Today, India is the second most populous country in the world. The culture of India is also among the oldest to survive, reaching back to nearly 5,000 years. India received their inde-pendence from Britain on August 15th, 1947, thus allowing them to become the most populous democracy in the world. There are many aspects as to what makes India unique, one principle in particular is their food. Indian cooking is vivid, exquisite, and simply delicious. It depends on a wide variety of spices, herbs, and grains for its specific taste. The different types of food which India carry include basic spices, traditional foods, and tasty snacks. It is notable that India has been one of the world’s main dealer of spices for at least 3,600 years.
The basic spices in India include masala, garam masala, and rice with grains. Indian cooks blend spices in several different ways. For one, they create masala which refers to any combination of ground spices. They make masala by smashing together different spices together into a powder. According to Chef Mridula Baljekar, “Spices are the heart and soul of Indian cooking. Knowing how to use the spices is the key that unlocks the secrets of alluring aromas and magical flavors of classic Indian cuisine.” (qtd. in Sheen 7) Garam masala is a specific mixture of up to fifteen spices that is primarily used in Indian cooking. It consists of cinnamon, black pepper, cloves, cardamom, and other spices (Sheen 7).
Rice is also a common food, especially in South India. Since rice symbolizes good fortune in India, rice porridge is usually the first solid food fed to babies (Sheen 8). Rice is also the most crucial crop to India, which is why it is usually prepared in a spiced dish, called pilau. Even though there are many types of rice grown throughout India, Basmati rice is the most common. It is very popular for its creamy, rich taste. In Hindi, the main language spoken throughout India, Basmati literally means “the queen of perfumes.” (Sheen 8) Indians usually have Basmati rice boiled and topped with a spicy sauce filled with meat or vegetables. (Sheen 8) It is note-worthy that each week people in India, eat about four and a half pounds of rice. However, before cook-ing it, they take their time in washing the rice. This allows them to remove any form of contami-nation and copious starch, which keeps the grains from connecting together. Finally, they let the rice soak for at least an hour before it is boiled. Indians follow this remedy as soaking whitens the rice and assists the grains when the seasoning of the spicy sauces will be poured over it. Ac-cording to authors Martin Hughes, Sheema Mookherjee, and Richard Delacy, the end result is, “white, long, and silky.” (qtd. in Sheen 10)
Some traditional foods in India include curry, Roti, legumes, kormas, naan, and chutneys. Curry is primarily the most prominent of all Indian foods, as it actually interprets any dish cooked in a spicy sauce. Indian cooks usually create these sauces...