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Cuisine of
India
The Indian cuisine boasts of an immense variety
not restricted to only curry. An authentic Indian
curry is an intricate combination of a stir-fried
Masala - a mixture of onion, garlic, ginger,
and tomatoes; various spices and seasonings
with which meat; poultry, vegetables or fish
is prepared to produce a stew-type dish. Note:
the word Masala also means spice.
Food in India is wide ranging in variety, taste
and flavour. Being so diverse geographically,
each region has its own cuisine and style of
preparation. Indian cuisine, renowned for its
exotic gravies seems complicated for any newcomer.
The Mughlai cuisine of North differs sharply
from the preparations of the south. The Wazwan
style of Kashmir is luxurious but the same can
be said about Bengal's Macher Jhol, Rajasthan's
Dal Bati, Uttar Pradesh's Kebabs and Punjab's
Sarson Ka Saag and Makki di Roti. In India,
recipes are handed down from generation to generation.
The unique and strong flavours in Indian cuisine
are derived from spices, seasonings and nutritious
ingredients such as leafy vegetables, grains,
fruits, and legumes. Most of the spices used in
Indian cooking were originally chosen thousands
of years ago for their medicinal qualities and
not for flavour. Many of them such as turmeric,
cloves and cardamoms are very antiseptic, others
like ginger, are carminative and good for the
digestion. All curries are made using a wide variety
of spices.
In Indian cuisine, food is categorized into
six tastes - sweet, sour, salty, spicy, bitter
and astringent. A well-balanced Indian meal
contains all six tastes, not always can this
be accomplished. This principle explains the
use of numerous spice combinations and depth
of flavour in Indian recipes. Side dishes and
condiments like chutneys, curries, daals and
Indian pickles contribute to and add to the
overall flavour and texture of a meal and provide
balance needed.
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