Indians particularly enjoy transforming food and spices into a thick consistency, which is why when people think of Indian cuisine, they immediately associate it with various types of pastes. So, why do Indians prefer thick foods?
History and Culinary Culture of India
To understand why Indians favor thick food, we first need to explore the history and culinary culture of India.
India has a long-standing tradition of vegetarianism, which leads Indians to process most ingredients into a thick form, making them appear more appetizing.
Indian cuisine is characterized by the use of various spices, herbs, and vegetables, as well as fruits grown in India, along with the prevalence of vegetarianism among certain segments of Indian society.
Additionally, Indian cuisine carries rich cultural significance. In Hinduism and Buddhism, vegetarianism symbolizes spirituality and is seen as a form of protecting and honoring life. Therefore, many Indians consume less meat and prefer vegetables, legumes, and rice.
Simultaneously, Indians place great importance on the flavors and aromas of their food. Many spices commonly used in Indian cuisine, such as turmeric, ginger, garlic, cardamom, and cinnamon, enhance the richness of the dishes while also improving the texture. Thick food has a soft and chewy feel, providing a unique flavor experience. Thus, Indians also enjoy preparing thick foods.
Each region in India has its own distinct dishes and cooking techniques. As a result, culinary styles vary by region, reflecting the diverse ethnic demographics of the Indian subcontinent, although most of them tend to be thick in consistency. Indian cuisine is known for its rich flavors and spicy dishes, with curry being a typical example; the country is also famous for its vegetarian dishes.
Food Preparation and Eating Habits
The food preparation habits of Indians are also a crucial factor influencing the thickness of Indian food.
In Indian culinary culture, cooking not only satisfies taste preferences but also enhances the nutritional value of the dishes. Thus, Indians often apply various cooking techniques such as frying, boiling, and stewing to make food more digestible and nutritious.
Religious beliefs and Indian culture have played a significant role in the evolution of the country’s cuisine. However, culinary practices across India have gradually changed due to large-scale cultural interactions with ancient Greece, Persia, Mongolia, and the Middle East, creating a unique blend of various culinary traditions throughout Asia.
In the Indian diet, grinding ingredients into a paste is also a common cooking method. For example, Indian curry and curry soups are made by grinding spices and vegetables into a thick consistency, then adding other ingredients for cooking.
Moreover, the eating habits of Indians also have a specific impact on the thickness of their food. For instance, in India, many people eat with their fingers, allowing them to better experience the flavors and aromas of the food. Thick food makes it easier to eat with hands.
While most people around the world think that Indian dishes are all curry, this is not entirely accurate. Many Indian dishes are made from fish, meat, lentils, or vegetables. The uniqueness of Indian cuisine lies in its diverse spices, which make each dish distinctive and stand out from other culinary traditions worldwide.
Nutritional Value and Healthy Foods
Finally, it is noteworthy that Indian thick foods also have nutritional aspects.
Indians believe that ingredients they commonly use, such as soybeans, tofu, and green peas, can provide essential nutrients for the human body, such as proteins, fibers, and vitamins.
Indian dishes are known to be made from the same grains and ingredients that Indians have consumed for thousands of years. Today, their staple foods include whole wheat flour, rice, and other nutritious ingredients.
Grinding these components into a paste not only improves the flavor of the food but also helps the body absorb these nutrients more easily.
Additionally, the spices commonly used in Indian cuisine, such as ginger, garlic, and chili, have strong antioxidant properties that enhance immunity and resistance. Thus, consuming Indian food in moderation can also be beneficial for the body.
The most popular Indian cuisine features six flavors: sour, sweet, salty, bitter, astringent, and pungent. India is also known as the “land of spices”, producing over 70% of the world’s spices, more than any other country.
