Khow more about indian food, cooking, variety, types, speciality and much more..
Indian cooking is about flavours, spices and varieties. Also, every community based on location, nature of work, nature of climate in their region and nature of local vegetation available, there are serveral variations and dishes made.
Indians eat all the 6 tastes - sweet, sour, salty, bitter, pungent and astringent. Indian food is never about fast cooking or half cooked. Indian food is always cooking slow- low or medium flame.
Involvement of diary products- No Indian meal/feast is complete without including ghee/butter/curd/milk. Nowadays, paneer is also widely consumed.
Probiotics- Several staple foods like idli/dosa/dhoka or butter milk are naturally fermented to ensure good probiotic intake on a regular basis.
Several Indian spices that are a part of traditional cooking have varied benefits- right from the cancer preventing turmeric to digestion inducing cumin and saunf. A proper traditional Indian meal ensures that gastric causing/indigestion causing/cold causing elements are well balanced.
Spices in India were not only used in food, they were used to cure ailments too. They flatter our sense; smell with delicious fragrance, tongue with unique taste and eyes with vibrant colors. At present time, India is one of the largest exporters of spice all over the globe. The environment of India is perfect; heavy humidity, high rainfall, dry and hot weather favors the conditions for growth of different spices.
Due to such a huge range of spices like turmeric, cinnamon, black pepper, clove, coriander and red chili, the taste of Indian food never changed. Mumbai spices are not so heavy still people delicately add them to enhance flavor. Curry powder, ground spices, and other blended powders hold an important position in flavor and aroma. In a country like India, people grind the spices in mortar and pastel that gives unique tang to food. Grinded spices have more taste as compared to machinery grinded spices.
Spices like ginger, turmeric, and fenugreek are used as medicines from ancient times. The ayurvedic scripts mention about these spices. Ginger prevents dyspepsia; turmeric cures stomach ulcers and provides glowing skin and pepper act as an antihistamine.
Apart from above functions, spice also prevents rotting of food. They slow down the growth of bacteria and aids in preservation. There are many places in India where people still preserve their food through this technique due to unavailability of electricity. Some spices like cloves, fennels and cardamom are used as mouth refreshing agents and they are used all over the world. These spices aids in proper digestion curb nausea and prevent heartburn in the body.
Spices are not just confined to Indians only, they are famous globally. Western people also started to add them to their dishes. People are using them for medicinal purpose too, that stimulated the agriculture industry.
Food art or culinary art is the art of preparing, cooking and presenting food in the most creative ways. The idea of food art probably popped up due to the amalgamation of varied food cultures making way for creative uses of different ingredients and foods.
Cooking is definitely an art form because there is a lot of subjectivity involved. ... Cooking does not just depend upon reading a recipe and following directions, a lot of other aspects – like oven temperatures, ingredient interpretation, and mixing techniques – all factor into the dish.
Inspired, vigorous preparation and skillful arrangement is what turns it all into a masterpiece, whether its a piece of visual art or the artistry of cooking. ... If it is done in a certain way, cooking is a form of fine art.