Although India has a broad range of climates because of its large size and variety of topography, the country is known for hot weather during spring, summer, and fall. In fact, the nation recently set a new record for its warmest day ever, at nearly 124 degrees Fahrenheit.
It’s no wonder that Indian cuisine features many dishes that are very suitable on hot days. Customers of Washington DC Indian Restaurants can find many menu options to their liking when they come into the air-conditioned comfort and escape the heat of the blazing sun.
Spice
Interestingly, certain spicy foods have the ability to make people feel cooler when the weather is hot. That’s a partial explanation as to why residents of tropical, semi-tropical and desert climates have such a preponderance of spicy ingredients in their cuisine while they also eat and drink an abundance of cold substances.
This may seem counterintuitive when someone thinks of eating jalapeno peppers and experiencing drops of sweat breaking out on the forehead, but perspiration serves the important function of cooling people off. Spicy foods increase blood circulation and raise the body temperature a small amount, which accounts for the increase in perspiration.
What sorts of spices are prevalent in Indian cuisine? Customers of a restaurant specializing in these meals can expect to enjoy a blend of flavors including ginger, turmeric, cumin and chili pepper.
Cool Foods
In contrast, cold and cool foods like ice cream, yogurt, and watermelon available at Washington DC Indian Restaurants can quickly make someone feel more comfortable during hot weather, but the effect doesn’t last as long. The best strategy tends to involve eating a combination of both, which is a primary advantage of cuisine from India.
Yogurt is also a common feature in warm foods in this eating style. Indian chefs at restaurants like Heritage India use it for marinades, allowing meat and other ingredients to soak in the sauce for a relatively long time before cooking the food in a hot oven or on the stove. Cool fruit can be used as a complementary feature of the main course or as a light dessert afterward.
