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Rising demand of Indian food.
Why spices are used in Indian food?
The major ingredients of any Indian dish are the use of spices, which give specific aroma and flavor to every dish. The spices and herbs used in Indian food help in digestion of food. Spices are known to have medicinal properties due to which they cure many diseases and help in maintaining good health.
Importance of fresh vegetables in Indian cooking.
Depending on the climate and culture of the place, India offers a variety of foods. The major dishes of Indian food are lentil dishes and curies that are served with rice or roti. Indian food is prepared from fresh vegetables. This adds to the nutritional value of the food. In India, special food is cooked on special occasions like festivals and functions. This festival food is prepared apart from the routine food items.
Indian food: rising in popularity in London.
To mark the importance of Indian food, the British celebrate a whole week as national curry week in November. Increasing number of people are heading towards top Indian restaurants in London to satisfy their taste buds with the finger-licking Indian food. There are too many varieties in the Indian food, as the taste and cuisines vary throughout the country. People love this variety and the use of spices in these cuisines. The number of Indian restaurants in the UK has increased to more than 10,000. This shows how popular is Indian food in Britain.
What is the importance of spices in the history?
The concept of salad has been originated from India. This concept was later on accepted across the globe. It is stated by the historians that British came to India in search of spices and condiments and later on colonized it. Indian food is popular since ancient times. The Indian spices were imported by the Romans and Arabs during that time. Asia and Europe were actively involved in trading spices during the ancient times. There are records of battles, which were fought between England, France, Portugal, etc for getting their hands on the spice route.
