Indian cuisine dates back over 8000 years and each region have its own traditions, religions and culture which influence its food and taste.
The common thread throughout the centuries between different regions (of what) that invariably give Indian cuisine is mixing of spices its flavour and aroma. Indian cuisine reflects an 8,000-year history of various groups and cultures interacting with the Indian subcontinent, leading to diversity of flavours and regional cuisines found in modern-day India. Later, trade with British and Portuguese influence added to the already diverse Indian cuisine.
Indian foods are mostly known for there soulful spices. There are so many different spices to Indian foods.
Indian cuisine has however evolved significantly over time and the varying influences brought into the country by the various rulers and travelers, it has not lost its original identity, rather become richer with the assimilation of the myriad influences.
Most people believe that the origins of Indian history and therefore the cuisine are as old as mankind itself. The earlier formal civilization is the Mohenjedaro and Harrapan Civilization, which is at about 2000 BC. Most people believe that the Ayurvedic tradition of cooking which is a complete holistic approach to cooking, evolved at this point in time. This lays the foundation of the concept that everything we eat affects both our body and mind, therefore food should be pure, from nature, and balanced.
Indian food and its taste is famous all over the world; the delicious aroma, great taste, unique color and finger-licking flavor. All these together make a perfect blend and are found in Indian foods only. The secret of the delicious flavor of Indian food is its rich spices that are used for thousands of years and spreading all over the world. Indian and Egyptian spices are known as world’s best spices in taste, their appealing aroma adds tang to foodstuff. The real amalgamation of spices was done in beginning of 14th century by Mughals; they make delicious foods with perfect blend of different spices.
Spices in India were not only used in food, they were used to cure ailments too. They flatter our sense; smell with delicious fragrance, tongue with unique taste and eyes with vibrant colors. At present time, India is one of the largest exporters of spice all over the globe. The environment of India is perfect; heavy humidity, high rainfall, dry and hot weather favors the conditions for growth of different spices.
Due to such a huge range of spices like turmeric, cinnamon, black pepper, clove, coriander and red chili, the taste of Indian food never changed. Curry powder, ground spices, and other blended powders hold an important position in flavor and aroma. In a country like India, people grind the spices in mortar and pastel that gives unique tang to food. Grinded spices have more taste as compared to machinery grinded spices.
Spices like ginger, turmeric, and fenugreek are used as medicines from ancient times.
Apart from above functions, spice also prevents rotting of food by slowing down the growth of bacteria and aids in preservation. There are many places in India where people still preserve their food through this technique. These spices aids in proper digestion curb nausea and prevent heartburn in the body. Spices are not just confined to Indians only, they are famous globally.