The Concept Of The “Comfort Food”: Roti And Curry

Introduction

No matter how bad the day is. No matter how stressful the day is. The “comfort food” always gives you peace, enjoyment, and warmth. In the time of hunger, the movement you take the first bite of your “comfort food” takes you into the heaven. The comfort foods always work like mood changer. Some people find comfort in food like ice cream, macaroni, or in the cake, but my comfort food is “Roti and Curry”. Basically, roti is a flatbread made with whole wheat and eaten with cooked vegetables known as Curry.

I grow up in a village in India. In our home, my mom cooks roti and sabzi (curry) for me. After studying long hours in school whenever I came back home my mom had always something to eat and those all foods were so good and perfects but the most I like is roti and sabzi. A year ago, I moved to Canada for study in the Software Engineering at that time I never tried to make any food ever. I tried to eat many Canadian foods and some of them I really love though. But after sometimes I started missing my comfort food. And one day I call my mom and started learning how to make roti and sabzi. I felt proud when I first time in my life makes food for myself. It was not that good as my mom cooked but It was not that bad. After several tries, now I can prepare roti and sabzi myself perfectly. As you can now guess how crazy I am for roti and sabzi that I started cooking it myself.

Origin of the food

Although, Roti and curry is my best food I never wonder when and how this meal essential originated. During this project, I get the time to search the history of this meal. What I found in my research was that there are several rumors and theories about the history of roti. Some believe that it comes from Peris in the form of maida(a very pure form of wheat flour). Some other believe that roti traveled all the way from East Africa. So, what is the genuine root of chapati or roti? While Ayurveda dates it back to the Vedic time frame – where purodhashas, from where the word pataha or parota in the long run came, was normally loaded down with dry lentils or vegetables and offered as thick flapjacks amid yagnas and homas in Indian custom – there is little specify of the modest chapati. So, it wouldn't be right to express that roti or chapati could have been a typical man's/broker's development, which in the end reached the court on account of its delicacy and taste of wheat and ghee. Indeed, the chapati is noted in Ain-I-Akbari, a sixteenth-century archive by Mughal Ruler, Akbar's vizier, Abu'l-Fazl ibn Mubarak as one of the Incomparable Sovereign's top choice. Since not at all like the roasted roti, the chapati made for a fascinating chomp notwithstanding when it went tepid. Indeed, eating a super hot was a custom in those days as well. Truth be told, Akbar, who was known to be a parsimonious eater and regularly got a kick out of the chance to eat alone, had taken such a preferring for this 'thin, cooked flatbread made of wheat, that he would frequently eat it as a nibble with ghee and sugar.

Origin of the main components

The main component of the roti is wheat. Wheat is produced by many countries across the world. “Wheat is typically milled into flour which is then used to make a wide range of foods including bread, crumpets, muffins, noodles, pasta, biscuits, cakes, pastries, cereal bars, sweet and savory snack foods, crackers, crisp-breads, sauces, and confectionery”. Current geography of the crop As the wheat is used to make a wide range of foods, it is most widely cultivated crop across the whole world. There are five noteworthy wheat-developing areas on the planet today. The North American district reaches out from North Texas into the prairies of Canada, the Palouse of eastern Washington and Oregon and the Snake Stream Plain of Idaho. The European wheat district stretches out over the European subcontinent from Spain to Ukraine.

Asian wheat creation is isolated into three subregions, Southern Russia and the previous Soviet states along Russia's southern outskirt, northern China and northwest India and Pakistan, Afghanistan, and Iran. Australia's wheat locale lies for the most part toward the west of the Incomparable Separating Extent and around Perth on the west drift. Argentina's wheat locale is in the Pampas and Patagonia. Top five global producers Being the world's biggest maker of wheat, China assumes a critical job in molding grain advertises elements over the world. Around 126 million metric huge amounts of wheat are delivered by the nation every year, on a land zone of 24 million hectares. Wheat is the second most imperative developed sustenance edit in India (after rice) and feeds a huge number of Indians once a day. It is a particularly imperative staple sustenance in the northern and northwestern conditions of the nation, for example, close to the Pakistani fringe. India represents around 8. 7% of the aggregate wheat creation on the planet, and 13% of all developed land in India is committed to the development of this crop.

Russia is the third biggest wheat maker on the planet (delivering 60 million metric huge amounts of this product) and was among the best five wheat sending out nations on the planet in all years somewhere in the range of 2006 and 2011. Very nearly 55 million metric huge amounts of wheat are created in the USA, which positions fourth on the planet as far as the quantity of the wheat delivered, and positioning regularly exchanging as of late between the US and Russia, as of now in third place. According to the order by the USDA, there are eight assortments of wheat developed in the nation.

France is the biggest maker of wheat in Europe, with this harvest being developed all through the nation. It is developed to the best degree in the northern districts of France. The French territory of Center is the main wheat delivering locale in the nation (representing 16% of France's aggregate wheat yield) trailed by Picardie (representing 10% of France's wheat yield).

Regional environmental issues

The problems that are faced by the farmers of wheat is different across the world. Some common problems are heavy rain, diseases, and insects. “Weather that is comfortable for humans is also good for wheat. Wheat needs 12 to 15 inches (31 to 38 centimeters) of water to produce a good crop. It grows best when temperatures are warm, from 70° to 75° F (21° to 24° C), but not too hot. Wheat also needs a lot of sunshine, especially when the grains are filling”. Horticulture is to a great degree subject to the atmosphere. Temperature increments and carbon dioxide can support some harvest yields relying upon the area; however different conditions should likewise exist, for example, supplement levels, soil dampness, and water accessibility. Albeit slight warming and more carbon dioxide in the air could profit a few plants to become quicker, extreme warming, surges, and the dry season would lessen yields

Personal connections/interest/opinion

Northwest part of India is famous in the world for its culture, tradition, and food. As being born and raised in this part of India I also love its culture, tradition, and food. Roti and Curry is part of the daily meal here. I grow up eating this food almost every day of my life and therefore I have a wide range of memories attached to this food. In the end, I only want to say that I can live without eating roti and curry for a few days but not months.