SSC Stenographer 18th Nov 2022 Shift 3

India is a diverse nation with many different cultures. Although there are some eating habits that are considered staples of Indian cuisine, these habits may not be practiced by all the cultures of India. Cuisine differs across India’s diverse regions as a result of variation in local culture, geographical location (proximity to sea, desert, or mountains), and economics. It also varies seasonally, depending on which fruits and vegetables are ripe. Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule. Indian cuisine is still evolving, as a result of the nation’s cultural interactions with other societies.

Historical incidents such as foreign invasions, trade relations, and colonialism have played a role in introducing certain foods to the country. For instance, potato, a staple of the diet in some regions of India, was brought to India by the Portuguese, who also introduced chilies and breadfruit. Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe’s Age of Discovery. Spices were bought from India and traded around Europe and Asia. Indian cuisine has influenced other cuisines across the world, especially those from Europe, the Middle East, North Africa, sub-Saharan Africa, Southeast Asia, the British Isles, Fiji, and the Caribbean.

Indian food is rich in flavor. However, spices do more than flavor a dish; They are also used to cool and warm the body during hot or cold weather. Yogurt is commonly used to flavor dishes or as a sauce to chill spicy dishes. Many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India, and coconut oil along the western coast, especially in Kerala. Gingelly (sesame) oil is common in the south since it imparts a fragrant, nutty aroma. In recent decades, sunflower, safflower, cottonseed, and soybean oils have become popular across India. Butter-based ghee, or deshi ghee, is used frequently, though less than in the past.
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An endangered species is a type of organism that is threatened by extinction. Species become endangered for two main reasons: loss of habitat and loss of genetic variation. A loss of habitat can happen naturally. Dinosaurs, for instance, lost their habitat about 65 million years ago. The hot, dry climate of the Cretaceous period changed very quickly, most likely because of an asteroid striking the Earth. The impact of the asteroid forced debris into the atmosphere, reducing the amount of heat and light that reached Earth’s surface. The dinosaurs were unable to adapt to this new, cooler habitat. Dinosaurs became endangered, then extinct. Human activity can also contribute to a loss of habitat. Development for housing, industry, and agriculture reduces the habitat of native organisms. This can happen in a number of different ways.

Development can eliminate habitat and native species directly. In the Amazon rain forest of South America, developers have cleared hundreds of thousands of acres. To “clear” a piece of land is to remove all trees and vegetation from it. The Amazon rain forest is cleared for cattle ranches, logging, and urban use. Development can also endanger species indirectly. Some species, such as fig trees of the rain forest, may provide habitat for other species. As trees are destroyed, species that depend on that tree habitat may also become endangered. Tree crowns provide habitat in the canopy, or top layer, of a rainforest. Plants such as vines, fungi such as mushrooms, and insects such as butterflies live in the rain forest canopy. So do hundreds of species of tropical birds and mammals such as monkeys. As trees are cut down, this habitat is lost. Species have less room to live and reproduce.
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