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Title : Indian Food
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Indian Food

Indian cuisine, like the subcontinent, is colourful (colorido) spicy (picante)and diverse. Every region has its owncuisine and specialities, with more meateaten in the north, lots of fish in the coastal states of West Bengal and Kerala, and an incredible variety of fresh vegetables everywhere. And let’s not forget the daal and fragrant rice.But what unites the country is its combinations of spices,(especias) which give every dish its distinctive flavour (sabor)

In this land of contrasts (tierra de contrastes) with many people living in poverty, (pobreza)a typical meal for many millions consists of rice and daal, made from lentils.(lentejas) But for many millions more it is more elaborate. It is common to serve food on a thali, a banana leaf (hoja de platanero) or metal plate. On the plate are small bowls with different vegetarian dishes. In the centre is a mountain of rice and chapatti bread to accompany them. It is usual to eat with your hands, so you have to wash them before you begin. Indians believe that food tastes better when eaten with your hands.

      

 Rice is the staple food (alimento de primera necesidad)for a majority of Indians and its cultivation supports 50 million people. Basmati rice has been cultivated in northern India for 8,000 years and is considered the best rice in the world. The translation for its Hindi name is “queen of scents”. It can be simply boiled,(16) but it is especially delicious when it is cooked with nuts,(nueces) dried fruit and spices to make a biriyani. The secret to an excellent rice dish is to soak (poner en remojo) the rice before cooking it and frying the correct combination of spices to improve their flavour.(potenciar su sabor)

 

Spices were originally used in India to preserve food, but they are now essential to the cuisine and give every dish its distinctive flavour. They are ground into powders(molidos) and made into masalas for making curry pastes. They are also mixed (mezclados) with yoghurt or coconut milk for making sauces. An essential ingredient, especially in the South, is chilli. Ginger (jengibre) is also used to give a milder flavour (sabor más suave) and is good for digestion. Turmeric (cúrcuma) gives dishes a bright orange colour and cardamom (cardamomo) and coriander (cilantro) seeds (semillas)modify the dish wih their subtle flavours. Fresh coriander leaves aresprinkled (espolvoreado) on dishes before serving as a garnish (guarnición) – the Indian equivalent to parsley.(perejil)

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