Key Points of Indian Food

• The Indian food was originally vegetarian. It was designed to be both nutritional and medicinal. Meat dishes were brought to India by Mughal invaders and migrants from other countries.
• Indian food was based on Aurveda, the Indian science of health, healing, and medicines. Ayurveda in India has two traditions and schools. Plant based from South, and Minerals based from North. Ayurveda classifies human body in to three types – Pitta, Vata, and Kapha. All human beings have a particular body type or dosha. It is a combination of these three types in various combinations, but one is dominant, such as Pitta, Vata, or Kapha, and other two contribute less. Ayurveda recommends diets for each individual based on their ‘natural’ body type which is ideal for their health.
• Many vegetables have medicinal properties such as Turmeric, Garlic and Ginger.
• All key spices have medicinal properties. These include – Cumin, Coriander, Turmeric, Cayenne Pepper, Black Pepper, Cinnamon, Cardamom, Cloves, Fenugreek, Ajwain, Saffron, Nutmeg, Mace, and others.
• There is no such thing as ‘curry’. In Indian food, curry refers to gravy or sauce in a stew like chicken or mutton dishes, called Chicken Curry, Mutton Curry.
• Indian cuisine is vast. In fact, there is no such thing as a single Indian cuisine. Indian cuisine is very regional. North Indian food is completely different from South. East, West and other sub-regional cuisines are also very distinct.
• The food, generally served in Indian restaurants is not of the original healthy variety. It tastes great, but often not very healthy as originally designed on Ayurvedic principles. That cuisine used to be referred to as Satvik food, carefully designed to nourish both body and soul.