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10 unknown interesting facts about Indian food
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Sweet, salty, sour, pungent, bitter, and astringent are the six fundamental tastes or rasas that Ayurveda recognises as being necessary for every meal.
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In India, rice outpaces wheat consumption.
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India provides over 75% of the world's production of spices.
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Since ancient times, rice, pearl millet (Bajra), whole wheat flour (Aata), and lentils have all been components of the staple Indian diet.
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Unofficially, the "National Dish of India" is khichdi.
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India consumes 15 times as much tea as it does coffee.
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The Indian Subcontinent is where sugar production began.
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In the Kingdom of Mewar, dal bati first appeared as food during the conflict.
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In 1935, Mysore Pak was created in the kitchens of the Maharaja of Mysore.