Amazing Details You Have To Know About Indian Food
Westerners are taken by the diversity, the naturalness, the strong definitive flavors of Indian cuisine. To those who think they are familiar with the cuisine might be surprised to find that there are a few details about Indian food that are little known. Let’s look at some.
There are not four, or five, but six different taste sensations recognized by the human tongue. They are sweet, sour, salty, bitter, and spicy, and astringent. While spicy is also known as pungent taste, astringent refers to dry and light such as found in legumes, raw fruits and vegetables, and herbs. A proper Indian meal should have a balanced meal containing all six.
A samosa is this delicious fried or baked dish with a savoury filling. It’s a very common Indian dish. Actually, it is not of Indian origin. It was claimed to have come from the Middle East, in what is now known as Iran.
India produces 70 percent of the world’s spices. No country in the world produces as many varieties of spices as India. Other top producers are Bangladesh, Turkey, China, and Pakistan. The southern Indian state of Andhra Pradesh tops in spice production as of 2017.
The hottest chili in the world is found in India. The bhut jolokia, also known as the ‘ghost chilli’, grows in Assam, Nagaland and Manipur, and is more than 400 times hotter than Tabasco sauce.
India consumes 50% of the world’s whiskey. Did you know that Indians consumed over 1.5 million litres of whiskey in 2014? In second place was the United States with a consumption of 492 million litres. While that’s not surprising, having almost a billion in population, Indian are still prodigious whiskey drinkers. Per capita basis, the French are heaviest, on 2 liters per person per year, then the Americans at 1.5 liters.
India has the world’s lowest meat consumption per person due to the high prevalence of vegetarianism (the largest in the world) and the limited varieties of meat available; this is owing to their religious beliefs. About 30% of the population eat meat on an occasional basis only.
Chicken tikka masala, the hugely popular Indian curry, is not Indian in origin. It was invented in Glasgow, Scotland by a Pakistani chef when a customer complained that his chicken was dry. So was born the recipe of chunks of succulent chicken doused in a creamy orange curry sauce.
And did you know that London has more Indian restaurants than Mumbai or Delhi? Something like 15,000 restaurants. A wild guess would be like: the chicken tikka masala has long been regarded as the favorite dish of the British.