Dining in India – More Than Curries in Spicy Asian Nation

On arriving for your India vacation, you quickly learn that there’s more to this Asian nation’s cuisine than curry.

Not that the Indians don’t do a mean curry. Traditionally it includes a combination of meat, poultry, fish, or vegetables, various seasonings and spices, and stir-fried Masala. Masala is a traditional Indian blend of onion, ginger, garlic, and tomatoes.

But the food of India is much more diverse than this fiery dish. Each region offers its own traditional cuisine and time-honored methods of preparation. The Mughlai cuisine found in the north of the country is markedly different to the dishes you’ll see in the south. In Kashmir the Wazwan style multi-course meals are luxurious, as is the fish dish Macher Jhol found in Bengal and the soupy Dal Bati in Rajasthan.

The strong flavors Indian cuisine is renowned for come from the country’s use of spices, seasonings, grains, fruits, leafy vegetables, and legumes. Indian recipes have been passed through the generations, and many of their ingredients were originally chosen for their medicinal properties.

Traditional ingredients turmeric, cloves, and cardamom pods have strong antiseptic qualities, while ginger and carminative aid digestion. Indian cuisine has a reputation for being spicy, but that's just the start of the story. In actual fact, Indian food can also be categorized as sweet, salty, bitter, sour, and astringent. A well-balanced Indian meal strives to incorporate all six tastes so as not to overwhelm the palate. It does this with traditional side dishes and condiments, including chutneys, daals, and Indian pickles. Indian cuisine may seem daunting to foreign tourists, but it is an adventure to be embraced on your journey to the Asian nation.