Why On Earth Popular North Indian Restaurants Make Liberal Use Of Spices In Delicacies

By Author: Peter Christopher
Total Articles: 7
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North Indian cuisine happens to be among the world’s spiciest cuisines! Traditional north Indian food is a delectable outcome of the magical fusion of the Persian and the Indian cuisine after the Mughals invaded the subcontinent. The first ever Mughal emperor, Babur, though achieved little success in conceiving the very idea of royal cuisine, but did popularize the tradition of employing Indian chefs for preparing Persian delicacies from locally procured ingredients and raw food articles. The climate of his native land and that of the northern part of the Indian subcontinent were radically different and admittedly, it turned out to be a big issue for him!! As India was way hotter, the food would go bad often. The only viable solution at that era was to spice it up, literally! Today, scientific research has substantiated that spices could prevent the cooked dishes from spoilage and this is the reason why north Indian foods are so spicy!! Foodborne pathogens and bacteria cannot live in an environment that is characteristically hot and which is, evidently, made possible with the prescribed application of the spices in the foods ...
... at preparation time. Countries that are blessed with hotter weather are found to be the birthplaces of comparatively spicy cuisines.

Another crucial aspect of North Indian delicacies is the liberal use of butter and oil. Though it serves the same purpose of reducing the odds of food spoilage, it was started at a much later time. The legend is that the Mughal ruler Shah Jahan consulted all his royal ministers but the one who was in charge of the health ministry before transferring the then capital from the city of Agra to Delhi. After reaching Delhi, much to his surprise, he discovered that the river Yamuna, which happened to be the primary source of water to his new capital at that time, was comparatively more polluted. Hence, he ordered to use excessive oil from that day for protecting the food from waterborne bacteria and pathogens.

Now that you have already learned why many of the Indian foods are so spicy, why not share this intriguing story with your friends while enjoying the chicken masala at a popular north Indian restaurant in Brampton, or at a place near you?!!