Vegetables at the Heart of South Indian Cuisine
In a country with the lowest meat consumption in the world, if you’re a vegetarian or vegan, you’ll have no shortage of choices during your trip. Chickpeas, nuts, cauliflower and lentils are all traditional members of the diet of Southern Indians – and with an abundance of roots, spices and herbs, Indian chefs see no obstacle in whipping up a delicious meal without an animal-based protein (unlike some other countries you might have visited).
Did you know that Garam Masala can be translated as “hot blend”? It’s a flavourful powder made up of a mixture of warming spices usually including peppercorns, cinnamon and cloves. There are no rules as to what cannot be put into a garam masala, so as long as it tastes good to you, you can keep adding garlic, chilli or nuts to your heart’s content.
You’ve probably been hearing a lot about turmeric recently, since it’s become a popular wellness ingredient. Stuffy sinuses? Put some turmeric and pepper in your porridge! This ginger-esque root actually originated in India and Indians have been consuming it for its homoeopathic benefits for centuries. If you don’t believe the health hype, you still have to admit that it makes your food a fantastic colour. Also, you don’t need to be a botanist to appreciate the beautiful turmeric flower that you might see out and about.