Myths about Indian Food

Let’s accept the fact that Indian cuisine just accounts a little fraction of the United State’s $2.1 billion ethnical food market. Nevertheless, we have to accept the fact too that traditional dishes from India are rising in popularity slowly but steadily!

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As reported in Mintel survey, Indian food sales in America have reported potential increase by 35% within 2006 to 2008. In addition, some surveys report that there are more than 300 Indian restaurants in the New York City alone, against just a dozen or two three decades ago. If you are an American, you might be curious knowing about traditional Indian dishes or cuisine. But then, beware, there are myths around it. Let’s check that before your taste buds expect anything more!

Common Myths about Indian Cuisine:
Indian food is always spicy and hot –wrong! Not all dishes are spicy in fact, Indian food has a great diversity and non-spicy food too contribute a significant role in Indian cuisine. Spices are mandatory in cooking Indian food but then don’t go literally! Spices in Indian food are not always ‘spicy’. For instance, asafetida and turmeric powder falls under ‘spices’ that are mandatory to put in Indian curries and vegetable preparations. They don’t make the dish spicy at all. There are many more masalas used in preparing traditional Indian dishes but they are not always spicy. Jeera (cumin) powder, Dhaniya (coriander) powder, Aamchur (raw mango) powder play important role in bringing taste to the Indian dishes –none of them are spicy!

Indian food simply means CURRY –wrong! Curry is an important part of Indian cuisine. It’s kind of staple food but not mandatory. For instance, in most of the Gujarati homes the dinner is ‘khichdi’ that does not require curries (of course variation of this dish called masala khichdi is spicy in taste). Certain Gujarati dough preparations like Thepla, Rotla, Dhebra don’t require curries or vegetables. They go without any additional dishes or people prefer taking it with tea, sweet pickle or light milk drink.

Indian food is too oily –wrong! Not all Indian foods are oily but yes, there are some. Health conscious people do put less oil for better health. Indian curries and vegetables can be prepared using minimum oil. For instance, dry vegetable dish from potato (called as suki bhaaji) is prepared from least oil (merely half a teaspoon for a 250 gm. Vegetable). It includes turmeric powder, a bit of salt, smashed boiled potato and curry leaves. It’s tastier, uses least oil and easy to digest. In fact, there are few dishes where oil is used abundantly.

Indian cuisine does not give body strength or essential vitamins –utterly wrong! In fact, there are many dishes that are healthier than you find anything else edible! Indians use vegetables with spices (not spicy in taste!) those have medicinal value. Spices such as cumin, asafetida, turmeric, coriander, curry leaves, cinnamon, cardamom, cloves, garlic have many health benefits. In Indian dishes, they are used not just to make dish tastier but healthier.

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.

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