When visiting India, you can anticipate being fascinated by the variety of spices and flavor characteristics in a single meal. Some foods may combine spicy, acidic, sour, and sweet flavors to create a stunning and intricate feast.
Their utilization of fresh ingredients, first and foremost, distinguishes Indian flavors. Most Indian cuisines rely on gravy, often produced from a combination of fresh vegetables that have been reduced to a sauce.
Essential spices from India
There are very few recipes in India that don’t contain at least a few spices or herbs because spice is a way of life. Even mangos are consumed in salt and red chile, while yogurt is frequently served as raita with chili powder, cilantro, and vegetables.
The most popular Indian spices and their Hindi names and flavor profiles are listed here. If you take a cooking class while visiting India, many herbs will be used in your cooking lesson.
A thick, mild curry sauce made with cream, coconut milk, yogurt, and occasionally almonds is slowly simmered with braised meat (perhaps chicken or beef) and vegetables.
Coriander, saffron, ginger, cardamom, and black peppercorn are used to season it delicately.