This couldn’t be far from the truth after all a dish is only as spicy as the amount of chilli you put into it and when it comes to masalas – freestyle or andaaz as we call it in India, is the best way to go. Indian meals are balanced mix of sweet, sour, salty, spicy, bitter and astringent with only one or two of these standing out in each recipe. Most westerners are accustomed to North Indian food which is in fact milder than food down South and in the Far East.

Cooking Indian food is a complex- time consuming activity! Besides the spice factor another common misconception westerners have about Indian food is that is complex and time consuming to prepare. Some dishes do require ninja level skills to cook but everyday Indian food comprises of simple vegetable stir fries, dals, roti and rice - all of which get made in a matter of minutes. A range of accompaniments like pickles, chutneys, yogurt and papads add to the flavour profile and glam factor of Indian food. Having a spice box consisting of some common masalas comes in handy while cooking Indian.

Desi ghee is harmful for health The debate regarding ghee being a good or bad fat has been going on for a while now, but within Ayurveda ghee or clarified butter has always been classified as positive ingredient. While it is essentially a form of saturated fat, it contains conjugated linoleic acid or CLA a type of fatty acid, butyric acid and other compounds that aid in the absorption of fat soluble minerals and vitamins. In the long run and in the right amount ghee actually promotes weight loss and protects against cancer, diabetes and heart diseases.

Indian food = Unhealthy

This one is our favourite myth to bust! Research shows that Indian is amongst the most healthy and nutritious cuisines in the world. Besides ghee, which we already know is a good ingredient, we use a variety of fresh vegetables, plenty of fish and white as opposed to red meat in our food. Indian cuisine also boasts of a wide variety of vegan and gluten free recipes. Sure we have our share of deep fried indulgences, but most recipes call for grilling, pan frying, poaching, steaming and frying.  Even beyond ingredients and methods the fact that we eat with our hands causes the food to be absorbed and digested better.

It’s all about the curry!

India might be referred to as the curry nation by the rest of the world, but within the country itself we rarely use the word curry and neither do we use curry powder in our cooking. Commercial curry powder was made popular as Indian by the British. Indian cuisine actually requires the use of individual ground spices. The most common ones being red chilli powder, coriander and cumin powder, turmeric and a spice blend called garam masala made with pepper, cloves, cinnamon, cardamom and bay leaves.