Anonymous wrote:

Anonymous wrote:OP here. It's fascinating to read everyone's responses--thanks!

I just want to clarify that my intent was not to disparage Indian cuisine. I'm merely trying to figure out if I was missing something, because Indian cuisine is so popular, and I pride myself on being open to new things (and this is no niche or fad--I want to like it).

After reading these replies, It's obvious that Indian cuisine is nuanced and regional (duh--its a large country!). I believe I've tried a few lunch hour, takeout-type places--places that probably muddle everything together and, as a result, the subtle nuances are lost in generic, overly-sauced/spiced dishes.

TBH, I'm not in the DC area (I'm in CT, 45 mins from NYC). I think I'll have to pick a quality place in the city to try!

Meh, take solace in the fact that the "trend" is dying, and the Indian coworkers are bitter about it. They pride themselves too much on their food, and are extremely offended that I can reproduce their dishes with ease (they pride themselves in Indian food being "difficult").

It's fine, and everyone should be able to find something, but totally overrated.

This is written like a Trump tweet.

I feel the same way about Ethiopian food.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:India is a hot climate and food can spoil quickly which is probably why they put tons of spices on it to mask any off flavors.

Are you posting from 1850?

It makes sense. Refrigeration is a modern invention and India is a third world country. The spiciest foods come from warmer climates, where spoilage is more likely.

There's a difference between using something to prevent spoilage and using something to disguise spoilage.

Yes, but you're splitting hairs. Spoilage happens in hot climates. If I were poor and had a family to feed, and had some meat that was starting to go bad, I'd add spices.

But that's not the case in India. Throughout my growing years in India, every meal was made fresh. So fresh breakfast , lunch, dinner and snacks in between. That was the routine in pretty much every household in our neighborhood. With easily available household help, it wasn't a novel concept. There was no "buying " lunch at school, because schools didn't serve lunches. We had a dabbawala, get our fresh piping hot lunches every single day. Vegetables and fruits were bought everyday as well. My mom used the fridge to store spice mixes and flours.

Well, what about the help and their families?

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:India is a hot climate and food can spoil quickly which is probably why they put tons of spices on it to mask any off flavors.

Are you posting from 1850?

It makes sense. Refrigeration is a modern invention and India is a third world country. The spiciest foods come from warmer climates, where spoilage is more likely.

There's a difference between using something to prevent spoilage and using something to disguise spoilage.

Yes, but you're splitting hairs. Spoilage happens in hot climates. If I were poor and had a family to feed, and had some meat that was starting to go bad, I'd add spices.

But that's not the case in India. Throughout my growing years in India, every meal was made fresh. So fresh breakfast , lunch, dinner and snacks in between. That was the routine in pretty much every household in our neighborhood. With easily available household help, it wasn't a novel concept. There was no "buying " lunch at school, because schools didn't serve lunches. We had a dabbawala, get our fresh piping hot lunches every single day. Vegetables and fruits were bought everyday as well. My mom used the fridge to store spice mixes and flours.

This.

It is absolutely traditional and cultural to make fresh food for each meal. Food leftovers were considered bad for your health as the "life" was no longer in them, the nutrition was diminished and I'm sure it was also like this to not eat spoiled food. Eating leftovers has never been a thing until refrigeration came around and it's still not considered healthy eating.

I still know people that never eat leftovers, even here in America the land of excess. They cook only enough for that meal, nothing is thrown away either because wasting food is frowned upon.

The spices can keep food from going bad too quickly, it doesn't mask anything. Spoiled food tastes like spoiled food with spices or without, now if you're not used to the taste of those spices it might fool you but not to those that know.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:India is a hot climate and food can spoil quickly which is probably why they put tons of spices on it to mask any off flavors.

Are you posting from 1850?

It makes sense. Refrigeration is a modern invention and India is a third world country. The spiciest foods come from warmer climates, where spoilage is more likely.

There's a difference between using something to prevent spoilage and using something to disguise spoilage.

Yes, but you're splitting hairs. Spoilage happens in hot climates. If I were poor and had a family to feed, and had some meat that was starting to go bad, I'd add spices.

But that's not the case in India. Throughout my growing years in India, every meal was made fresh. So fresh breakfast , lunch, dinner and snacks in between. That was the routine in pretty much every household in our neighborhood. With easily available household help, it wasn't a novel concept. There was no "buying " lunch at school, because schools didn't serve lunches. We had a dabbawala, get our fresh piping hot lunches every single day. Vegetables and fruits were bought everyday as well. My mom used the fridge to store spice mixes and flours.

Anonymous wrote:

Anonymous wrote:OP here. It's fascinating to read everyone's responses--thanks!

I just want to clarify that my intent was not to disparage Indian cuisine. I'm merely trying to figure out if I was missing something, because Indian cuisine is so popular, and I pride myself on being open to new things (and this is no niche or fad--I want to like it).

After reading these replies, It's obvious that Indian cuisine is nuanced and regional (duh--its a large country!). I believe I've tried a few lunch hour, takeout-type places--places that probably muddle everything together and, as a result, the subtle nuances are lost in generic, overly-sauced/spiced dishes.

TBH, I'm not in the DC area (I'm in CT, 45 mins from NYC). I think I'll have to pick a quality place in the city to try!

Meh, take solace in the fact that the "trend" is dying, and the Indian coworkers are bitter about it. They pride themselves too much on their food, and are extremely offended that I can reproduce their dishes with ease (they pride themselves in Indian food being "difficult").

It's fine, and everyone should be able to find something, but totally overrated.

Greenwich? Westchester?

Anonymous wrote:

Anonymous wrote:OP here. It's fascinating to read everyone's responses--thanks!

I just want to clarify that my intent was not to disparage Indian cuisine. I'm merely trying to figure out if I was missing something, because Indian cuisine is so popular, and I pride myself on being open to new things (and this is no niche or fad--I want to like it).

After reading these replies, It's obvious that Indian cuisine is nuanced and regional (duh--its a large country!). I believe I've tried a few lunch hour, takeout-type places--places that probably muddle everything together and, as a result, the subtle nuances are lost in generic, overly-sauced/spiced dishes.

TBH, I'm not in the DC area (I'm in CT, 45 mins from NYC). I think I'll have to pick a quality place in the city to try!

Meh, take solace in the fact that the "trend" is dying, and the Indian coworkers are bitter about it. They pride themselves too much on their food, and are extremely offended that I can reproduce their dishes with ease (they pride themselves in Indian food being "difficult").

It's fine, and everyone should be able to find something, but totally overrated.

Did you just call Indian food trendy? Because it's been around for like longer than America times 100.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Indian here - this thread is hilarious. People are so ignorant!!!

how so? What specifically?

India is a huge country with a wide variety of cuisine. Its funny to blanket say "I don't like Indian food" when you've only tried a few things. Like saying you don't like American food when all you've ever had is Chicago-style pizza.

I watch a lot of travel tv and none of the food I see in India looks appetizing, ever. Sorry.

I hope this is sarcasm. Otherwise you need to get out more!!

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:India is a hot climate and food can spoil quickly which is probably why they put tons of spices on it to mask any off flavors.

Did you pull this fun fact out of your arse? Because that's not true

Could be true...

Sure, it's not because spices grow abundantly in India and and not because Ayurveda guides Indian people in using them for their health aspects. When you use turmeric, it's because you are doing it for health. When Indians add it to their food, it's because they are masking spoiled food.

I love you

+1.

I'm Indian-American and I'm not a fan. Was subject to it nearly daily for 18 yrs. Now I crave it about 2x/yr. That's about how many times a need anyone needs Indian food - and I truly don't get the obsession with it - either from Indians or Americans.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:India is a hot climate and food can spoil quickly which is probably why they put tons of spices on it to mask any off flavors.

Are you posting from 1850?

It makes sense. Refrigeration is a modern invention and India is a third world country. The spiciest foods come from warmer climates, where spoilage is more likely.

There's a difference between using something to prevent spoilage and using something to disguise spoilage.

Yes, but you're splitting hairs. Spoilage happens in hot climates. If I were poor and had a family to feed, and had some meat that was starting to go bad, I'd add spices.

Yeah but clearly you haven't spent time in the developing world (lucky you). It's not America. It's not like people are going to Costco and piling up on weeks of meat and then it goes bad when the power goes out so they mask it w turmeric WTF?! It's more like Europe in the sense that people shop daily - whether you're rich or poor. Walmart and Costco aren't a concept though WMT exists now in big cities. So whatever you buy today, you cook today; this is in large part due to the heat/spoilage (and no you aren't buying spoiled meat from the butcher - if it looks/smells off, no one buys it and the butcher has to take the loss) and also bc it's a very expensive place where most people cannot buy $100 of food in one trip - so they buy what they need for today.

Anonymous wrote:OP here. It's fascinating to read everyone's responses--thanks!

I just want to clarify that my intent was not to disparage Indian cuisine. I'm merely trying to figure out if I was missing something, because Indian cuisine is so popular, and I pride myself on being open to new things (and this is no niche or fad--I want to like it).

After reading these replies, It's obvious that Indian cuisine is nuanced and regional (duh--its a large country!). I believe I've tried a few lunch hour, takeout-type places--places that probably muddle everything together and, as a result, the subtle nuances are lost in generic, overly-sauced/spiced dishes.

TBH, I'm not in the DC area (I'm in CT, 45 mins from NYC). I think I'll have to pick a quality place in the city to try!

Meh, take solace in the fact that the "trend" is dying, and the Indian coworkers are bitter about it. They pride themselves too much on their food, and are extremely offended that I can reproduce their dishes with ease (they pride themselves in Indian food being "difficult").

It's fine, and everyone should be able to find something, but totally overrated.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:India is a hot climate and food can spoil quickly which is probably why they put tons of spices on it to mask any off flavors.

Are you posting from 1850?

It makes sense. Refrigeration is a modern invention and India is a third world country. The spiciest foods come from warmer climates, where spoilage is more likely.

There's a difference between using something to prevent spoilage and using something to disguise spoilage.

Yes, but you're splitting hairs. Spoilage happens in hot climates. If I were poor and had a family to feed, and had some meat that was starting to go bad, I'd add spices.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:India is a hot climate and food can spoil quickly which is probably why they put tons of spices on it to mask any off flavors.

Did you pull this fun fact out of your arse? Because that's not true

Could be true...

Sure, it's not because spices grow abundantly in India and and not because Ayurveda guides Indian people in using them for their health aspects. When you use turmeric, it's because you are doing it for health. When Indians add it to their food, it's because they are masking spoiled food.

I love you

Anonymous wrote:

Anonymous wrote:India is a hot climate and food can spoil quickly which is probably why they put tons of spices on it to mask any off flavors.

Are you posting from 1850?

New poster here, but I agree w/ PP about the hot climate/spices.