Publisher's Synopsis
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. ... Indian food is also heavily influenced by religion, in particular Hinduism, cultural choices, and traditions. Centuries of Islamic rule, particularly by the Mughals, also introduced dishes like samosa and pilaf.
The keystone of any Indian dish is the mix of flavorful spices known as a Masala. The traditionally spicy, hot blends of seasoning are known as Garam Masala. Every dish, whether it is the main attraction of the meal or merely a side dish features a blend of four or more spices that give the dish a distinctly Indian flavor. Traditional spices include dried chili peppers, black mustard seed, cardamom, cumin, turmeric, ginger, and cinnamon, although there are over 40 spices used in Indian cuisine. Spice blends tend to vary based on the specific region the cuisine comes from and what spices are grown there. Not all Indian dishes feature hot seasonings, but they all do feature heavily fragrant spices.
Some of the health benefits that come from the spices in Indian cuisine include tumor reduction, increased blood circulation, increased weight loss, greater glucose sensitivity which can decrease the risk of type II diabetes, and antibacterial and antiviral properties which help reduce the length and severity of infections as well as boost the immune system to prevent them from occurring in the first place. So while those flavorful spices are what really add the kick to Indian cuisine, they are also super beneficial to your health and improve overall wellness.
In This Recipe Book You'll Find:
-Aloo Phujia
-Indian Spiced Eggplant
-Tandoori Fish
-Slow Cooker Butter Chicken
-Bombay Chicken and Rice
-Mango Scallops Skewers
-Indian Saag
-And Much, Much More...
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