How healthy is Indian food?
With delectable flavours and fragrant spices, Indian cuisine is certainly popular around the world. In addition to its wide variety of rich flavours, a traditional Indian diet also boasts of a wide variety of nutrients in a balanced quantity. We love our dal-chawal, roti-subzi, idli-sambhar, macch-bhaat. Not only is Indian food diverse but also changes every 10 kilometres. Enriched with different varieties of dals, subzis, rotis, rice and an infinite category of fruits, Indian cuisine is colourful in every aspect.
The Science behind Indian food
When tasting Indian food, you can immediately tell there is something unique about it, despite your culinary expertise. It somehow has the power to be powerful yet satisfying, potent however fulfilling, completely different nevertheless wondrous. Indian food is tasty, healthy, and continually contains the nicest spices. The Taste of Exotic India What makes Indian food therefore so characteristically exquisite is that its components have next to nothing in common, might it be the contemporary spices, the intoxicating aromas, or the rich ingredients that attract a large number of individuals to Indian cuisine? Indian food is addictively delicious thanks to its distinctive approach to flavour. Indian preparation vogue is even more diverse than its people. Indian cuisine mixes ingredients that have utterly different flavours. It’s these specific roles every spice plays that offer Indian cookery its characteristic style. So, within the spectrum of Indian dishes, every ingredient has something special to offer and are all creatively placed along to complement each other. India lives in several centuries at the same time Though commercialism with the British and Portuguese influenced and added to the already diverse Indian cuisine, the true essence of Indian cooking remains connected to its roots. The ancient Hindu text “Mahabharata” mentions rice and vegetable cooked together called “pulao” in Sanskrit. Ayurveda, an ancient Indian system of wellness, deals with a holistic approach to wellness, and it includes food, dhyana (meditation) and yoga. In Ayurveda, foods are accustomed to support and convey the three qualities of mind – sattva, rajas, tamas. Foods that support sattva are referred to as sattvic foods. Foods that lengthen rajas are called rajasic foods, and the foods which increase tamas are referred to as tamasic foods. 1. Sattvic food – Sattvic means pure essence. A diet comprising light and healthy food which is immediately consumed 2-3 hrs after cooking. It doesn’t head to any extremes of taste – neither too sweet nor too salty or spicy, simply moderate. Sattvic foods are those foods that don’t irritate your abdomen in any aspect. Pure food (unprocessed) like fresh fruits and vegetables that are light in potency and rich in prana (life force) is the basis of the sattvic diet. These include sprouted whole grains, fresh fruit, land and sea vegetables, pure fruit juices, nuts, etc. This is the purest diet for a consciously spiritual and healthy life. 2. Rajasic Food – The foods that irk pitta and vata doshas and increase anger and restlessness are referred to as rajasic foods. All food items created by harming living beings (such as meat and fish) are a vicinity of the Rajasic diet. These foods prompt the body and mind into work. When taken in excess, such foods can cause hyperactivity, restlessness, anger, irritability, sleeplessness, and increase toxins produced in the blood. The mind-body equilibrium is destroyed by rajasic foods. 3. Tamasic Foods – Foods that increase inner dullness and uncertainty are known as tamasic foods. When sattvic food is prepared in a tamasic or toxic environment, it becomes tamasic food and is not fit for consumption. Foods of the tamasic diet are those which dull the mind, breed confusion and disorientation. Stale or warmed over food items that are too oily are serious on the abdomen and artificial foods come under this category. Tamasic food is the most damaging food of all.