Mumbai, March 10: Indian cuisine is renowned worldwide for its unique flavors and aromatic spices. The diversity in food reflects the various states, climates, and cultures of India. In this context, celebrity chef Kunal Kapoor shared insights on the evolution of Indian cooking.
Chef Kapoor stated, “Every country has its own approach to food development. What makes Indian cuisine special is the thoughtful use of spices, which is backed by scientific reasoning.”
He emphasized the ancient tradition of spices in Indian cooking. “The direction and form of our food were shaped centuries ago by the Vedas and traditional healers. Scholars associated with Ayurveda understood which spices were beneficial for health, leading people to incorporate them into their meals.”
Using a simple example, he noted, “In India, a cup of tea can include various spices. Sometimes, up to six or seven spices are added. This is not just for flavor; it also has health considerations. These spices possess qualities deemed beneficial for the body.”
Chef Kapoor explained that if spices are ground and consumed directly, they can taste very strong and bitter. Therefore, people found ways to incorporate them into their meals. For instance, garam masala is created by blending several spices. When added to food, it enhances flavor and provides health benefits.
He concluded, “Indian cuisine has continuously evolved over time. Ingredients that were readily available in different regions became part of local dishes. Additionally, food has been adapted based on seasonal changes and the body’s needs. This is why the taste and preparation methods vary across different states in India.”
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