Why is Indian food so different? - Letsdiskuss
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Priya Gupta

Working with holistic nutrition.. | Updated 27 Jul, 2018 |

Why is Indian food so different?

mudas saraziz

Blogger | Posted 27 May, 2020

In India, Diversity in culture, Different atmosphere in various States of India, Availability or openness of specific fixings specifically area, Use of Turmeric and fragrant flavors and Indian individuals' affection and wildness for delectable food make Indian food so extraordinary.

digitalacharya hello

blogger | Posted 07 Apr, 2020

Indeed, a lot of different flavors do add to the smell and interesting taste of the huge assortment of Indian dishes. 2. Indian nourishment is frequently comprised of fixings that don't share a lot of flavor mixes. ... The explanation Indian nourishment is distinctive in light of the fact that it originates from a nation that is as assorted as it's food.

Ankit Singh

Blogger | Posted 30 Mar, 2020

Indian food are one of the great in the world. There are many options available in Indian food. India have 29 states & every state have their own food sepcialities. 

India is very rich in term food as well as quality.

Rajat Rajput

@Rajat | Posted 30 Mar, 2020

Indians believe in Quality and taste of the food that's why Indian food is love among all and even for the foreigners who visit India. Perfect ingredients used in Indian food.

Rajinder Singh

Owner | Posted 29 Mar, 2019

Indian dishes cook with number of spices and ingredients. Know more.



Priyal Verma

Student | Posted 28 Mar, 2019

 India is too often known as the land of spices which I think is the very reason why Indian food is said to be very different from food everywhere else.


Indian food has an exotic mix of flavors that are not only rich but also are undeniably delicious.Indian food is struck like that as the ingredients and rich flavours used usually do not overlap in taste as they usually do in dishes in western countries but,stand out on their own.This is what intrigues people when they taste Indian food for the first time.
Another reason is the number of dishes that are produced and the way our diversity and culture kicks in and shows on platters.There are innumerous spices and flavours which can be used in multiple ways hence,the number of dishes that can be produced also goes up.All these dishes have a difference in their taste which could be small or huge.
Indians have a tendency to play with flavours,mix and match them to create totally new ones too.
Plus,the ingredients used and their taste may clash with the aroma,making it all the more interesting.


Sunil Dogra

Owner | Posted 19 Mar, 2019

Well, i like indian food. Indian food is flavorful and combination of many spices. So that's why indian food is different.

Mumbai Square

@Mumbai | Posted 19 Mar, 2019

When you lives in India, you never know the importance of Indian food. Ask the same question to those Indian, who lives in other parts of world due to Job or their businesses, especially in USA, Canada & UK. Here Indian food is pretty expensive and almost 99% loves to eat Indian food. Basically the taste of Indian food makes it different from others. Also the cooking style of Indian makes it different from others. If you ever visit London, you will be able to see that their number of Indian people and who are always looking for delicious Indian food and Mumbai Square is the one among the best Indian restaurants working in White Chappel area London, UK and serving the Indian people nicely. 

Naveen Kumar

Search Engine Optimizer (SEO) at Neo Strive | Posted 08 Jan, 2019

The response to this will be best given by somebody who has been far and wide and investigated cooking styles from various districts. In any case, trying to answer this myself, in the wake of voyaging diverse parts of the nation, I should state that Indian nourishment for sure emerges of the crowd.

Indian nourishments… .

Given the rich fortune of flavors and toppings found in India like no place else, each and every state or locale of the country has its very own staple delicacy to offer you. Being a foodie, if at any time you want for a rich, wide assortment of sustenance, you should go around India once.

Obviously, the reasonable distinction between Indian nourishment versus sustenance served in rest of the piece of the world is the flavors! Beginning from saffron-the most costly zest on the planet to cumin, straight leaf, cardamon, kokum, red stew, pepper and so forth, India offers you a considerable rundown of flavors and toppings that add flavor to the ordinary Indian sustenance.

The sustenance inclinations fluctuate from one Indian district to the next. While individuals from the northern piece of India are more into rich, zesty sustenance, going down south, you will discover individuals who have straightforward, less slick nourishment propensities. Individuals hailing from northern areas like Punjab incorporate a decent measure of ghee (a drain item), dry products of the soil masala to their sustenance. What's more, this is very apparent from their cooking styles like chole bhatura, gajar ka halwa, lassi and so on.

Sreemoyee Gupta

online journalist | Posted 30 Dec, 2018

I think they serve Indian sustenance in paradise. Yet, I'm losing track of the main issue at hand.

My first taste of Indian sustenance (in India) was sambar (a rich vegetable and lentil stew) and potatoes, which I had for breakfast over eggs and roti.

This was the morning following a 30-hour trip. The dish was delectable, reestablishing in a way just thick, fiery sustenance can be, with a flavor so mind boggling I couldn't recognize in excess of a couple of fixings. So I called room benefit and asked what was in it.

"Let me know everything" I asked. "I am prepared to take notes".

"Onions, ma'am", the good sir answered.

Afterward, I looked into the most widely recognized utilized flavors in Indian nourishment. Amchur (mango powder), inlet leaves, cardamom, cinnamon, coriander, cloves, cumin, curry leaves, fennel, fenugreek, garlic, ginger, basil, kokum (this gives dishes a purple tint), lemongrass, mace (the red silky film that develops around the nutmeg seed), mint, mustard, nutmeg, pomegranate, poppy seeds, pepper, sesame, tamarind, saffron, and turmeric.

In Hyderabad I tasted biryani - the run of the mill Hyderabad one-dish-feast presented with raita - and was so taken by its flavors I brought the server over and got some information about setting up a dish this way.

"What do you put in it?"

He thought for a second. "Onions, ma'am".

Further research uncovered that a portion of the elements of Biryani are rice (in spite of the fact that I additionally attempted one with millet), saffron, drain, papaya glue, yogurt, stew powder, ginger, garlic, caraway, cardamom, cinnamon, coriander, mint, green bean stew and lime. Furthermore, yes. Onions.

Hyderabad offers a blend of Hindu and Muslim cooking styles. Furthermore, I can precisely state I attempted a decent number of the dishes in that area. How? All things considered, I was welcome to a wedding.