Interesting facts about Indian cuisine

3:15 pm INDIAN CUISINE

Indian cuisine is considered to be the most popular in the world after French and Chinese cuisines. Its distinguishing features are various dressings, herbs and spices as turmeric, cumin, ginger, cinnamon, nutmeg, coriander, garlic, chili pepper and many others, which were worth their weight in gold long ago. Indians believe that spices help them to stay young and sprightly. I suppose the most popular Indian spice for us is curry, but I was surprised during my journey through India when I got to know that in actual fact curry is not what we used to understand by this word. It’s not a mixture of different spices but a tree, which leaves are commonly used by cooking.

Indian cuisine

Christopher Columbus put out to the sea to find a new way to India exactly for spicery, but he discovered America. Well, like Columbus I was eager to visit this ancient country, of course not only to partake true Indian food, rather to get in touch with its marvelous and enigmatic culture and see with my own eyes its exotic amenities. (Being an amateur photographer I always bring hundreds of photos of picturesque places, unusual for a western man pictures of eastern people). Inspired by my trip to India, I got interested in its history and philosophy more than ever and read some books and articles to learn more about its religion and traditions.

Hindus emphasize the food they eat, it’s sanctified by traditions and it has a great social meaning. For an Indian pious person the food is something more than just a process of calories assimilation. Indian cuisine is not only an art of cookery, but a philosophy as well. In accordance with Ayurveda, all the courses are divided into three groups: taamsic (food of ignorance), raajsic (food of passion) and saatvic (food of grace). Taamsic is an overdone, too hot or too cold food; raajsic food is too spicy and stimulating. The proper and balanced food is saatvic – it’s a harmony between salty and sweet, cold and hot, spicy and mild.

I always thought of India as of a homeland of vegetarianism. I was highly concerned with recipes of this wonderful country for a period of time over which I denied myself meat and eggs. The meat in India was used for food first in XVI century, under the influence of Persian conquerors. Up to present time it’s religiously forbidden to eat cattle meat at all. Even Moslem part of the population follows this tradition, though they use for food mutton and goat’s flesh. Meat courses are more common for northern regions.

Indian spices

Still there’s a one feature uniting northerners and southerners – using of yogurt, a plenty of legumes and vegetable courses together with rice or pilaw, dressed and flavored with aromatic spices. Proteins of legumes are of a high food value and vegetables contain no cholesterol. The most popular sweets are milk puddings, cookies and fritters. And as for drinks – the most favorite ones is tea (often served up with milk and sugar) and nimbu pani, made of lemon juice and water.

To my mind, Indian cuisine is indispensable for those people who try to lose weight with no effect. Healthy non-fat Indian courses can never be insipid or boring because of the broadest choice of spices and dressings you can flavor them with. I hope you enjoy my recipes!

2 Responses
  1. nathalie davis :

    Date: November 5, 2010 @ 4:54 pm

    i love how you made some interesting
    facts about indian foods

  2. jessica jones :

    Date: March 27, 2011 @ 6:00 am

    I asked what the indian cuisine is like, not a chessy description of your bucket list.

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