In India, food is often served with special garnishes that add extra flavor and color.
These garnishes vary from region to region, reflecting the diverse food culture of the country.
Pudina (Mint) Leaves
- Pudina means mint in Hindi.
- It is a green herb with a fresh, cool taste.
- Used in many dishes in North India.
- Mint leaves are often added to biryani and kebabs.
- It helps cool down the spiciness of food.
- Fresh leaves are washed and placed on top of the dish.
- They give a fresh aroma and taste.
- Mint is also good for digestion.
Coriander Leaves
- Coriander leaves are also called cilantro.
- They are green and have a fresh, citrusy taste.
- They are used all over India.
- Coriander is added to curries, soups, and dal.
- It gives a fresh flavor to the food.
- The leaves are chopped and sprinkled on top of dishes.
- It also adds a nice green color to food.
- People use it in raita and salads.
- Coriander helps to digest food.
- It is often used in both cooked and raw forms.
Coconut Grated
- Grated coconut is made by shredding fresh coconut.
- It is commonly used in South Indian cooking.
- The coconut is added to dishes like dosa, idli, and curries.
- It gives a rich, creamy taste.
- Grated coconut adds texture to food.
- It is used to garnish both vegetarian and non-vegetarian dishes.
- The coconut makes the food richer and tastier.
- It is often added raw or lightly roasted.
- Coconut is also used in chutneys and sweets.
- It adds a natural sweetness to the food.
Fried Onions
- Fried onions are thin slices of onions cooked in oil until crispy.
- They are used in North Indian and Mughlai dishes.
- Fried onions add a sweet and crunchy taste.
- They are often placed on biryani and pulao.
- The crispy onions bring a nice texture to soft rice dishes.
- They are also added to curries for extra flavor.
- Fried onions are easy to make at home.
- You can also buy them ready-made.
- They are often sprinkled on top of food just before serving.
Pomegranate Seeds
- Pomegranate seeds are small, red, juicy seeds inside the fruit.
- They are used in dishes from Rajasthan and Punjab.
- Pomegranate adds a sweet and tangy taste to food.
- The seeds are often placed on top of raita, salads, and curries.
- They give a nice crunch when you eat them.
- The bright red color makes food look beautiful.
- Pomegranate seeds balance spicy flavors in the dish.
- They are healthy and rich in vitamins.
- You can eat them raw or mix them in food.
Cashews and Almonds
- Cashews and almonds are types of nuts.
- They are often fried before using them as garnish.
- These nuts are common in North Indian and Mughlai dishes.
- Fried cashews and almonds add a rich, nutty flavor to food.
- They are used in curries, biryani, and pulao.
- The crunchy texture makes the dish more interesting.
- These nuts are also added to desserts and sweets.
- Cashews and almonds bring a sweet taste to the food.
- They make the food look special and festive.
- You can also buy saffron online.
Carrot Shreds
- Carrot shreds are thin pieces of grated carrot.
- Carrots are often used in Rajasthani and Gujarati dishes.
- Shredded carrots add a sweet flavor to the food.
- They are commonly used in khichdi, kadhi, and salads.
- Carrot shreds are colorful and make the food look nice.
- They give a soft, crunchy texture.
- Carrots are healthy and full of vitamins.
- The sweetness of the carrots balances spicy or tangy flavors.
Curry Leaves
- Curry leaves are small green leaves from the curry tree.
- They are commonly used in South Indian cooking.
- Curry leaves have a strong, earthy flavor.
- They are often used to garnish sambar, rasam, and vegetable curries.
- The leaves are added fresh or fried in oil.
- Fried curry leaves give a nice, crispy texture.
- They enhance the flavor of the dish.
- Curry leaves are also healthy and good for digestion.
- You can also buy kasoori methi online.
Rose Petals
- Rose petals are the soft, colorful parts of the rose flower.
- They are used in North Indian, Mughlai, and Awadhi dishes.
- Rose petals add a lovely fragrance to the food.
- They are often used to garnish biryani, desserts, and sweet dishes.
- The petals are either fresh or dried before use.
- Rose petals give a colorful and elegant touch to the food.
- They also add a mild, sweet flavor.
- They are used during special occasions and festivals.
Fried Green Chilies
- Fried green chilies are whole green chilies cooked in hot oil.
- They are often used in coastal areas like Kerala.
- Fried chilies add a spicy and smoky flavor to dishes.
- They are commonly used to garnish seafood dishes.
- The chilies become soft and slightly crispy after frying.
- They make the food hotter and more flavorful.
- Fried green chilies are also used in rice and curries.
- They add a nice contrast in texture to soft foods.
