Put your spices to good use!
In short, yes. Although it’s impossible to reduce all of India’s regional cuisines into one type of cooking—there are dozens of them—the traditional makeup of most Indian meals balances food groups with ease.
But Americanized Indian food can be a different story. In the interest of cooking quicker meals, home chefs often omit the veggies. “All Indian meals have vegetables. But when we assimilate to the U.S., we tend to skip out,” Shah says. “What we’re doing [here] is plating a big bowl of rice, putting some dal on it, and calling it a meal.”
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