The Fragrant Jewels of Indian Cooking TOEFL Junior Reading


Essential Aromatic Herbs:

Indian mothers are known for their incredible culinary skills, and a big part of that is using aromatic herbs and spices to create delicious and flavorful dishes. Here are a few common herbs that you'll find in most Indian kitchens:

  • Curry Leaves (Kari Patta): These fragrant leaves are a staple in South Indian cooking and are added to curries, dals, and tadka (a hot oil seasoning). They have a unique, citrusy aroma that deepens the flavor of the dish.

  • Coriander Leaves (Dhania Patta): Also known as cilantro, coriander leaves have a fresh, slightly peppery flavor that is used in both raw and cooked dishes. They are often added as a garnish or stirred in at the end of cooking to preserve their bright flavor.

  • Mint (Pudina): Mint comes in several varieties in India, each with its own unique flavor. Spearmint (pudina) is the most common type and is used in chutneys, raitas, and cooling beverages like lassi.

These are just a few examples, and the specific herbs used will vary depending on the region and dish. But next time you're enjoying a delicious Indian meal, take a moment to appreciate the fragrant herbs that add so much flavor and aroma!

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