Understanding the Basics of Indian Food and Dining

Indian food consists of diverse recipes, tastes and styles of cooking. However, it can be overwhelming and confusing to consider all its diversities and complexities, before you understand certain basic principles of Indian cooking and eating. Here is where you can begin.
 
Staple: Breads and Rice
 
There is a staple accompaniment in every Indian meal, whichever part of the country you may be in. In the Southern and Coastal regions the staple is generally rice, while in the Northern regions breads cooked from whole wheat flour are extremely popular. However, rice, in different forms, is eaten all over the country, and in all likelihood, it is the most popular form of staple.
 
As far as the breads go, Indian cooking does not involve baking. Rather, the flour is kneaded into a dough, and this dough is either cooked on a stove, or in a clay oven known as a tandoor. Different parts of the country have different ways of preparing their flour, and use different ingredients. Whole wheat flour and refined flour dominate in the North, while the South of the country uses rice flour very commonly. This difference in choice reflects the regional agricultural differences.
 
The simplest and most frugal form of cooked bread is known as chapatti. It is made of whole wheat flour, and is extremely light, flat, round and dry, almost like a small and thin pancake. It goes well with virtually every main dish, and is the most common staple all over the north. The breads cooked for special occasions are a lot more elaborate, rich and heavy and may involve several ingredients.
 
Main Dishes
 
A typical meal in an Indian household involves one or two main dishes, apart from the staple. Typically, there will be one vegetable dish and one lentil preparation, known as daal. There are several kinds of lentil or daal available in the country, and generally a different one is cooked everyday or every other day. The vegetable dish may be curried or dry.
 
Alternatively, people sometimes have two vegetable dishes rather than a daal and one vegetable preparation. With a little bit of experience, you will develop a fairly good idea of what tastes go well with each other.  
 
Yogurt
 
In the north or central regions of the country, people generally have curd or yogurt as an accompaniment with their meals. The cool and slightly sweet flavor of a plain yoghurt offsets Indian spices very well.
 
Drinks with the Meal
 
Unlike the Mediterranean region, there is no traditional culture of drinking wine or other forms of alcohol with the meal. Water is a necessary accompaniment though, and in several parts of India, people generally have warm or hot water either before or after their meal to aid in digestion.
 
The Myth of Spicy and Oily Food
 
Contrary to popular belief, the food cooked in typical households is usually not too rich, spicy or oily. This myth has only come up because of the kind of food available in Indian restaurants. Home cooking is generally light, fresh and wholesome, and the nutrients of the food are retained.
 
To sum up, a daily meal in most households is a one-course affair, with 1-2 main dishes, a staple and curd or yogurt. Naturally, during festivals and special occasions, the preparations are a lot more elaborate. Every Indian cuisine has its own range of delicious starters and desserts for such occasions. The food on these occasions may also be rich, creamy and spicy, because the idea is to give the guests an experience that is vastly different from their daily lives.

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