By Team Ayurved Sutra
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Desert delicacies
If you look up the chemical ingredients of aloe, ker, sangri and fogla and the condiments added in their preparation you will find that, besides their inherent nutritional value, they have anti-inflammatory, anti-bacterial, anti-fungal, anti- cancer and immune modulator properties.
India is a land of diversity. Not just the language but even the dialect, it is said, changes every few kilometers. This is also true of food and drink. Indian cuisine varies with the geography, the populace and the culture.
Since ancient times, people lived off the land, so to speak, ate what naturally grew or what the soil and weather in their region would allow them to grow. Over time, these people, in their wisdom, selected food that was found to be safe and conformed to their culture and beliefs and evolved were not merely palatable but tasty.The spices and condiments that were added during the preparation of these dishes were carefully
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