Molson Hart

They've watched too many movies. The vegetables look like vegetables is amusing. Any culture making a curry/dish = ingredients don't look like ingredients. And on the sweetness scale. gosh that's... One bland palate. (And not quite self-critical enough.)

I think indian and chinese food are the two greatest cuisines in the world with a slight edge to Indian food, but I think that the Chinese guy who wrote that was pretty on point no? Indian desserts are hella sweet and with curry, there is more "processing".

P.S. I'm a fan of authentic indian food (never been to India), not americanized. Same for Chinese food (have been to China).

Indian 'desserts' (I don't quite like that word, cod it implies a certain time when it's served) are seasonal, local and mostly Jaggery based (less refined than sugar). & mostly consumed as part of a meal that includes savouries. So extra-sweetness of say a Mousse is very rare.

Eaten at the end of the meal or in the middle? Didn't know about jaggery, cool.

Start, middle and end. Depends on the sweet. Some have to be *necessarily* eaten alongside Neem-water. (Neem is bitter!)

Neem water sounds terrible. I do like salt lassis though.

Salt lassis... Again not consumed that way in parts apart from Northern plains(which border desert, hit 47°C in summers.) Most places its buttermilk after a meal instead. If traditional meal, betel leaf gets included.