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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.

Gaurav vashisht

Blogger | Posted 28 Dec, 2018

India might be known as a definitive goal for a foodie. The sheer assortment of sustenance and dishes accessible here will put any food to disgrace. The motivation behind why Indian nourishment tastes and smells and in all actuality, is so extraordinary, as a result of the accompanying components:

It is a procedure of moderate cooking. Indeed. In most Indian foods, the point isn't to simply cook the nourishment, however to cook it in such a way, it is metamorphozed into something different. We don't barbecue chicken over a high fire, nor do we heat it at 230°C in order to cook it equally. It is marinated for no less than 6-8 hours before stewed on a low fire in the sauce for around 45 minutes. This outcomes in a uniformly seasoned meat which is sufficiently delicate to be named cooked.

Tolerance is the key. You would prefer not to surge here. An onion-tomato sauce will be made simply after the onions are brilliant dark colored, the ginger garlic glue included isn't radiating a crude smell. That is the point at which you include the tomatoes. Likewise, entire flavors or khada masala are first tempered in oil. The sauce arranged must be stewed to encourage legitimate cooking.

A substantial blend of flavors. There are a ton of flavors. Also, by a great deal, I mean significantly in excess of a ton. Indeed, even a couple of flavors will give a sauce a disinct enhance. You would prefer not to include mustard seeds in a Rizala sauce. Neither would you like to include dark cardamom in Chettinad Masala. The outcomes will be sad.

azhar mustafa

Blogger , seo | Posted 03 Dec, 2018

Indian sustenance is set up in view of wellbeing. The flavors that are utilized are beneficial for you and elegant moreover. Alternate fixings are additionally utilized with equalization and are refreshing, for example, coconut, beans, rice and numerous nutritious vegetables. In spite of normal American conviction, sound nourishment tastes better at that point garbage, when it's set up by a craftsman.

Ahsin Sulmani

Blogger | Posted 01 Dec, 2018

An ongoing article by the Washington Post titled "Researchers have made sense of what makes Indian sustenance so scrumptious" may help answer this.

As indicated by the article:

1. Truly, a lot of different flavors do add to the fragrance and one of a kind taste of the expansive assortment of Indian dishes.

2. Indian nourishment is regularly comprised of fixings that don't share a lot of flavor mixes. For instance, coconut chutney is made of coconuts, onions, green chillis and curry takes off. These fixings share not very many flavors.

Citing from the article... "...the more cover two fixings have in flavor, the more outlandish they are to show up in a similar Indian dish...Milk, margarine, bread, and rice, in the interim—which are all signs of Western cooking—were observed to be related with the exact inverse: season pairings that coordinate. At the point when any of those fixings showed up in an Indian dish, there was a decent shot there would be a considerable measure of flavor cover.".

vishal tiwari

Blogger | Posted 28 Nov, 2018

There are several lovely restaurants here in Knoxville that boast Indian Cuisine. I like them and look for new ones.
  • I found one that near Downtown West Boulevard and Ray Mears Boulevard. I should have realized that my wife and I were the only persons that were obviously of European descent in the restaurant. I should have realized when the waiter did not ask a preference but politely told me he would bring the mild version.
  •  It was six months ago I can still taste that soup. It started out delicious and began burning in the back of my mouth, down my throat, all the way to my stomach. I remembered charts from high school biology. I drank ale to kill the burning sensation. It didn't work, water simply spread it out.
  • I never realized how dumbed down the other restaurants made their food.

Shubham sharma

Student | Posted 26 Nov, 2018

Indian food has a legacy of Ayurveda.

In Charak Sanhita there is a mention about relation between panchendriya and food.

What are panchendriya ?

Panchedriya means five sensory organs Ears, Nose, Eyes, Skin and Tongue.

How do Panchendriya relate to food and How are they important?

1. Ears - Your ears first hear when the food is being cooked.

In India you must have observed the utensils used for cooking like Kadhai (Oval Pan) , Tava (Flat Pan), Ladle etc are made up of heavy metal. When food is cooked, the sound of these utensils are first heard. Also the use of mustard seeds, curry leaves, Cumin seeds in oil for tempering gives crackling sound. Nowadays Pressure Cooker whistles let you know that meal is getting ready.

2. Nose - Your nose smells the food from a distance.

From the aroma you can guess what is being cooked. Each spice has its aroma. Cardamom, Nutmeg are used in sweets. Coriander seeds, Cloves, Cinnamon, Black Pepper are used in different vegetables and gravies. Mustard seeds, Cumin seeds, Asafoetida, Curry leaves, Garlic are used for tempering.

3. Eyes - Your eyes admire the presentation of food.

We sprinkle coriander leaves, grated Coconut or sometimes a tempering (like in Dal Tadka) to garnish a dish. We garnish sweets with Cashews and Almonds. We enjoy a dish with colourful ingredients. The most important of all is Indian origin Turmeric. It is rarely used in any other non-Indian cuisine. 

Shankar jangale

student | Posted 22 Nov, 2018

1. Inclusiveness: Over the span of centuries many foriegn traders and invaders visited India. Along with them came their food their cooking style, etc.

Potato, Tomato, Refined sugar and Chilli don't have Indian origin. They were brought to India by the Portuguese.

Mughlai cuisine by the Mughals.

Even tea didn't originate here. Day of an average indians starts with tea.

Can you believe it chilli didn't originate in India. By the way we love chillis.

This inclusiveness gives Indian food uniqueness as it is mix of different cuisines but in Indian style.

2. Indian food has 6 different flavours: sweet, salty, bitter, sour, astringent and spicy. A noraml indian diet has all.

3. Variety which is more than most other places: This is a result of combinations possible with enormous no. of ingredients, cultural diversity and inclusivness.

4. The aroma of Indian food is also unique because of various different cooking styles like slow cooking or boiling the spices instead of frying them as done in Kashmiri cuisine.

5. Most of the indian breads are also very different from your average bread because usually breads are fermented Indian ones are not.

6. Another difference is stuffing spices in vegetables which we call BHARWAN whereas in most of the other cuisine the stuffing is amde of ingedients like cheese, potato, noodles, etc.

pandey nandan

St. Mary\\\'s College | Posted 20 Nov, 2018

Indian food is different and of course taste delicious because the food is not cooked in the way just like that. If you consider house hold food, apart from all ingredients it consists of lots of love of the cook(generally MOTHER).Therefore most of the individuals here love to eat home made food rather than eating in hotels. Even I can guaranty many of the well - known chefs in the country, also LOVE the food made from their Mothers.

Md Hasan

Content producer at YourVoice | Posted 06 Nov, 2018

I'll answer your last question first. I have only been to Seoul Airport and never eaten Indian food in Korea, but I have been living in the US for many decades. One thing I can tell you that the Indian food in India is very very different from even the best restaurants in US. I wondered about the reasons a lot and tried all kinds of food in India (high end restaurants, highway dhabas, home cooked in various provinces) and then also compared food from various well reviewed restaurants, as well as my own and friends Mom's cooked food. The difference turned out to be the ingredients. US market is full of genetically optimized onions, potatoes, tomatoes, cilantro and even the imported spices. Probably the spices lose a whole lot of flavor during the import process. Essentially when Mom or the best chef comes over and cooks the food the same way using the same (same name but different sources) ingredients, it does not turn out to be the same. When the same Punjabi chef from the highway dhaba in India comes to US and cooks, his food is likely better than most restaurants around in US but it does not taste like how he made it back home. Its true for all the Moms who have visited the US.

So every time I go back to India I eat like there is no tomorrow. My Mom asks me if we starve in the US. :)

As for the flavors of spices is concerned, I'll just point you to the other excellent answers here.

Md Hasan

Content producer at YourVoice | Posted 06 Nov, 2018

I'll answer your last question first. I have only been to Seoul Airport and never eaten Indian food in Korea, but I have been living in the US for many decades. One thing I can tell you that the Indian food in India is very very different from even the best restaurants in US. I wondered about the reasons a lot and tried all kinds of food in India (high end restaurants, highway dhabas, home cooked in various provinces) and then also compared food from various well reviewed restaurants, as well as my own and friends Mom's cooked food. The difference turned out to be the ingredients. US market is full of genetically optimized onions, potatoes, tomatoes, cilantro and even the imported spices. Probably the spices lose a whole lot of flavor during the import process. Essentially when Mom or the best chef comes over and cooks the food the same way using the same (same name but different sources) ingredients, it does not turn out to be the same. When the same Punjabi chef from the highway dhaba in India comes to US and cooks, his food is likely better than most restaurants around in US but it does not taste like how he made it back home. Its true for all the Moms who have visited the US.

So every time I go back to India I eat like there is no tomorrow. My Mom asks me if we starve in the US. :)

As for the flavors of spices is concerned, I'll just point you to the other excellent answers here.

Navdeep Singh

Works at Buy and Sell Websites and Domain Names | Posted 25 Oct, 2018

India may be called the ultimate destination for a foodie. The sheer variety of food and dishes available here will put any cuisine to shame. The reason why Indian food tastes and smells and in reality, is so different, because of the following factors:


It is a process of slow cooking. Yes. In most Indian cuisines, the aim is not to just cook the food, but to cook it in such a way, it is metamorphozed into something else. We do not grill chicken over a high flame, nor do we bake it at 230°C so as to cook it evenly. It is marinated for at least 6-8 hours before simmered on a low flame in the gravy for around 45 minutes. This results in an evenly flavored meat which is tender enough to be termed cooked.

Patience is the key. You do not want to rush over here. An onion-tomato gravy will be made only after the onions are golden brown, the ginger garlic paste added isn't giving off a raw odor. That's when you add the tomatoes. Also, whole spices or khada masala are first tempered in oil. The gravy prepared must be simmered so as to facilitate proper cooking.

A large combination of spices. There are a lot of spices. And by a lot, I mean a lot more than a lot. Even one or two spices will give a gravy a disinct flavor. You do not want to add mustard seeds in a Rizala gravy. Neither do you want to add black cardamom in Chettinad Masala. The results will be disastrous.

Huge variety of ingredients. There are a lot of vegetables available here. You can almost plan a 30 day cyclic menu. Each has its own taste, gives a distinction to a dish.

Adaptation to and implementation of foriegn cultures. In a country of 1.2b people, new ideas come up by the second. Also, Indians are prone to experimenting. That's how we adapted the Chinese styles, that's how we came up with the chicken roll.

Rinki Singh

Chef at Hotel Radisson | Posted 10 Jul, 2018

Even the scientists have admitted that Indian food is coveted and admired all over the world for its unique and subtle blend of various spices. Even the history is witness, that it were primarily the spices of India that brought the English traders for the imperialist and colonial project.


Indian cuisine, as the scientists think, has a radical way with various flavors that allow the spices and other ingredients of a dish intermix with each other at the molecular level.

This justifies the long hours that go into the preparation of various dishes, and the patience that the Indian cooks and chefs have. This is one of the major reasons why Indian dishes are deemed different from western (American and Continental) dishes.

So scientifically, Indian cuisine gives birth to such chemical compounds which, when combined, taste distinctly.

Komal Verma

Media specialist | Posted 22 Jan, 2018

The reason behind this question is that, on an average a traditional Indian dish has at least 7 ingredients that often have various flavors or spicing that are heterogeneously combined so that each bite or mouthful can revel different combinations of flavor elements that burst upon the tongue at different times in the chewing process.   The main distinctive factor about Indian food is the unique amalgamation of spices across different recipes. Indian cuisine is characterised by the extensive use of these spices, each imparting a unique flavor and making the dish uniquely aromatic. Also the way the in which the ingredients of the Indian Cuisines are paired is also a major reason which makes it distinctive.In Indian food all the ingredients has its own list of flavor compounds. In a recent research it has been found that in Indian Cuisine the ingredients are tended to mix in such a way that the flavors don’t overlap at all.