- Discuss how different features are used on this webpage to create an impression of

Indian culture.

A magazine about tandoori cuisine was written by Julie Sahni, an Indian culinary cook as well
as the author for the New York Times magazine. In the article "FOOD; INDIA'S SOUL FOOD,"
she used a clear, short, and engaging headline. This makes it more engaging for the reader and
enhances our interest in the magazine's content. To further highlight, the tandoori food has
special significance to the Indian people and is not simply ordinary food, the first line of the first
paragraph also began with the entire capital phrase "TO AN INDIAN FAMILY." Given that
tandoori food has its own significance and meaning in Indian culture, it is as though they would
slaughter a soul in order to prevent it from being extinct.

In the first paragraph, Julie Sahni focuses on her personal experience with tandoori food to
illustrate how the cuisine brings people together. She writes, "I remember meeting with my
family and friends" and "we'd devour them instantly." As mentioned by the article's title, "soul
food," it is clear from Julie's experience how tandoori cuisine unites us with those closest to us.
Everything about us is derived from our soul, and tandoori food simply creates a strong
connection with our soul. This all emphasizes that the tandoori food brings harmony, peace and
joy among people that enjoyed it especially for the Indian’s.

In order to amuse the reader, Julie also inserts buzzwords and trendy terms throughout the text,
such as "taboo," "high point," and "low/high class." Specifically, the "high point of the week" itself
shows that of all the days in the entire week, the day when they consume tandoori food is the
one that all Indians look forward to. For students, it's similar to Friday, when they're at their
happiest. It's funny how tandoori was formerly considered "low-class" food, but wealthy people
in limos ask their servant to pick it up since it's special and delicious yet taboo in the society. Not
only is tandoori food amazing, but it also offers an ingenious method of preparation that is easy
and needs little effort and expertise. It reflects equality and the fact that tandoori cuisine is
appropriate for all social classes, from the lowest to the highest, which promotes a feeling of
familiarity and peace.

In the fifth paragraph, Julie uses a lot of the three rule words "sweet, smoky, and rich in flavor,"
"the cuisine is low fat and low cholesterol," and "the meat was soft and juicy." This article's
feature helps the author in delivering the message more intriguing and powerful for the reader.
The initial section of the article (next to the headline) features an image of tandoori chicken with
an orange color and a smokey texture from the grill. Since tandoori food has a distinct flavor, it
was also given the unique color of orange to give a signature (trademark) for every tandoori
food. The image is indeed appealing and convinces the reader on the quality of the tandoori
meal that has been described in detail in the magazine.