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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 flavor. 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 flavors 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 flavor. 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 flavor in Indian recipes. Side dishes and condiments like
chutneys, curries, daals and Indian pickles contribute to and add to
the overall flavor and texture of a meal and provide balance
needed.
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