3 ms·
What a bizarre classification: unusually specific in some instances, and enormously vague in others - Mughlai vs. South Indian. South Indian food contains a lot
by sn41 3y ago
What a bizarre classification: unusually specific in some instances, and enormously vague in others - Mughlai vs. South Indian. South Indian food contains a lot of variety - from coastal Andhra, to Chettinad style, to Kerala food, Mysore, Udupi cuisine, and Hyderabad-style, all have varied levels of spices, some South Indian cuisine is spicier than Rajasthani cuisine, for sure.
But on a more pertinent note - it may be something historical - you need to spice up the food a little to disguise slightly stale food. Historically, a lot of the present spices like black pepper, cardamom and cinnamon also came from places like Kerala, Sri Lanka and Malaysia which were very close to the equator. No wonder it affected the food there.
- manishsharan 3y agoAnother theory could be that a lot of Indians are vegetarian and spices make vegetarian foods more palatable. You could eat most meats with only a dash of salt; however vegetarian dishes need to pair spices with the vegetables to make them appealing.
- JohnFen 3y agoI don't think this holds generally, but it might be true for meat-eaters who eat vegetarian and miss the meaty flavors. At least... > however vegetarian dishes need to pair spices with the vegetables to make them appealing. I know a lot of vegetarians who would very much disagree with this assertion.
- _a_a_a_ 3y agoI wouldn't disagree at all.
- BenjiWiebe 3y agoI'm not a vegetarian, but I prefer my meat spiced and like vegetable with minimal seasoning. I simply enjoy the flavor of vegetables more then meat.