When you talk about Indian food and drinks the major thing that you talk about is the spices that they use. In fact many spices that are used in the cuisine are similar to the spices that are used in the other parts of the world. For example saffron is known to have Iranian origin and not Indian. This way there are spices from all over the world and every civilization has its own set of spices. However, what is peculiar about the in Indian food is the special combination of these spices and the treatment they are given as per the different dishes and ingredients. For example it is not always necessary that the spices be always grounded for use in the food.
There is a particular style of cooking in the Indian cuisine that involves whole spices to flavor the food. This way when you eat the food you get a burst of flavor when you chew on these. Also, they are first fried in the oil which brings in a different kind of flavor to the food. When these spices are fried whole in the oil or fat that is used to cook food, it leaves the flavor in the oil and this spreads onto the whole dish. This is one way of spreading the flavor into the food. The other is by using these spices and steaming it with the food.
In this form the steam is used to permeate through the food. Some believe that this is a better way of making food as the spices are steamed and no longer harsh on the body system, however, this is very personal. People can use the spices the way they wish to. In most of the Indian Food books there is clear indication for the spices and their quantities, this brings in the accurate flavor of the food item. However, the personal touch and bringing in a flavor of your own is the liberty that the Indian cuisine gives to the cook. The next what we talk about is the use of spices in Indian drinks. There are many drinks that are known form this land.
The drinks of yogurt are the typical of the northern side. Then drinks like jal jeera and Amm Panna are from the plains of the country. The south brings in the delicacies of coconut flavor. Hence every part has its specialty to add to the list of Indian summer drinks. The spices that are most commonly used for the drinks are the cumin seeds (crushed and roasted), asafetida, rock salt, and powder of green mango.
They are known for their abilities to keep the ion composition balanced in the body and keep the water retained. This way it helps in the regulation of water content in the body. This also is extremely good for the taste buds. There are many variations these days which are making the Indian food and drinks very global. A few managing with the spices and there quantities they are matching up to the taste buds of different region bringing in a new dimension to the Indian food and cuisine.
There is a particular style of cooking in the Indian cuisine that involves whole spices to flavor the food. This way when you eat the food you get a burst of flavor when you chew on these. Also, they are first fried in the oil which brings in a different kind of flavor to the food. When these spices are fried whole in the oil or fat that is used to cook food, it leaves the flavor in the oil and this spreads onto the whole dish. This is one way of spreading the flavor into the food. The other is by using these spices and steaming it with the food.
In this form the steam is used to permeate through the food. Some believe that this is a better way of making food as the spices are steamed and no longer harsh on the body system, however, this is very personal. People can use the spices the way they wish to. In most of the Indian Food books there is clear indication for the spices and their quantities, this brings in the accurate flavor of the food item. However, the personal touch and bringing in a flavor of your own is the liberty that the Indian cuisine gives to the cook. The next what we talk about is the use of spices in Indian drinks. There are many drinks that are known form this land.
The drinks of yogurt are the typical of the northern side. Then drinks like jal jeera and Amm Panna are from the plains of the country. The south brings in the delicacies of coconut flavor. Hence every part has its specialty to add to the list of Indian summer drinks. The spices that are most commonly used for the drinks are the cumin seeds (crushed and roasted), asafetida, rock salt, and powder of green mango.
They are known for their abilities to keep the ion composition balanced in the body and keep the water retained. This way it helps in the regulation of water content in the body. This also is extremely good for the taste buds. There are many variations these days which are making the Indian food and drinks very global. A few managing with the spices and there quantities they are matching up to the taste buds of different region bringing in a new dimension to the Indian food and cuisine.
Sergey Brinchok has been writing articles for nearly 2 years. His newest interest are Ceramic Chef Knife and Chef Knife Cases Article Source: http://ezinearticles.com/?expert=Sergey_Brinchok |  |
