Post by ssmynkint on Sept 20, 2010 11:52:56 GMT -5
INDIAN CUISINE
Indian cuisine is far from monochromatic; each state/region has it’s own culinary tradition. But there are several commonalities; All indigenous cuisines stem from the Vedic (“orthodox” Hindu) dietary philosophy. Rice is the staple starch, although wheat breads are typical of the North West, Dals (lentils/pulses) are the most common source of protein-due to economic necessity and religion. Dal are used as a dish unto themselves, made into dumplings, used as batter and as spicing. There are easily a dozen commonly used dal, and there are literally thousands of recipes for them. Yogurt is universally used. Meals emphasize contrasting cooking styles/techniques as well as different flavor profiles for each dish (salty, bitter, sweet, sour). Of course, the most well known commonality is the extensive and creative use of spices.
Indian spicing is deliberate and refined. For example, cumin may be used in three different forms in one dish, each form added in a specific sequence. It is not unusual for a dish to have 6 or more spices in addition to the “trinity”. Although spice mixtures (i.e. garam masala, chat masala) are used, “curry powder” is of colonial English origin. Food should ALWAYS have clearly discernable spicing, as well as noticeable presence of ginger, garlic and onions- the trinity (although the latter two are excluded from true Vedic cooking). The use of chilies is extensive; though less then Thai food, it is still noticeably hot. The chilies are an integral part of the spicing and construction of the dish; to make a dish hot “to taste” as is done in many restaurants means adding hot-sauce or powdered pepper. It has no connection with real Indian cooking.
Indians are inveterate snackers and fried foods are probably the favorites. While appetizers per se are not served, nibbling on fried and salty snacks prior to a meal is common. Soups in the Western sense are foreign to Indian cuisine, although some brothy dishes and very loose dal can be called “soup”.
An Indian meal will invariably have rice, dal and a yogurt dish. Depending on affluence and religious considerations there then would be vegetable dishes and (least common) animal protein. Breads are usually but not always served (regional difference). The dishes should reflect different cooking styles/techniques; if a wet, saucy dish is served, there should also be a dry, sauceless one. That is, not all Indian dishes are swimming in a liquid. The word “curry”, used frequently to refer to stew-like dishes, is another colonial manifestation; most Indian dish are named and not called curries. Indian deserts are rarely popular with occidentals.
A few frequently encountered dishes:
Saag is greens and comes in several varieties. The most traditional could be considered spicy Southern American mustard greens, and is served with corn bread.
Vindaloo are extremely hot meat dishes made with vinegar (vindaloo) and are of Portuguese origin.
Mughlai dishes are of Muslim origin as are kofta (balls of meat or vegetable) and dishes with ground nuts.
Tandoori dishes are cooked in a tandoor (duh!). Cooking in an oven is not the same. Ask to see the tandoor.
Kadhai dishes are “stir-fried and are usually dry.
Biryani is a regal Mughlai rice dish. At LEAST it is a dish of rice layered with a saucy meat/vegetable. Formally, it is partially cooked rice that is finished, cous-cous style, by “steaming” it over a saucy meat/vegetable and is garnished with saffron, nuts and fruit. A Biryani can no more be made to order then can Peking Duck; both take extensive preparation.
Tune in for the next installment of “ Whose sari now?”.
Indian cuisine is far from monochromatic; each state/region has it’s own culinary tradition. But there are several commonalities; All indigenous cuisines stem from the Vedic (“orthodox” Hindu) dietary philosophy. Rice is the staple starch, although wheat breads are typical of the North West, Dals (lentils/pulses) are the most common source of protein-due to economic necessity and religion. Dal are used as a dish unto themselves, made into dumplings, used as batter and as spicing. There are easily a dozen commonly used dal, and there are literally thousands of recipes for them. Yogurt is universally used. Meals emphasize contrasting cooking styles/techniques as well as different flavor profiles for each dish (salty, bitter, sweet, sour). Of course, the most well known commonality is the extensive and creative use of spices.
Indian spicing is deliberate and refined. For example, cumin may be used in three different forms in one dish, each form added in a specific sequence. It is not unusual for a dish to have 6 or more spices in addition to the “trinity”. Although spice mixtures (i.e. garam masala, chat masala) are used, “curry powder” is of colonial English origin. Food should ALWAYS have clearly discernable spicing, as well as noticeable presence of ginger, garlic and onions- the trinity (although the latter two are excluded from true Vedic cooking). The use of chilies is extensive; though less then Thai food, it is still noticeably hot. The chilies are an integral part of the spicing and construction of the dish; to make a dish hot “to taste” as is done in many restaurants means adding hot-sauce or powdered pepper. It has no connection with real Indian cooking.
Indians are inveterate snackers and fried foods are probably the favorites. While appetizers per se are not served, nibbling on fried and salty snacks prior to a meal is common. Soups in the Western sense are foreign to Indian cuisine, although some brothy dishes and very loose dal can be called “soup”.
An Indian meal will invariably have rice, dal and a yogurt dish. Depending on affluence and religious considerations there then would be vegetable dishes and (least common) animal protein. Breads are usually but not always served (regional difference). The dishes should reflect different cooking styles/techniques; if a wet, saucy dish is served, there should also be a dry, sauceless one. That is, not all Indian dishes are swimming in a liquid. The word “curry”, used frequently to refer to stew-like dishes, is another colonial manifestation; most Indian dish are named and not called curries. Indian deserts are rarely popular with occidentals.
A few frequently encountered dishes:
Saag is greens and comes in several varieties. The most traditional could be considered spicy Southern American mustard greens, and is served with corn bread.
Vindaloo are extremely hot meat dishes made with vinegar (vindaloo) and are of Portuguese origin.
Mughlai dishes are of Muslim origin as are kofta (balls of meat or vegetable) and dishes with ground nuts.
Tandoori dishes are cooked in a tandoor (duh!). Cooking in an oven is not the same. Ask to see the tandoor.
Kadhai dishes are “stir-fried and are usually dry.
Biryani is a regal Mughlai rice dish. At LEAST it is a dish of rice layered with a saucy meat/vegetable. Formally, it is partially cooked rice that is finished, cous-cous style, by “steaming” it over a saucy meat/vegetable and is garnished with saffron, nuts and fruit. A Biryani can no more be made to order then can Peking Duck; both take extensive preparation.
Tune in for the next installment of “ Whose sari now?”.