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Armenian vs Indian food & cuisine

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Armenia

VS

India

Armenia

India

The average Armenian daily plate size is

The average Indian daily plate size is

2579 g.
1463 g.
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Grains

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Fish and seafood

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Produce

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Eggs and dairy

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meats

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Sugar, fats and nuts

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Grains 452 G

WHEAT

388 G

RICE

13 G

CORN

26 G

BARLEY

16 G

RYE

1 G

OATS

2 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

6 G

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Grains 506 G

WHEAT

174 G

RICE

282 G

CORN

19 G

BARLEY

3 G

RYE

0 G

OATS

0 G

MILLET

21 G

SORGHUM

7 G

OTHER CEREALS

0 G

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Produce 1087 G

PULSES

7 G

VEGETABLES

595 G

STARCHY ROOTS

181 G

FRUITS

304 G

SEA PLANTS

0 G

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Produce 541 G

PULSES

40 G

VEGETABLES

246 G

STARCHY ROOTS

82 G

FRUITS

168 G

SEA PLANTS

0 G

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Meats 172 G

POULTRY

49 G

PORK

26 G

BEEF

70 G

MUTTON AND GOAT

10 G

OTHER MEAT

0 G

OFFALS

17 G

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Meats 16 G

POULTRY

8 G

PORK

1 G

BEEF

4 G

MUTTON AND GOAT

2 G

OTHER MEAT

0 G

OFFALS

1 G

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Fish and seafood 16 G

FISH

15 G

SEAFOOD

1 G

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Fish and seafood 22 G

FISH

21 G

SEAFOOD

1 G

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Eggs and dairy 668 G

EGGS

35 G

MILK AND DAIRY

612 G

ANIMAL FATS

21 G

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Eggs and dairy 224 G

EGGS

11 G

MILK AND DAIRY

204 G

ANIMAL FATS

9 G

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SUGARS, FATS AND NUTS 184 G

NUTS

5 G

SWEETENERS

148 G

SUGAR CROPS

0 G

VEG OILS

27 G

OILCROPS

4 G

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SUGARS, FATS AND NUTS 154 G

NUTS

5 G

SWEETENERS

58 G

SUGAR CROPS

37 G

VEG OILS

24 G

OILCROPS

30 G

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Herbs

DILL

OREGANO

PARSLEY

SUMMER SAVORY

TARRAGON

THYME

ZIZIPHORA

BAY LEAVES

CILANTRO

MINT

CURRY LEAVES

FENUGREEK LEAVES

HOLY BASIL

LEMONGRASS

Armenia
Common
India

DILL

OREGANO

PARSLEY

SUMMER SAVORY

TARRAGON

THYME

ZIZIPHORA

BAY LEAVES

CILANTRO

MINT

CURRY LEAVES

FENUGREEK LEAVES

HOLY BASIL

LEMONGRASS

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Spices

ALLSPICE

CARAWAY

FENUGREEK

PAPRIKA

SUMAC

BLACK PEPPER

CINNAMON

CORIANDER

CUMIN

DRY CHILI

AJWAIN SEEDS

ASAFOEDITA

BLACK CARDAMOM

BLACK CUMIN

BLACK MUSTARD SEEDS

CLOVES

FENNEL SEED

GINGER

GREEN CARDAMOM

KOKUM

MACE

MANGO POWDER

MUSTARD SEEDS

NIGELA SEED

SAFFRON

TURMERIC DRY

Armenia
Common
India

ALLSPICE

CARAWAY

FENUGREEK

PAPRIKA

SUMAC

BLACK PEPPER

CINNAMON

CORIANDER

CUMIN

DRY CHILI

AJWAIN SEEDS

ASAFOEDITA

BLACK CARDAMOM

BLACK CUMIN

BLACK MUSTARD SEEDS

CLOVES

FENNEL SEED

GINGER

GREEN CARDAMOM

KOKUM

MACE

MANGO POWDER

MUSTARD SEEDS

NIGELA SEED

SAFFRON

TURMERIC DRY

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Aromatics

ROSEWATER

TOMATO

GARLIC

ONION

CHILI PEPPERS

GINGER

LEMON

LIME

PANDANUS LEAVES

TURMERIC

Armenia
Common
India

ROSEWATER

TOMATO

GARLIC

ONION

CHILI PEPPERS

GINGER

LEMON

LIME

PANDANUS LEAVES

TURMERIC

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Condiments

DRIED YOGURT

FRUIT MOLASSES

LAMB FAT

POMEGRANATE MOLASSES

TAHINI

TOMATO PASTE

YOGURT

CLARIFIED BUTTER

JAGGERY

MUSTARD OIL

TAMARIND

Armenia
Common
India

DRIED YOGURT

FRUIT MOLASSES

LAMB FAT

POMEGRANATE MOLASSES

TAHINI

TOMATO PASTE

YOGURT

CLARIFIED BUTTER

JAGGERY

MUSTARD OIL

TAMARIND

India

SEASONINGS

Indian cuisine has a sophisticated flavor-building logic, built on 4,000 years of philosophy.  Spices serve as medicine, art, and spiritual practice together. Indian seasonings dance between bold and subtle, hot and cooling, earthy and tangy, always striving for balance, saatvik. Ayurveda recognizes six fundamental tastes that must be balanced in every meal: sweet (madhura), sour (amla), salty (lavana), pungent (katu), bitter (tikta), and astringent (kashaya). This balance is achieved with thali, a concept where one meal consists of multiple small dishes designed to complement each other’s flavors.

The combination of bitter, astringent, and pungent tastes – alongside sweet, sour, and salty – is a key reason why Indian food stands out globally and tastes so distinct.

Unlike Western cuisine’s complementary approach, Indian cooking deliberately contrasts flavors through spice combinations that create harmony through opposition. Take, for example, mango pickle, aam ka achaar. This pickle combines the intense sourness and astringency of raw mango with fiery chili powder, pungent mustard oil, and salt. The flavors oppose and intensify each other, yet after time spent melding, they balance and complement in the finished pickle.

Indian seasoning works in layers to introduce taste at every stage of the dish. You don’t just throw in cumin and call it a day. First to go is the tadka tempering, flavouring the oil with mustard seeds, cardamom pods, or fennel seeds. This technique creates a ‘continuous presence’ of multiple flavors throughout the cooking process. Later, mid-cooking spice additions develop complexity. Finishing touches provide brightness to dishes. You might add turmeric early to cook off its bitterness, but garam masala goes in last – aromatic and unboiled. Each step builds a scaffolding of flavor that lingers on the tongue in waves.

Masala simply means a spice mixture, which by no means is simple.  It’s an umbrella for any combination of spices that can either be wet or dry. No two kitchens have the same masala. Even salt is added at a specific stage to bind flavor. Garam Masala literally means ‘warm spice blend’.  This blend creates what’s called a ‘warming’ effect – not heat like chili peppers, but a sense of internal warmth. Core components of garam masala are cinnamon, green/black cardamom, cloves, nutmeg, black pepper, and cumin. Many recipes also include bay leaves, mace, coriander, star anise, and fennel seeds. Again, the variations are endless.

Masala dabba is a popular spice storage container used in local kitchens. It has a number of small cups, often seven, placed inside a round or square box, filled with:

ASAFOEDITA. Provides umami depth – its pungent raw smell transforms into musky complexity when heated in oil.
TURMERIC POWDER. Golden color, anti-inflammatory benefits, peppery-woody taste.
CUMIN SEEDS.  Nutty, earthy warmth, essential for tempering and ground spice blends.
BLACK MUSTARD SEEDS. Characteristic popping sound and nutty flavor.
CHILI POWDER. Color and mild heat.
CORIANDER. Citrusy, earthy notes.
GARAM MASALA completes the essential seven.

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