The Indian Curry !
Indian dishes that could be eaten with rice. In India curry means
gravy. In West many believe curry is an Indian spice. Curry powder
is sold in many supermarkets. Many dishes in America call for curry
powder, which is actually a blend of spices (mainly garam masala)
that is mixed with coriander powder and turmeric. In India, Indians
would be confused if you mentioned curry powder.
There is a plant, however, that has leaves that are called curry
leaves or in Hindi meetha neem (margrosa tree leaves) or Kadhi leaves.
They look like miniature lemon leaves and grow wild in most forest
regions of India and are used as a seasoning.
Curry is now an international dish recognised the world over. It
is a dish with gravy (or is a stew like dish) and had many spices
and seasonings and is flavored with hot and sour tastes.
Curry may or may not be made with curry powder. Curry powder available
in the supermarket is not a single spice but a blend of spice. Curries
are made with many many spice blends. Some curry powder ingredients
are: black pepper, chile pepper, cloves, coriander, fenugreek, cinnamon,
cardamom, cumin, ginger tumeric and nutmeg. You can mix your own
curry powder according to your tastes or buy it ready mixed in the
spice aisle of your grocery store.
The classic Indian curry often combines the following spices, coriander,
turmeric, fenugreek, cloves, ginger, red and black pepper as well
as other spices. One popular variety of spice blend used in Indian
curries is called "Garam Masala".
A ‘dry’ curry simply means that there is less liquid
involved in the cooking process than you would normally associate
with a curry.
Although Curry is not an Indian word - it has come to represent
the varied dishes that are stew like or a soupy. These dishes are
cooked in steps with the following seasonings which are called masalas
(a) A base of spices sautéed in ghee or oil
(b) Herbs and seasonings like curry leaves or fenugreek may also
be added
(c) A secondary level of seasonings are added and include all or
some of the
following – a mixture of onion, garlic, ginger,
and tomatoes
(d) A third level may include coconut milk, almonds, cashews or
cream
(e) All curries have a sour taste which may be achieves with lime
juice,
tamarind, mango powder, kokum or yogurt.
Some popular curry paste recipes:
Vegetable Curry Paste which is called Ultimate Curry Paste
~ This is traditionally a Punjabi seasoning where the spices
are cooked for a long time to let their flavor and aroma fill the
dish. Usually used for dishes to give them a dry spicy flavor.
Vindaloo Curry Sauce ~The traditional Vindaloo
from Goa can be easily prepared with this thick red paste made of
rich spices and coriander which impart a spicy ,tangy taste and
fragrant aroma. Good with vegetables
Jalfrezi Curry Sauce ~ Meat or vegetables can
be cooked in this curry sauce in just a few steps. Add a cup of
this sauce to 10 oz. of meat and cook.
Kashmiri Masala which doubles as a regular curry paste
and a Biryani Paste - This paste is traditionally used
for any curry dish and may also be used to make Biryanis and roganjosh
dishes.
Roganjosh or Kashmiri Curry Paste - Tomato and
cardamom are at the heart of this medium spicy sauce dish from the
Kashmir region of India. Traditionally made with lamb (Josh or Gosht
means lamb), Rogan Josh is equally delicious with chicken, beef
or vegetables like potatoes, mushrooms, cauliflower and cheese like
paneer and tofu.
The Spice market of Old Delhi :
The "naya bazaar", the spice market on Khari Baoli glowing
with the aroma of aniseed, turmeric, dried pomegranates, mangoes,
apricots and apples, saffron, lotus seed, pickles to edible silver
paper used to coat sweets and cakes. The greatest and the most lasting
foreign influence on classical Indian cuisine was that of the Mughals,
who introduced opulence to Indian food, rich rice pulaos, biryanis,
tandoori cuisine, elaborate baked breads and paans.
Some medicinal properties of Indian spices are as follows:
Herbs / Spices English name General Indications
Ajwain Seeds Carum copticum An Indian spice useful in stomach diseases
Badi Ilaichi – Cardamom Amonum subulatum An Indian spice for
improving digestion
Dalchini Cinamomum zeylanicum Indian spice useful in acid peptic
diseases
Dhaniya seeds Coriander An Indian spice useful in improving digestion
Imli - seedless Tamarind Useful in improving digestion
Jeera Cumin seed Spice & useful in obstetrics. They help to
cure flatulence and colic pain.( After heavy meals and to children
after feed it can be given to prevent intestinal colic. In 1 liter
water add 1-teaspoon cumin seeds and boil it. This water has to
be consumed the same day it should not be used the next day.) Cumin
is of benefit to the heart and uterus and is given to women after
childbirth to increase breast milk. Cumin seeds contain good amounts
of protein, fat, carbohydrates, fiber, calcium, iron and phosphorous.
Externally it can be used in liniments for stimulating circulation
and bringing warmth to the area.
Kalonji Nigella seeds Dysmennorrhoea and painful menstruation
Methi Fenugreek Useful in inflammatory disorders, joint pains &
in Diabetes
Pudina leaves Mint leaves Emergency remedy in stomach upset
Suva Dil seed Spice & useful in obstetrics
Tejpatra Cinnamomum tamala An Indian spice for improving digestion
Tulasi Leaves Ocimum sanctum Blood purifier
Muslim Culinary :
The Muslims from western Asia brought their rich artistic and gastronomic
culture to India. This influence lasted for more than 400 years
and is now part of the fabric of Indian culinary culture.
The two colliding cultures resulted in a magnificent cuisine called
Muglai Cuisine. The lamb kebabs were laced with spices, the rice
pulaos of India were cooked with meat and turned into wonderful
biryanis, lamb and meat roasts were now flavored with Indian herbs,
spices and seasonings. Also, Indian dishes were garnished with almonds,
pistachios, cashews and raisins. India was also introduced to leavened
breads by the Muslims. At this time the tandoor was created by the
royal chefs. The Indian rotis and the leavened breads were merged
into Tandoori Naans. Meats were now marinated in yogurt and spices
and also cooked in tandoors. Both pork and beef were avoided to
respect the traditions of both cultures. The idea of concluding
a meal with sweetmeats was introduced as the Persian rulers loved
sweets.
The great Muslim rulers brought their panache and elegance of living
to India's culinary scene. The idea of community dinning and lavish
and extravagant banquets were introduced to India. Dishes were served
in jade, silver and Chinese porcelain. The splendor of the Mughal/Muslim
cuisine is reflected in the Muglai Cuisine of India which is the
richest and the most lavish in the country.
`Tunda', a Lucknow landmark, is the name of a kebab shop in the
heart of the city. Witness the preparation of the Tunda kebabs,
cooked in enormous cast iron trays, they are shaped like hamburgers
and are made of very finely minced meat mixed with dozens of spices,
nuts and seeds including nutmeg, mace, cardamom, saffron, coconut
fennel seeds and peanuts. The kebabs, crumbly and soft are browned
on both sides and then wrapped in flaky griddle bread.
North India's Vegetarian Culinary Culture:
India has a culinary culture unique to it and it consists of the
tradition of vegetarianism which was reinstated in India during
the 5th century B.C. India may have been vegetarian during the Mohenjodaro
and Harappa civilizations. We do not know for sure as its script
has not been unlocked.
We do know that the Aryans who migrated to India, and took control
of Northern India, were meat eating people. During the ancient Aryan
Vedic period meat was consumed regularly after an animal sacrifice
to the Gods. This changed with the rise of Buddhisim and Jainism,
the founders of which preached the principle of ahimsa or ''non-violence''.
The Brahman priests, who conducted animal sacrifices as offerings
to God, also began to appreciate this sentiment as it swept India.
They began to embrace ahimsa by following a vegetarian diet and
regarding it as superior to the Brahminical ideas of animal sacrifice.
Meat was consumed only after the animal was sacrificed to the gods.
Among the animals that were sacrificed in Vedic times was the cow,
which is considered taboo in the Hinduism of today.
The cow is considered sacred due to the following reasons.
(a) The cow was regarded as one’s mother as it sacrificed
the milk meant for
its calf and provided milk for the people. It
is therefore a symbol of a 'mother'
in India
(b) The cow was also kept at many Indian homes for its milk and
the animal
became a part of the family.
(c) At the beginning of the Epic period (c.l000- 800 BC), cow’s
meat was said
to be common food that added vigor not only to the
body but also to the mind.
A theory suggests that during the 5th
century it was discovered that the
cattle population was decreasing
at an alarming rate. People began to realize
that a live cow was
a greater asset than its meat.
(d) Ghee (clarified butter), milk and yogurt were vital for temple
rituals, this
animal began to enjoy a greater value alive.
(e) In the Atharvaveda (vedic text) beef-eating was prohibited as
it was likened
to committing a sin against one's ancestors.
(f) Other factors that contributed to the rise of vegetarianism
in India was that
kings such as Ashoka (c. 322-183 13C) discouraged
the killing of animals.
The powerful and benevolent and popular
Emperor Ashoka of that time
popularized a vegetarian cuisine. Even
today a majority of Indians are
vegetarian.
(g) The two other individuals that helped make India vegetarian
are Mahavir and
Buddha who were India's greatest spiritual teachers.
(Also the ancient,
urban Dravidian civilization may have been vegetarian.)
This was the start of the taboo of eating beef in India.
North Indian Cuisines:
A typical North Indian meal would consist of chappatis, parantha
or pooris (unleavened flat breads), pilafs, dals, curries that are
mild and made in ghee, thick, creamy dals, vegetables seasoned with
yogurt or pomegranate powder, lots of greens like spinach and mustard
greens cooked with paneer, north Indian pickles, fresh tomato, mint,
cilantro chutneys and yogurt raitas. Hot, sweet cardamom milk is
very common before going to bed. North Indian desserts and sweets
are made of milk, paneer, lentil flour and wheat flour combined
with dried nuts and garnished with a thin sheet of pure silver.
Nimbu Pani (lemon drink), Lassi (iced buttermilk) are popular drinks
of the North. Tandoori cooking is a north Indian specialty and famous
the world over. Tandoori chicken, naan, tandoori roti, tandoori
kebabs are a hit in most Indian restaurants.
Northern Indian cuisine has the following main schools of cooking
Kashmiri - The piece de resistance in the wazwan, the traditional
24-course banquet with many cooking ways and varieties of meat -
some in curry, some dry, some pounded in various sizes. These are
carefully cooked by cooked overnight by the master chef, Vasta Waza,
and his retinue of wazas. When I traveled to Kashmir with my family
we were invited to a Wazwan given for a wedding. We were made to
sit on the floor in fours and share the meal out of a large metal
plate called the trami. The rice was in a mound in the center which
was quartered for the four who sat around the trami. There was also
an earthen pot of freshly made yogurt and chutney for us to share.
The meal began with a ritual washing of hands at a basin called
the tash-t-nari, which is taken around by attendants. We were served
seekh kababs of 4 varieties - methi korma, tabak maaz, safed murg
and zafrani murg, and the first few courses. Seven dishes are a
must for these occasions-- Rista, Rogan Josh, Tabak Maaz, Daniwal
Korma, Aab Gosht, Marchwangan Korma and Gushtaba.
Punjabi - Sarson ka saag, originating from Punjab.
This dish of mustard greens simmered and slow cooked over coals
along with rajma, kali ma or lentils and served in dhabas or roadside
stalls which many say has the best food in Northern India. The dishes
are served with unleavened bread of cornmeal or wheat and a dollop
of butter or with steamed basmati rice.
Rajasthan - Gram flour or Besan is a major ingredient
here and is used to make some of the delicacies like Khata, Gatte
Ki Sabzi and Pakodi. Powdered lentils are used for Mangodi and Papad.
Bajra and corn are used all over the state for preparations of Rabdi,
Khichdi and Rotis. Sweets include Laddoos, Malpuas, Jalebies, Rasogullas,
Mishri Mawa, Mawa Katchori , Sohan Halwa, Mawa and many more
Uttar Pradesh - Most families in Uttar Pradesh
eat vegetarian food. Banaras, India's holiest city is in UP, is
famous for it's bazaars full of 'jalebis', sweetmeats and a myriad
variety of 'kachoris'. The 'pethas'
Awadh style of cooking are world famous for its tender meat dishes
and excellent sweets.
Lucknow is known world wide for its biryanis and different meat
preparations. Nihari and naan, a mutton dish served for breakfast
is one of the dishes that should be tasted to be believed.
Eastern Indian cuisine has the 3 schools of Cuisine
Bengali and Assam, North Eastern States and Oriya. Here due to the
many river tributaries that commence in the mighty Himalayas and
pour into the Bay of Bengal both fish and rice are a very important
part of an Eastern diet.
Bengali - Bengali food is symbolized by rice and fish. It is a
coastal cuisine which has the most rains that occur in Monsoon India.
The other characteristic of its cuisine is the use of coconut, mustard
oil instead of ghee or peanut or coconut oil and its famous panchpuran
or combination of five spices of nigella, fennel, cumin, mustard
and funugreek. It also has many sweet and sour dishes.
Western Indian cuisine has the following styles:
Gujarati food has been influenced by the Chinese cuisine and is
different from most all Indian cuisine's in that the Gujaratis serve
their sweets with the meal. This is also a reason why there is more
sweet and sour taste in their dishes. The Gujarati savories are
now famous all over India - crisp spicy fried 'farsans', which can
be bought at wayside stalls like Chevda, ghatia. Gujaratis take
simple ingredients and with their culinary talent turn them into
great dishes. Popular items include a delicious vegetable concoction
Undhiu, Gujarati Kadhi, - a savoury curry made of yoghurt. Some
common dishes include Khaman Dhokla, a salty steamed cake, Doodhpak,
a sweet, thickened milk confectionery and Shrikhand, dessert made
of yogurt, flavored with saffron, cardamom.
Maharashtrian - Maharashtra has for its capital
Bombay or Mumbai. Marathi food uses lots of fish, coconuts, grated
coconuts, peanuts and cashewnuts are widely used in vegetables.
Peanut oil is the main cooking medium.
Goan food has been influenced by the Portuguese. It has incredible
seafood recipes and is known for its spicy coconut curries. The
Goans make full use of their proximity to the sea coast by using
fish, crabs, lobsters and tiger prawns, which a cooked in a coconut,
garlic hot sauce or dry spices making this cuisine full of variety
and exciting. And to top it all, there is the locally manufactured
liquor served all over Goa.
Konkani cuisine is a good blend of North and south Indian cuisine's
but has many distinct features and recipes. Some recipes use the
sweet of the Gujaratis, the cuisine has its own coconut and spice
blends and green chili, fresh coconut flakes, sesame seeds and peanuts
are regularly used.
The Parsi's were originally from Persia, which is now Iran. Zoroastrianism
is a religion founded in ancient times by the prophet Zarathushtra,
known to the Greeks as Zoroaster. Zoroastrianism was the dominant
world religion during the Persian empires (559 BC to 651 AC), and
was thus the most powerful world religion at the time of Jesus.
It had a major influence on other religions. It is still practiced
world-wide, especially in Iran and India. The influence of there
old home Iran and the influence of Gujarat where they landed to
escape religious persecution is reflected in their cuisine. The
Parsi cuisine is deliciously spiced and one of the specialty "Dhansak",
a mutton, lentil and vegetable potpourri served with brown rice
consumed with a pint of lager. Some other dishes are "Kolmino
patio" - a sweet and sour prawn curry, "Dhandal patio"
- fish curry served with rice and lentils.
South India's Culinary Culture:
South Indian cuisine is rice based. Rice is combined with lentils
to make wonderful dosas, idlis, vadas and uttapams. These items
are glorious and delicious besides being nourishing and digestible
(due to the fermenting process). They are combined with sambhar
(dal), rasam (tamarind dal), dry and curried vegetable and pachadi
(yogurt). Their rice preparations are also masterpieces like biryani
from Hyderabad, lemon rice and rice seasoned with coconut peanuts,
tamarind, chilies, curry leaves, urad dal and fenugreek seeds.
South Indian chutneys are made of tamarind, coconut, peanuts, dal,
fenugreek seeds, and cilantro. Meals are followed by coffee. South
Indian dals and curries are more soupy than North Indian dals and
curries. South Indian cuisine is also hotter. Coconut milk straight
from the nut is a common beverage and sight in South India. Coffee
is very popular in South India and Madras coffee is popular in South
Indian restaurants throughout the world. The South Indian food is
a brilliant blend of flavors, colors, seasoning, nutritional balance,
fragrance, taste, and visual appeal.
South Indian cuisine has the following culinary styles
Andhra - Andhra cuisine is largely vegetarian but the coastal areas
have a large repertoire of seafood. Fish and prawns are curried
in sesame and coconut oils, and flavored with freshly ground pepper.
Andhra food is served with rice. Rice, sambar and other lentil preparations,
and steamed vegetables delicately flavored with coconut, spices
and fresh herbs. Snack or tiffin time is made of many preparations
like onion pakodas; vadas or savory lentil doughnuts dunked in steaming
hot sambar; and steamed rice muffin like dumplings called idlis.
Savories are murku, roundels of rice flour paste deep fried; and
appadams. Desserts include payasam, a pudding made with rice and
milk and the popular Sheer Khurma - a Hyderabadi delicacy with dry
fruits and dates.
Hyderabad cuisine is a direct result from the kitchens of the Nizams
or Muslim rulers. The Hyderabadi cuisine is the amalgamation of
Muslim techniques and meats with the vibrant spices and ingredients
of the predominantly local Hindu people. Hydrabadi cuisine is the
ultimate in fine dining. Its tastes range from sour and the sweet,
the hot and the salty and studded with dry fruits and nuts. One
of India's finest foods, the biryani or rice with meats and brinjal
(or eggplant) or baghare baiganis are the jewels of Hyderabadi cooking.
Tamil Nadu - Chettinad cuisine hails from the
deep southern region of Tamil Nadu. Chettinad cuisine is far cry
from the bland cuisine of traditional Tamilian Brahmins—it
is one of the spiciest, oiliest and most aromatic in India.
Although the Chettiars are well known for their delicious vegetarian
preparations, their repertoire of food items is famous and includes
all manner of fish and fowl and meats, as well as delicate noodle-like
dishes and carefully preserved sun-dried legumes and berries that
the Chettiar ladies make into curries. Oil and spices are liberally
used in cooking and most dishes have generous amounts of peppercorn,
cinnamon, bay leaves, cardamom, nutmeg, green and red chilies, etc.
Some of the popular dishes in Chettinad menu are varuval -- a dry
dish fried with onions and spices (chicken, fish or vegetables sautéed),
pepper chicken, poriyal -- a curry, and kuzambu which has the ingredients
stewed in a gravy of coconut milk and spices.
In the same range, one can include the numerous pickles, powders,
specially roasted and ground spices, dry snacks, papads, appalam
and vada. Numerous shops now sell pre-packed snacks like murukkus,
small spirals of fried rice dough, chips and other edible ‘hand
grenades’ like thattai, masala vada and so on.
The Tamil variation of Mughlai food can be savored in the biryani
and paya. The latter is a kind of spiced trotter broth and is eaten
with either parathas or appam.
Tamil Nadu is famous for its filter coffee as most Tamils have
a subtle contempt for instant coffee. The making of filter coffee
is almost a ritual, for the coffee beans have to be roasted and
ground. Then the powder is put into a filter set and boiling hot
water is added to prepare the decoction and allowed to set for about
15 minutes. The decoction is then added to milk with sugar to taste.
The final drink is poured individually from one container to another
in rapid succession to make the ideal frothy cup of filter coffee.
Kerala is noted for its variety of pancakes and steamed rice cakes
made from pounded rice. For the Muslims, the lightly flavored Biryani-made
of mutton, chicken, egg or fish-takes pride of place. In seafood,
mussels are a favorite. For the Christians, who can be seen in large
concentration in areas like Kottayam and Pala, ishtew (a derivation
of the European stew), with appam is a must for every marriage reception.
Kerala also has it's own fermented beverages -the famous kallu (toddy)
and patta charayam (arrack). Arrack is extremely intoxicating and
is usually consumed with spicy pickles and boiled eggs (patta and
mutta). |