Well-prepared dishes served on time, hot and in sufficient quantities, brings even more pleasure if the one who feeds them, seeking to please guests.
It does not matter whether you're sitting on the floor or a table, you eat with your hands or a spoon, distributing prasadam, or whether you accept it, is whether your lunch from one meal or one hundred and thirty - you'll see. That dinner, which serves Indian food home cooking - a true feast for the senses, mind and soul. Indian cooking is unthinkable without the use of spices, herbs and spices. Spices are the roots, bark and seeds of some plants that use either alone or in powdered form or in powder form. Grass - it fresh leaves or flowers. And as a seasoning used flavoring such as salt, citrus juice, nuts and rosewater.
It is a clever selection of spices and herbs that help you show the hidden flavors and simple ingredients to create unique flavor and aroma range, is the inimitable originality of Indian cuisine. To report a food delicate aroma and taste and make it palatable, do not add a lot of spices, which usually requires them quite a bit. Number of spices for cooking a particular dish is not strictly limited to what is ultimately a matter of taste. Although Indian food is always seasoned with spices (the dish can be added to a spice or a dozen), they should not be too sharp. The acuteness of Indian food usually gives peppers, but you can add it to your dish to your liking or not to use it - the food will still be delicious and authentic Indian.
Spices and herbs.
Spices and herbs, "treasures of Indian cuisine," not only make the food tasty, but also facilitate its digestion. Most of the spices have medicinal properties. Turmeric, for example, has a diuretic and blood purifier, cayenne pepper stimulates digestion, and fresh ginger has on the body