The demand for Indian food has grown a lot as more and more people order Indian lunch specials in NYC. Yet, most of us are still not familiar with this cuisine. Most people think of Indian food as spicy dishes with thick curry and a strong smell. They believe that’s all there is to Indian food. If you fall under this category, then you might be surprised by some interesting facts about this cuisine:
Land Of Spices
As home to some of the widest varieties of spices (seventy percent of the spices produced globally), India is rightfully called the land of spices. Each spice adds a unique flavor to the dish, from spicy to sweet. Indians have mastered the use of these spices in their dishes, which is why their food tastes so good.
Foreign-Origin Staples
If you’ve ordered Indian lunch specials in NYC, then you might have noticed that most dishes contain some amount of tomatoes, potatoes and/or chilies. These ingredients are commonly used in Indian dishes today but are not native to the country. They were introduced to the region in the 15th century AD by Portuguese traders.
Ancient Staples
Grains and legumes are also staples for most Indians. They have been so for thousands of years. Lentils, whole-wheat flour rice and pearl millets are said to be part of the Indian diet as far back as 6000 BCE.
Producing Salt And Pepper For Ages
When trying the Indian cuisine in New York, you might have noticed that restaurants usually keep shakers of salt and pepper on the table. Salt and pepper have been a part of the Indian diet for ages. India has been producing salt for 5000 years, especially in the Rann of Kutch region in the state of Gujarat. Indians have also been producing pepper for 2000 years. Kerala was known across the globe for producing and exporting black pepper, which was a precious commodity often called black gold.
Indian Flavors
According to the Indian food theory, there are six flavors: sweet, salty, bitter, sour, astringent and spicy. It’s believed that a balanced diet must contain a perfect balance of all flavors with one or two standing out. This should give you an idea of how to critique Indian food.
Both Veg And Non-Veg
India is perceived as a vegetarian country by many people. That’s why many find themselves surprised when they see meat on the menu while trying Indian cuisine in New York. According to Indian government studies, about 23 to 37 percent of the population is vegetarian (with most adhering to lacto-vegetarianism). This is a huge population but not enough to call India a pure veg country. However, of the people who eat meat, only thirty percent do so daily with others eating it occasionally. Chicken and mutton are the most popular meats while pork and beef are largely taboo but they are consumed as well in many parts.
Ayurvedic Food Types
According to the revered Ayurvedic texts, there are three types of food: Satvic, Rajasic and Tamasic. Satvic refers to food items that occur naturally and require minimal processing. These include vegetables and are considered positive, calming and purifying for the mind and body. Rajasic food is spicy, oily, bitter and/or salty. It drives one’s ego, competitiveness and ambition. Tamasic food is overly processed, toxic and hard to digest. It affects the mind and body negatively.
Refined Sugar Made In India
Historians agree that sugar was crystallized from sugarcanes around 350 AD during the reign of the Gupta dynasty. It involved extracting juice from sugarcane before boiling and drying it.
The Ghost Chili
Bhut Jholokia or ghost chili is one of the hottest chilies in the world found in the Northeastern states of Arunachal Pradesh, Assam, Nagaland and Manipur. It held the title of the hottest chili in the world in 2007 before losing it to other chilies that emerged over the years. It’s estimated to be 400 times hotter than the Tabasco sauce.
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