indian copper dishes filled with food on a plate

Five Myths About Indian Cooking

#1- Indian Food is Difficult to Prepare

Many people believe cooking Indian food is extremely difficult to make. This is not true. The base of most North Indian food is a masala, similar to a softiro, made with onions, ginger, garlic, tomatoes, spices and aromatics. Different flavors and dishes are created by simply using different combinations of spices and aromatics.

Indian Recipes found on this blog are specifically designed to be easy to make. Spices and instructions are listed out. These spices can easily be bought in most ethnic grocery stores or online. Many recipes will link spices directly to Amazon to purchase.

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Use the Instant Pot to make simple and easy recipes like Every Day Moong (Red Lentil) Daal or Shredded Tandoori Chicken.

shredded chicken in a bowl with spices in the background
Shredded Tandoori Chicken

Additionally, marinade chicken in yogurt and spices and cook easily in the Air Fryer. Check out my Tandoori Chicken and the Chicken Tikka Bites.

grilled tikka bites on skewers on a wooden plate
Chicken Tikka Bites

#2- Indian Food is Spicy

Indian food can be spicy, just like Italian food or Latin food. It simply depends on how much green chilies or cayenne pepper you decide to put into the food. Make Indian food without any green chilies or cayenne and it is still flavorful and delicious. Green Chilies and Cayenne are always optional in Indian Recipes!

The other spices used in North Indian cuisine are Cumin Powder,  Coriander Powder, Asafetida, Turmeric, and Garam Masala. Ground or whole roasted, these spices create unique flavor combinations.

Additionally, some of my favorite Indian dishes do not include a few ingredients. Check out my recipe for Ginger and Turmeric Kitchari and Tadka Daal.

kitchari in a bowl with yogurt, onion and cucumber
Ginger and Turmeric Kitchari

#3- Cooking Indian Cuisine Will Make My House Smell

Indian food does use many fragrant spices, but if you keep a window open and light a candle the smell will dissipate as it does when you cook fish or a lot of garlic.

Extra sensitive to smells, try storing your spices in a clear spice box or plastic container. This will contain fragrance and smells.

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#4- Indian Cuisine is Unhealthy

Many Indian restaurants use heavy creams and even flour to thicken their gravies. However Indian home cooking is light, nutritious and delicious.  

Indian cuisine includes many vegan, gluten-free, and plant-based protein dishes. Made with immunity-boosting ingredients such as turmeric, ginger, and garlic. I guarantee there are delicious Indian dishes that adhere to various dietary programs.

Check out Lentil Recipes for some vegan, gluten-free, and plant-based protein dishes!

bucket of daal with tadka and chili on top

Similarly, check out this recipe for Gujrati Dhokla and Onion Pakoras made with Chickpea Flour.

#5- Indian Food is Only Curry

Curry is not an Indian dish. On the contrary, curry is a generic word that translates to “gravy”. There are many different spice combinations that create wholly different dishes.  If you think all Indian food tastes the same, it might be because you order the same few dishes every time you order Indian food. There is no hate on Chicken Tikka Masala or Butter Chicken! However, there are other delicious dishes such as — which provide a great authentic flavor and understanding of home-cooked Indian food.

rose and pistachio truffles with roses
Rose and Pistachio Ladoo Truffles
Easy Tandoori Chicken Tikka Bites
Tandoori Chicken Tikka Bites are easy to make by marinating chunks of chicken …
Every Day Instant Pot Masoor (Red Lentil) Daal
This Instant Pot Masoor (Red Lentil) Daal recipe is the perfect weekday …

About This Site

My name is Garima Vir. I am a  lawyer, dog mom, wife and home cook.

I have a passion for food and love to try new dishes when I go out and at home.

I love being creative and trying new things but also enjoy making things that are easy and quick.

Join me on my journey as I learn more about food and cooking.


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