Indian Food and Cuisine–an Insight Story

To tell you the truth, eating habits in India differ staggeringly as per the climate, land where vegetables are grown, rituals and above all, dietary custom. Said that, there is no general Indian diet but it’s region and religion wise. A hamburger that works across the US will never be a good example for any Indian dish!

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Since nutrition, protein intake and calorie consumption is uneven depending upon the food source, obesity rates and weight-related diseases as compared to other countries are less in India. In fact, nutritional level in some regions even falls below recommended value.

The nutrition in Indian cuisine is rich! Indians get better dietary protein from fish, dairy, beans, lamb and lentils. The cooking oils and mediums contain fats that are used nationwide. While common starch-based carbohydrates (such as basmati rice) come as staple food in most of the parts, potatoes contribute major part of vegetables. Variety of flours and breads make the Indian cuisine rich in fiber. Wholegrain, legumes and lentils also make the food rich in nutrition.

The dietary fats come from oil, dairy product or any other cooking medium (like ghee). While in North India mustard oil is the main ingredient for cooking, peanut oil is used in West India and coconut oil in South India. Across the nation, purified butter (Ghee) is considered as standard fat that not only makes Indian dish tastier but is also used in religious activities. Nuts are another great source of monounsaturated fats in Indian dishes.

Cereals and grains are important part of Indian cuisine too. Cereals grains such as rice, maize and wheat are staple Indian diet as present in Roti, Chapati, Kulcha, Paratha, Naan and other local Indian breads. Due to different climatic conditions, rice is consumed more in South India whereas it’s replaced by wheat in most of the northern regions. In coastal area such as Goa, Kolkata, Trivendrum consumption of fish and rice is abandon.

The fruits and vegetables are hallmarks of the Indian cuisine. While most of the people are mix (vegetarians and non-vegetarians) state like Gujarat in India reports more than 80% vegetarians. The state depends upon vegetables and is largest in consumption. Varieties of fruits such as mangoes, guavas, plantains, pineapples, grapes have been used in meals as well as side dishes. A special Indian dish called milky fruit-salad contains sweet milk and fruits served during festivals and other celebration.

Spices such as cardamom, coriander, garlic, chilies, aniseed, fenugreek are inevitable in Indian cuisine without which, the flair of Indian taste does not come. Spices mentioned here are used in preparing traditional Indian dishes not just to make them tastier but they also contain some medicinal benefits. While fenugreek is potent anti-diabetic herb, asafetida, turmeric, ginger and black pepper are used to treat various abdominal conditions.

Indian dishes can be made in various ways and it is a myth that they are hot and spicy. In fact, more and more people are now turning toward Indian cuisine due to health benefits as balanced diet.

Author: Dr Maulik Vyas

I am a holistic Doctor with 10 yr of experience in medical/health and wellness industry. Also, I am a professional content writer with 1000s of articles published across the web. I'm available for content writing, natural treatment consultancy, business ideas about healthcare/wellness industry. I am the proprietor of company named Mouls Incorporation.


  1. Excellent site. A lot of useful info here. I’m sending it to a few friends ans also sharing in delicious. And of course, thanks for your sweat!

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