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Surprising Facts About Indian Food

Surprising Facts About Indian Food

Indian food is generally rich in external influences, magnificent history and all kinds of interesting ingredients. Indian cuisine is as interesting as it is delicious. Here is the list of facts about Indian food that will make you surprise:


Six different tastes


If you think spicy is the only taste of Indian food. You just need to think again. Generally all of the Indian food includes six different tastes, according to the food theory. These tastes are a follows: –



External influences


India has been a part of global trade routes for thousands of years. It has naturally had many exposure to cuisines from all around the world. All kinds of cuisines influence Indian food like Persian, Central Asian, Arab, and Mediterranean. Samosa, Jalebi, Gulab Jamun and Chole Bhature are some of India’s most popular foods.


Land of spices


India is truly known as the ‘land of spices’ because India is the largest producer of spices in the world. India produces over 70% of the world’s spices. Hence it is also called as home to a higher variety of spices than any other country in the world.


Historic staple diet


Indians have been producing,  cultivating and consuming the similar categories of grains and herbs. They can still eat the same for thousands of years. In today’s scenario essential foods such as pulses, whole-wheat flour, rice and millet have generally been a vital part of the Indian diet from around 6,000 B.C.E approximately.


Long history of salt and pepper


India has been producing the salt for about 5,000 years, specifically in its Rann of Kutch area situated in the state of Gujarat. Hence authentication of black pepper people use in Indian cooking has been found from as early as 2,000 B.C.E. The southern state of Kerala was famous far across the oceans for its black pepper exports during ancient times. While  the spices were ‘black gold’ and people consider them a great-valued commodity in different parts of the world.

Surprising Facts About Indian Food

Three categories of food


As per the Ayurveda, India’s ancient medical system, there are three main categories of food are Sattvic, Rajasic and Tamasic. Sattvic food comprises all that’s normal and modestly processed food such as vegetables, and is considered to have a positive, calming and cleaning effect on your body and mind. However Rajasic food is spicy, oily, salty or bitter and drives aspiration, competition and egotistic activities. Tamasic food is highly toxic and difficult to digest and has provided a negative impact on both mind and body.


Thriving drinking culture


India has been preparing its own booze from as early as 3,000 B.C.E. From south India’s most popular toddy or kallu to the millet-based beers of northeastern India. Also there are many different native types of liquor that the country considers part of its comestible traditions.


Vegetarian or not?


However India has the world’s second -lowest rank of meat consumption per individual. Yet the majority of the country does not follow a vegetarian diet, as it is a common belief. As per a survey conducted by the government of India, approximately only 29% of the country’s population has a vegetarian diet.


Borrowed modern staples


Many essential ingredients of modern Indian cuisines like tomatoes, potatoes and chillies. They don’t have origins in the subcontinent. Hence they introduced these ingredients to Indian cuisine only in the 15th and 16th centuries with the entrance of Portuguese traders in the country.


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