India is the country in the world whose values are famous and practised worldwide. The cuisine of the country is discussed in the western kitchens and they are gradually adopting the way of preparing the Indian-style meals, from the beginning.
This unique process of Indian food recipes involves cutting vegetables, selecting and mixing the spices for various tastes and presentation, all for one dish, unlike the ‘fixed’ meals from the west.
Exciting, isn’t it? But, the entire making requires so much time, effort and ingredients to be put in. If done in a hassle, the nutritional proportion, taste, aroma and overall presentation will be compromised.
But, the Indian ancestors have their much-debated culinary experiences, which were later declared healthy and nutritional, from various researchers, universities and health departments of the world.
Here are 7 logics and benefits which make Indian food unmatched:
- The food from all parts of the country is prepared by mixing all the ingredients very well, but the underlying fact is that none of these compromises with each other’s unique taste and offer their originality in every bite. For example, research shows that ingredients like coconut, onion, red chilli, etc do not overlap because they are composed of different flavour compounds.
- Turmeric is a part and parcel of many Indian dishes. Adding turmeric in curry gives it an attractive yellow color so there is no need to add artificial colours to the food. It also helps in secreting the digestive juices better. This ingredient fights bacteria and inflammation of the consumer.
- Tree leaves have acted as a primitive way to serve food in. The leaves of the banana tree are sprinkled with water before direct use. These leaves have a certain affinity to taste and smell enhancement of the food. However, it is advised not to keep food in these leaves, which may turn the food acidic after a period.
- The negative food pairing observed in the Indian cuisines suggests that two ingredients with the same properties are less likely to be added in one meal. The most famous Indian dishes use spices like green bell paper, cinnamon, Garamond masala which leads to negative food pairing, making them stand out and more mouth watering.
- Bitter gourd, a vegetable consumed mostly in India, is detoxifying in nature and bitter. This unwanted taste is balanced by marinating the bitter gourd with salt for approximately 30 minutes. Sometimes, sour food items like mango, fennel seeds are added and the bitter gourd is fried in oil to rule out the bitter nature.
- Several South Indian dishes like idli and dosa never miss out on fenugreek seeds in their batter. It makes the fermentation process of the dishes simple and quick. These seeds have a natural property to hold carbon dioxide, making the idli soft and fluffy.
- From kneading the dough, rolling chapatis, washing and cutting vegetables to give unique shapes to the dishes like samosa, ladoo, Indians have been using their bare hands to prepare the food. Each finger on our hand has an underlying value of the representation of the five elements a human body is made of. Eating food with bare hands also charges the food and makes it easily digestible.
After reading the above mentioned Indian food benefits, you must have felt very proud of our ancestors to discover the scientific logics which goes into making of Indian dishes and proving its hygienic and healthy nature to the world. Let us adopt these strategies to prepare nutritional meals for ourselves.
There are also some Seasonal Foods you should eat for a healthy Life.
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