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The
Indian cuisine boasts of an immense variety not restricted to only curry. An
authentic Indian curry is an intricate combination of a stir-fried Masala -
a mixture of onion, garlic, ginger, and tomatoes; various spices and seasonings
with which meat; poultry, vegetables or fish is prepared to produce a stew-type
dish. Note: the word Masala also means spice.
Food in India is wide ranging in variety, taste and flavour. Being so diverse
geographically, each region has its own cuisine and style of preparation. Indian
cuisine, renowned for its exotic gravies seems complicated for any newcomer.
The Mughlai cuisine of North differs sharply from the preparations of the south.
The Wazwan style of Kashmir is luxurious but the same can be said about Bengal's
Macher Jhol, Rajasthan's Dal Bati, Uttar Pradesh's Kebabs and Punjab's Sarson
Ka Saag and Makki di Roti. In India, recipes are handed down from generation
to generation.
The unique and strong flavours in Indian cuisine are derived from spices, seasonings
and nutritious ingredients such as leafy vegetables, grains, fruits, and legumes.
Most of the spices used in Indian cooking were originally chosen thousands of
years ago for their medicinal qualities and not for flavour. Many of them such
as turmeric, cloves and cardamoms are very antiseptic, others like ginger, are
carminative and good for the digestion. All curries are made using a wide variety
of spices.
In Indian cuisine, food is categorized into six tastes - sweet, sour, salty,
spicy, bitter and astringent. A well-balanced Indian meal contains all six tastes,
not always can this be accomplished. This principle explains the use of numerous
spice combinations and depth of flavour in Indian recipes. Side dishes and condiments
like chutneys, curries, daals and Indian pickles contribute to and add to the
overall flavour and texture of a meal and provide balance needed.
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