BLOG POST-5 The Soul of Indian Meals: Why Accompaniments Matter

 

                The Soul of Indian Meals: Why Accompaniments   

                                                  Matter

                What makes Indian food so satisfying? A journey through regional Indian sides

 

    In India, we all like to cook or rather, eat. We are all very particular about our food. I still remember the lip-smacking sound my grandfather would make while enjoying his favourite green chutney with hot parathas. That sound, that simple expression of pure satisfaction, was the greatest reward any cook in our household could receive.

    Accompaniments are an essential element of Indian cuisine. Without them, we simply cannot enjoy and relish our food the way we do now. They add balance to the flavours, bringing a cooling effect to spicy dishes or that perfect crunch to complement tanginess. Food served along with its accompaniments makes us satisfied to the core.

    In any Indian household, you would witness many dishes which are strictly prepared with their accompaniments. Common ones include chutneys, raita (yogurt), achaar (pickles), salads, and papad. But the beauty lies in the regional variations.

                                                        

    Take North India, for instance; raw onions and green chillies that add direct heat and crunch. In the East, there's bhaja (shallow-fried vegetables like brinjal or potatoes) alongside various other accompaniments like ghee for khichri or daal.

    The West brings its own magic. I once had a meal where the sol kadhi lingered on my palate long after the meal was over. This refreshing, pink-coloured drink made from coconut milk and kokum, often served with rice, was so extraordinary that it became the star of that entire dining experience. Here you'll find thecha (a fiery mix of green chilli, garlic, and peanut chutney). Then there's shrikhand, that creamy, strained yogurt dessert commonly served with puri in West Indian states. And for those familiar with poha, the toppings like chivda (savoury mix), chopped onions, and lemon wedges are just as important as the poha itself.

    South Indian cuisine brings its classics—sambhar, rasam, and podi (lentil stew, tangy soup and spice powder mixed with rice). Sometimes, the accompaniments are so good that the main taste lingers on your palate long after the meal is over.

    The reason could be taste or Ayurveda—the science of life which focuses on aiding digestion through food. These sides, as per Ayurveda, are generally freshly prepared and nutrient-dense. They often incorporate digestive spices like ginger, cumin, and coriander, helping with digestion, balancing the three doshas (Vata, Pitta, Kapha), and enhancing nutrient absorption.

    The next time you sit down for an Indian meal, pay attention to those little bowls on the side. I was reminded of this recently when I had podi idli at a South Indian restaurant — those soft, pillowy idlis rolled in gunpowder spice and ghee were transformed into something extraordinary by that one accompaniment. That moment said it all. These sides are never afterthoughts. They are the soul of the meal, the quiet magic that turns every bite into a memory.

 

Are you a chutney person, a raita loyalist, or a pickle fanatic? What's that one accompaniment you simply cannot eat your meal without?