Indian cuisine is famous & relished all over the world & enjoys a reputation at par with other cuisines of the world. The culinary of Indian cuisine is a science, which has developed over thousands of over. The classic range of regional cuisines from North top South & East to West reflects the great size of India & its unparalled cultural heritage. The Indian Cuisine is both vegetarian & Non Vegetarian Indian food has an unmatched charm because of the extravagant spices used in Indian Cuisine, thus India is better understood as "HOME OF THE SPICES". The art of preparing authentic Indian Food does not involve an overdose of spicing but the delicacy & mixing of right spices in right quantities. India is a land of diverse religions, customs, festivals, culinary flavors & climatic conditions. Thus each part of India has added & enhanced the flavor of dishes by blending spices, herbs & condiments to make the dish more exquisite, exotic & heavenly.
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1. Dietary fiber a day keeps all diseases away.
Fiber is also called roughage. Lack of fiber cause constipation & gastro-intestinal disorders.
To improve dietary fiber in your diet eats whole grain foods, brown bread, brown rice, sprouts, fruits & vegetables like carrots, turnips, beans cauliflower, capsicum, ladyfinger, and papaya. Drink 12-15 glasses of water since draws water into your intestine and thus pass easily through intestine.
2. Some Food Facts
Coffee, coco-cola and cocoa contains caffeine, which is an artificial stimulant, it increases heart beat rate & destroys the natural alkalinity in the blood & also increases toxic reduces in the body.
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1. SAGE- It is shrub of mint family, with pleasant aromatic odor and warm, slightly bitter taste. Tastes good with stuffing, pork roasts, sausages, poultry and hamburgers.
2. FENNEL- It is dried fruit of herb in parsley family consists of tiny yellowish-brown seeds with licorice flavor. Tastes good with soups, fish dishes, and sauces, sweet pickle, bread and roll.
3. TARRAGON- It is leaf and flower toped of plant, has pungent flavor resembling licorice.
4. Tastes good with- fish sauces, cheese and egg dishes, green salads, pickles, chicken, vinegar, tomatoes, sauces for meat and vegetable.
5. THYME- It is member of mint family, with short brown leaves, has warm, aromatic odor, pungent flavor. Tastes good with soups, clam chowders, and stuffing's: beef, lamb, veal, and pork dishes, oysters, eggs, cheese, bean and vegetable soup, fish.
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