Indian cuisine 

It encompasses a wide variety of regional cuisines native to India. Given the range of diversity in soil type, climate, culture, ethnic group and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits. Indian food is also heavily influenced by religious and cultural choices and traditions.

The development of these cuisines have been shaped by religious beliefs, and in particular by vegetarianism, which continues to grow as a dietary trend in Indian society There has also been Central Asian influence on North Indian cuisine from the years of Mughal rule. Indian cuisine has been and is still evolving, as a result of the nation's cultural interactions with other societies.

Historical incidents such as foreign invasions, trade relations and colonialism have also played a role in introducing certain foods to the country. For instance, the potato, a staple of the Indian diet, was brought to India by the Portuguese, who also introduced chilies and breadfruit Indian cuisine has also shaped the history of international relations; the spice trade between India and Europe is often cited by historians as the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia. It has also influenced other cuisines across the world, especially those from Southeast Asia, the British Isles, Fiji, and the Caribbean

 

History

Indian cuisine reflects a 5,000-year history of various groups and cultures interacting with the subcontinent, leading to diversity of flavors and regional cuisines found in modern-day India. Later, Mughal, British and Portuguese influence added to the already diverse Indian cuisine.

 

Antiquity

A normal diet in early India consisted of legumes, vegetables, fruits, grains, dairy products, honey, and sometimes fish, eggs and meat. Over time, segments of the population embraced vegetarianism as Hinduism and Jainism spread and splintered from Buddhism, while an equitable climate permitted a variety of fruits, vegetables, and grains to be grown throughout the year.

 

Middle Ages: 1st to the 16th centuries

During the Middle Ages, several North Indian dynasties were predominant, including the Gupta dynasty. Travellers to India during this time introduced new cooking methods and products to the region, including tea. Northern India was later invaded by tribes from Central Asian cultures, which led to the emergence of Mughlai cuisine, a mix of Indian and Central Asian cuisine. Hallmarks include seasonings such as saffron.

 

Here are a few myth, hype and misconception about the Indian food, I shall like to clear that,

 

It’s not hot, it’s just spicy
 

There are five different spices that are common in most Indian dishes

These are turmeric, coriander, cumin, fenugreek, and cardamom

We use them in any from, powder to the seeds. It depends on chosen combination of the five spices to make the kind of aroma one want to create,”

 

Patience
 

Indian food takes a little more time as each ingredient is added one by one. “It’s not like where you can put everything in one pot and let them all boil together It is the combination of passion & patience, and cooked from the core of heart that adds real “Tadaka” to the dish