In India, often referred to as the subcontinent, we can find a wealth of customs and cultural diversity that has also manifested itself in nutrition. Indian cuisine is rich in spices and they are the source of a wealth of aromas, flavors and wonderful scents spread from Indian cuisine.
Trademarks of Indian cuisine are believed to be spices. Curry, which is a blend of numerous spices, gives the dish a special oriental note. In India, curry can contain up to 30 types of spices.
Since India is a large country, it is the determinant of diversity. Food is prepared and consumed according to the caste, that is, the climate in which Indians live. Because of this, there are numerous rules and traditional customs that tell Indians who will prepare the meal, when and how and where it will be eaten. Also, it is important to mention that high caste members do not want to eat a meal prepared by a lower caste person.
Since for Indians, cows are sacred animals in their diet there is no beef. Only the milk is used from the cow. Some parts of India avoid eating pork because they consider it to be a vector carrier. A lot of fish and fish specialties are eaten somewhere, but some parts of them are strictly avoided. A large number of Indians are vegetarians and do not eat meat at all, while some are represented with meat of mutton and mutton.
And in those castes where meat is consumed, it is not eaten every day. It is usually eaten when available. As the vast majority of Indians are poor one of the common meals in India is certainly the curry sauce with rice and vegetables, from which lentils and legumes are often prepared. It is eaten in small snacks and most of the food is eaten by the Indians with their hands.
One of the recognizable Indian dishes is garam masala or in our translation hot mix. It does not signify the anger but how strong the spices will feel in the meal. This mixture is usually used in the preparation of curry sauce. The ingredients for garam masala vary by region. Those common are certainly various types of pepper, clove, anise, coriander, cumin and cinnamon and others. This spice mixture is usually fried before use to give an even more intense spice odor.
Some of the distinctive Indian dishes are: iddlys (small bite-cooked cookies), dahi (yogurt or sour milk), lass (yogurt-based beverage combined with masala curry or dessert), sambar (soup) from vegetables, lentils and peas of the extremely hot spice most commonly eaten at breakfast) and many others.
Spices are a staple in Indian cuisine and are used as a basis in combining numerous dishes. In some dishes, the spices are mixed with the herbs while somewhere they are mixed with liquids such as vinegar or coconut milk to make a paste. More garlic or onion may be added, depending on the dish being prepared. Everything is done with care and knowledge to get a certain essential taste of the dish.
Author: M.L., Photo: Andrii Gorulko / Shutterstock