THE INDIAN CUISINE...........

INDIAN CUISINE , is known as one of the best cuisines in the world , because of the flavours added into the food, the spices and most importantly the love that blends in while making the food. The main ingredient which makes our Indian food so rich and tasty are  "SPICES" 

 India is rightly known as the "LAND OF SPICES" . No country produces as many varieties of spices as INDIA.  So in  each and every Indian house  you will find a MASALA DABBA/MASALA DABBI.

    
      MASALA DABBA.....(MASALA DABBI)
It's a popular spice storage container widely used in Indian  kitchen. A typical MASALA DABBA / MASALA DABBI  has a number of small cups or sections , often seven ,placed inside a round or a square box . 
The most popular and daily usage spices like mustard ,chili, garam masala, cumin , fenugreek , pepper, variety of masalas , ajwain which is also called as bishop's weed etc are stored in the box. 

      According to Indian food theory , our food has 6 different  flavours : sweet,bitter, sour , salty , astringent and spicy.  A proper Indian meal is a perfect balance of all 6 flavours with one or two flavours standing out.  

WHY IS INDIAN FOOD SO DELICIOUS?

As mentioned above Indian food is categorically delicious , it"s flavours  are complex, oscillating between sweet,spicy and savory. 

but what is it that makes Indian food so endlessly rich and tasty?

The answer is more complicated than you might think. Researchers  Anupam Jaina , Rakhi N and Ganesh Bagler from the Indian Institute for Technology in Jodhpur  analyzed more than 2,500 recipes to figure out why Indian food is so damn tasty- and it turns out to be very different than the western approach to creating dishes.

While many western cuisines attempt to pair ingredients that share "flavour compounds" only one  type of flavour is been tasted from all the added flavours like sweetness, sourness etc. Indian food's signature is that it combines ingredients to give a blissful taste. 

In the reasearch - A total of 194 unique ingredients were identified in the recipes and subdivided into 15 categories - spices, herbs, meats,etc. But rather unsurprisingly , the spices and their methods of pairing and combination , emerged as the character defining attributes of Indian cuisine.

From Chole bhature of Delhi to Dosa of South, 

From Rosogulla of Bengal to Dhokla of Gujrat,

From Lassi of Punjab to Biriyani of Hyderabad, 

From Vada Pav of Mumbai to Puchka of Kolkata,

From Dal bati churm of Rajasthan to Litti choka of Bihar.

India is all about mouth watering cuisines. No wonder why Indian cuisine always tops the foodies list worldwide. And these are not just food but emotions of people❤️❤️❤️.

THANK YOU!