How to cook in India: 10 best dishes of national cuisine
Indian cuisine is rich and distinctive. A bizarre mixture of gastronomic traditions of different nations and the amazing ability of the local population to find original flavor combinations has led to the fact that today India is rightfully considered one of the world’s culinary centers.
So, adherents of Hinduism do not eat beef, and the Muslim population – pork. Many Indians do not eat meat at all, preferring a vegetarian menu. Despite a number of differences, all national dishes also have common features.
Indian cuisine is characterized by the widespread use of spices and a love for dishes that combine several flavors at once. According to local culinary beliefs, the ideal dish is one that harmoniously combines bitter, sour and sweet tastes.
Let’s see what dishes glorified Indian cuisine all over the world.
Chapati is an Indian bread that perfectly complements the taste of local dishes. Chapati dough is made from flour, water and salt. Cakes are baked in a frying pan, and then brought to readiness over an open fire. Ready-made chapatis taste like Armenian lavish.
Indians use ghee oil not only for culinary purposes, but also as a remedy and ritual product. Ghee is prepared by whipping and then slowly melting high-fat, high-quality cream. The result is an oil with a slight nutty flavor that does not release carcinogens even at high temperatures. Many Indian dishes are prepared with ghee.
Soup-puree dhal is prepared from boiled legumes (lentils, chickpeas, rude, etc.), vegetables and spices. Garlic, onion and coconut milk are added to the dish for taste. Traditionally, hot cakes are served with the soup.
Curry is the hallmark of Indian cuisine. This term hides a whole range of national dishes prepared using the traditional mixture of spices based on turmeric, which bears the same name. As a rule, curry is a thick sauce of vegetables, legumes or meat, generously flavored with aromatic seasoning.
Rice is the basis of Indian cuisine. Kichri is a vegetarian version of rice. Kichri is a stewed mixture of rice and mung beans. During cooking, spices and vegetables are added to the dish. Kichri is considered a healthy and easily digestible food that is used in traditional Indian medicine as part of cleansing programs.
To prepare it, the chicken must be divided into portions and marinated in a mixture of yogurt and hot spices. In India, rice and wheat cakes are always served with tandoori chicken.
Unleavened dough pies stuffed with vegetables, rice or legumes are the oldest dish of the Indian national cuisine. Samosa in India is sold on every corner and has long become a type of local fast food. A feature of samosa is that the filling for these pies is always exclusively vegetarian.
Desserts in India have a special relationship. Hindus believe that sweets are sent to people from above. Indian desserts are light and relatively low in calories, as they are prepared on the basis of fruits, nuts, cereals, and honey. Rasgulla is one of the favorite Indian delicacies. This dessert is made from traditional cheese, which is called “paneer”. Cheese balls are boiled in sugar syrup and seasoned with rose water.
For its preparation, milk, sugar and spices are used. In order for kulfi to acquire the desired consistency, milk is boiled for a long time over low heat until a concentrate is obtained from it. Spices are responsible for the special aroma and taste of the dessert: saffron, cardamom, cinnamon. Chopped pistachios or fruits are added to the finished ice cream and sent to the refrigerator for freezing.
In India, spices are even added to tea. The art of making oil tea is based on the ability to choose the right spices for a traditional drink. Each region of the country has its own brewing secrets, but four components must be present in the recipe: black tea, milk, a sweetener and a mixture of spices. Typically, masala chai is flavored with cardamom, cinnamon, ginger, black pepper, cloves, and other “warm” spices.
The closest analogue of biryani is plod. In fact, the dishes are very similar. Biryani is made from basmati rice with meat, some recipes use fish, seafood or vegetables. An important difference from pilaf is the spicy and spicy taste resulting from the addition of fragrant masala spices, which many Indian national dishes are famous for.
In Farsi, “biryani” means “fried”, reflecting the style of its preparation. Then, through South Asian migrants, the biryani spread to the West. Each region has its own version. We offer a traditional meat recipe.
Spicy puree soup
National dal soup puree is the central dish of the Ayurvedic cuisine of India. Made with beans, coconut milk, vegetables and spices, it is suitable for vegetarians. The soup itself resembles a thick stew that can also be served as a stew.
Due to its composition, Indian dal is rich in nutrients, especially protein, fiber and B vitamins. It is believed that its medicinal properties help to normalize metabolism, increase immunity and slow down aging. Soup is also used to tune in to meditation and strengthen mental abilities.
Chicken tikka masala
Chicken pieces in a spicy marinade with the addition of a mixture of masala spices are one of the bright pearls of Indian and British gastronomy. Until now, they argue where chicken tikka masala was cooked for the first time – at home or in the first Indian restaurant in London.
According to some reports, its popularity overtakes even the traditional British fish and chips.
There are many cooking options. Chicken masala can be served with rice, on skewers like a kebab, or in its original form – chicken pieces floating in a gently spicy creamy sauce and garnished with cilantro leaves.