Indian Cuisine - Comparisons with the foreign cuisines





Comparisons with the foreign cuisines

It puts more emphasis on the cooking of the food than on the decoration of it.
While foreign food looks delicious to the eye, it pales in comparison to Indian food when it comes to the eye. And, the spices make all the difference. In India, where food is still cooked by the heart rather than the head, the spices rule the roost, and may we add, the dishes too.
The best thing about a true blue Indian course is that it comprises not of a stand-alone dish, but rather a sea of dishes, right from starters to rice or bread, dry vegetables and curries, yoghurt, salad, pickles etc.

Unlike the west, traditional Indian cooking was centred around the preparation of products that were available in that particular season. Whereas in the west huge layers of ice proved to be natural refrigerators, the Indian climate provided no such facilities, except in a few states like say Kashmir, Himachal or the North East.

Despite the tropical/ hot climatic conditions there is no such thing as either a salad meal or a cold meal in the Indian food culture. The main course always has to be steaming and piping hot. Sandwiches are for teatime or as a snack, never as a meal for a grown-up or even a kid above say 8-9.

 Indian foods are very regional in nature –Almost every state and union territory has its own distinct flavour. There is a marked distinction in the preparation, even though the basic ingredients in some cases might remain the same. For example take fish, cooked in Konkani style it might taste completely different from the fish cooked in Bengali style.

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