Indian Food
India -a country in south Asia having second largest population with over 1.2 billion and seventh largest country by area and most populous democracy in world.
with the diverse population and lifestyle Indian cuisine reflects 5000-year history of different groups and cultures interacting with subcontinent over period of time leading to a diversity of flavors and regional cuisine found now.
considering present day Indian Cuisine it is known for its spices .The most important and frequently used spices and flavourings in Indian cuisine are whole or powdered chili powder (mirch) (introduced by Portuguese in the 16th century),Black mastered seed(sarso),cardamom(elaichi),cumin(jeera),Turmeric(haldi), asafoetida (hing),ginger(adrak), coriander(dhania), and garlic(lehsun).One popular spice mix is garam masala, a powder that typically includes five or more dried spices, especially cardamom, chinnamon (dalchini), and cloves.Each culinary region has a distinctive garam masala blend. Goda masala is a comparable, though sweet, spice mix popular in Maharashtra. Some leaves commonly used for flavoring include bay ,coriender, fenugreek, and mint leaves.
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