Indian Dishes are multiplicity of ingredients

There are many reasons that Indian food is so delicious, rich, and tasty.  The Indian dishes are a multiplicity of ingredients and the painstaking process of putting them together makes them so awesome.


Indian food is different from rest of the world as it reflects a perfect mixture of various cultures and ages. India is a huge nation with around 22 official languages and nine recognized religions, and it is home to more than 17 percent of the world’s total population. So it’s obvious that country is not defined by one single style of cooking. Many civilizations have contributed their share in India’s overall development and the current form and Indian food have also been influenced by them.

Hyderabad, in the south, is popular for their biryani, Punjab, in the north is known for their tandoori cooking, with the food cooked in hot clay ovens. Goa, on the west coast, is well-liked for fish. Food in Bengal, in the east, is known for their cooking dishes in mustard oil and is noted for the subtlety of its flavors.

Even if you decide to study Indian food, you will still not learn half of what there is to know about the subject.

The “spicy taste” remains constant across the entire country. The country is flooded with spice, from the pungent bright yellow turmeric to the fennel seed’s harsh licorice taste, from the strong and aromatic nutmeg to the sharp warmth of ginger. This variance of spices labels Indian food as highly developed and refined taste. People in India enjoy their life with this whole mixture of food.