Earlier the Indian cuisine was only limited to the Indian region, but no sooner the people from all around the world started praising it, it became the staple food for many of the foreigners. Indian food has such bombarding and nice flavours that everyone wants to have it again and again when tried once. There is a famous Indian Restaurant in Sydney that has gained extreme popularity just because of the traditional techniques which are used in the cooking of Indian food. So in today’s article, we shall be learning about the various aspects which have made Indian food one of its kind.

MODERN DOMINANCE

Indian food is dominated by so many modern influences. These influences are responsible for giving a new form to Indian food. We all have heard about the fusion of Indian food with the western touch. Earlier only the Indian chefs were responsible for bringing changes in the Indian food. But as soon as the foreign chefs were admired by the taste and the flavour of the Indian food, they began doing experiments with this procedure.

 

For example: If we talk about samosas, then the filling of the samosa can not only be done by taking the mashed potatoes and the peas into account. With the interference of the chefs of today’s time, so many varieties of the samosas came into origin.

 

THE INTRODUCTION OF THE NEW TECHNIQUES

If we compare ancient Indian food with today’s Indian food, then you will surely get to differentiate between the techniques which were used earlier and now.

 

For example, There is a traditional technique to make Sarson ka Saag, but as per the modern influences, the saag can be made as per the modern techniques. By modern technique, we mean the use of the pressure cooker to make the saag.

 

THE EMERGENCE OF THE NEW INGREDIENTS

Earlier there were o hybrid varieties of Indian ingredients like broccoli and the different colours of the bell peppers. But once the quintessential time has passed, the new ingredients have come to their origin. And the Indian people are so curious to add these ingredients to their cuisine. Earlier there was no such thing which was known as the soya chaap. None of the soybean things was known to Indians before they started getting stocked in the shops.

 

THE USE OF THE SPICES OF OTHER CUISINES

Earlier in Indian food, only Indian spices were being used in Indian food. But soon after the fusion of the Indian food with the other cuisines, the addition of the regional services were being done.

 

BOTTOM LINE

If you are also having views about how Indian food has influenced other food cultures, then you should be free to discuss those with us. If you share your feedback with us, then we would be very happy to publish a blog on that.