A special feature of Indian culinary culture is that the main food ingredients in meals are rice and wheat flour. Lentils are a unique and popular food here, which can be seen immediately on every dining table of every Indian family. India is a producer of lentils, which is also the world’s largest lentil consumer.

Paradise of spices
The culinary culture of India must first mention that it is spices, India produces about 2.5 million tons of spices and exports 200,000 tons per year. This country is praised by the world as a haven for spices.
The Indian culinary culture is characterized in that it is an important ingredient in Indian cuisine. Some spices can read names as soon as you look at Indian dishes such as chili, mustard, fennel, garam masala, cardamom powder, cinnamon leaf, clove, bay leaf, mint leaf , nutmeg, turmeric, curry leaves, ginger, coriander, anemone tree, saffron. The special thing that cannot be mentioned is that this curry is the typical color of the culinary culture of Indians. With this curry can be processed many dishes, can be used fresh, can be dried or ground into powder to mix into the dish.

What is special about using spices in every dish in India is probably not using independent spices but combining them together into a special mixture. The most difficult is the curry, this is a combination of 5 main types: dill seeds, turmeric powder, mustard seeds, indispensable chili powder. These spices make Indian food smell and color characteristic, especially it works to cure and enhance the health of Indian people.

What’s special about processing food?
How to prepare dishes that make beauty in Indian culinary culture, how to process these dishes is influenced by religion. Chicken, goat, sheep and seafood are popular foods in India, like the Eastern countries, Indians eat rice, but their cooking methods are different. Rice is fried with butter or oil and then cooked with water, when near the main, add spices such as pepper, cinnamon and served with fish, meat, vegetables …