English Lifestyle

10 Reasons Why Indian Food Is Healthy and Intelligent

Indian Food
Written by Neha Viswakarma

I love Indian food and infect that’s true for most Indians.  A typical diet in India is appreciated for its inclusion of varieties of spices, rice, pulses, vegetables, etc.  This not only makes the food looks mouth-watering, but it is also very healthy and intelligent. Indian foods are considered to be low in fat and high in fiber, fruit, vegetables which have many health benefits.

You will be surprised to know how smartly the various ingredients in any typical kitchen in India are used, not only to make the dish satisfying and savory but also to boost the food’s health quotient.

Reason # 01: Use of Termeric in Indian Food

First of all, turmeric provides a peculiar bright yellow color to the curry. This makes a curry with and without turmeric instinctively you would be drawn more towards the one which has added turmeric and as a result, digestive juices will be secreted better.

The fact of the matter is that our ancients knew very well that our eyes eat before our mouth has fallen then due to its antibacterial and anti-inflammatory properties, it kills harmful microbes in the vegetables and also reduces inflammations in the body instead of going for an artificial route of adding synthetic colors we used natural herbs and spices that also added their healing value to the food. Another genius thing about it was the combination of turmeric and black pepper which amplifies the absorption of turmeric.

05 Key Benefits of Turmeric

  • Anti-inflammatory properties- The Arthritis Foundation cites several studies in which turmeric has reduced inflammation.
  • Turmeric works as a pain reliever. The spice is reputed to relieve arthritis pain as well.
  • It helps improve liver function
  • Studies suggest that Turmeric has very positive effect on reducing risk of several types of cancer.
  • It helps in digestion. In many Ayurvedic medicine turmeric is used as digestive healing element.

Reason # 02: Use of Bitter Guard in Indian Food

Bitter guard or karela is well known for its detoxifying properties but let’s face it as nutritious as it is bitter guard is equally difficult to eat. However, our ancients understood the limitation very well that is why they practiced marinating the karela with salt for at least 30 minutes, this would effectively draw out the bitter juices of the fruit making it much easier to eat. In India, bitter gourd is used to make curry, fry, stir, chips, pickles, and even pakora.

It is considered the foremost bitter-tasting amongst all culinary vegetables and fruits. While bitter gourd is condemned for its bitter taste, other hand it is truly a health-friendly vegetable considering the presence of phytochemical compounds. Bitter gourd is very beneficial for patients affected by intestinal and stomach problems, diabetes, and more.

05 Key Benefits of Bitter Guard

  • Promote gut health
  • Control diabetes
  • Purifies blood and help cleaning of liver
  • Protect against cancer
  • Help lowering cholesterol level

Reason # 03: Use of Garlic in Indian Food

“Let food be thy medicine, and medicine be thy food.”

These are the words from the famous ancient Greek physician Hippocrates, often known as the father of Western medicine.

This delectable, fragrant veggie accomplishes more than make your pasta sauce delightful. Garlic is stacked with useful for-you nutrients and minerals like manganese, selenium, nutrient C, nutrient B6, and different cancer prevention agents, including allicin. The medical advantages of garlic have been perceived for quite a long time, since the time the old Greek doctor Hippocrates recommended it to treat a wide range of ailments. Garlic Is extremely Nutritious and Has Very fewer Calories

Garlic also contains trace amounts of various other nutrients. In fact, it contains a little bit of almost everything you need.

05 Key Benefits of Garlic

  • Controls Blood Pressure
  • Improves memory
  • Reduces Cholesterol
  • Reduces risk of Heart disease
  • Strengthens bones

 Reason # 04: Use of Fenugreek Seeds In Indian Food

Fenugreek is local to South Asia and Southeastern Europe however is presently broadly developed somewhere else, including North and East Africa, China, Greece, and Ukraine. Fenugreek is a lesser-known flavor from the pea family and has numerous culinary usage. do you know Dosas and idlis, a south Indian will never miss out on adding fenugreek seeds while preparing the batter the reason behind this interesting property of fenugreek is its affinity for certain wild yeasts which make the fermenting process fast and easy so no need for those synthetic fermenting agents.

Today even modern research agrees that methi seeds contain compounds high in beta-glucans they help hold carbon dioxide which makes idlis fluffy and soft. Methi seeds also give viscosity to the batter and are also responsible for giving the dosa a crispy texture

05 Key Benefits of Fenugreek Seeds

  • Help reduce weight
  • Reduce the risk of diabetes
  • Raise testosterone and boost sperm count
  • Reduce inflammation
  • Reduces risk of Heart disease

Reason # 05: Use of Bay Leaf in Indian Food

Bay leaves either in dried form or in fresh form are a common part of Indian cuisine. Primarily used for their distinctive flavor and cinnamon-like fragrance in many Indian dishes like Biryanis and Pulaos. Bay leaves are also a major constituent of Indian Garam Masala with lots of health benefits.

When we say dal Makani it is readily understood as black urad dal, have you wondered Why black gram is among the most strength-giving pulses out there? However, it is not easy to digest and may become the reason for abdominal gas to overcome this. Our grandmothers considered two spices mandatory for its preparation they are asafetida and bay leaf. This recipe is being followed even today in every Indian kitchen

05 Key Benefits of Bay Leaf

  • Have Antibacterial effects
  • Help control Blood Sugar
  • Helps in cancer prevention and treatment
  • Can Help Relieve Respiratory Conditions
  • Help improve digestion

Reason # 06: Use of Ginger in Indian Food

Indian cuisine is incomplete without ginger. It has a spicy aroma and a pungent flavor. It is supposed to trigger saliva production that makes the act of swallowing pretty easy. India is proud to be the largest manufacturer of ginger in the entire world. You could enjoy exotic Indian dishes enriched with ginger at any reputed Indian restaurant based in Melbourne.

Many of the Indian recipes starts with a basic process of adding some oil to the Kadai (pan), warming it a little, and then adding some spices including garlic, onions, and ginger which adds a fresh aroma to the recipe.

Garlic is used in almost all vegetarian and non-vegetarian Indian cuisine. But nowadays the use of ginger is not restricted to India but is widely used in most parts of the world especially in south Indian cuisines. Ginger tea or popularly known as adrak ki chai in India is very common, especially when you are down with a cold or throat problem.

Ginger tea or adrak chai with honey is very in style, notably if you’re down with cold and throat problems. It offers you a moment of relief. usually, youngsters plagued by respiratory disease symptoms square measure given ginger pop to produce some relief.

05 Key Benefits of Ginger

  • Help in weight loss
  • Help reduce blood sugars
  • Helps manage body cholesterol
  • Reduce heart disease risk factors

Reason # 07: Use of Hands for eating

Our ancestors understood the importance of touch, when we touch food with our bare clean hands the food gets appropriately charged making it livelier and easier to digest when eaten.

As indicated by the Vedas, hands are the most valuable organs of action. Various Indian Scriptures uncover how every finger is an expansion of the five components. Through the thumb comes space, with the forefinger comes to air, the middle finger is fire, the ring finer is water and the little finger represents earth.
Therefore, eating with one’s fingers invigorates these five components and helps in delivering stomach-related juices to the stomach.

Scientists have confirmed that our fingertips are a major center of tactile sensations which are processed by the most advanced part of the brain, the Cortex. So, the next time you see your mother using her bare hands for cooking know that she is making the food livelier.

 05 Key Benefits of eating with hands

  • Help manage our food portions
  • We can feel the food , if it is hot or cold
  • It is an exercise too
  • Helps manage digestive problems
  • It is more hygenic

Reason # 08: Use of Probiotic Supplements

Probiotic supplements that increase the gut-friendly bacteria has become an industry of its own, ask your grandmother what probiotics are, well she might not be aware of the term, however, she would know how to take them through food and that too much more effectively the secret lies in fermented foods which are consumed.

No matter what part of India you live in idli, dosa, dhokla, curd, paneer, bhatura, etc. There are many more which are rich in what is now popularly called probiotic bacteria that sit in your gut and ensures good digestion.

 So, make sure to include fermented foods in your regular diet and you will never need those synthetic probiotic meals. Remember that time when you were sick and your mother served you warm khichdi, the wholesome comforting meal is prepared with equal amounts of rice and a green moong lantern.

The rich soil of India produces countless varieties of lentils but have you wondered why only moong dal is used in khichdi this is because moong dal is one lentil that suits almost every body type and can be consumed in any season for the sick. The challenge is to serve a meal that gives proper nourishment yet it should be light and easy to digest.

05 Key Benefits of Probiotic Supplements

  • Helps maintain friendly bacteria in digestive system
  • Help prevent diarrhea
  • Help improve some mental health condition
  • Help keep heart healthy

Reason # 09: Use of Chutneys in Indian Food

 Chutneys or chatni both sweet and savory not only adds punch to your feast but also help in smooth digestion. Chutney is a condiment that originated in India. It is served as an accompaniment with the main course in Indian cuisine. It is also served with many Indian snacks. Nowadays, this has become part of many American and European dishes as well.

Chutney can be hot, sweet, sour, and spicy. It could be either dry or wet and usually savory, unlike jam which is only sweet in taste. In many cases, sugar, jaggery, or honey may be added to chutney to make it sweet along with vinegar and different varieties of spices. Mango chutney which is sour in taste is very popular in India and is consumed along with different kinds of snacks and eatables.

10 recommendations to use chutney along with other foods:

  • Use along with crackers and breads
  • Use as spread on sandwiches
  • Use with Puff Pastry
  • Use with French Fries
  • Use with chicken nuggets or fries
  • Use with Pizza or pasta
  • Use with potato chips
  • Use with cutlets
  • Use with Indian snacks like pakoda, samosa, aloo tikki etc
  • Use with burgers

05 Key Benefits of Chutneys

  • Chutney are usually not high in calory, but they are packed with dietary fiber
  • Chutney with garlic help reduce the risk of high blood pressure, diabetes, high cholesterol and heart disease
  • Tomato chutney can help reduce cell damage
  • Coconut chutney contain high amounts of fiber, copper, manganese, iron, selenium and phosphorus
  • Tamarind chutney provides important antioxidants to the body

Reason # 10: Use of Cast Iron Kadai

Cast iron Kadai has always been cherished as a prized possession by Indian mothers who cook, and why not the benefits of using it are umpteen. Cast iron Kadai has a peculiar property of maintaining an even temperature at all sites, this is why it is the preferred utensil of every confectioner for deep frying.

Cast iron is great for keeping food warm since it holds the heat for a considerable length of time. When we prepare something in an iron kadhai, a small amount of iron is absorbed into the food, not to forget iron is tough and once bought it is hard to ruin it. So, the next time you feel like eating purist, make them in an iron kadhai.

05 Key Benefits of Using Cast Iron Kadai

  • Long life span
  • Non sticky, hence consumes less oil for cooking
  • Help add iron to our food
  • Easy to clean and manage
  • Less expensive


 Out of so many, we have picked only 10 expressions that give us an idea that traditional Indian cooking is an art thoughtfully crafted not just to take care of taste buds but also our health. The purpose behind making this Blog was to acknowledge the efforts put in by our ancestors and to motivate ourselves to stick to our traditional practices.

Like all cooking styles from around the globe, there will consistently be perspectives that aren’t pretty much as solid as we might want. So while appreciating Indian food make certain to adhere to the better alternatives, for example, tomato-based curries, vegetable dishes, and pick fish or chicken over sheep.

One of the extraordinary joys of an Indian eating regimen are these organic products, which ought to be delighted in every day to help with stomach related capacity and to get fundamental nutrients and minerals; mango, oranges, guavas, figs, berries, and pineapple, just as melon, grapes, and pomegranates.

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