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Lucknow me hardworking couple selling bread cutlet on street||Lucknow Street Food Vlog

Bread cutlet

Colonial Era and European Influence (1850s-1900s)

1. British colonial rule introduced European bread to India, replacing traditional flatbreads.
2. European cuisine, particularly British, French, and Portuguese, influenced Indian cooking.
3. Cutlets, a European dish, were adapted using local ingredients.

Indianization and Street Food Emergence (1900s-1940s)

1. Indian vendors and chefs modified European cutlets to suit local tastes.
2. Bread, readily available and affordable, replaced traditional ingredients.
3. Street vendors in urban centers, like Mumbai and Kolkata, popularized bread cutlet.

Regional Adaptations and Variations (1940s-1970s)

1. Mumbai-style bread cutlet: added potatoes, peas, and spices.
2. Punjabi bread cutlet: incorporated ajwain seeds, coriander, and garam masala.
3. South Indian bread cutlet: used coconut, curry leaves, and sambar powder.

Post-Independence and Popularization (1970s-1990s)

1. Indian cuisine diversified, and bread cutlet spread nationwide.
2. Street food culture flourished, with bread cutlet as a staple.
3. Restaurants and cafes began serving bread cutlet.

Modern Era and Globalization (1990s-Present)

1. Bread cutlet gained international recognition.
2. Fusion variations emerged (e.g., bread cutlet sandwiches).
3. Social media and food blogs popularized bread cutlet.

Key Figures and Events

1. Indian chefs like Sanjeev Kapoor and Tarla Dalal popularized bread cutlet.
2. Food festivals and events showcased bread cutlet.
3. Indian food writers and historians documented bread cutlet's history.

Regional and Cultural Significance

1. Bread cutlet represents Indian culinary adaptability.
2. Symbolizes street food culture and urbanization.
3. Comfort food for many Indians.

Impact on Indian Cuisine

1. Bread cutlet influenced other Indian snacks (e.g., veg cutlet).
2. Demonstrates Indian cuisine's ability to absorb and adapt foreign influences.
3. Contributed to India's diverse and vibrant street food scene.

Historical Recipes and Variations

1. Early recipes used bread, potatoes, and peas.
2. 1960s: added spices and herbs like cumin and coriander.
3. 1980s: non-veg variations emerged.

Archival Sources and References

1. Old Indian cookbooks (e.g., "Indian Cookery" by J. H. Walsh).
2. Newspaper articles and food columns from the 1950s-1980s.
3. Oral histories from street vendors and Indian chefs.

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