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Indian-Cuisine
Introduction
The Indian cuisine is as diverse as its culture, languages, regions and climate.
Every state of India brings its own unique dishes and subtle variations to
popular dishes. The range of dishes are impressive when regional variations are
taken into consideration. Very often the taste, color, texture and appearance of
the same dish changes from state to state.
Aromatic spices are the basis of Indian cuisine. The use of spices such as curry
powder, turmeric, chili, coriander, cumin, fennel, fenugreek, celery, black
pepper, ginger, cardamom, garlic, clove, nutmeg, cinnamon, tamarind give Indian
food its distinct taste.
Milk products like ghee (clarified butter) and turmeric, chilli, coriander,
cumin, fennel, fenugreek, celery, black pepper, ginger, cardamom, garlic, clove,
nutmeg, cinnamon, tamarind give Indian food its distinct taste.products like ghee (clarified butter) and dahi (Yoghurt), buttermilk, sour
cream, cottage cheese, a variety of dals (lentils) and regional vegetables are
other common ingredients in Indian cooking.
Breads are made with wheat, rice and ground legumes depending on the part of the
country.
There is a lot of Special Words spoken about the Indian restaurant menu. We are
led to believe that each dish is lovingly prepared to some secret recipe, known
only to that particular chef. Read the menu and it will describe the virtues of
any particular dish in a most reminiscent style. So, every Indian restaurant
will have its basic ‘curry gravy’ and every dish served will be a derivative of
that sauce. The Indian restaurant chef is the master of exploiting that base to
give us what we know as our favorite dish.
The cuisine of India is characterized by its use of various spices, herbs and
other vegetables grown in India and also for the widespread practice of
vegetarianism across some sections of its society. Each family of Indian cuisine
is characterized by a wide assortment of dishes and cooking techniques. As a
consequence, it varies from region to region, reflecting the varied demographics
of the ethnically diverse Indian subcontinent.
Elements
The staples of Indian cuisine are rice, atta (whole wheat flour), and a
variety of pulses, the most important of which are masoor (most often
red lentil), chana (bengal gram), toor (pigeon pea or yellow gram), urad
(black gram) and mung (green gram). Pulses may be used whole, dehusked,
for example dhuli moong or dhuli urad, or split. Pulses are used
extensively in the form of dal (split). Some of the pulses like chana
and "Mung" are also processed into flour (besan).
Most Indian curries are cooked in vegetable oil. In North and West
India, groundnut oil has traditionally been most popular for cooking,
while in Eastern India, mustard oil is more commonly used. In South
India, coconut oil and Gingelly Oil is common. In recent decades,
sunflower oil and soybean oil have gained popularity all over India.
Hydrogenated vegetable oil, known as Vanaspati ghee, is also a popular
cooking medium that replaces Desi ghee, clarified butter (the milk
solids have been removed).
The most important/frequently used spices in Indian cuisine are chilli
pepper, black mustard seed (rai), cumin (jeera), turmeric (haldi, manjal),
fenugreek (methi), asafoetida (hing, perungayam), ginger (adrak, inji),
coriander, and garlic (lassan, poondu). Popular spice mixes are garam
masala which is usually a powder of five or more dried spices, commonly
including cardamom, cinnamon, and clove. Each region, and sometimes each
individual chef, has a distinctive blend of Garam Masala. Goda Masala is
a popular spice mix in Maharashtra. Some leaves are commonly used like
tejpat (cassia leaf), coriander leaf, fenugreek leaf and mint leaf. The
common use of curry leaves is typical of all South Indian cuisine. In
sweet dishes, cardamom, nutmeg, saffron, and rose petal essence are
used.
The term "curry" is usually understood to mean "gravy" in India, rather
than "spices." The term Desi Diet indicates a Diet followed by Indians.
Etiquette
Several customs are associated with the manner of food consumption.
Traditionally, meals are eaten while seated either on the floor or on
very low stools or cushions. Food is most often eaten without cutlery,
using instead the fingers of the right hand. However, these traditional
ways of dining are being influenced by eating styles from other parts of
the world. Eating with your hands is considered important in Indian
etiquette because a person eating with his hands knows the exact
temperature of food before the morsel is consumed thus preventing
blisters in the mouth due to the consumption of hot food.
Traditional serving styles vary from region to region in India. A
universal aspect of presentation is the thali, a large plate with
samplings of different regional dishes accompanied by raita, breads such
as naan, puri, or roti, and rice. In South India, a cleaned banana leaf
is often used as a hygienic, visually interesting and environmentally
friendly, alternative to plates.
Amongst upper class north Indians, cutlery, which has been adopted since
Roman influence in the 16th century is now in common use amongst the
upper classes; the Roman's exports of Pepper lead to the introduction of
cutlery in Asia. Amongst the upper class communities of Punjab, Delhi,
Rajhistan, Mumbai, Lucknow, and Himachal spoons and forks have been
adopted. Whilst it is considered uncouth to not use cutlery when eating
a meal accompanied by rice, it is actually considered obscene to use
cutlery when eating with any form of roti (Indian bread).
In some Indian restaurants, the term Karahi or Korai is encountered. This refers
to the serving dish, which is made of cast iron on a wooden base and pre-heated,
so that the curry sizzles in the serving dish when it is brought to the table.
Don’t touch the Karahi or you will get your fingers char grilled. In a
‘Traditional’ restaurant, the dish is served in a large pot and eaten with
Indian breads, such as Nans, Chappatis and Parathas.
BHOONA (Fried in less oil and variants of HEAT)
A Bhuna is a fairly dry fried curry containing onions and spices. It tends to be
medium hot and fairly palatable to the uninitiated. Like Dopiaza, but less
onions.
BIRYANI
Biryani is a rice dish, cooked together with whatever meat or vegetable it is
ordered with. The meat and vegetables are pre-cooked and then mixed with the
pillau rice. It is usually served with a separate bowl of curry sauce. I suspect
the origins of this dish lie in using up leftovers, although it may have evolved
into a more splendid affair for banquets and feast in times gone by.
CHAPATTI
Chapattis are a simple circular unleavened bread. They are simply made from
flour and water and then cooked on agriddle on both sides. They are then
subjected to a naked flame for a few seconds to complete the process.
DHANSAK, DANSAK
Dhansak has its origins in a Parsee (Middle Eastern, Persia) dish and was
probably a very special dish presented at a feast. The dish served in Indian
restaurants today is based on the addition of a lentil puree to cooking process.
It is described as a sweet and sour curry with a lentil sauce. The serving
varies from restaurant to restaurant, but often expect a pineapple ring to be
included in the curry for added sweetness and contrast. The strength depends on
the chef or restaurateurs interpretation, so you need to take the advice from
the menu. I have seen it described as mild, medium and hot. In my own local
restaurant it is described as “hot, sweet and sour”.
DO-PYAZA (Onion Oriented Dish. can served Vegetarian as well NON-Vegetarian)
Do means “two” and Dopiaza means something like “double onions”. Typically this
is a fairly basic Indian restaurant curry, prepared as a Bhuna or Bhoona but
with the addition of extra onions probably both in the cooking and as a garnish.
It is also the same strength as a Bhuna which is medium, so not in the Madras
league.
JAALFREZI, Jalfrezi is ‘hot’ dish given additional heat by being cooked with
fresh green chilies and Indian Green vegtables. It usually also contains visible
onion, tomato and capsicum. It is the addition of the green chilies and probably
addition of extra chilly powder that sets this dish apart from other typical
curries on the menu. It is generally served as hot as a Madras or Vindaloo
depending on the chef’s interpretation or mood.
KORMA is the definitive mild curry on the Indian restaurant menu. It is
typically prepared with butter and thickened with single cream and coconut milk
to give a very, very mild creamy sauce. Spicing would be more subtle, and there
would be more use of aromatic spices such as cardomom, clove and cinnamon rather
than the more robust spices such as chilli, cumin, black pepper etc.
Naan Bread
Nan bread is a leavened bread traditionally baked in the Tandoor Oven. It is
baked from a dough containing flour (usually Chapatti flour or wholemeal),
yogurt, milk, sugar, yeast and ghee (clarified butter). They obtain a
distinctive teardrop shape from being stuck to the side of the Tandoor and
baking whilst gravity is stretching them. They are served piping hot, often
spread lightly with melted butter or ghee and sprinkled with sesame seeds.
Puri-Puris are Indian fried breads. They are served as an accompaniment or
sometimes as the base for a starter, such a Bhuna Prawn on Puri.
RICE
Rice is the staple diet on the Indian sub-continenent and its influence has
extended to it being the traditional accompaniment for Indian dishes in
restaurants. The very best rice is Basmati rice (from the snow drenched
foothills of the Himalaya’s according to the front of the packet). Basmati rice
is generally used in the preparation of rice dishes in the Indian restaurant.
Never confuse the quality of Basmati for normal long grain (such as Patna) rice,
as Basmati is far superior.
Rice is served as either plain boiled or Pilau. Pilau rice is pre-boiled to an
al dente texture, fried with aromatics such as cardamom, clove, cinnamon and
coloured and flavoured with saffron (or turmeric if the restaurant owner or chef
is a cheapskate). Then there are all of the variations of Pilau rice such as
fried with pre-cooked vegetables or mushrooms or mince or eggs or peas.
Rice tends not to be eaten with a Tandoori meal and lends itself better to
curries, where there is a sauce to absorb.
ROGAN JOSH
Rogan Josh used to be a Kashmiri lamb stew before Indian restaurants
commercialised it in the UK. It most almost certainly still exists as a
traditional dish in Northern India and Kashmir but that is where the resemblance
stops. Now in Indian restaurant parlance it means cooked with tomatoes and
onions and probably capsicum for good measure. It is generally presented as a
medium strength curry.
SAMBER
Samber is a bit similar, in as much as it is prepared with a lentil base, It is
hard to give guidance on the difference between the two dishes as often it is
only the interpretation of the chef that classifies them one way or the other.
we would personally, expect the Sambher to be presented as a sour curry, with
the addition of lemon juice, but read the menu, don’t take my word for it.
SHAMI KEBAB
Shami Kebabs are small round patties of minced lamb and lentils, cooked in a
Tandoor oven. Sometimes they are exactly the same as the Sheek Kebab, but formed
into a flat pattie rather than formed onto a skewer like a sausage. Better
restaurants differentiate between the preparation of the two types of kebab.
Usually served with a small side salad and Yoghurt and Mint Sauce.
SHEEK KEBAB
Sheek Kebabs consists of minced lamb mixed with lemon juice, coriander, onion,
garlic and green chilli. The meat is shaped onto a skewer, like a sausage, and
cooked in the Tandoor Oven (or failing a Tandoor oven, sometimes on a charcoal
barbeque). Usually served with a small side salad and Yoghurt and Mint Sauce.
TANDOORI
Tandoori dishes derive their name from the Tandoor oven that they are cooked in.
Tandoor ovens are traditionally clay ovens fuelled by charcoal in the bottom.
Today, in the Indian restaurant, they are a little more high-tech, and can be
fuelled by charcoal, gas or electricity. It is probably the heat generated in
the Tandoor that give Tandoori dishes their unique taste, rather than the
particular fuel used to fire them. Meat, kebabs and breads are cooked in the
Tandoor. Meats are lowered into the oven on skewers and bread is stuck to the
side with the aid of a good slap and asbestos fingers.
I suppose most things can be ‘Tandooried’, but the preparation is to marinate
the meat in a marinade of yoghurt and spices. In the Indian restaurant, red food
dye is often added, giving a rather radioactive red to the colour of the dish.
This is not traditional and is only done for presentation.
Tandoori dishes do not have a reputation for being too spicy and are often
recommended as being subtle and especially good for anybody wanting a more
gentle introduction to the Indian menu. They are usually served as starter with
a small side Salad and a Yoghurt and Mint Sauce, or with a Salad and Naan bread
as a main course.
TIKKA
Tikka is prepared in a similar way to a Tandoori dish. However it is usually a
piece of fillet meat, chicken or fish that is cooked on a skewer, whereas
Tandoori dishes are usually a whole portion of meat such as a Chicken quarter or
half.
TIKKA MASSALA
Tikka Massala is Britains No. 1 favourite dish, allegedly. It is so popular that
they even make it in India now. It is also the answer that you will get if you
ask any Indian waiter what they recommend. I think they are all programmed to
respond with “Chicken Tikka Massala”.
The Tikka Massala curry is made with Tikka meat. That is, meat that has been
marinated and cooked on skewers in a Tandoor before being used in the curry
preparation. The Massala is the curry sauce that the Tikka is served in. It is a
creamy mild and colourful dish, often appearing day-glow red due to the addition
of the red food colouring either in the Tikka process or in the Massala or both.
It is prepared in the same way as a basic curry dish but with the addition of
possibly yoghurt and just before serving, single cream.
VINDALOO
The widespread belief is that Vindaloo owes its origins to Portugese colonial
India, where it was traditionally a Potato, Pork and Vinegar curry from Goa. I
suspect Vin related to Wine or Vinegar and Aloo is Indian for Potato. In Indian
restaurants today, the term Vindaloo is really indicative of the strength or
heat of the curry. It usually has diced potatoes in the sauce along with the
chosen meat or chicken.However, more informed opinion shared with me states tha
Vindaloo originated from Vindalho which is derived from vinho or wine (vin is
French so that is not the right word) and alho which is garlic. Potatoes are
added to alleviate the piquancy of the dish. A lot of vinegar was used so people
say the VIN could have come from vinagre. But even so the local wine or feni is
still added in a good vindalho which is always made of Pork. Other vindalhos
appeared on the scene because Hindu and Muslims do not eat pork.
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