Some common myths about Indian food
Some of the myths surrounding Indian food have become popular among mainstream media and people. Thecurryclub showcases some of these myths and allows you to understand the real amazing aspects of Indian food.
Indian food is all spicy.
Indian food is not completely dominated by strong and bold flavors; in fact, we have many variations of each dish you can imagine. We use a variety of ingredients to a certain extent, such as onions, ginger, garlic, peppers, and dried spices, which can be adjusted to individual tastes. I will honestly say that certain dishes should have a lot of spices, but there are many gentle choices such as khichdi (rice and lentils), bhindi (fried rapeseed), aloo-jeera (potatoes cooked with dried spices and fennel) and many more. Khichdi is a mild spiced rice and lentil preparation that is definitely a pleasure. It is usually made from various vegetables, making it a perfect dish meal.
Indian food is unhealthy.
This is another general stereotype and does not apply to all Indian foods. Some dishes are for people to indulge in this, our desert does not use cream and sugar, but the vast majority of Indian food is prepared properly, it is very healthy and balanced. Typical Indian meals include Roti (flat bread), vegetables, lentil soup, rice and yoghurt. This is a perfect combination of carbohydrates, proteins, fats and vitamins/minerals. In addition, many of the spices we use, such as turmeric, asafetida, cumin powder, etc., have medicinal properties that can help maintain health and shape.
Indian food is very complex to prepare.
Again, it all boils down to preparation. Because there are many variations on any particular dish, preparations may vary, from complex hour preparations to simple 10-minute preparations. Indian food is based on a balance of efficiency and indulgence, and can be extensively tested to find the right balance point for each person’s cooking style and preferences. For example, daal (lentil soup) has many variations and it is impossible to classify it as a simple or complex preparation. Daal’s range can range from simple cumin garlic seasonings to complex 10 spice slow-cooked indulgences.
Indian food = Curry.
Every time people mention Indian food, they always call it curry. Curry is a very common word for Indian preparations, but we have 28 different states. Each state has a unique way of preparing food because the ingredients available in the country are very different. What makes India’s food so unique is not curry powder, but a complete mixture of 7 to 9 different dry-roasted whole spices called “hot spices.” Each chef uses different proportions of spices. It is these dry and roasted whole spices that can give Indian food a unique flavor rather than curry powder.
Indian food can make you gassy.
Indian food will not make you gassy! It’s so simple. Of course, our food is a bit complicated to digest, but many of the spices we use, such as fennel seeds, caron seeds, asafetida and cumin seeds are very effective in helping to digest food. Preparation is also a key factor, because if your preparation is made with a lot of oil and/or cashew/cream base, your stomach is naturally difficult to process.