Sensory Evaluation
A land of 28 states and 6 Union Territories, India is a country full of diversity be it religious, linguistic, cultural, or with respect to food cuisines.
I have been very fond of trying different kinds of varieties in food. My recent experience has been the most famous dish of South India known for its medicinal and digestive purposes.
On the first look, I thought it's a soup and then I was wondering if it was like a tomato stock. It was neither of it but a bowl of contentment and full of flavors.
A delight to my tastebuds
It was a little saltier than normal since it was supposed to be eaten with rice. There is no sweetness to it at all. The dominant taste of Rasam is sour due to tomatoes and tamarind. The bitterness is present due to mustard seeds and Kari leaves.
The Palette Learning
My palette is able to identify the changes in taste and specific details about ingredients. Without even knowing the proper ingredients of the recipe I can predict most of the ingredients correctly. The combination of spices makes my palette active. I just realized how much did I like the spices in the food and the tangy taste of the rasam.
My Experience with eating Rasam
Tasting a new dish is always exciting. Rasam has a mix of Mustard seeds, fresh Kari leaves, crushed garlic not to forget a lot of garlic, Dry red chilies crushed in a pestle mortar, Black pepper with Cumin seeds roasted and crushed and boiled and mashed tomatoes, along with tamarind juice. Full of health benefits, My friends told me it's good for the common cold and is a mandatory dish in south India to digest food easily. I had a very exciting experience of having rasam accompanied by rice and idli. It's one of the dishes cooked by one and all in every household just the name is different.
Rasam is not only a dish but an emotion !!
I will try it again!!
Yes, I will eat it again. My stomach felt extremely light after eating rasam or let me correct myself, after drinking Rasam. The taste of black pepper and its natural spice was good to taste. Crushed red chilies added the hotness to it. The dominant taste of garlic was my favorite and the soupy flavor made it more relishing and exciting. I will definitely have it when I feel bloated since it was so light on my stomach.
My favorite Flavours
I prefer having less sweet and more spicy food. I have a fond taste for savory food. The crunch of roasted pulses adds to the taste and cumin seeds bring up the spice to the dish. The grounded spices at home like turmeric, coriander, and garam masala gives the extra spice to the dish. Black pepper what a blissful spice full of healing capacities. In India, Kari leaves are used in most of the dishes in south Indian food. They are full of medicinal values and are known to reduce blood sugar levels as well.
My experience
I will definitely not judge the food on the first look like I did this one, initially, I thought it's a soup but it's a blend of lentils, rice, and spices. I will analyze food after tasting it and understanding the combination of bread or rice whichever suits best with it. What I love the most is the taste and the combination of spices which is used. “I still believe that traditional recipes can be revived and added to our menu with a different touch”.
