About Indian Food
The multiple families of Indian cuisine are
characterized by their sophisticated and subtle use of many spices and herbs. Each family of this cuisine is characterized by a wide assortment of dishes and cooking techniques. Though a significant portion of Indian food is vegetarian, many traditional Indian dishes also include chicken, goat, lamb, fish, and other meats.
Food is an important part of Indian culture, playing a role in everyday life as well as in festivals. In many families, everyday meals are usually sit-down affairs consisting of two to three main course dishes, varied accompaniments such as chutneys and pickles, carbohydrate staples such as rice and roti (bread), as well as desserts.
Diversity is a defining feature of India's geography, culture, and food. Indian cuisine varies from region to region, reflecting the varied demographics of the ethnically diverse subcontinent. Generally, Indian cuisine can be split into four categories: North Indian, South Indian, East Indian, and West Indian. Despite this diversity, some unifying threads emerge in the art of Indian cuisine. Varied uses of spices are an integral part of food preparation, and are used to enhance the flavor of a dish and create unique flavors and aromas. Cuisine across India has also been influenced by various cultural groups that entered India throughout history, from regions as diverse as West Asia, Central Asia and Europe.
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Sauteed Spinach |
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Indian Spices:
The staples of Indian cuisine are rice, atta (whole wheat flour), and a variety of pulses, the most important of which are chana (bengal gram), toor (pigeon pea or yellow gram), urad (black gram) and mung (green gram). 
Pulses may be used whole, dehusked, for example dhuli moong or dhuli urad, or split. Pulses are used extensively in the form of dal (split lentils). Some of the pulses like chana and "Mung" are also processed into flour (besan). Most Indian curries are fried in vegetable oil. In North and West India, groundnut oil is traditionally been most popular for frying, while in Eastern India, Mustard oil is more commonly used. In South India, coconut oil and Gingelly Oil is common. In recent decades, sunflower oil and soybean oil have gained popularity all over India. Hydrogenated vegetable oil, known as Vanaspati ghee, is also a popular cooking medium that replaces Desi ghee (clarified butter). The most important/frequently used spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin (jeera), turmeric (haldi), fenugreek (methi), asafoetida (hing), ginger (adrak), and garlic (lassoon). Popular spice mixes are garam masala which is usually a powder of five or more dried spices, commonly comprised of cardamom, cinnamon and clove; and Goda Masala, a popular spice mix in Maharashtra. Some leaves are commonly used like tejpat (cassia leaf),coriander leaf, fenugreek leaf and mint leaf. The common use of curry leaves is typical of all Indian cuisine. In sweet dishes, cardamom, nutmeg, saffron, and rose petal essence are used. The term "curry" is usually understood to mean "gravy" in India, rather than "spices."
essentials of grains for food, soul, health and medicinal purposes |
recipe for grains |
| Jowar(Sorghum) | Jowari Bhakri(roti) |
| Bajra(Pearl Millet) | Pithala Bhakri |
| Quinoa(KEEN-wah) | Curried Quinoa |
| Semolina(Rawa)/Irmik/Soji | sweet semolina desert |
| Couscous(Kuskus) | couscous with pimentos |
| Rye | Homemade rye bread |
| Barley | Barley water for summer time |
| Wild rice | wild rice salad |
| Jawas/Alashi ( flax seed/linseed) |
flax bars |