Indian Cusine

Indian Cooking has evolved significantly over time and the varying influences brought into the country by the various rulers and travelers, it has not lost its original identity, rather become richer with the assimilation of the myriad influences. This is very apparent in some of the unique regional cuisine.

There are some broad commonalities, such as a general love of spices, a preference for cooking stews that are common threads across the country. The stew or the all inclusive curry is generally prepared by first preparing a well mixed spice base, mixing it with onion, ginger or garlic if needed and then combining this with the other ingredients in the mix. The spice that we commonly know is curry, is really an English concoction passionately embraced by several parts of the world with realizing a single consistent spice does not make a curry.

The use and composition of spice mixes and how they are combined, vary from state to state, giving each style its own distinct characteristics. The common threads however make it possible to blend diverse dishes to produce what we call an “Indian meal”.

However the critical component in Indian food is that it is regional first and Indian next.

Below are some basic techniques for Indian Cooking:

Bhapa: This technique is simply steaming, usually in banana leaves or in foil. This is used in Eastern India and other parts of India for fish and vegetables.

Bhunao/Kasha: This is the process of cooking mainly rich meat dishes in an onion spice base on low heat stirring frequently for a very long time.

Bagar/Chowk or Sambara: This is the process of tempering foods with the final addition of spices and ghee. It is used for most lentil dishes.

Dum-Pukth: This is cooking in a sealed steam pot, this method is typical of the cooking of Lucknow and is used for rice dishes such as biryanis and pillaus.

Talna: This is the term for frying both deep and shallow. Tikkis and kebabs are cooked this way.

Sekhna: Is the process of pan roasting for nuts and griddle breads.