Introduction to Indian food

Food is an integral part of every human culture. For survival needs people everywhere could eat same and some simple food.But human culture, over the ages, experiment, innovate and develop  different sophisticated cuisines.
Talking about different food culture , there is no bigger example than our very own country our India. As we walk away a few kilometres from a city in India we see the change in color, taste as well as the name of same dishes.

Indian food is as diverse as India. Indian cuisines uses numerous ingredients and deploy wide range of food preparation styles, cooking techniques and culinary presentations. Indian cuisine reflects the culture and tradition of the country which includes varied landscapes (proximity to sea, desert, or mountains), linguistic diversity, colorful festivals, and multi-ethnicity. 

It is said that Indian Chefs are not only the practitioners of their art but also as the protectors and flag bearers of our great culinary heritage and legacy. 

Indian food is also heavily influenced by religion, in particular Hinduism, cultural choices and traditions. The cuisine is also influenced by centuries of Islamic rule, particularly the Mughal rule. Historical events such as foreign invasions, trade relations, and colonialism have played a role in introducing certain foods to this country.

Indian food is different from rest of the world not only in taste but also in cooking methods. Indian food is known sweeping across the world for unique and innovative dishes prepared from authentic spices and traditional herbs.

Variant and vivid culture of Indian cuisine makes it the most popular across the globe.From salads to sauces, vegetarian to meat, breads to desserts Indian cuisine is invariably complex.

People in India consider a healthy breakfast very important and generally prefer to drink tea or coffee with breakfast. Staple foods eaten today include a variety of lentils (dal), whole-wheat flour (aṭṭa), rice, and pearl millet (bajra), which has been cultivated in the Indian subcontinent since 6200 BC.

 Lunch in India consists of a main dish of rice and rotis made from whole wheat and vegetable curry and some salads. Many Indians consider their plate incomplete without different pickles(prominent source of gut bacteria).

 Dinner is considered as the main meal of the day and the whole family gathers for the occasion.  Paan (stuffed, spiced and folded betel leaves) which aids digestion is often eaten after lunch and dinner in many parts of India.

In a common Indian household you usually sit on the floor or on really low stools and food is eaten with right hand fingers,which is a tradition to follow.

Diverse serving styles vary within different sections of India. In South India, cleaned banana leaves, which can be disposed of after meals, are used for serving food. When hot food is served on banana leaves, the leaves add distinctive aromas and taste to the food .

A common way of displaying food throughout India is called THALI. 

Many Indian desserts, or mithai, are fried foods made with sugar, milk or condensed milk. Ingredients and preferred types of dessert vary by region. 

In the eastern part of India, for example, most are based on milk products. Many are flavoured with almonds and pistachios, spiced with cardamon, nutmeg, cloves and black pepper, and decorated with nuts, or with gold or silver leaf. 

To conclude on a valuable note, it has to be mentioned that on a nutritional level Indian food is relatively healthy. Most Indian food nutrition depends on the way it is cooked and the ingredients put in the dish. Most Indian food has all the food groups and has lot of nutritional value to it.