Dear Cousins! Happy New Year!! Well I know its a bit late for New Year wishes..but well it is the new year & so no harm if I wish all of our readers a very prosperous 2013…
All three of us had some amazing moments in the last few weeks of the year 2012 which were loaded with relaxing holidays, including my stay with you didi(Ushmita) at Shantiniketan in Bengal, the post on my ‘Shantiniketan Poush Mela Visit’ will follow soon (if you guys get my meaning of soon!!), non-stop chatter with family & friends, celebrations, lots of photography and of course, gorgeous, lovely food!!
2013 then began with all of us devising new year resolutions. The first one, as it is every year is, that we will eat healthy and stay healthy (18 days have gone by and no exercise regimes have started yet!!). So instead of writing about the amazing array of foods I have already had in this new year, I am starting with a post on origins and health benefits of Indian spices and food.
Over the past 3-4 weeks during my travels personally and as part of DelhiByFoot across Western & Eastern parts of India, I have been wondering on some fundamentals of food, especially, the question of ‘Why we eat, what we eat’?
So definitely nature has a role to play in that, as our food habits are governed by the topography, vegetation and climatic conditions of a region. For example coastal areas like South-East Asian countries or the various island countries like Mauritius or the Caribbeans have abundant rice, sea-food and coconut dishes. Or in colder regions like Europe or Canada where there is a dearth of cultivable land for producing grains or certain variety of fruits, cured or preserved meat and vegetables are eaten. The Americas, have abundance of big game like bison, caribou and wild ox, so they love their chunks of fresh or preserved meats.