India Herbs

Publication: TimesofIndia

Date: December 15th 2006

CHANDIGARH: Sinfully rich and divinely delicious, chocolates are better known as impeccable mood enhancers. Well not any more, for contending for the top slot in the list of spirit boosting foods is our very own chicken tikka masala!

And the spirit lifting potential of Indian food comes discovered from rather unexpected quarters - the Barmy Army or the travelling vociferous supporters of the England cricket team, in an effort to keep the team’s flagging spirits and supporters flying high, have ordered an elaborate Indian meal from Bombay Nights, an award-winning restaurant in Bath, England. The order, which cost the fans a whooping 1,500 pounds, to be delivered includes specialities such as lamb shanks, lamb dhansak, mushroom pilau and parathas and papads.

The importance of a healthy diet for buoyant spirits and confident performance can’t be overemphasised but it is also true that the foods that tantalise the taste buds to bring back pleasant associations can also pump up one’s spirits. The question is where does the Indian food, complete with its butter-laced chicken and paneer or spiked with chillies and masala, fall?

“It possesses both the qualities,” says Amarendra Misra, executive chef, Taj, Chandigarh. “The popularity of Indian food comes from fusion elements like a pre-plated continental presentation or a mix ‘n’ match with continental herbs. But its restorative power comes from its distinctive aroma and flavour.” Chef Misra feels that as aromas are touted to be therapeutic in nature, so do Indian spices that endow the food with mouth-watering aromas and work on the same lines. “Aromas bring back memories, they elevate one’s thinking to the point of insouciance and one’s favourite food to that extent can help a lot,” says Smita Khanna, a psychologist.

The best part is that Indian food is the most delectable marriage of nutrition with taste, feels Jyoti Verma, a nutritionist. “While masalas take care of the taste part, most Indian dishes like dhansak include a base of vegetable stock or daal (lentils). Similarly selenium found in meat, fish, whole grains, and dairy products, used amply by Indian chefs, helps in taking care of mood lows. Also other vitamins and minerals like magnesium and manganese are found in whole grains and pulses that form Indian cuisines’ staple ingredients.”

“Most Indian spices also possess curative powers,” notes chef Misra. “For example, the remedial value of adrak (ginger) and lahsun (garlic) has been well documented. Similarly, the west is just beginning to discover the advantages of having haldi, jeera, methi seeds, dalchini, ajwain, kalimirchi, garam masala and lavang.”

While the food-mind connection justifies the Spanish proverb, ‘The belly rules the mind,’ it is also true that scrumptious grub tickles the palate of one and all, no matter what the nationality. Where Indian food is concerned this instance only proves that where international gourmet is concerned, Indian food has truly arrived.

Trackback URI | Comments RSS