Why is india food so different ?

In my opinion, heaven has Indian food. But this is where I'm going too fast.

Sambar, a hearty vegetable and lentil stew, and potatoes were my very first taste of Indian cuisine (while still in India). I ate them for breakfast instead of eggs and roti.

This morning followed a 30-hour journey. It had a flavor so complex that I was unable to identify more than a few ingredients, but it was nonetheless wonderful and replenishing in the manner that only thick, spicy cuisine can be. I thus called room service to find out what was inside.

Please tell me everything, I asked. "I'm all set to take notes."
The gracious sir answered, "Onions, ma'am.

I afterwards looked up the spices that are most frequently used in Indian cuisine. Amchur (mango powder), basil, kokum (which gives food a purple tint), lemongrass, mace (the red lacy membrane that forms around the nutmeg seed), mint, mustard, nutmeg, pomegranate, poppy seeds, pepper, sesame, tamarind, saffron, and turmeric are some of the spices used in Indian cooking.

When I first tried biryani in Hyderabad, the usual one-dish meal served with raita, I was so taken by the flavors that I approached the server and inquired about how to make a dish similar to this.

What ingredients do you use?
He gave it some thinking. "Onions, please,"
According to additional study, some of the ingredients of Biryani are rice (although I have also tasted one with millet), saffron, milk, papaya paste, yogurt, chili powder, ginger, garlic, caraway, cardamom, cinnamon, coriander, mint, green chile, and lime. Yes, onions as well.

In Hyderabad, you can eat food that is both Muslim and Hindu. And I can honestly say that I've sampled a lot of the local cuisine. How? I was, in fact, asked to a wedding.

There are 25,000 guests total.
(25,000, in case you thought it was a typo.)

That wedding resembled an exotic, exuberant trade show with lots of color and lots of happiness, complete with a food pavilion. I walked from booth to booth sampling everything in really tiny portions, with the exception of the international booths (who wants to taste Mexican food in Hyderabad?).

My two favorite dishes were a tangy, pistachio-based dessert with vark on top that was sweet and cooked with "the hottest chili pepper known in India," which I ate with gobi (cauliflower) (edible silver foil.)

The Tamil Nadu region, which is renowned for some of the world's most delectable vegetarian cuisine, is where I spent the remainder of my vacation. Actually, the name "curry" is derived from the Tamil word "Kari," which means black pepper. What I previously thought of as typical Indian cuisine—daal, tandoori, naan, aloo gobi, lassi, and tikka—actually originates in Punjab, a state in the north.

Fortunately for me, India has another 29 states, each of which has a unique cuisine. (Let's. Have. It.)

Dosas, which are soft, thin crepes made with fermented rice flour and are dipped into chutneys and relishes (I love dipping! ), were my two favorite southern meals. And idlis, which are steamed cakes made from fermented rice flour and daal and served with sambar on top. Additionally, I adored pappadams and palak paneer (fresh cheese and spinach curry) (crispy, super thin daal wafers with buried cumin seeds in them.)

In India, the foundations of cuisine haven't altered much over the years. The most extensively used type of medicine in that nation is ayurveda, an age-old science of diet and healing. Ingredients are frequently added to a dish both for their flavors and for their therapeutic properties. (Turmeric, for instance, fights inflammation, and cardamom soothes heartburn.)

The fundamental tenet is that improper diet cannot support a healthy body. You must eat in accordance with your own unique demands if you want to maintain balance, which is one goal of ayurveda. Simply put, you want what you lack inside yourself.

I love Indian cuisine. I'm still trying to determine what my love of spicy food implies about who I am.

Hold on, don't tell me