In this talk, we learn that Indian Spices are much more than "curry powder". Indian cuisine varies greatly over the different regions of the subcontinent, and we learn about the origin of popular dishes such as the Naan, Baati, Kurma, Biryani or the famous Chiken Tikka Massala, which, like the Tandoori cuisine, did not originate in India. From starters, to main dishes, to deserts, spices always play an important role. They are not only added for taste, but also for their health benefits, providing vitamins, minerals and anti-oxidants. But the proof of the pudding (or curry) is in the eating: We also get to sample a range of Indian herbs and spices, as well as a spicy lentil paste.The image shows a vegetarian tali from the Gujarat region. Copyright wikipedia.org, under the Creative Commons License
There's more to Indian cuisine than meets the eye :)
ReplyDelete