Ironically, most foreigners identify Indian cuisine with “curry”. Nothing could be more erroneous. With its original Aryan and Dravidian cultures, churned by the influence of visitors and invaders from Central Asia and Europe, food habits and cuisines have evolved over the centuries in India.
The end result is a variety of cuisines -some region-specific, others influenced by the availability of certain ingredients; and yet others evolving from religion-dictated Do’s and Don’ts. If you throw into the mix the exotic spices native to this land you get, arguably, the best food available in the world – tasty, inexpensive and (mostly!) healthy.
Tandoori meats and vegetables, Kashmiri wazwaan, Hyderabadi biryani, the delicate flavors of the Hilsa fish revered in Bengal, or the melt-in-your-mouth fish moilee (a favourite with natives of Kerala and the Konkan coast). All of these and more make for a Gourmand’s feast.
Food for the palate and the soul!!
And surely one must not forget that the British consider Chicken Tikka Masala to be their national dish!