Indian cuisines often include a wet or dry dish of meat, veggies, or both. Usually, this meal is served with rice or an Indian flatbread. There is plain yoghurt on the side, if the cuisine is spicy, as it generally is, to tame the flavour and help with digestion. A pickle or chutney can be added to the dish on the side if the person wants to give it a bit of additional flavour. Salads are a typical side dish as well.
We Indians typically choose a little bit of “fancier” versions of the basics while preparing for visitors. Plain yoghurt, plain rice, seasoned rice dishes, and fried flatbreads called “paranthas” can all be substituted for plain yoghurt, as can “raita,” which is plain yoghurt that has been spiced and/or combined with other ingredients.
We typically also provide our visitors with appetisers and sweets. However, I will suggest that you stick to the lower-calorie, healthier options for your daily diet. For good reason, vegetables are a cornerstone of the Indian diet. Protein, fibre, carbs, and fat are all present in an ideal ratio in a balanced diet. The diet should also be high in other vitamins and minerals, which Indian food typically is because it contains grains, beans, and veggies.
How much spice you enjoy is something else to think about. It is typically a good idea to add the spice slowly, tasting the meal as you go because it is feasible to add more later but impossible to remove the spice once introduced. However, you will only have to do this once or twice. Go all out once you’ve figured out what you enjoy and how much you can manage.
