Indian cuisine is a simple, well-crafted dish that combines herbs and spices.

Indian cuisine is famous for its curry , which is mainly based on fish, meat, vegetables and other different foods to blend a variety of spices, which does not cover up the natural taste of the food itself, but also has a strong aroma. Indian cuisine has a strong curry flavor, in which onions are absolutely dominant.

India can be said to be the originator of curry . Authentic Indian curry is prepared with spices such as cloves, cumin seeds, coriander seeds, mustard seeds, turmeric powder and chili peppers. Due to the heavy ingredients, coconut milk is not used to reduce the spiciness. , so authentic Indian curry is intense and rich in spiciness .

Indian cuisine and curry are inseparable. From appetizers to desserts, they all combine strong or light curry aromas, from mildly spicy in the north to super spicy in the south, and the degree of spiciness of curry is gradually escalating as the region changes. .

It is precisely because Indian curry is too spicy and not suitable for the taste of Guangzhou people, so Indian white curry fresh mushroom is added cashew nut, cheese and cream to curry powder, which makes the curry taste a little light, but it still tastes light curry. Fragrant; with fresh white bacteria, it is healthier, and it is definitely suitable for all ages. Indian curry mixed vegetables are made with onions, garlic, ginger, cashew nuts, fennel seeds, etc. to make Indian curry. The taste is sweet and not too spicy, and mixed with mixed vegetables can neutralize the spicy taste.

The curry used in Indian cuisine is usually powdered. Curry is called Masala in Indian language; to know Masala, you must first know chili peppers — Indian called Mirch, red called Lal, green called Hari, only red is used for Boil curry, but it is not only red, but also yellow and green, orange and brown, and both large, medium and small spicy.

Indian curries can be divided into two types: heavy and light. Yellow curry, red curry and Masala curry are heavy, while green curry and white curry are light.

Generally speaking, white curry and lamb, green curry and tofu, Masala curry and seafood, yellow curry and lamb bone, and red curry and chicken are good pairings. Try Indian dishes, and please “click red and choose green”, from the least spicy to the most spicy, and experience the same depth of layers like a ladder.

The staple food paired with curry varies with the local crops. For example, in the West India, the bread is made of corn, chestnut, etc.; the north is rich in wheat, and the bread is more; in the south or southeast, the rice is the main food. The secret to the success of Indian curries lies in the combination of spices and the order in which they are cooked, not in fancy and complicated cooking techniques.

Until modern times, there were no specific curry recipes, because the essence of curry emphasized personal style and creativity. Without a fixed recipe, many Indian dishes have been squeezed into the ranks of world-class cuisines. Because there are no recipes, the curry tastes and looks significantly different even within the same area.

For the general impression of curry, many occasions focus on Indian curry (there was no so-called curry in early India). The reason for this is that Indian curry is actually an extension of all curries . If Indian curry is made, other types of curry are just reprocessed or converted materials. When referring to curry in India, it mostly refers to a staple food served with rice or bread in gravy or sauce.

In India, there are many spices in the kitchen of almost every household, but very few people use curry powder, because most curry powder is specially ground for use.

Another frequently used seasoning is “garam masala”, where “garam” means spicy and “masala” means spice.