Curry Up!: A Masala Fuelled Love Letter to Indian Food

Let’s get one thing straight—Indian food isn’t just food. It’s an emotion, a lifestyle, a wild rollercoaster of spices that your taste buds both fear and adore. If you’ve ever cried while eating a spicy Gol Gappa and still begged for one more, congratulations—you’re officially one of us.
As someone who has spent a significant portion of their life chasing the perfect samosa (spoiler: it’s usually in your neighborhood auntie’s tiffin), I can confidently say Indian food doesn’t whisper. It sings. Loudly. In seven spicy octaves.

The Science of “Just One More Bite”

Indian meals are the only meals where you’ll say “I’m full” five times and still end the night dunking your fingers into that last bit of kheer. Why? Because our food doesn’t hit you with just flavour—it hits you with memories. That ghee-soaked aloo paratha reminds you of Sunday breakfasts. That biryani brings back Durga Puja afternoons. And that Maggi with too much masala? Pure college nostalgia.

Also, science probably owes us an explanation for why we say “bas ek last roti” and then eat three more like we’re in a paratha-eating contest we never signed up for.

The Great Indian Spice Rack: A Portal to Another Dimension

No shade to salt and pepper, but Indian spice racks look like potion shelves from Hogwarts. Turmeric, cumin, coriander, garam masala, and hing (which smells like evil but tastes like magic)—each one has a role. Together, they create chaos that somehow turns into harmony.

Our ancestors didn’t measure spices with spoons. No, sir. They measured with andaaz—a sacred sixth sense involving nothing but vibes, wrist flicks, and the power of ancestral muscle memory.

Street Food: Where Cleanliness is Suspicious

Chat is where the real show happens. It’s loud, it’s messy, and it’ll make you question your life choices and then thank them in the same mouthful.

Pani puri? It’s a sport. You compete with the vendor, your friends, and gravity. One wrong move, and you’re wearing your snack. Pav bhaji? That buttery mountain is not a dish—it’s a lifestyle decision. And if you’ve never had chowmein in a tiny steel plate at a roadside stall while fanning away smoke and feeling like a warrior, are you even desi?

Diversity on a Plate (Literally Every State = A New Cuisine)

Indian cuisine is not a monolith. Travel 200 kilometres, and your taste buds will get a whole new identity.

• In the south, they ferment things. Idlis, dosas, and appams are soft, spongy love letters to rice and urad dal.
• Up north? Butter chicken and naan will hug you like your favourite oversized sweater.
• Head east and say hello to fish curry, mustard oil, and sweets that’ll knock your slippers off (politely, of course).
• And the west? It’s where dhoklas bounce and vada pavs rule the streets like tiny edible kings.

Desserts: Because Sugar is a Love Language

You know what Indian sweets lack? Restraint. And that’s exactly why we love them. Gulab jamuns are deep-fried balls of happiness swimming in syrupy love. Jalebis are spiral-shaped lies—they pretend to be crunchy but melt into sweet surrender. And laddoos? They look innocent until you realize you’ve eaten six and your jeans are reconsidering their relationship with you.

The Moral of the Story? Eat First, Regret Nothing

If you’ve made it this far, congrats. You’re either really hungry or really in love with Indian food. Possibly both. And that’s okay. Because in India, food near me isn’t just about filling your stomach—it’s about filling your soul (and maybe your WhatsApp status with blurry pictures of dal fry and roti).

So go ahead—spice up your life. Order that extra naan. Try cooking that biryani that takes five hours and three breakdowns. And if someone tells you Indian food is too spicy, just smile sweetly and offer them a green chili.

Because, darling, life’s too short to eat bland food. And Indian food? Well, it’s anything but bland.