Types of Indian food: Unique Food Culture

Indian food
Indian food Culture

Types of Indian food

  India is known for its abundance of unique seasonal fruits and vegetables along with plenty of sea food. In addition, availability and liberal use of its spices makes the food lovable. Indian spices are nutritionally important phytochemicals which enhance the flavour and taste of food.  Dietary fibre and phytochemicals in fruits and vegetables make them essential element of a balanced diet. Moreover omega 3 fatty acids of fish make this protein extremely healthy and nutritious.

Healthy Indian food

 Food of Southeast Asia is considered healthier than the West due to the much lower incidence of acute obesity and cardiovascular disease. In ancient India fruits, cooked vegetables, milk and grains were used by common people and were named wise diet. Meat and animal proteins, liquor, spicy and sour food were considered luxury foods. These foods were thought to alter human behaviour and not meant to be used often. Indian food has variations according to seasons and incorporates seasonal fruits, vegetables and crops. Mental health is essential for a healthy person. Stimulation of patient mind helps in relaxation through reduction in stress and indirectly improves other body activities. As per Ayurveda, the ancient Indian medicine, proper food selection and dietary schedule helps to control the mind and consequently maintain holistic health and happiness.

What are the unique major types of Indian food available?


    Grains are the essential staple food of India. Grains are healthy and nutritious and supply nutrients for the body. Utilization of grains is noticed in many ancient civic establishments of India. In Indian history we can discover excellent grains used by our progenitors. Starting from Vedic times, the three pulses urad, mung, and masoor have been the most generally utilized grain. Whole grains unique to Indian culture are Bajra, Rajgira, Buckwheat or Kuttu, Pearl sago, Broken wheat, Barley and Ragi. However, rice is the major Indian food and is eaten in different forms in different regions of India. Major chunk of Indian diet consists of steamed rice or Idli, dosa, roti and chapatis.

All grains have appropriate calorific value, in enormous part from starch and proteins. A portion of the grains flaunt antinutritional properties like presence of trypsin inhibitors. Conventional handling methodologies along with maturation, dousing, and cooking help to discard these antinutritional factors.


The major fruits produced in India are Mangos, Grapes, Apple, Apricots, Orange, Banana Fresh, Avocados, Guava, Litchi, Papaya, Sapota and Water Melons. Indian fruits are grown in areas of the state of Maharashtra, Andhra Pradesh, Tamil Nadu, Gujarat, Karnataka, Uttar Pradesh, Bihar, Madhya Pradesh, West Bengal, Kerala, Jammu & Kashmir, Orissa and Assam. Some of the fruits special to Indian communities are


Banana is a major fruit accepted by Indians all over. These natural products are full of flavonoids, minerals, supplements, carotenoids, electrolytes and other bioactive ingredients that positively impact human wellbeing. Banana is a delightful natural product used in India commonly offered to God in Hinduism. The particular components of banana plant utilized are fruits, flowers, and stem. R Banana is a home remedy for gastric issue, since it is antacid in nature, neutralises acidic content in stomach. Banana natural products are well off in iron, as a result helps to cure anaemia in young population.

Jack fruit

Jackfruit is a notable organic product cultured in Southeast Asia. The consumable portion is the fleshy jackfruit and its seeds. This fruit is also used as a vegetable when raw and tender. It contains bioactive contents like cancer prevention agents, carotenoids, phenolic mixes, and distinctive phytonutrients. These ingredients improve the therapeutic potency of jackfruits and their seeds. This fruit has a similar sweet taste as other fruits but a low glycaemic index. It is rich in calories and protein which can be used by diabetic people. Antidiabetic Indian food often incorporates Bael, Jack fruit, and bitter gourd.


Bael is a sweet fruit with pleasant aroma grown in wild zones of India. The bael tree is venerated in Hinduism, with leaves and final product of the tree offered to Lord Shiva. Unripe bael organic product shows antimicrobial impacts and is explicitly utilized for diarrheal treatment in Indian people. Aegeline, an alkaloid present inside the leaves of bael tree, is utilized as an Indian food for healthful enhancement. A refreshment is prepared from the mash of bael natural product. In certain regions of Andhra Pradesh, the syrup is prepared from the fruit products as a health booster. The preparation of syrup requires the entire fruit to be cracked and strained with water. Although not much is studied about its safety this fruit is to be avoided in pregnancy. It may decrease sperm count and motility in men.


The food value of mango with remarkable and its association with cancer prevention due to polyphenols is exceptionally thought of. Mango is a rich fruit commonly used throughout India. It contains mangiferin, quercetin, kaempferol, gallic acid, and rhamnetin. Mangiferin advocated for cancer prevention found in mango. It has an iron-chelating property. The domestic uses of mango include use in restoring of degenerative illnesses. The rich culture of India is also known for Indian food like mango.


Bitter gourd

Bitter gourd is a vegetable having therapeutic essential nutrients. It is stuffed with antioxidants, vitamins, and minerals. It is often eaten as a vegetable, pickle or as a juice. There are many benefits of normal consumption of bitter gourd. There are variety of the health benefits of bitter gourd. These benefits are mostly due to the chemical substances including nutritionally important vitamins, minerals, antioxidants, and many other phytochemicals.This bitter to taste gourd have antidiabetic action because of the content of chrantin, vicine and polypeptide-p. The juice of bitter is given to diabetic patients. Indian food is unique in having vegetables like bitter gourd.

Green vegetables

Green veggies are assets of supplements and falls in the class of normal antiaging nutrients. Green vegetables are well off gracefully of supplements and cancer prevention agents, and many, which incorporate curry leaves, fenugreek, and Amaranthus, are used in culinary Indian food.


India is the largest producer of milk in the world as 22% of world production is contributed by it. Intake of milk and dairy products in childhood reduces risk of obesity. In adults, intake of milk products improves body structure and helps in weight loss. In addition, intake of milk and dairy products advocated as an Indian food to reduce risk of type 2 diabetes and heart diseases. Milk and its products have beneficial effect on bone mineral density and prevent bone fracture. Dairy products are also having anticancer properties and can reduce the risk of colorectal cancer, bladder cancer, gastric cancer, and breast cancer.

Milk and its products had been an indispensable part of Indian food in the Vedic culture. Writing before 800 BC mentions to dairy animals, wild ox. Sushrutha makes reference to human milk and the milk of the cow, wild ox, goat, and sheep, portraying the particular characteristics of each. The fundamental preparing results of milk incorporate ghee, curd, paneer, cheddar and buttermilk. Buttermilk is in large use as a drink both in sweet and salt form. Curds had been eaten with rice and grain. As per the Ayurvedic culture, milk is an indispensable part of Indian food culture, its specific nutrients can’t be provided by any other diet.

Sea Food

Seafood is one of the foremost beneficial protein sources for your diet. It’s full of essential nutrients, like omega-3 fatty acids, and could be a great source of protein to stay your body lean and your muscles strong. the rationale why fish is such a vital source of nutrition is that it both provides substances necessary for the physical structure and also reduces the danger of assorted diseases. Fish is one of the most important Indian food ingredients of Goa and Kerala culture. Different Indian states depend on the local yield of seafood and most of then are fish, prawn, and crabs. India, include fishes in almost every state kitchen. Fish curry is very popular in Indian states like West Bengal and Kerala.

Indian Herbs

Herbs and spices can Improve brain function and memory and indispensable part of Indian food. Herbs have a robust reputation for healing properties during the old days and were even used to help prevent the plague. Cinnamon can lower blood glucose by several mechanisms, including by slowing the breakdown of carbs within the alimentary canal and improving insulin sensitivity. Peppermint is one of the common spices used in aromatherapy that helps fight nausea. Turmeric is additionally strongly anti-inflammatory, to the purpose where it matches the effectiveness of some anti-inflammatory drugs.

Indian food
Indian food Culture

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