North Indian food is one of the spiciest cuisines in the world. As far as we might be concerned today, it was conceived out of the combination of the Indian cooking and Persian food that the Mughal rulers brought along with them. The apex Mughal monarch, Babur, didn't live long enough to set up an illustrious, royal style of cooking that would be synonymous with his very name in the future. Nevertheless, he set up the practice of employing Indian chefs to make Persian food using the ingredients that were available locally. The temperature and climate of his home country and that of northern India differed greatly, which was a major issue. India was a lot more humid and hot, because of which the food quickly went bad.
Spices were used to keep food from spoilage
So the people came up with a brilliant solution - the addition of spices! It has been demonstrated scientifically that spices prevent food from getting spoiled and consequently,
north Indian food items will, in general, be spicy. Foodborne pathogens and bacteria can't thrive in the hot environment created by spices. Generally, regions having a hotter climate add more spices to their food.
Oil & butter helped in spicing things up too
One more significant component of north Indian food at the best vegetarian restaurants in Singapore is butter and oil. Although they too keep food from going bad, their usage began a lot later. The legend holds it that Shah Jahan, the Mughal ruler, consulted with every one of his ministers before moving the Mughal capital from Agra to Delhi, except the health minister. Soon after shifting to the new capital, he discovered that the primary source of drinking water, the Yamuna, was quite contaminated in the area. As a result, extra oil was used in cooking to neutralize waterborne bacteria and pathogens
Nowadays, even though circumstances are different and clinical sciences have progressed, it isn't required for us to eat such fiery food. But such foods have turned into mass favorites across the globe.
Perks of different spices used in North Indian food
Let’s have a quick look at the most important spices used in North Indian cuisine and the benefits that they offer:
- Oregano, allspice, garlic and are known to be highly effective at eliminating harmful bacteria.
- Cumin, thyme, cinnamon, and capsicum can remove around 80% of bacteria.
- Hot peppers, chilies, and capsicum can inhibit or kill nearly 75% of dangerous bacteria.
- Lemon juice, celery seed, anise seed, ginger, and black pepper could repress 25% of bacteria.
In the mood for some North Indian delicacies? Pop down to our restaurant in Little India and sate your cravings with our tasty North Indian offerings. Enjoyed reading this post? Keep watching our blog space for more informative articles.