How South Asian Food has helped cultural cohesion
By Mysha Williams – EmbRace EDI Network co-chair
Understanding how cultures influence each other is fascinating – and a great way of promoting cohesiveness and integration.
Food helps to tell a story about how easy we’re able to blend and influence cultures.
Unlike most things, Food is something we all love. It’s long been an established way of sharing culture and traditional methods in new ways – and reminds us what we all have in common. South Asian food and drink is a favourite in Britain and has also influenced many cultures across the globe.
Instead of addressing our differences, we can choose to unite over our love for spices, flavours, and traditional cooking methods. In our day-to-day lives, wouldn’t it be wonderful if we could work together and understand each other in the same way we do to blend cultures and recipes together?
The creativity we invest in food recipes, blends and dishes could easily be replicated in the workplace. Learning from one another, listening to different ways of doing things, acknowledging our differences and trying new things can lead to being more open-minded, but also more culturally aware.
Read on to find out how South Asian cuisine has influenced cultures and cuisines around the world… and to also inspire you to get your culinary thinking cap on for ‘Bring a dish to work day’ on Friday 4 August…
Influence upon Caribbean food
During the 18th Century, the British Empire introduced South Asians to the Caribbean islands. Together the islanders and the new arrivals shared culture, spices and cooking methods – developing a sense of purpose to develop a cohesive, tolerant society that still exists today.
Curried chicken and goat were heavily adapted for the Jamaican pallet and are unlike traditional Indian curries that typically feature yoghurt and excess tomatoes and chillies.
Many Trinidadians originate from north-east and central India and words like Roti and Daal are seamlessly integrated in Trinidadian culture.
Influence upon South African food
The largest population of people of Indian descent on the African continent is in South Africa – mainly in the city of Durban, in KwaZulu-Natal which sits on the eastern coast on the shore of the Indian Ocean.
The early Indian population was formed by enslaved and indentured labourers brought to South Africa by several colonial countries – as well as the relocation of ‘free’ migrants, mostly from Southern India.
Indian food has had a significant and lasting impact on the culinary landscape of South Africa. Durban in particular is renowned for its curry dishes and highly spiced and flavourful food. Dishes evolved to use local vegetables and traditional ingredients and were influenced by other South African cultures and populations.
Notable Indian influenced dishes include the Bunny Chow – a loaf of white bread, which is cut and filled with curry (bean or mutton are best!) and then topped with the hollowed-out bread. It’s often served with Saambals (grated carrot, chilli, onion or tomatoes, onion and coriander). Other dishes include biryani, dhal, roti, samosa (known as samoosa’s in South Africa) and chilli bites (which are similar to onion bhajis).
Influence upon Kenyan food
Kenya is another country where Indian migration has heavily influenced food in the region. Indian traders have a centuries-long history of living off the east coast of Africa. Chapattis and somosas are commonplace food item amongst all Kenyans – the Kenyan adaption being more like a paratha (unleavened flat breads).
Influence upon British food
This includes mostly adapting traditional South Asian curry dishes for a British palate – most famously the Chicken Tikka Masala, the masala added to satisfy British desire for gravy/sauce to cover chicken.
‘Bring a dish to work day’ – Friday 4 August
To celebrate South Asian Heritage Month, we encourage colleagues to bring some homemade South Asian-inspired dishes into the office on Friday 4 August – or in fact any day that week which works for you and your colleagues.
From snacks and light bites, to a full blown banquet and even takeaways – it’s up to you. Enjoy discussing your recipes and your learnings, and most of all – enjoy the food! Remember to consider food allergies and dietary requirements if you're preparing food for others.
The EmbRace network would love to see the food and interactions inspired, so please send photos or plans from next week to embracenetwork@growthco.uk.
More information
For more information about South Asian Heritage Month, visit their website.
The EmbRace network provides support, advice and guidance for, and awareness of, diverse ethnic community colleagues at GC. For more information or to join the network, contact EmbraceNetwork@growthco.uk.