The facts and figures about Indian cuisine are as expansive and fascinating about the country itself! 1 country. 29 States. 7 Union Territories. 1.2 Billion People, and 31 cuisines! The Indian gastronomy is a melange of spices and flavours, as diverse as its multi-ethnic culture. Every region has their own claim to fame of their exotic dishes and different styles and methods of cooking, typically marked by the subtle uses of regional spices and local herbs
The general impression around the world is that Indian dishes are only curries! But little do they realise that cooking in India is a science. The intoxicating aromas, fresh blend of spices and rich ingredients make it unique as well as delicious and healthy.
The Indian cuisine predominantly has six flavours – sour, sweet, salty, bitter, astringent, and pungent. And the traditional science behind the recipes of most Indian food is based on the combination of three types of doshas, i.e. Vata, Kapha, and Pitta. These doshas are generated by the elements found in nature, like earth, fire, water, air, and ether. Indians have known this since eons and define their nutrition based on their particular dominant dosha.
Based on the ancient knowledge from the Ayurveda, there are three major categories of food in India: Satvic, Tamasic, and Rajasic.
Satvic food with natural ingredients includes minimally cooked vegetables, to have a purifying effect on both mind and body.
Rajasic food is oily, spicy, salty or bitter and thus, fuels to drive ambition, and egotistic pursuits.
Tamasic food is overly processed, difficult to digest and is to be consumed in moderation. Such foods are known to have harmful effects on the body and mind.
We at m3Kitchen do not just understand the recipes and the delicate balance to create the perfect flavour; we understand whys and hows of the science behind them. This is what brings perfection not just to the palate but also makes it a healthy catering experience for you to complete at home.
