Trying to explain Indian cuisine is like describing quantum physics. I love both, but they are best left to an expert. India’s cuisine is anything but uniform for many reasons: its 5000-year-old history, numerous settlers with diverse belief systems and distinct geography differences. But… there is a common thread.
The French have their sauces, the Mexicans have their chilies, the Italians have their pastas, and the Indians have their spices.
India produces 70% of global spice market. They grow about 50 of the 80 varieties of spices harvested worldwide. Continue Reading →