The Mouth Watering Indian Traditional Food

Since times immemorial, Indians have always known to have worshipped food as god. Food is not just a commodity but an offering to god and hence pious and holy. This belief continues even today in modern India. The many States that India is made of offer a plethora of dishes to make the Indian cuisine colorful, diverse and exciting. So, we have Palak Paneer and Sarso ka Saag from Punjab, Bharli Vaangi and Puran Poli from Maharashtra, Undhiyu from Gujrat, Dal Bati Choorma from Rajasthan, Mishti Doi and Masher Jhol from Bengal and Idli Dosa from Tamil Nadu. Distinguishing flavors and food styles, using the hot, sweet, sour and salty tastes makes eating a wonderful experience with Indian Traditional Food.

Indian cuisine is basically vegetarian though religious scriptures and history is proof to the fact that meat was consumed as part of ritual sacrifice and later as a game meal. Invasions and conquests from aliens left a mark on the cooking especially in the northern territories of the country which had a geographic access to the regions there. Hence, one sees the fare of simple rice, roti, dal, sabzi, and pickle, salad alongside famed delicacies like kebabs, korma, tandoori and biryani made from chicken or goat meat. In the eastern regions, fish is a dominant factor in the Indian Traditional Food because of its tight networks of rivers and of course the access to the sea. The south has a huge production of rice and paddy hence one finds several ages old recipes centering on this main crop. The western coast boasts of a massive coastline and so the States here churn out gourmet dishes with fish and rice as the staples.

Since ages, India knew the medicinal properties of all the spices and condiments used in the cooking. The uses and combinations of vegetables, fruits, grains, pulses, meat and poultry in cooking not just gave rise to wonderfully aromatic and tasty recipes, but they also treated health issues. Ancient cookery texts like Soop Shaastra and Bhojan Kutuhal give an insight in to Indian Traditional Food which not just satiates the appetite but also promotes the physical and mental well being. Hence, there are clear instructions to meat and poultry dishes not being combined with dairy products as this gives rise to a certain skin condition. One also finds tips and guides to treating minor health ailments like colds, coughs and fevers by consuming certain herbs and spices. It is no wonder then that foreigners come to India for treatments of all kinds because it is holistic in approach.

Today one finds a Chutney Mary in London or a cook book by Madhur Jaffrey or a traditional Thali restaurant like Rajdhani thali which give Indian food a platform for global acceptance. The goodness of this cuisine like many other ancient Asian countries is not just its being vibrantly colorful but also because it makes use of the bounties of nature that their lands have been bestowed with by divine grace and make cooking and eating a heavenly experience.