Historic staple diet: The cuisine in India is known to be made from the same types of grains and ingredients that Indians used to eat thousands of years ago. Today, their staple food consists of whole-wheat flour, rice, and nutritious ingredients.

• The best thing is that no flavor is suppressed by the other spice and you can enjoy a hint of individual ingredients in every Indian dish. Every region in India has its delicacies and distinct styles of cooking. Since the cooking method varies with changing areas or regions, each dish has something unique about itself. 

• According to scientists, they have examined more than 2,000 Indian dishes in a common thread. Being the most diverse style of cooking, Indian dishes have become popular across the globe and loved by the masses almost everywhere you travel. 
  Indian cuisine has most commonly six flavors: sour, sweet, salty, bitter, astringent, and pungent. Indian food is based on the combination of three types of doshas, i.e. Vata, Kapha, and Pitta.

• Indian being the largest producer of spices is rightfully called the “land of spices,” The country alone produces more than 70% of the world’s spices, which is far more than any other country in the world.

According to Ayurveda, there are three major categories of food in India: Satvic, Tamasic, and Rajasic.

• Satvic food contains all-natural ingredients, including minimally cooked vegetables, to have a purifying effect on both mind and body.

• Rajasic food is known to be oily, salty, spicy, or bitter and thus, likely to drive competition, ambition, and egotistic pursuits.

• on the body and mind. Lastly, tamasic food is overly processed and very difficult to digest and hence, known to have harmful effects

If you have ever tried any type of Indian cuisine, you would have liked it for its unique taste and flavors. The specialty of Indian cuisine is that it’s healthy, palatable, and easy to prepare at home.