Photographs courtesy of Ravid Dvir

INDIA is a country of great diversity of cultures, ethnic groups, languages, climates and influences. Yet one common thread which runs through the warp and weft of Indian life is our attitudes to food and hospitality. Food is considered to be the ultimate form of the Almighty, as food helps sustain life. "Anna hey poorna Brahma", meaning that food is a complete form of Brahma of the Creator of the Universe, is the first thing taught to children when they start feeding themselves. So the lesson #1 in table manners is never ever to waste even a single grain of food. Leaving food on your plate except under special circumstances such as illness is believed to add to your burden of sin as you have insulted god This is true of all the religions prevalent in India, whether Hinduism, Islam, Christianity, Buddhism, Jainism or the Sikhs. Ditto the Zoroastrians.

 Food plays an important role in worship, and the food offered to the deities (prasad) is thought to bestow considerable religious merit purifying body, mind and spirit. Temple cooks are usually brahmanas and follow strict standards of personal cleanliness.

There is widespread belief that the consciousness of the cook enters the food and influences the mind of the eater. Taking prasad that has been cooked and offered with devotion inclines the mind towards spirituality.

The prasad that has been on the altar is especially sacred, and is handed out to worshippers, either by the priest at the shrine or as worshippers leave the temple. Prasad is also served in the form of a full meal, especially on festival days. It is a widespread belief that when food is prepared with a selfish motive of self-enjoyment, it is never tasty. Food should be cooked for offering to the Almighty, and the devotion in this process purifies and elevates the mundane to the divine. In many homes, tasting food while cooking is taboo, and food may only be tasted after it has been offered to God.

With all the emphasis on food naturally comes the issue of hospitality. The next thing ingrained in our thought process  is to treat every guest, however unwelcome, with honor and respect. Traditionally, no matter how poor one is, one is duty bound to provide guests with three things - a warm welcome, a place to rest and refreshments (at least a glass of water). Even strangers are made a part of the household; ;it is unthinkable that any visitor to an Indian home will ever leave without being fed.

Let me now leave you with two tongue-tickling Indian dishes, which will surely leave you hungry for more!

Bread pakoras

* 6 bread slices

* 1 potato (boiled and mashed)

* 2 green chilies (finely chopped)

* 1 tbsp green corriander (finely chopped}

* 1/2 tbsp *Garam masala powder

* salt to taste

* oil for deep frying

Serves 4

Soak bread slices in water for a minute. Remove and squeeze out water. In a bowl, mix potato, crumbled bread slices, green chilies, green coriander, garam masala powder and salt. Heat oil in a wok. Take a spoonful of the prepared patter and deep fry till golden brown. You may also bruch them with oil and bake them in a preheated oven till crisp and brown, but they don't taste as good a the fried ones. Serve with ketchup or mint coriander chutney.

 *  Garam Masala can be easily obtained from stores selling Indian/Asian foods, or in most big supermarkets throughout Israel.

Coriander mint chutney

* 3/4 cup chopped fresh Chinese parsley (coriander or cilantro firmly packed

* 1/2 cup chopped fresh mint firmly packed

* 1 fresh hot green chili (optional)

* 1 tablespoon lemon juice

* 3/4 cup plain yogurt

*1/4 teaspoon salt

Put the Chinese parsley, mint, green chili, lemon juice and 3 tablespoons water into the blender. Blend until smooth, pushing down as necessary with a rubber spatula. Best the yogurt in a small bowl until it is creamy. Add the mixture from the blender and fold in. Add 1/4 teaspoon salt, mix and taste. Add more salt if desired.

We serve this chutney as an accompaniment, pour it over rice, use it as a salad dressing, a sandwich filler to add pep to grilled cheese sandwiches... in short, anything at all. In fact, when I run short of ideas, I simply stir it into boiled vegetables for an instant curry.

More than 2000 authentic Indian vegetarian recipes can be found online at http:/harekrsna.com/practice/prasadam/recipesrecipes.htm

B'tayavon