Rutuja Mahajan discusses easy ways to make simple substitutions to everyday meals to make them Diabetes-friendly
Indian cuisine comprises of a wide variety of regional and traditional cuisines native to the Indian subcontinent. The differences found in soil type, climate, culture, ethnic groups and occupations affect these cuisines. They vary according to locally available spices, herbs, vegetables and fruits. In India, spices form the backbone of cooking. Although the list and techniques used to prepare some recipes can be intimidating, they provide tantalising flavours and bring sentiment to the cuisine. Wheat is commonly consumed in the northern, western and central states while rice is the staple in the south and the east.
Meal plate in North India
North India has extreme climates with extremely hot summers and extremely cold winters. The northern region comprises of Jammu and Kashmir, Himachal Pradesh, Punjab, Uttaranchal, Uttar Pradesh, Haryana, Bihar, Jharkhand, Chhattisgarh and Madhya Pradesh.
The north Indian cuisine has a wide variety of lip-smacking vegetarian and non-vegetarian dishes. The food is generally creamy and served with a generous quantity of ghee. It mostly comprises of rotis, paratha, kulcha etc. served with dollops of butter. Thus this spread can be made healthier, with slight modifications to suit the sedentary lifestyle of the urban Indians.