To adopt these traditions is to reject the stress of modern fast food. It is to slow down, to listen to the tadka as it pops, to knead dough with your palms, and to sit on the floor cross-legged while eating—a posture proven to aid digestion.
The traditional Indian day revolves around cooking fresh food for three meals, with minimal snacking.
This is the signature Indian technique. Whole spices (mustard seeds, cumin, dried red chili, asafoetida) are bloomed in hot ghee or oil at the very beginning or end of cooking.
To adopt these traditions is to reject the stress of modern fast food. It is to slow down, to listen to the tadka as it pops, to knead dough with your palms, and to sit on the floor cross-legged while eating—a posture proven to aid digestion.
The traditional Indian day revolves around cooking fresh food for three meals, with minimal snacking.
This is the signature Indian technique. Whole spices (mustard seeds, cumin, dried red chili, asafoetida) are bloomed in hot ghee or oil at the very beginning or end of cooking.