A debate between two friends about the global perception of Indian food became a journey to discover “authentic Indian cuisine”.
They discovered that “authentic Indian cuisine” is a misnomer. The tapestry of various cultures woven into the Indian fabric, meant that every region has it’s own dialect, often its own language, and very often, it’s own unique food that is distinctly different from anywhere else.
Take, for example, a simple dish like Thayir Sadam, a dish made from yogurt and rice. Made daily in millions of South Indian homes, it becomes much more than one dish - varying in ingredients, preparation, texture and taste, the dish can take on over a 100 forms within a 100 miles.