I-piquancy, ubulula kanye nesizini yokudla okuvela eNingizimu yeNdiya yaziswa emhlabeni wonke. UShonali Mutalali ukhuluma ngeqhaza lababhali bezincwadi zokupheka bendawo ekubhebhezeleni le ntshisekelo.
“Asizange sizame nokufuna ummemezeli,” kusho uMallika Badrinath. "Ubani odinga incwadi ngokudla kwemifino evela eSouth India?" Ngo-1998, lapho ebhala incwadi yakhe yokuqala ethi, Amasoso Emifino, umyeni wakhe wathembisa ukuyinyathelisa ngezindleko zakhe ukuze ayisakaze emndenini nakubangane. Uthi: “Sathengisa izincwadi ezingu-1000 ngezinyanga ezintathu. "Futhi lokho ngaphandle kokuyidlulisela ezitolo." Ekuqaleni, intengo yayingama-rupee angu-12, okungukuthi, inani lezindleko. Namuhla, ngemva kokuphrintwa kabusha okuningi, amakhophi ayisigidi ale ncwadi asedayisiwe. Sekusabalale emhlabeni wonke.
Imakethe yomhlaba wonke yokudla kwasendaweni? Kufanele uvume, kuthathe isikhathi. Iminyaka eminingi, ababhali bencwadi abashisekayo babeqondise izethameli ezazifuna ukudla kwamaNdiya “okuyindlela yokudlela”: i-dal mahani, inkukhu engama-65, namakhekhe ezinhlanzi. Noma kulabo abathanda i-Indian exotic yangempela: i-curry, i-biryani ne-kebab - ikakhulukazi emakethe yaseNtshonalanga engenasithakazelo kakhulu.
Nokho, kule minyaka eyishumi edlule, ababhali bendawo bathole imakethe yomhlaba wonke wonke umuntu angayinaki ngoba nje engazi ukuthi ikhona. Laba ngamakhosikazi asekhaya, ochwepheshe abasebasha nabafundi. Ama-Blogger, abapheki bokuhlola kanye nabapheki abangaguquki. Abadla imifino nabangewona imifino. Okuwukuphela kwento abafana ngayo isithakazelo esikhulayo sokudla okumnandi, okulula nokwesizini okuvela eNingizimu India. Abanye babo basebenzisa izincwadi zokupheka ukuze bakhe kabusha ukudla kogogo babo. Abanye - ukuzama izitsha ezingajwayelekile, kodwa ezikhangayo zangaphandle. Ukunqoba togayal? Kumele sivume ukuthi kukhona okuthile kulokhu.
Mhlawumbe leli bhola leqhwa laqalwa isu lokumaketha elihlakaniphile likaMallika. “Sicele izitolo ezinkulu ukuthi zibeke le ncwadi eduze kwalapho okhokha khona ngoba besazi ukuthi abantu abafuna ukuyithenga abangeni ezitolo ezidayisa izincwadi.”
Namuhla, ungumbhali wezincwadi zokupheka zesiNgisi ezingama-27, zonke ezihunyushelwe olimini lwesiTamil. Ngaphezu kwalokho, eziyisi-7 zihunyushelwe olimini lwesiTelugu, eziyi-11 kusiKannada kanye no-1 kusiHindi (uma uthanda izinombolo, lokho cishe kungama-3500 zokupheka). Ngesikhathi ebhala ngokupheka kwe-microwave, abakhiqizi bathi ukuthengiswa kwabo kwe-microwave kunyukile. Nokho, naphezu kwemakethe enkulu, ukuthola abamemezeli akubanga lula.
UChandra Padmanabhan wabe esememela usihlalo weHarperCollins esidlweni sakusihlwa futhi wamhlaba umxhwele kakhulu ngokudla kwakhe kangangokuthi wamcela ukuba ambhalele incwadi. I-Dakshin: I-Vegetarian Cuisine yaseNingizimu India yakhululwa ngo-1992 futhi yathengiswa cishe amakhophi angu-5000 ezinyangeni ezintathu. "Ngo-1994, igatsha lase-Australia lase-HarperCollins likhiphe le ncwadi emakethe yomhlaba, futhi yaphumelela kakhulu," kusho u-Chandra, enezela ukuthi ukuthengisa okuqinile kwamkhuthaza ukuba abhale ezinye izincwadi ezintathu, zonke ngesihloko esifanayo - ukupheka. “Mhlawumbe badayisa kahle kakhulu ngoba maningi amaTamil emhlabeni jikelele. Mhlawumbe ngenxa yokuthi abantu abaningi banesithakazelo ku-vegetarianism, kodwa abazi ukupheka ukudla okunjalo. Nakuba cishe noma iyiphi iresiphi ingatholakala ku-inthanethi, izincwadi ziyiqiniso kakhulu.”
Kodwa-ke, kwaze kwaba ngo-2006 lapho u-Jigyasa Giri noPratibha Jain bewina imiklomelo eminingi ngencwadi yabo ethi Cooking at Home with Pedata [U-Anti Kababa/: Amaresiphi Okudla Kwemifino Avela Ku-Traditional Andhran Cuisine] lapho abantu baqaphela khona uguquko lwemifino.
Bezimisele ukukhipha incwadi yabo yokuqala ngaphandle kokuyekethisa kokuqukethwe, basungula indlu yabo yokushicilela ukuze baqophe amaresiphi ka-Subhadra Rau Pariga, indodakazi endala yowayenguMongameli waseNdiya u-VV Giri. Emiklomelweni yamaGourmand, eyaziwa ngama-Oscars of Cookbooks, e-Beijing, le ncwadi iwine emikhakheni eyisithupha, okuhlanganisa ukuklama, ukuthwebula izithombe nokudla kwasendaweni.
Incwadi yabo elandelayo, ethi, Sukham Ayu – “Ayurvedic Cooking at Home” iwine indawo yesibili emklomelweni othi “Best Healthy Eating and Dieting Cookbook” emcimbini owawuseParis eminyakeni embalwa kamuva. Kwakuwukuqashelwa ngokusemthethweni. I-Upma, i-dosai kanye ne-buttermilk sekungene esigabeni somhlaba.
Imivuzo yayilokhu ikhula. U-Viji Varadarajan, omunye umpheki wasekhaya onethalente, wanquma ukuqhubekela phambili futhi abonise ukuthi imifino yendawo ingasetshenziswa kanjani ngezindlela eziningi ezahlukene.
Ngaphambili, wonke umuntu wayetshala imifino ngemuva kwendlu. Kwakufanele babe nobuciko, ngakho baqhamuke nezindlela zokupheka ezingu-20-30 zemifino ngayinye,” echaza, echaza ukuthi kulula kangakanani ukudla “ukudla kwasendaweni, kwesizini kanye nokwesintu.” Izindlela zakhe zokupheka, ezikhuthaza abantu ukuthi basebenzise imifino yasekhaya efana ne-wax squash yasebusika, iziqu zikabhanana nobhontshisi, zibungaza isiko. Izincwadi zakhe zokupheka eziyisithupha, ezimbili zazo ezihunyushelwe olimini lwesiTamil nesiFulentshi, ziwine iGourmand Awards emikhakheni eyisikhombisa ehlukene. Incwadi yakhe yakamuva ethi, Izibiliboco zeVegetarian of South India, iwine i-Best Vegetarian Cookbook ngo-2014.
Njengoba engumdayisi omatasatasa, uthengisa incwadi yakhe ku-Kindle. “Ukuthengisa nge-inthanethi kuyinzuzo enkulu kubabhali. Iningi labafundi bami alifuni ukuya ezitolo zezincwadi. Ba-oda izincwadi ku-Flipkart noma bazikhiphe e-Amazon.” Nokho, uthengise amakhophi ephepha angaba ngu-20000 encwadi yakhe yokuqala, iSamayal. “Abafundi bami abaningi bahlala eMelika. Imakethe yaseJapan nayo iyakhula,” kusho yena. “Laba ngabantu abathanda indlela ukudla kwethu okulula futhi okunempilo ngayo.”
I-Pure Vegetarianism ka-Prema Srinivasan, ekhishwe ngo-Agasti ngonyaka odlule, yengeze isisekelo sesayensi kulolu hlobo olusafufusa. Le tome enkulu enekhava elilula le-spartan ibheka ngokucophelela ukubunjwa kwamaresiphi anamuhla, kusukela ekudleni kwasethempelini kuya emzileni wokuhweba ngezinongo. Ngokucophelela kakhulu, iqondise imakethe entsha yabapheki abangochwepheshe nabezemfundo, nakuba abapheki basekhaya bangathola imibono eqoqweni elikhulu lamaresiphi namamenyu.
Akumangalisi ukuthi igagasi elilandelayo yizincwadi ezikhethekile ezicini ezithile zokudla okunjalo. Isibonelo, Kungani U-anyanisi Ukhala: Ukubheka I-Iyengar Cuisine, eyawina umklomelo weGourmand ngenkathi isesigabeni sombhalo wesandla ngo-2012! Ababhali uViji Krishnan noNandini Shivakumar bazamile ukuthola umshicileli - njengoba ubona, ezinye izinto azikashintshi - futhi ekugcineni bathola incwadi eshicilelwe ngenyanga edlule. Ngaphansi kwekhava yayo eqinile ecwebezelayo kunezindlela zokupheka ezingama-60 ezingenawo u-anyanisi, amaradishi kanye nesweli.
“Ngakho-ke siqhamuke negama,” uyamamatheka uVigi. Sivame ukukhala uma sisika u-anyanisi. Kodwa asiyisebenzisi ezitsheni zethu ezinhle, yingakho ikhala.”
Izindlela zokupheka ziyiqiniso futhi zinikeza ukuhlukahluka okuningi kwezitsha eziningi ukukhombisa ubuhlakani bokudla kwendabuko. “Sikunikeza izindlela zokupheka zazo zonke izithako ozidingayo,” kusho uNandini, ekhuluma ngendlela imakethe ekhule ngayo ngale kwe-Chennai ne-India. Njengoba nje ngifuna ukufunda ukwenza ukhari 'wangempela' oluhlaza, kunabantu emhlabeni wonke abafuna ukwazi ukwenza i-sambar 'yangempela'."