Why is Indian Cuisine Famous Abroad

If you are wondering Why is Indian Cuisine Famous Abroad, the main reason is really simple. It tastes good. Indian food comes in a wide range of flavors and textures, both with and without meat, and universally the thing that carries it through is the intense explosion of pleasure from eating it that brings people back again and again to the dishes that were born in India. Many of these dishes were designed to use local spices and food stuffs that have sense become used around the world in many different cultures.

The cuisine in India actually varies widely depending on soils, climate, and lifestyle. Because the traditional dishes use native food stuffs in them, what is found in the northern area of the country and what is located in the southern areas lend to vastly different styles of seasoning, preparation, and cooking methods. Additionally, different religions have made impacts on the types of foods chosen to cook with, which creates additional variation. A good portion of the cuisine choices are based on Dharmic beliefs and are vegetarian. Additionally Islamic restrictions also tend to limit the types of meats used and consumed.

The food and cooking methods used in India cover their 5000 year history. Because of this there are many regional variations and even modern dishes with a European slant are unique to India. With more people across the globe embracing meatless diets, the dishes of India that rely on spices and textures to make vegetarian meals enticing are drawing additional interest.  Fruits, vegetables, and grains form the staple background that has developed healthy dishes that do not rely on meat. Most dishes use Chili pepper, mustard, cardamom, cumin, turmeric, asafoetida, ginger, coriander, and garlic.

Some modern staples of the diet, like the potato, actually were brought into the country through trade, colonialism, or invasions. Modern Curry which relies on Chillies, is another example of how something from outside the nation influenced the development of national dishes. Like the earlier spice trade helped boost the development of Italian cooking, the later colonialism period helped expand and revitalize the cuisine of India. Most dishes use vegetable oil, with some areas using peanut, mustard, coconut, sesame, sunflower, or soybean oil. While Butter-based Ghee used to be widely used, it is not found as much, which makes dishes more in line with strict vegetarian practices. The major thing that makes Indian Cuisine Famous Abroad is of course flavor.

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