Indian Food is having a rich history and inheritance, however the beginning of Indian Food is to some degree obscure, a great deal of data is accessible in the Vedas and other antiquated sacred writings.
In the entire world each food has an alternate taste. However, with regards to Indian food the utilization of different flavors and spices makes it unique in relation to the others. Flavors assume an indispensable part in Indian food thus there is a broad utilization of flavors in India. The flavors, the spices, added with the flavors has the taste benefits and furthermore has extraordinary therapeutic incentive for the body. Though there are many factors for the Indian Food being tasty some of them are:
Method of Cooking Indian food
The style/method of cooking of Indian food is very different from other parts of the world. A large part of the cooking time is needed to add spices, frying food, and to boil and simmer the gravy. Many of the food recipes require a step-by-step process where food cooks gradually. Apart from that the knowledge of the person cooking the person has a effect on the taste of the food
The method of cooking is an important part for the food being tasty. The pre-cooking procedures which means the method applied before the cooking also plays a vital role. Pre-cooking consists of marinating, fermenting, resting, thawing the food item or the ingredients involved in it.
Most of the food items especially the non-vegetarians require thorough marination, which enhances the taste. Like in Kalmi Kabab the chicken marination takes place for 24 hours or more, for improving the taste level. Even some veg dishes require marination and fermentation.
Ingredients used in Indian Food
The variety of ingredients used is also an important factor. Indian food makes use of a vast number of ingredients, in different manners. Even at the regional and local levels the native people use various spices and herbs known. Like in Uttarakhand, a spice-like thing called Jakhya enhances the temper of various food recipes. It also gives a crunch effect in the cake.
Also the national dishes and staples like, chapati, rice, chole-bhature are easily customizable in India according to the local tastes. A variety of peppers also provides a difference to the taste. Like the Kashmiri red pepper which enhances both the color and the taste.
Addition of spices like cinnamon, black cardamom, dried fenugreek leaves (kasoori methi), smoking through cumin seeds also called tadka in hindi, adds great medicinal and taste value to the cooked food. Procedure for food smoking after wrapping the ingredients in banana leaf is mostly in West Bengal and almost all of the Southern States.
It is a fact that banana leaves are included in the food to enhance its dietary benefits.
Apart from taste, the traditional recipes which our elders taught us are of great nutritional value. The taste we derive from the recipes is a result of the culmination of all the styles, recipes, and traditions and it’s also a proof of the assimilation of cultures. And that’s the ultimate truth. For more information on Indian food you can contact Shiva Shakti.