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India – Geographical Aspect
India officially the Republic of India , is a country in South Asia It is the seventh-largest country by geographical area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the south, the Arabian Sea on the west, and the
Bay of Bengal on the east, India has a coastline of 7,517 kilometers It is bordered by Pakistan to the west. India is a republic consisting of 28 states and seven union territories
with a parliamentary system of democracy.
Food food as well as its culture, geography and climate. of India Diversity can be found in India's
Spices are a vital part of food preparation and are used to enhance the flavor of a dish. Correct use and blending of the aromatic spices is crucial to the proper preparation of Indian cuisine. Even oil is an important part of cooking, whether it's mustard oil in the north or coconut oil
in the south, each section of the country has it's preferences. Vegetables vary according to the different regions and the season. The vegetables are prepared according to the main dish or food that's to be served with them. It is not common for Indians to keep leftover food, if it is bought or made in one day it is consumed that same day. Some foods compliment each other, with the Tamil Nadu's rice and lentils being an example. These foods taste best when they are consumed with deep fried
vegetables, whereas in Punjab,
Sarson ka saag compliments the Makke ki Roti (maize bread).
North Indian cuisine is distinguished by the proportionally high use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt (yogurt, yoghourt) are all common ingredients. Gravies are typically dairy-based. Other common ingredients include chilies, saffron, and nuts. North Indian cooking features the use of the "tawa" (griddle) for baking flat breads like roti and paratha, and "tandoor" for baking breads such as naan, and kulcha; main courses like tandoori chicken also cook in the tandoor. Other breads like puri and bhatoora, which are deep fried in oil, are also common.
Goat and lamb meats are favored ingredients of many northern Indian recipes
Some common North Indian foods such as the various kebabs and most of the meat dishes originated with Muslims’ incursions into the country
North Food Varieties
Traditional Bengali cuisine is not too spicy, not too faint. General ingredients used in Bengali curries are mustard seeds,
cumin seeds, nigella, green chillies,
cumin paste and the spice mix panch phoron. Traditional Bengali breakfast includes pantabhat (biotically degenerated boiled rice), doi-chirey, doodhmuree with fruits.Fish is relatively commonly consumed in the eastern part of India,
East Indian cuisine is famous for its desserts, especially sweets such as rasagolla,
chumchum, sandesh, rasabali, chhena poda, chhena gaja, and kheeri. most especially in Bengal.
Eastern Food Varieties
South Indian - Cuisine
South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain a variety of pickles, and the liberal use of coconut and particularly coconut oil and curry leaves South Indian cuisine obtains its distinct flavours by the use of tamarind, coconuts, lentils, rice and a variety of vegetables.Udupi cuisine is one of the popular cuisine of South India.Some popular dishes include the Biriyani, Ghee Rice with meat curry, seafood (prawns, mussels, mackerel) and paper thin Pathiris from Malabar area.
South Indian Varieties
Western India has three major food groups: Gujarati, Maharashtrian and Goan. The typical Gujarati Thali consists of Rotli (a flat bread made from wheat flour),
daal or kadhi, rice, and sabzi/shaak (a dish made up of different combinations
of vegetables and spices, which may be stir fried, spicy or sweet). The Coconut and the use of tamarind as a tartariser in food form important ingredients
of Saraswat fare.Rice is also the staple of Saraswat cuisine whereas the regular
partaking of other traditional Indian breads such as puris chapatis and parathas are seen mainly amongst the northern saraswats Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtria . n diet. Popular dishes include puran poli, ukdiche Modak and batata wada.
Western Food Varieties
Nutritional Facts & Figures of Indian Foods
On a study of New-york Reserarch centre it has been proven that eating Indian Diet Indian food were least likely to have abnormally sensitive airways, a sign of asthma. The study also found that the more Indian food they ate, the lower their risk of allergy. Ref: http://www.indianfoodscompany.com/Health/ AmericanLungAssoc.htm
The Beneficial Health Effects of Curry : Also known as turmeric, this deep yellow spice is though to have numerous beneficial health effects, including protecting against Alzheimer's Disease. In fact, in India, where curcumin is used regularly, the rates of Alzheimer's Disease are much lower than in Western countries This is important because it can deliver the anti-inflammatory benefit where AD patients need it most -- the brain. Ref: http://www.wrightnewsletter.com/etips/ht200504/ht20050421. html
Immunity Boosters: Cumin brings a toasty-warm flavor and is believed to aid digestion mustard seeds, to prevent cancer and aid in digestion Red chili provides heat . Epidemiology studies in humans also have linked frequent use of turmeric spice to lower rates of breast, prostate and colon cancer,
Curry also may offer some protection against cancer. "Indians eat from 100 to 200 milligrams of curry every day, and that might be enough to prevent cancer," says Aggarwal of the M.D. Anderson Cancer Center at the University of Texas Ref: . http://www.usatoday.com/news/health/200701-07-curry-cover_x.htm
Why should you eat curry ? - the health benefits
High Blood Pressure :Apparently eating chili peppers increases peripheral circulation and lowers blood pressure. Peppers, high in vitamins A and C and bioflavonoid help strengthen blood vessel walls. This helps the vessel walls to become more elastic and better able to adjust to differences in blood pressure. Depression : Chili Peppers increase endorphin production those mood-elevating substances released when we do aerobic exercise
Flu or Respiratory Problems : Eating hot peppers can reduce the discomfort of the flu (in part, by promoting sweating). It also opens clogged breathing passages, and functions as an effective expectorant Muscle Pain : Applying a fresh, cut-up pepper to the source of the pain is also an effective treatment.
Sinusitis, Tension, and Sinus Headaches : Not for the timid! Ground chili peppers can be snorted up the nose to relieve headaches brought on by tension or sinus problems (capsaicin turns off the nerve release fibre that triggers sinus and tension headaches). This treatment has been found to relieve sinusitis and non-allergic rhinitis by desensitizing the nasal nerves. Eating peppers has also been found to help one get rid of a headache and might be a less extreme way to try it!
Spices of Incredible India
So in Conclusions we wanted to say the Indian Food is the Best food in the world !!!
Thanks For your Attention By: Arora Anshul Rajesh Kumar Palur