5 viral Western food hacks that actually came from India centuries ago
Before avocado toast or air-fried goodies were a thing, Indian kitchens were already rocking simple, genius methods that make food tastier, healthier, and easier to whip up. Let's take a look at a few popular Western food hacks that have roots deep in Indian culinary traditions.
Using yogurt as a tenderiser
Marinating meat in yogurt isn't just delicious; it's an ancient Indian secret to tender, juicy results. Yogurt's natural enzymes break down tough fibres without turning the meat mushy.
This trick's all over the internet now, but Indian cooks have been using it forever – especially in kebabs and rich, slow-cooked curries. Yogurt doesn't just soften the meat, it also adds a nice little tang and keeps everything juicy.
It just works, plain and simple.
Steaming food to lock in nutrition
Steaming vegetables and dumplings is praised these days for being a healthy cooking method that preserves nutrients. Guess who's been perfecting this technique for ages? Indian cuisine, especially in the north and northeast, has plenty of steamed dishes like momos and idlis that are light, healthy, and easy on digestion.
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Steaming keeps the natural flavours intact without drowning everything in oil or butter.
Using spices to boost metabolism
Tossing in a bit of turmeric, cinnamon, or black pepper is suddenly a big deal in the wellness world – all about boosting metabolism and fighting inflammation. But in India, these spices have been everyday essentials for ages. They're not just about taste; they've always been used to help with digestion and keep the body in check.
That cinnamon in your coffee thing? Just a modern spin on something India's been doing forever.
Pickling to preserve and enhance flavours
Quick pickles and fermented foods are all the rage for gut health in the West, but India's pickle game goes way back. Indian pickles use sun, salt, and spices to preserve everything from mangoes to lemons and chillies. These pickles aren't just flavourful; the fermentation process supports digestion and gut bacteria, making them one of the earliest forms of probiotics that people swear by today.
Using lentils to add protein and texture
Throwing lentils into soups or salads for that extra protein hit is all the rage right now – but honestly, India's been doing it forever. Lentils have always been a daily thing, not just for the nutrients but also for the way they add heartiness and texture to food. Take dal, for example, it's simple, comforting, and seriously filling. It's funny how what's been a basic in Indian homes for ages is now being 'discovered' by the rest of the world.
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Time of India
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Common mistake: Modifying traditional names to make them sound 'modern' or 'global' by chopping off syllables, misplacing accents, or adding trendy suffixes. Solution: Opt for names that are simple, clear, and true to their phonetic roots. In Vedic thought, the vibration of a name affects the subtle body (sukshma sharir), so pronunciation matters more than aesthetics. 5. Skipping the Naamkaran Muhurat The Naamkaran Sanskar (naming ceremony) is the official rite of passage when a baby receives their name, traditionally held on the 11th, 12th, or 100th day after birth. Common mistake: Not consulting a muhurat (auspicious timing) for the ceremony, or treating the ritual casually — just another family gathering. Solution: Have your family priest or astrologer select a Shubh Muhurat based on the baby's chart. Performing Naamkaran in a positive planetary window enhances the name's power and energetic imprint. 6. 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