No two cultures are alike, but because many of us only have the one we’re born into, we’re prone to assumptions and fitting what we know other nations do into the way that we do things. Having said that, I’d be more than happy to try to help set the record straight regarding Indian food, if you’d allow me.
Let’s begin by saying traditional home cooking in India doesn’t result in indigestion. Indians take pride in their light, flavorful home food, reserving the more greasy, rich options for parties or meals outside home.
Second, the flavors are matched uniquely. I’ve explained it in-depth here, but clashing tastes are used make the meals incredible, the same way that a splash of purple makes yellow pop on a sheet of paper.
Third, while we ourselves may be prone to having an appetizer, there aren’t starters in India. It’s all served on a plate with bowls called thali. If starters are offered however, they’re most likely just snacks or street food.
Fourth, there’s a misconception that cooking an Indian meal will eat up your entire day, but that just isn’t the case. While there are cuisines that take longer than others, more of them can still be whipped up in no time.
Fifth, the sides are tailored specifically to compliment the main course. Yogurt, for example, is served with most indian food, and it absorbs any heat caused by the chillies. This is because the casein in it absorbs capsaicin, which gives the chillies their impact.
Sixth, the spices aren’t only spicy. Not all dishes have chillies or the stereotypical heat pop culture always used to toy with. Turmeric, cinnamon, fennel and fenugreek are some other highlights, all of which have proven to be good for you.
And finally, although you may not hear of them often, the desert options are practically endless. They can be small sweets that compliment a meal, or a feast all in themselves.
For a continued reading on the matter, click here to view EveningStandard’s article in its entirety.
Sitara India 