Be sure, this blog article is going to be a delicious one!
It’s sugary, it’s spicy, it’s salty, it’s sour…. it’s crunchy, it’s mild, it’s tangy, it’s hot!…. it’s sharp, it’s fresh, it’s rich and it’s hearty!!! It’s everything and it’s Indian! Welcome to the amazing Indian kitchen and the cuisine that will send your taste buds racing and craving for more!
Indian food is as diverse and exciting as Conti. From a cuisine that matches the Afghan and middle eastern style to pure Dravidian mix down south to a cuisine that borders the South East Asian pallet: we have everything! And we add exciting sweets so that the sugar factory in you will start working overtime!
What is , however, most exciting apart from the taste itself is the medical value behind most of the Indian food, whichever part of the country it comes from. Certain ingredients while cooking really do not make sense as they add no specific taste; the combination,however, with the other ingredients adds an immense value!
Indian food when followed as a diet in the traditional way always offers a very healthy lifestyle and very little possiblities of employees falling sick. This is also evident with the sickness rate in Indian companies. Often the only sickness we have is due to a sudden change of the weather or an outbreak of a seasonal flu. The benefits are also seen long term which are evident when the cuisine is followed strictly and supported by a healthy lifestyle with regular exercise.
To the western world churning out research papers one after another about the benefits of certain vegetables and fruits, the Indians got this right a long time back :-P. Turmeric and Garlic which have now been proved to be an excellent deterrent to cancer and heart diseases, respectively have been a part of our grandmother stories right from childhood.
Please eat this, it’s good for your teeth, please eat this it’s good for your joints, please eat this it’s good for your heart, please eat this it’s good for the summer!! The list is never ending and it does not come from a highly educated person with Master or Doctorate in food technology or science. It comes from a simple down to earth grandmother who learned from ‘Life’ and is passing on the knowledge she has gained from the generation before her, to the generations following her!
One additional aspect about the Indian cuisine, especially down south is the ability to use almost every single part of a plant. A simple example is the banana plant. We have the banana fruit, and then we have the unripe banana which is used to make a curry and it does not end there. The Stem of the plant itself is used to make a fiber rich curry which is the best medicine to any discomfort concerning the digestive system. Then we have the leaf which is used as a plate on which food is served, the traditional method of serving food.
Spices!! It has always been the highlight of the Indian cuisine and this is mainly what got a lot of foreign tradesmen to India in the past centuries through all their travels and businesses. They add the variety and the rich taste and flavor, an unmistakable feature of the authentic cuisine. Continental colleagues hold different views. Some of them love the spices because of the irresistable taste, while others find it too hot to handle. However overall it is always a very exciting and colourful experience. What is most satisfying to many is that the food majorly is always served hot which makes it so much more enjoyable.
Tulsi (Holy Basil), holds more of a religious sentiment in India, a common feature mainly in all the Hindu households with the men & women alike sincerely going around the pot every morning praying for peace and betterment in life. The immense medicinal value;however, cannot go unnoticed! Chewing a leaf or including it in a hot cup of milk with pepper and honey does wonders to cure a common cold and cough.
Conti offers a very diverse cuisines as well in the canteen, always offering a very complete and nutritious diet. The variety keeps everyone happy: vegetarians and the non vegetarians or like I would call them the cows and the meat lovers :-). I have always had the tag of being called a ‘COW’ for my vegetarian diet, mainly filled with a lot of salads.
There is an advantage here as well. I am the first one on a party list… wondering why???
well being a vegetarian and a non alcoholic makes treating me the easiest on the pocket (a very small bill 😉 ;))
and I being a non alcoholic makes for a good, attentive and a legal chauffeur to drive the party lovers back home 🙂 😉 😉
Eitherways, there is so much more to explain but I shall leave it for the readers from here to dig deeper into the wonderful Indian cuisine.
Going by the topic, I have served the starters here with a small dessert, I shall leave the main course to the reader to decide 😉 (I am being a bad host here I know… but I think I shall leave you with the menu card 🙂 😉 )
More advantages of everyday ingredients in the Indian food… well look for how the following can work wonders to your health..
Garlic, Turmeric, Cloves, Elachi, Onions, Greens, Okra, Coriander, Curry leaves, Mango ginger, Honey, Joghurt, Cumin seeds, Badam, Dates, Grounduts, coconut…… put them on your diet…
singning off healthy 🙂 🙂 Krishna