 It’s time to set the record straight about the oft-maligned traditional Indian curry.
If you thought that curries, and spicy foods in general, weren’t exactly high up the list of healthy mealtime options, then you’re in for a pleasant surprise! A welter of evidence exists, which suggests that spicy foods, consumed in moderation, are actually good for you, both body and soul.
In an article entitled “Spices for a healthy diet”, Dr Milind Jani explains how “spices have been used in traditional Indian cooking from ancient times, both to stimulate the senses and for their medicinal value”. It has even been claimed that spicy dishes (as opposed to bland foods) can help reduce depression and anxiety, detoxify the body, stimulate kidney and liver function, and even protect us from serious illnesses such as Alzheimer’s, all thanks to their natural biochemical ingredients.
But before you dash down to your local curry house, a word of caution is in order and a clear distinction needs to be made. We’re not talking here of thick, spicy curries and those butter- and cream-laden versions of Indian cooking that have been developed to please the British palate. Au contraire. What we need to seek out are those dishes that rely on delicate spices and herbs to enhance their flavours and are prepared using vegetable oils rather than artery-furring ghee (clarified butter) or lashings of cream.
It is the type of cooking that uses health-enhancing ingredients, spices and herbs which, according to a recent article in The Times, is emerging as “the latest, hot, healthy cuisine”.
Indeed, the main herbs and spices used in both traditional and modern Indian cooking, such as cumin, coriander, cardamom, chilli, caraway, cloves, ginger, nutmeg, turmeric and of course garlic are all known to offer an impressive list of health-giving benefits including:
asafoetida: contains natural “curcuminoids” that combat swelling and inflammation
black pepper: antioxidant and anti-bacterial properties
caraway: helps calm upset stomachs and reduce indigestion
cardamom: like cumin, cardamom has anti-flatulence properties
chilli: good for detoxifying, healing and may even release “feel-good” endorphins
cinnamon: good for a blocked nose or cough
cloves: natural remedy for colds, coughs, sore throats and toothache
coriander: soothes upset stomachs, improves blood circulation, combats hangover
cumin: helps relieve flatulence and possibly diarrhoea and cramp
fenugreek: rich in dietary fibre and soothes the stomach
garlic: antibacterial, anti-fungal, antiviral; reduces “bad” cholesterol
ginger: strong antioxidant and anti-inflammatory properties; reduces heartburn
nutmeg: antiseptic qualities, aids digestion and may even curb bad breath!
pure curcumin extract: good for reducing symptoms of colitis, ulcers and diarrhoea
turmeric: a powerful antioxidant that also helps the body digest fats.
Surely, this is enough to whet the appetite of even the most health-conscious curry lovers in our midst; the evidence is overwhelming. In the words of Sudi Pigott, writing in The Times:
“Most British people wouldn’t associate curry with healthy eating. More often it is seen as something that mops up several gallons of Carlsberg at the end of a big night out. So the good news is that an Indian meal, with the right ingredients, is positively health-enhancing”.
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