Indian cuisine is as diverse as India's cultures
The Indian diaspora has shared the cuisine of their ancestors across the globe. How does the taste of curry or any Indian dish enjoyed in England, New York, Canada, or any of the countries in the Caribbean differ from that found at the place of origin in India? Travelers can never tire of sampling the variety of cuisine as they tour the different regions of this diverse country.
Enjoying the many dishes offered in India is a unique experience in taste that varies geographically, culturally, and religiously. Passed down from one generation to another, recipes are thousands of years old and have distinct styles of preparation, according to the region. The cuisine of the north is distinctly different from the cuisine of the south in both preparation and flavors. Kashmir’s “wazwan” is rich in flavor but different from the “macher jhol” of Bengal, “dal bati” of Rajasthan, “kebabs” of Uttar Pradesh, or “satson ka saag” and “makki di roti” from Punjab.
The distinct characteristics of Indian cuisine can be attributed to preparation preferences but even more to unique ingredients and choices of spices. Traditionally, the choice of spices was based on their medicinal values rather than on the flavors they brought to the dish. Spices thought to help in food preservation such as turmeric, cloves, and cardamom, those that aid digestion such as ginger and honey, those that are carminative such as garlic, and antioxidants such as cumin and turmeric have become characteristic of many dishes uniquely Indian. Recent research indicated that cumin, turmeric, cinnamon and other spices associated with Indian cuisine have natural healing and preventative medicinal benefits for such ailments as ulcers of the digestive tract, high blood pressure, Alzheimer’s, and anemia.
Ingredients for recipes were originally selected according to their seasonal availability in the different regions and the particular health needs of the people. As availability adjusted to changing environments, so were recipes adapted. Preparation and methods of cooking have also evolved to meet changing technologies, preferences, and individual tastes.
The six tastes of Indian cuisine can be described simply as being sweet, sour, salty, spicy, bitter, and astringent. Balance and flavor are provided by including a little of each taste in side dishes or condiments such as chutneys, curries, and dals, and combining a variety of spices with different medicinal values, nutritional content, and health benefits in single dishes such as curries.
