Indian food speciality

Most of the spices used in Indian cooking were chosen originallt(thousand of years ago) for their medicinal qualities rather than for flavor. Many of them such as turmeric, cloves and caradamoms are very antiseptic, other like ginger, are caraminative and good for the digestion. all curriesare made using a wide variety of spices, and few cooks use the same quantity or variety as another. Therefore, no two curries taste the same. Each region in india has its own traditional and distinctive cuisine, which offers a wide variety to vegetarians as well as non-vegetarians.