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As far as healthy goes, Indian food recipes are thousands of years old and are rooted in traditional wisdom. For us Indians, the mother sauces are the ones our mothers make. Neither is all Indian food deep-fried, nor are our sauces and gravies made with refined flour or oil, unlike a Bechamel, Hollandaise, Velouté, or an Espagnole. Most Indian food can be cooked with as little as a spoonful of oil or ten. That is so far from the truth and an ignorant assumption. That all Indian food is fatty and unhealthy. It is unimaginable and highly unplausible that 1.4 billion people eat the same curry, cooked with the same curry powder day in and day out.ĪLSO READ | What The Fork: Be it Biryani or Bibimbap, Rice and Meat is the Ultimate Comfort Food for Kunal Vijayakar We use an indigenous mix of spices called garam masala, which varies from household to household, district to district, region to region, and state to state in this country of 1.4 billion people and 3,287,263 square kilometres. Most importantly, “curry powder” that many may think of as the omnipresent and primary ingredient of any Indian food is a British invention that nobody in India uses. Indian food can be sauteed, roasted, barbecued, lightly stir-fried, deep-fried, broiled, boiled and can be with or without a gravy. It is chillies that impart heat, and chillies can be adjusted or even omitted from most Indian recipes without altering their essence. Spices endow taste and aroma and hence flavour. Anyone who knows anything about spices should know that spices are not hot. Having made that clear, let’s address Weingarten’s concern that all Indian food is ferociously hot and spicy.
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To him I’d say–desist being a vulture, because vultures are partial to rotting food and atrophied carcasses, I’m sure you have better taste. Weingarten says he feels like a vulture knocked off a meat wagon, when he eats Indian food. We need to do that by exploding just a couple of myths about Indian food.įirst, Weingarten and the world need to realise that Indian food is not all hot and spicy.
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After all, if we are proud of our cuisine, our parampara and our heritage, we must work hard at spreading the word. Thinking, that we as a country need to do more to give currency to our own cuisine. But what Weingarten has done is that he has set me thinking.