The Must Discuss Aspects of the Indian Food Culture

Are you a food buff who is always open to experimenting with new cuisines and food culture? If yes, then you must try the rich blend of creamy sauce, sophisticated spices and the bold, tangy heat of the Indian delicacies. Apart from this unbeatable combination, the Indian cuisine is decked up with certain extras and regional variations that make them dramatically amazing in taste. From the crispy onion bhajis to the fluffy pilau rice, there are many reasons why the Indian food recipes are outlined with such a wide fan following.

Speaking of which, here are some of the main reasons why the Indian food feast should be at the top of your wish list:

Meticulously Balances Six Flavors

The Indian food theory states that the food preparation should scrupulously balance the major six different flavors in order to render a long-lasting taste to the mouth. The flavors include salt, sweet, sour, pungent, astringent and bitter. Just try the classic Bihari recipes and other such regional variants and you will understand the smart balance of these flavors.

Robust Indian Spices

No country on this planet is blessed with the enormous production of spices than India, for which it is also regarded as the “Land of Spices”. This makes it less surprising to many why the dishes have such a spiciness level along with the creamy and thick sauce. The curry which is also the unique selling point of the Indian dishes is created with the authentic curry powder. The spices are added based on the preparation and mostly blended together to form unique flavors with rich aromatic notes.

Heavily Regional

The Indian subcontinent is known for with diversity and the same goes for its heritage in the food culture as well. There is no such existence of a singular type of Indian food culture, as each region in the country employs various culinary preparations along with the use of different ingredients to form their own recipes. While the North Indian cuisines are mainly known for their thicker curries, samosas and rotis, other authentic Indian food recipes such as the South Indian meals predominantly comprises of less spicy and thinner curries. The dishes mostly taste like stews and plenty of lentils and rice.

Classified Groups

Indian cuisine is typically categorized into three distinct groups namely Saatvic, Raajsic and Taamsic. The Saatvic category consists of vegetables, juices and milk, the Raajsic category comprises of oily and spicy food while the Taamsic category incorporates meat and liquor. These categories have their own individualistic effects on the body and they are known for bringing out a certain activity and motion in the body.

Portuguese Peppers

With Vindaloo being one of the most love Indian dishes, it is highly based on the addition of chili. Although India is currently the largest chili producer in the world, it was originally introduced by the Portuguese in Indian during the 15th century. Chili is the primary ingredient to the Bihari recipes and other favorite flaming hot curries.

Finally, these are some of the amazing facts that every food lover must know regarding the Indian food culture. For more information, try the classic Indian food recipes today.