or medicines can increase or decrease the power of any one of
the doshas.Indian Cuisine
Indian cuisine is perhaps one of the most interesting, intricate
cuisines on Earth. The Indian food that people are most familiar
with is for the most part northern Indian and is heavily infl uenced
by Islamic cultures and the Mughal invaders who ruled the north.
When you think of kebabs and tandoori, with aromatic spice mixes,
those are more recent introductions from the Middle East. The
emphasis on lamb is a Persian infl uence.
Rice is the staple in the fertile plains that are well irrigated; it’s
probably one of the few foods that all Indians eat. Legumes are
probably more important here than anywhere else—maybe with the
exception of soy in China. The importance of legumes is to supply
protein for vegetarians and others on a largely vegetable-based diet.
Dairy products are also important everywhere. The use of spices is probably the most distinctive thing about
Indian cuisine. Spice mixtures are usually toasted and ground fresh.
Sometimes, these mixtures contain wet ingredients, too. Pepper,
cardamom, and ginger grow in India, but many of the other spices,
including cinnamon and cumin, have to be imported. Pickles or chutneys are also important, but they’re usually made
fresh from fruits like mangos or limes or from vegetables like
eggplant. Though native to New Guinea, sugar was fi rst cultivated
and processed by India. Indian cuisine might be responsible for the
global sweet tooth of modern times.Achaya, A Historical Dictionary of Indian Food.
Ferrières, Sacred Cow.
Harris, Cows, Pigs, Wars, and Witches.
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