Spices such as turmeric, cloves, cinnamon, pepper, ginger, and coriander have been used for centuries in India to preserve food. This has always been necessary in a climate of baking summer temperatures and intense humidity. Seasonings of fresh and dried herbs also enrich simple vegetable dishes in a country where many people cannot afford meat, or avoid it for religious reasons. Fennel and cardamoms aid digestion while fresh coriander is rich in vitamin A. Paans made of mixed herbs, such as cardamoms, cloves, fennel, aniseed, and betel, round off a meal.
Typical daily diet:
Breakfast: Fresh mango, rice cakes with mustard seed, yogurt
Lunch: Chapatis and spiced dahl, Samosas, Gujerati carrot salad.
Dinner: Tandoori chicken with rice, Spiced spinach with ginger and coriander, Creamed almonds with saffron and cardamom.
Drinks: Lassi (yogurt drink) Fresh lime soda with mint.
Breakfast treats.
The New Age Herbalist -- Richard Mabey
Breakfast treats.
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