Central to AYURVEDA is the idea that ‘you are what you EAT’ GARLIC contains potent antioxidants that may help in various WAYS as more and more beneficial effects of antioxidants on different ORGANS are discovered.
Are you looking for a twist in traditional flavour? Then it is time to feast on varieties of authentic Indian curries. Indian curry is increasingly becoming global; the aromatic flavour of spices and the smoothness of ghee (clarified butter) make it irresistible to many. Mouth-watering curry is a favourite to celebrate a special occasion as well as to go home after work with a takeaway for a tasty supper. The word ‘curry’ is an Anglicised version of the Dravidian word ‘kari’. It means ‘gravy’ or ‘sauce’, rather than ‘spices’. Curry is a generic term, and although there is no single specific attribute that marks a dish as a ‘curry’, some distinctive spices used in many curry dishes include turmeric, cumin, coriander, fenugreek and red pepper. But can curry be healthy? Yes, it is difficult to imagine that if you consider the recipes of some of the very busy Indian restaurants that have forgotten the basic principles of healthy cooking in an attempt to make a quick tasty dish which a lot of ghee or butter and deep frying can make in no time; but that is far from what authentic Indian curry stands for; along with the flavour and taste comes the hidden dividend – health benefits.
Curry is, in its true form, made up of fresh vegetables or fish or meat with spices and ingredients which not only enrich its flavour and taste but make it an extremely healthy dish. The time you invest in making a curry is time well invested in improving your health. Scientists are beginning to assess the health benefits of the spices used in curry, many of which have long been key preventive foods in Ayurveda, the art of ancient Indian medicine.
Central to Ayurveda is the idea that ‘you are what you eat’. Cardamom, cumin and fennel, all aid in digestion. Cinnamon is claimed to lower cholesterol and regulate blood sugar. Turmeric may reduce inflammation associated with arthritis and also protect against certain cancers and even Alzheimer’s. Garlic contains potent antioxidants that may help in various ways as more and more beneficial effects of antioxidants on different organs are discovered; garlic is known to reduce blood pressure and cholesterol. Ginger is known to be a powerful digestive aid that calms nausea, may inhibit formation of blood clots and reduce inflammation.Among the common ingredients used for making curry, last but not the least is curry leaves; to make a good Indian dish great just add curry leaves. These are known to soothe stomach upsets. Fresh is best as dry leaves are bland; curry leaves are added either fresh or lightly fried in oil to dishes generally towards the conclusion of cooking. To keep curry leaves fresh for months keep them on the stalk and store in an air-filled plastic bag in the freezer.
The popularity of curry in recent decades has spread outward from the Indian subcontinent to figure prominently in international cuisine. Consequently, each culture has adopted spices in its indigenous cooking, to suit its own unique tastes and cultural sensibilities. Curry can therefore be called a pan-Asian or global phenomenon, with immense popularity in Thai, British and Japanese cuisines.Varieties of curry adoptions exist worldwide. From the typical dry preparation, nowadays curry has evolved into spicy, sauce-based gravy. Authentic Indian curry is easy to prepare.
It is an excellent food companion; it can be bland or spicy, the choice is yours. Curry itself can be very low calorie in spite of being tasty if little or no saturated fat like ghee or butter is used. And the different blends of spices and ingredients to mix and match and make hundreds of varieties of curry is guaranteed to keep the menu always interesting.