Indian Food Contents

The intricate flavors and spicy blends that go into Indian food are so world renowned because they take a little bit of everything good from various ethnicity and cultures. Whether you are about to specialize on your first type of cooking or just looking to add another string to you bow, traditional Indian cuisine will never be a bad idea.

One of the most distinct qualities of Indian cuisine is their spices so you will have to fill up your cupboard with them. The flavors most commonly associated with Indian food are: coconut, ginger, turmeric, coriander, cardamom and cloves.

This is by all means not a complete list but it is perfect for starters as you keep adding more over time.

When it comes to the condiments, you will be surprised to find that Indian meals do not contain a lot of fresh dairy products but more of the processed kind such as cooked milk, clarified butter and cultured yogurt.

Spices are put into the yogurt which is then used to make different curries. The north Indian cuisines will use a lot of ghee as their option of clarified butter.

Regardless of whether it is for making a curry, roast meal or kebabs, the most popular choice of meat that you will find in Indian cuisine is lamb followed in second place by chicken. Fish is a common staple in the coastal communities.

Speaking of staples, basmati rice is one of the most frequently cooked side dishes due to its strong fragrance and fine texture. Basmati rice has been cultured at the foothills of the Himalayas for hundreds of years. It is used to make their popular biryanis.

As you probably already know, eating of meat is great frowned upon by Indian religion so a lot of their meals will have lentils, crepe-like dosa and chapattis as the sides.

Source by Wayne Rubens

Post Author: MNS Master