….an Indian is exposed to more combinations of flavors and seasonings than perhaps anyone else in the world….

A total mastery of seasonings makes the Indian food culture quite unique…several flavors can be squeezed out of the same spice by roasting, grinding, or popping it whole into hot oil.

Curry, properly speaking, is non-existent in the Indian food culture. Each dish has its own combination of spices. MASALA is the combination of spices used to season dishes. Common combinations are hot chili, coriander, cumin, ginger, turmeric, garlic and onions.

Drinking doesn’t alleviate a peppery palate….better to eat plain rice or an Indian soft bread, or best of all…..YOGURT….to defend the taste buds.

Dinner guests should be aware the custom is to have tea, talk, eat and then depart.

Milk – they drink milk not water. Water has more bacteria and they do not want to kill the bacteria. But for safety’s sake, the milk is boiled and re-cooled for cereals.

Celebrations and festivals are a major focus of the Indian culture and food is an integral part of those rituals. Foods are served on freshly cut and washed banana leaf plates that can be from one to three feet long…the bigger the "plate" the more ceremonious the occasion.

* Vegetarianism is commonly practiced in India, and derives from religious beliefs. The cow is considered sacred, a symbol of a universal mother, a producer of many products for sustenance….milk, manure for cooking fuel, etc.

Every neighborhood has a market that supplies the essentials of life: fruit and vegetables, milk and rice, dry goods……..Many markets are arranged around a core, such as the fruit and vegetable area and other items radiate from it.

Street Market scenes.

Many Hindus are vegetarian. To the Hindus, cows are sacred and to the Muslims pigs are unclean, so beef and pork are not usually served, either in restaurants or in private.

When red meat is included, it most likely buffalo, mutton or goat meat.

Licorice-flavored anise and fennel seeds are commonly offered as a digestive aid and as an after-dinner mint.

Indian sweets are an art form and might consist of thick fudges with nuts and fruit, and rich puddings. The finest varieties are dressed up with silver and gold leaf for a spectacular effect.

Indian food is not necessarily meant to be eaten with knife and fork. Indians customarily eat with their fingers, scooping the food into a ball with a torn off piece of bread.

Bread, or roti, comes in several varieties: Naan is baked and broiled in a clay oven, leavened with yogurt; puri is deep fried; and chapati, a broiled bread served hot and fresh.

Food practices vary by region and affect the nutritional profile of the diet. Wheat is a staple in the north and rice in the south, but both may be eaten in different courses within the same meal throughout India.
Tea with milk and sweetening is flavored in the north and  coffee in the south.

* Peanuts and dates are a very common sight at every street corner and market. They are taken to break the fast at dusk. They are considered very good for health.

The Golden Temple houses the Travelers' Hostile, providing lodging and meals at no cost visiting worshippers. This is the hostile kitchen.

• Street foods do a brisk business in India. However, you might have to turn a blind eye to the fact that the dishes may be rinsed in a bucket of greyish water for cleaning.

Food is only taken to the mouth with the right hand. The left hand is used to clean oneself after defecating. There is a strong cultural bias against putting food in one's mouth with the left hand.

Men and children are customarily served the meal first, although this is dependent on the family and may occur more when guests are present.

In addition to the traditional breads, other popularly-eaten foods are: