feasts and the layering of flavors, creating a cuisine known for its complexity and richness. This fusion of Persian and Indian elements became the foundation of what is now known as Mughlai cuisine.
Your favorite cusine which you like the most?
My most favourite cuisine will definitely be North Indian/ Mughlai.
How has Indian cuisine adapted and been adopted in different parts of the world, particularly in countries with significant Indian diaspora populations?
Indian cuisine has adapted and been adopted in various parts of the world, particularly in countries with significant Indian diaspora populations, by blending traditional recipes with local ingredients and culinary practices. In the United Kingdom, for instance, Indian food has become so integrated that dishes like chicken tikka masala are often considered national favorites.
Prawn hakka noodles,
Fried rice
Greens
In the United States, Indian cuisine has seen a fusion with American tastes, leading to the creation of dishes like Indian-style pizza and wraps. Similarly, in countries like Canada, Australia, and South Africa, Indian food is often tailored to local palates while maintaining its essential flavors, resulting in a diverse range of offerings that cater to both the diaspora and the broader population. This global adaptation has helped popularize Indian cuisine worldwide, making it a beloved and dynamic part of international culinary culture.
What are the distinct differences in the composition and use of masalas in North Indian versus South Indian cooking, and how do these variations reflect regional agricultural practices and cultural preferences?
North and South Indian masalas differ significantly due to regional agricultural practices and cultural preferences. North Indian masalas typically include cumin, coriander, turmeric, and garam masala, used in rich, creamy gravies and dry curries, reflecting the region’s wheat and dairy farming. In contrast, South Indian masalas feature mustard seeds, curry leaves, dried red chilies, fenugreek, black pepper, fresh coconut, and tamarind, integral to the tangy, spicy flavors of dishes like sambar and rasam, influenced by the tropical climate and coastal agriculture that favors rice and spices. These variations highlight the distinct culinary traditions and local ingredients of each region.
How do your favorite food joints influence your perception of culinary excellence and the criteria by which you judge food quality and dining experiences?
My favorite food joints play a pivotal role in shaping my perception of culinary excellence and the criteria by which I judge food quality and dining experiences. These places set a high standard through consistently delicious flavors, authentic ingredients, and a commitment to quality. I value their ability to maintain consistency in both food preparation and service, while also appreciating their innovation in creating unique and memorable dishes. The welcoming ambiance and attentive service at these establishments further enhance my dining enjoyment, influencing my expectations for exceptional experiences at other restaurants.
Your top5 Food joints across Delhi is your favourite?
Pot Pot- Dlf avenue
House of Ming- Taj Mansingh
Big chill- multiple locations
Yum yum cha – multiple locations
Loya- Taj palace
