Indian food is all 'curry' and always spicy
AI-drafted · awaiting admin review
Every region has its own cuisine: steamed idli and dhokla, fermented pakhala, millet rotis, smoked meats of the North-East and sweets from every corner. Many dishes use no chilli at all.
Myth: All Indian food is curry, and all of it is fiery.
Fact: Every region has its own cuisine: steamed idli and dhokla, fermented pakhala, millet rotis, smoked meats of the North-East and sweets from every corner. Many dishes use no chilli at all.
Chillies came to India only in the 16th century; Indian cooking is much older. India proposed the International Year of Millets 2023 to bring traditional grains like ragi, jowar and bajra back to every plate.