Indian cuisine is gaining popularity around globe. It is easy to
prepare, tasty and it's mainstay is grains which is what people want today. They want meals
that are high in carbohydrates, have ample amounts of a variety of vegetables and contain
complete proteins and sparse amounts of Indian food provides this and more - it also has the
health promoting properties of various herbs, ginger and spices. Yogurt, an accompaniment to
Indian meals introduces good flora (acidophilus) into the digestive system. Many of our menus
are vegetarian, which tend to be more alkaline than non-vegetarian menus. Fresh fruit follows
Indian meals, which also contributes to an alkaline balance.
Indian cuisine saves time. Many items can be cooked in crockpots,
in a pressure cooker or in electric pans. Beans can be soaked overnight. The whole wheat
dough for chappatis and rotis can be made ahead of time and kept in the refrigerator. Full
menus can be prepared within half an hour. Indian Cuisine is also very easy to prepare and
we have included many easy recipes.
Since traditionally we cook with tastes rather than with recipes, Indian cuisine
has very wholesome tastes designed to satisfy not only the taste buds but also the human
Note: Lentils and beans combined with rice or wheat form complete proteins that
have all of the eight amino acids.
Featues of Indian
Spices are an integral part of Indian food. This does not mean that Indian dishes are
always hot. It does mean that they are well seasoned and aromatic. There are some hot
dishes especially in the South of India, but, overall the dishes of India are skillfully
prepared with the cook having a mastery over the properties of spices and how they are
blended. The cook will use cooling spices as well as warming spices, bland spices as well
as pungent spices, sweet spices as well as hot spices. The cook will also use spices for
color and healthful properties. Most cooks in India also know how to use spices
seasonally. In everyday cooking in India spices are used very sparingly or the dishes are
seasoned with very few spices and are supplemented with fresh herbal seasonings.
In India, ghee (clarified butter) is favored for frying and seasoning. This is because
it can take very high temperatures without becoming rancid unlike virgin oil or unrefined
cooking oils. Besides ghee, mustard oil is also used in Bengal and coconut oil is used in
the south. Sesame oil is also used especially in sweets.
Fresh herbal chutneys, dried fruit chutneys and hot pickles complement an Indian meal.
These small additions to the meal take the Indian menu to a higher level of taste
experience. They lend strong flavor impact to the meal. They also balance tastes as they
are sweet, pungent, hot, and sour all at the same time. the fresh herbal chutneys make the
meal very fresh and tasty. Popular fresh chutneys are cilantro, mint, amla, coconut
chutneys and popular pickles include lime, mango, and eggplant. Indian pickles are
preserved in oil as opposed to vinegar.