Testing the Indian cuisine

26 November, 2012 0 Comments

Indian Cuisine

It’s difficult to talk about a single Indian cuisine when there are great diversity of cultures, religions and regions in India. It is more appropriate to talk about the cuisine of northern India, Bengal, for example. In any case, all of these Hindus cuisines have in common the fact of being rich in vegetables and spices, and poor on meats because of the rules of their religion.

On the other hand, the Indian cuisine has been influenced historically by all the countries that have passed through their lands. Obviously the greatest influence comes from the English cuisine, but traces of other cultures can also be found, such as the Muslin, French or Portuguese.

The current Indian cuisine, as well as the Chinese gastronomy, has inherited the ancient tradition that is based on an intense knowledge of the health. For example, the dishes that are difficult to digest are accompanied by acidic products, such as lemon or vinegar, to facilitate the digestion.

The most common ingredients in this cuisine are rice, peas, chickpeas and lentils Hindu black, among others. Among the famous spices and other seasonings, the most commonly used are the chili pepper, black mustard, cumin, turmeric, ginger and cilantro. By the way, what foreigners confuse there with the curry masala is in reality, a condiment made with turmeric, coriander, cumin, fennel, saffron, pepper, nutmeg, opium poppy, mace, ginger and garlic. Curry is a special dish of meat in India.

Basmati rice is the most widely used and the Tandoori is the most well-known dish in the north of the country. There, the meat is marinated in yoghurt and spices for hours and then are roasted in the tandoor, which is a kind of oven to prepare the Tandoori.

Tandoori

This meat is accompanied by yoghurt and is eaten with fingers ((remember that it won’t be something strange that  in any restaurant you see someone, who is sitting next to you, take the food with his fingers, and mix rice, with yoghurt sauce, beef or with masala, and put it in his mouth). Another type of meat that is usual in the Hindu kitchens is the lamb meat. A dish called Ekoori, which are something like scrambled eggs, is eaten very often too.

In conclusion, I leave you a recommendation: if you are not accustomed to eat very spicy food, I suggest that when the waiter ask you what you’re going to eat, you choose “little” spicy food. For Hindus “little” spicy food is what for tourists is “very spicy” food. Don’t forget this recommendation if you want to take care of your stomach during your India trip!

Photo 1 Source: Indian Cuisine
Photo 2 Source: Tandoori

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