“Food for the body is not enough. There must be food for the soul as well." Dorothy Day
If there is a world cuisine that fits perfectly into this thought of Dorothy Day, it is Indian cuisine. Food created with hands, but also with a big soul, has a taste that satisfies our needs and gives us energy. Gives us wings.
It is not by chance that today we will devote time to Indian cuisine, which is a real treasure, combining a variety of flavors and spices.
India is called the land of spices and rightfully so. There is no other country in the world that produces as many different types of spices as India. It produces over 70% of the spices worldwide.
In order to obtain this fabulous mix of flavors in Indian cuisine, influences from Greek, Roman and Arab traders in the 15th-16th centuries contributed.
Six different tastes are present in Indian culinary traditions: sweet (madhura), s alty (lavana), bitter (tikta), sour (amala), astringent (kasya) and spicy (katu).
Typical Indian dishes usually have a balance of all 6 tastes, with at most 1-2 flavors being absent and the rest included in the food.
Some of the most used products in Indian cuisine are potatoes, tomatoes and chili peppers, which were brought to India by the Portuguese.
The Portuguese also imported refined white sugar, before which the Indians used fruits or honey to sweeten their meals.
One of the most loved desserts in South India is the Payasam pudding. It must be present in the menu of important events and ceremonies such as weddings. According to South Indian traditions, a wedding is not over until Payasam is served.
This dessert is a type of pudding that is prepared by boiling milk, sugar and rice or wheat, sweet corn, millet. It can be flavored with coconut, raisins, cashews or other fruits and nuts.
The traditional way of cooking in Kashmir is heavily influenced by Central Asia. The specific feature of this culinary trend is that the spices are boiled, not fried. This technique gives the food a stronger taste and aroma.
According to Ayurveda, the ancient Indian system, there are 3 food categories: Saatvic (fresh vegetables and juices), Raajsic/Rajastic (greasy and spicy food) and Taamsic (meats and drinks).
- Satvic encompasses foods that are natural and minimally processed such as fresh vegetables and are believed to have a positive, calming and purifying effect on the body and mind.
- Rajastic covers foods that are spicy, fatty, s alty, bitter, that awaken ambition, competitive spirit and ego.
- Tamasic foods are those that are highly processed, toxic, difficult to digest and can have a negative effect on the body and mind .
India is home to one of the hottest red peppers – bhut jolokia or also called ghost pepper. It is estimated that it is about 400 times hotter than Tabasco sauce. In 2007, this variety received a certificate for the hottest from the Guinness Book of World Records.
Each region in India uses its own ingredients, spices and culinary techniques to create a unique taste in dishes.
One of the most famous Indian dishes Chicken Tikka Masala actually originated in Scotland.
Indian cuisine abounds in bread recipes. They are very different because they are prepared from different crops and seeds, as well as different fillings are prepared.
One of the curious things about Indian cuisine is that most dishes are not at all complicated to prepare. You don't need amazing culinary skills to make an Indian dinner. Just make sure you have plenty of fresh produce and a variety of spices.
you can see several recipes of Indian dishes.