Food

Cooking Your Way Through Asia India

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I am born in India and although my parents were partial to hot fiery curries, my own preference has always been for the milder delicate varieties where cooks have been stingy with chilies and generous with yogurt and coconut milk. The southern part of India provides plenty of choice, for here, the art of curry-making holds a high place in the scheme of life. Here, too, religion has had a marked influence on food. Even today, an Indian may choose to go hungry rather than eat beef.