The beauty of Indian food lies in its complete range, from the spiciest to the absolute bland, from the multitude of ingredients to just a single ingredient, and its ability to either elevate your health or leave you with a painful Delhi belly. Explore a little of this range in the following blog.
What comes to your mind when you think of Indian food? Does it remind you of rich color, a lot of spice, and amazing aromas? While the cuisine in India is often regarded as simply Indian food across the world, there are, in fact, a number of regions in this country, each of which imparts distinct flavours. A unique combination of different spices is what typically separates cuisine in this part of the world from others.
Choose Indian food for the following reasons:
- Variety of street food– Street foods, as the name suggests, are usually found on roadside carts. These days, the same food is available at upscale malls as well. The mixture of spices on street foods presents a certain twang which is often very difficult to describe. Chole bhature and golgappe in Delhi, vada pav in Mumbai, tele bhaja and burrito-type kathi rolls in Kolkata are just some of the examples. It does not take long to consume these foods. In fact, they are known to create a maximum impact on your senses in the minimum possible time.
- Enjoying the naan– Indians love flaky pieces of bread, and the taste of a naan freshly out of the tandoor can be “Oh! So soft and fluffy!” that it literally melts in the mouth. The naans may either be brushed with ghee or stuffed with nuts and dry fruits, much like the Kashmiri way. Many restaurants coat them with butter and serve them as ‘Butter naans’.
- Mythological importance of food– Several items and dishes are treated as ‘foods of the Gods’ in India. Across Gurudwaras in the country, for instance, ‘langars’ are served every hour. This is free of cost, considered as holy offerings, and often includes items such as Makke di Roti (maize chapatis), Sarson da saag (mustard spinach), and Suji ka halwa (sweet semolina). Amongst Bengalis, ‘Bhog’ served during Durga Puja also consists of a variety of items such as peas pulao, beguni (friend brinjal), tomato chutney, chana dal and mixed vegetables. At the Kangri Dam in Himachal Pradesh, delicious rice is cooked and distributed to all as holy food prepared for Kangra Devi.
- Following the Spice route– The use of different spices for flavour is what comes to mind first when one thinks of Indian food. Ginger, green chillies, turmeric, cardamom and garlic have proven to healing properties, and are used in a variety of dishes. For example, chicken tikka masala, which majorly uses red chilli powder, once became the national dish of the UK.
- Indian meals have all the nutrients– A proper, full course Indian meal consists of all the essential nutrients- carbohydrates, proteins, fats, minerals and vitamins. It ensures that you consume a balanced meal and remain healthy for a long time.
As mentioned earlier, Indian food is popular due to taste. Six different flavours are commonly seen- sour, astringent, salty, sweet, spicy and bitter. Thus, it can be said that these flavours are the USPs of Indian food.