One of the reasons for increasing popularity of Indian cuisines across the world is the varied ingredients that are used to cook the food. The variety is so diverse that each time you taste the dishes; you reveal a new aspect of it. While you can immediately identify some of the ingredients if you are a regular on the food, but some of the minute ingredients are still to be explored in the cuisines. There may be a hint of some very crucial spices or vegetables and even herbs that can make a cuisine different in taste as compared the same food that you ate somewhere else. We can educate you a little on varied food ingredients in Indian dishes if you have never gone through them before. When you choose rice as the cuisine, you can eat it as a separate food and there are plenty of types of rice available for cooking with each one having its own aroma. But there are many south Indian dishes where rice is used as one of the ingredients of cuisines. Whole wheat flour is essential part of Indian cuisines. The flour is used for making chapaties or bread that is served along with the cooked vegetables dishes. Wheat flour is also used for making of puris, the chapaties soaked in lots of hot oil. Pulses are important ingredients in preparing of the food in Indian homes. Almost all the pulses are in use for cooking, but lentil, Bengal gram, pigeon pea, black gram and green gram are the popular pulses. Pulses may be used whole or dehusked while cooking them. Dhuli moong and dhuli urad are two of the examples of these form of pulses in use for cooking them. But the extensive use of pulses is seen in the form of dal [split] form that gives the pulses based cuisines a different taste and variety. Vegetable oil is crucial part of cooking the Indian cuisines. Each region of Indian uses different cooking oil as traditional oil. While in northern and western part of the country, peanut oil has been the traditional oil, the eastern regions have been using mustard oil more commonly. In the southern parts, coconut oil is frequently used for cooking almost every cuisine. However, for past few years, sunflower oil and soybean oil are gaining popularity. Spices like chilli powder, black mustard seed, cumin, turmeric, fenugreek, ginger, asafetida, coriander and garlic are most commonly used in the cuisines. Garam masala is the powder of five or more dried spices and is used in many dishes. All these ingredients make the Indian cuisines special across the globe and people can have varied taste of each dish.
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