Why Indian food is logical and intelligent

Do you wanna know how Indian food is logical and made wisely ? You will be amazed to know that How various ingredients in our kitchen are used not only to keep the body healthy but also to increase the taste of the food. Here are some examples that shows that Indian food is sufficient to fulfil nutrient needs and to Satisfy your taste cravings at the same time -

1. Turmeric is used in every curry

Do you ever wonder why Indians add turmeric in every curry? It is because it enhances the looks of the curry as well as provides anti-bacterial and anti inflammatory effects .Our ancestors knew that our eyes eat first then our mouth because good looking food helps body to release digestive juices. So it is a smart way to enhance the look of the food with a lot of other benefits in the long term. Instead of using artificial colors to the food, use turmeric which adds its healing value to the food. Combination of turmeric and black pepper amplifies the absorption of turmeric which is now taken as supplements but available right in our kitchen.

2. Bitter gourd 

Bitter gourd or karela is famous for its detoxifying properties but it is equally difficult to eat. Indian ancestors knew this limitation and they came up with the best way to enhance its taste and make it easy to consume .They practiced marinating bitter gourd with salt for 30 minutes which  absorbs its bitter taste  and makes it much more easy to eat. Then bitter gourd is combined with sour food like unripe mango which helps to reduce the bitter taste even further. Isn't it a smart way to consume bitter gourd ?.. Not only this but also fennel seeds are added into it to make its curry and make it more tasty and healthier. So next time you need to consume bitter gourd , don't forget this Indian recipe which enhances its drying and cooling properties as well as  makes it tasty and healthier.

3. Dal makhani

Being an Indian , you must have heard about dal makhani which is readily understood by black  urad dal ( black gram whole ). Black gram whole is among the most strength giving pulses out there . That is why it is not easy to digest the black gram and may become the reason for abdominal  gas . Our ancestors came with another solution for this problem which enhances its taste as well as makes it easy to digest. They practiced adding Asafoetida (hing) and bay leaf (tej patta) . This Indian recipe is used daily in every kitchen which has its own scientific logic. Adding butter with it balances its drying effect and avoids gas in the abdomen. So next time you need to consume urad daal , don't forget to add butter .

4. Fenugreek seeds in idli and dosa

If we talk about south Indian food ,our mind draws the sketch of idli and dosa itself. South Indian people never forget to add fenugreek seeds (Methi seeds) while making the batter for dosa or idli .Do you ever wonder why?. It is because fenugreek seeds have properties to ferment the food naturally which helps to avoid artificial chemicals to ferment the batter. It helps idli to give a spongy texture and makes dosa more crispy. 

5. Bare hands

Have you ever seen food makers kneading the dough with their hands? Do you feel it is unhygienic? It may be unhygienic in some cases but if you make or eat your food with clean bare hands, it has its own benefits. Each finger of our hand represents 5 elements within us ,fire, air, ether, earth, water. Our ancestors understood the importance of touch. If we make the food using clean bare hands, food gets appropriately charged , making it more lively and easy to digest. Scientists have also confirmed that our fingertips are the major centre of tactile sensations which are processed by the most advanced part of the brain cerebral cortex. So the next time you see your mother making food with her hands, she is making it more lively and healthier.

6. Rice and daal

People  often say that vegetarian food is an incomplete source of protein as it does not have the nine essential amino acids histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine. Even though it is true, our ancestors suggested the solution of this problem also. Indian vegetarians regularly savour the good old staple combination of rice and daal. Lentils have an amino acid named lysine which rice does not have and rice has sulphur based amino acids which is absent in lentils. So the combination of both foods are complete in protein as well as tasty, filling and easy to assimilate. This is the reason Indian farmers get a gym like body without taking any synthetic protein or eating non veg.

7. Fermented food

Do you ever wonder why Indian food often includes fermented foods like idli ,dosa , bhatura , curd, paneer or dhokla. These foods have a rich amount of  probiotic bacteria which ensure good digestion, absorption , assimilation and excretion of food. So add fermented foods in your regular diet to avoid synthetic probiotics.

8. Khichdi with ghee and lime

Do you ever remember your mother or grandmother serving you warm khichdi when you are sick?  .it is because khichdi is a light food which can digest easily and provides proper nourishment.  It is made up of equal amounts of rice and green moong lentils .Do you ever wonder why only moong lentils are used in khichdi? It is because it is the only lentils which suits every body type and also a wholesome comforting meal. It can also be consumed in every season.

one can also add ghee and lime juice to flavour it and make it more easy to assimilate.

9. Tadka

Being an Indian you must have heard about tadka. Tadka is the most common method to make curries in every Indian home. Do you ever wonder why our ancestors found this method?? It is because this method includes frying spices into the ghee or cold pressed oil. High temperature of oil or ghee helps spices to extract well into the food which makes the food more nutritious as well as tasty. It also reflects the uses and benefits of local spices.

10. Chutney and pickle

Chutney, pickle and papad are the necessary part of Indian food. Indian goods are famous pickles, chutney and papad. Pickle  might have a bad name but in a small quantity, it is good for the digestive system. It is prepared so smartly so that it does not get rotten without a refrigerator for many years. It is rich in probiotics . Chutney also helps to release digestive juices and smoothen the digestion.

11. Cast iron kadai

Making food in Iron kadai is the most common thing in every Indian food. Cast iron kadai has the property to maintain the even temperature of the meal and also maintains the level of iron in the food.