Indian Cuisine

Into The Wonderland of Indian Cuisine

Age cannot wither… nor custom stale the infinite variety....

That is how Shakespeare would have undoubtedly put it…..talking about Indian Cuisine, which, with its immense variety, has carved a niche for itself internationally. People from other parts of the world, especially in the West, simply adore Indian cuisine, despite the fact that a majority of its dishes are spicy, tangy and hot ! Indeed Continental as well as American cuisine (save Mexican) is rather bland when compared to their Indian counterpart. Down the centuries, Indian spices have always lured the adventurous, sea-farers and explorers to come to India and carry away bulk quantities to their native lands. All that is a part of our history now.

Spices

The list of spices used is virtually endless: Cardamoms, green and black, Cinnamon Sticks, Cloves, Fennel/Aniseed, Sesame, Bishop’s Weed (Ajwain), Cumin, Coriander and Melon seeds, ordinary Peppercorns, Nigella (Kalonji, onion seeds), Nutmeg, Mace, Bay / Cassia leaves, dried Ginger (Saunth), crushed Pomegranate seeds(anaaardana powder), Mustard and Fenugreek seeds, Turmeric ( tubers or powder), not forgetting the highly aromatic Asafoetida and the priceless Saffron, (literally worth its weight in gold !) used mainly in either pilafs or desserts. Fresh Ginger, Tamarind (pulp, minus the seeds), Amchoor (dried mango pieces or powder) provide a tang wherever necessary.

Several herbs too figure in this list — Coriander leaves (akin to Cilantro), Mint (leaves / powder), Kasuri Methi (dried Fenugreek leaves) as also the ubiquitous Curry leaves — a sine qua non for all South Indian dishes (except sweets). There is also an entire range of chillies from the slender, finger-like ones to the Jalapenoes (commonly known as achar wali mirch) which are stuffed with spices and used as pickles.

Out of this list, there have evolved several interesting permutations and combinations of spices. For instance, the paanch phoran (five spices) used by the Bengalis comprises fenugreek, nigella, bishop’s weed, aniseed and cumin seeds. The North Indian garam masala (literally = hot, strong spices) has many more components (apart from two kinds of cardamom, cinnamon and cloves and bay leaves) than its counterpart in Eastern India. (The latter combination leaves out peppercorns).

Before modern appliances had made their appearance, activities like grinding, crushing and mashing of different spices were often carried out with the help of a Himam Dasta, a large bowl shaped stone mortar and pestle. The mortar and pestle were sometimes made out of metals too. To make a smooth wet paste of spices, the Sil-Batta was extensively used. The Sil is a flat granite or sandstone tablet 12-18 inches long, 1.5-2 inches thick, patterned with shallow ridges, which was placed on the kitchen floor. The Batta is a hand-held roller which is worked back and forth across the surface of the Sil. Although sticklers for perfection still prefer to use this traditional method, packed spice powders are more commonly used nowadays.

The harder and larger grains like rice, wheat, corn and pulses were ground with the help of the Chakki — a twin-stone contraption which ground the grains poured between them through a hole in the upper stone.

Cooking Utensils, Crockery and Cutlery

Indian gastronomy has its own distinctive range of kitchenware: The round Kadhai (wok though not so broad) is used for sauté-ing, stir-frying, besides cooking dishes with plenty of gravy. The Deghchi is a round deep, broad-rimmed pan used for cooking daals (pulses/lentils), kheer (rice pudding) and so forth. The Haandi (a round bottomed vessel with a broad-rimmed mouth) was traditionally used to cook pilafs and a variety of meats under pressure (dum pukht). In this method of cooking, the mouth of the haandi is covered with a plate and the edges sealed with a thick layer of dough. This prevents the steam from escaping. The Ghara and Kalash (round-bottomed, broad vessels were used for storing water and grains. The Lota was a miniature kalash used as a tumbler for drinking, besides washing the hands and face.

The traditional Karchhi, a ladle /spoon with a long handle was (and still is) used for doling out soups, curd, pulses, curries and gravies, while the Palta or Khunti (a metal spatula comprising a square or triangular headpiece with a long handle), comes in handy for turning pieces of meat, fish and vegetables, being fried in an open pan. In the coastal areas as well as the eastern part of the country, the common kitchen tool, Bonti (a sharp-edged, crescent shaped blade, screwed firmly onto a solid, rectangular piece of wood) is used for peeling and chopping of vegetables, making fillets of whole fish, deveining prawns, and many similar chores.

The traditional Thaalis (platters) were much larger than their modern counterparts, the plates used today; they conveniently accommodated an array of Katoris (bowls) containing various items, condiments etc. If you order a thaali meal in an Indian restaurant, you will be served in this olden style.

The materials used for making cooking utensils and kitchen accessories ranged from earthenware to metals like iron and alloys like bronze and brass (enamelled from the inside). The thaalis and katoris were silver for the rich and brass and earthenware for the general populace. Leaves of the banana plant and Saal trees also served as hygienic, disposable, bio-degradable plates, used till date for community meals. However, stainless steel, bone china and melamine hold sway in the kitchens of today. The Indians of yore always ate with their fingers; knives forks and spoons came to be used only after colonisation by various by European powers.

Cooking Methods
The traditional Indian cooking style comprises frying, tempering (heating oil /ghee or clarified butter / butter, roasting spices in it and pouring it over the entire quantity of lentils, vegetable, meats etc). This method is colloquially known as tadka or chonki. Indian cooking also involves a certain degree of boiling and steaming; plantain (banana) leaves, available plentifully, have been used to steam the vegetables, meats, and fish for ages, just as you use aluminum foil for steaming foodstuffs these days. The cooking processes of Dum Pukht and Tandoori were ushered in the by the various Islamic dynasties and groups that made India their home,during various periods in history. Surprisingly, Barbecues and Baking which have become a fashion statement in India now, and steadily gaining in popularity, were completely unknown, till a few centuries ago. Microwave Cooking is also catching on in a big way.

Cuisine Type

Mughlai
Awadhi
Bengali
Punjabi
Rajasthani
Gujarati
Maharashtrian
Kashmiri
Andhra
Hyderabadi
Karnataka
Kerala
Tamilnadu
Chettinad
General
Others

Famous NORTH Indian Recipes

Vegetarian Main Dish :-
Dum Aloo Kashmiri spiced potatoes in gravy
Sarson -da- Saag & Makki-di-Roti Curry made with mustard-leaf paste,eaten with rough,corn bread and dollops of butter
Gatta Curry Gram flour nuggets cooked in a hot and spicy gravy.
Sultani Daal A spicy lentil dish from the erstwhile Awadh region.
Naan Indian flat bread made from wheat and baked in a tandoor
Makhmali Kofta Spicy nuggets in a rich,hot gravy
Tandoori Roti An everyday popular staple food item
Roomali Roti Paper thin bread made with white flour


Non-Vegetarian Main Dish :-
Rogan Josh A highly aromatic dish with Persian and Mogul origin
Yakhni Kashmiri mutton curry
Butter chicken Punjabi chicken dish with lots of butter
Safed Maas Rajsthani mutton dish with khoya and dried fruits
Lal Maas Hot & spicy Rajasthani mutton dish
Murgh Achari Chicken cooked with pickle spices
Chicken Biryani Chicken and rice cooked together as a single dish
Chicken Korma Chicken in rich gravy
Jhinga Masala Spicy prawn curry
Palak Gosht Lamb curry with spinach
Shami Kebab Spicy minced meat cutlets
Tandoori Chicken Roasted and spiced whole chicken
Boti Kebabs Spicy rolls with meat chunks
Kalmi Kebabs Spicy chicken rolls marinated in curd
Seekh Kebab Minced meat rolls barbecued on metal skewers
Sheesh Kebab tender chunks of marinated lamb are skewered and grilled with crisp red onion, bright bell pepper and mushrooms.
Zamin Doz Machli Spiced Fish Baked Underground
Galauti Kebab Mutton rolls smoked with charcoal and cooked on a griddle
Badam Pasanda Mutton cooked in a rich gravy of spices and almonds
Nargisi Kofta Boiled eggs coated with spicy minced meat, halved and placed in gravy.
Chicken Reshmi Kebab Chicken rolls with a soft,silky feel and taste
Murgh Badam Korma Chicken in a thick ,spicy almond gravy
Murgh Do Piyaza Chicken curry with a profusion of onions
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Side Dishes/Pickles/Chutneys :-
Cucumber Raita A curd based side dish with grated cucumber
Boondi Raita A curd based side dish with gramflour pellets
Mint Chutney
Mixed Vegetable Pickle
Aam Panna This is hot favourite during the sunmer season
Nimbu Paani


Vegetarian Snacks/Breakfast :-
Chholey Bhaturey A north Indian snack with fluffy bread, deep fried in oil.Eaten with spicy chickpeas
Bread Pakora A North Indian snack; stuffed, spicy bread triangles, coated with gram flour and deep fried in oil
Chholey Kulchey A north Indian snack. Light baked white flour bread,eaten with spicy chickpeas and pickles


Non-Vegetarian Snacks/Breakfast :-
Dahi Ka Kebab A delicious,curd based dish from the former Awadh region.
Shikampuri Kebabs Succulent spicy meat preparations from Awadh


Sweet Dishes/Desserts :-
Gajar ka Halwa Carrot pudding
Moong dal ka Halwa A Rajasthani dessert made with lentils
Churma A hi-calory Rajasthani dessert made with wheat flour
Sheermal A kind of sweet bread
Badam Halwa A dessert made with almonds doused in ghee and thick creamy milk
Sohan Halwa corn flour, sugar and a variety of dried fruit cooked in an overdose of ghee

Famous SOUTH Indian Recipes

Vegetarian Main Dish :-
Avial Semi-dry, mixed vegetables
Uppuma A light snack made with semolina
Thayir Sadam Lightly tempered curd rice
Bendekaayi Gojju A sweet & sour vegetable dish
Pesarattu spicy pancakes
Miriyala Charu A hot-sweet-sour watery dish
Sambhar
Dahi Vada A curd based dish with lentils nuggets
Baghara Baingan Aubergines seasoned with a number of spices,sesame seeds,dried coconut and tamarind pulp, among others.
Hyderabadi Baingan aubergines cooked with onion-peanut paste in a rich gravy
Mirch Ka Salan Green chilies in a spicy gravy
Thoran Spicy shredded cabbage curry
Palya Kannada A vegetable curry with spices.


Non-Vegetarian Main Dish :-
Fish Moilee Fish curry of Kerala
Crab Curry
Chettinad Chicken A hot & spicy chicken dish from Tamilnadu.
Haleem A Hyderabadi dish with wheat and mutton
Chettinad Pepper Chicken Chicken seasoned with black pepper and green chilies


Side Dishes/Pickles/Chutneys :-
Coconut Chutney
Tomato Chutney This side dish is common to all the Southern states
Moru Kalan Spicy chopped vegetables in a curd base


Vegetarian Snacks/Breakfast :-
Uthapam A light vegetable omelette.
Idli Steamed rice cakes eaten with sambhar & coconut chutney
Sada Dosa Large pancakes made with rice and dal (lentil) paste.
Medu Vada Crispy, crunchy, salty doughnuts deep fried in oil.


Sweet Dishes/Desserts :-
Kajjikayalu Dumplings stuffed with sugar, dried fruits and fried in oil
Kesari Bhaat A semolina-milk dessert, tinged with saffron
Sheer Korma A vermicelli-milk dish topped with dried fruits and spices.
Shahi Tukre A Hyderabadi dessert with bread and cream.
Mysore Pak A fudge made with gramflour and milk
Pongal A sweet dish made with rice,sweetened with brown sugar

Famous EAST Indian Recipes

Vegetarian Main Dish :-

Labra A light, dry, mixed vegetable dish from Bengal.
Baingan Ka Bharta Spicy mashed brinjal dish
Litti Spicy, stuffed, unleavened bread
AlooChokha A curry made with potatoes.
Ghanta Mixed vegetables
Tama Curry A dish made wirth tender bamboo shoots
Aloo Posto Potatoes with poppy seeds paste
Kolaiyer Daal A lentil dish made with Urad daal
Kala Chana Ghoomni A tangy dish made with black grams
Jhingni with chana Zucchini with black grams


Non-Vegetarian Main Dish :-
Doi Maach Fish pieces in spicy, curd gravy
Dhakai Paratha
Momos Steamed meat dumplings
Thukpa / Gya-thuk Noodle soup
Mansa Poorga Mutton curry
Chingudi Tarkari Prawn Curry
Chital Maacher Muithya Spicy fish nuggets in gravy
Machha Ambila Sour Fish Curry


Side Dishes/Pickles/Chutneys :-
Tomatore Chutney
Amba Khatta Mango Chutney


Vegetarian Snacks/Breakfast :-
Luchi & Aloor Dum Light, fried white flour bread eaten with spicy potatoes in gravy


Non-Vegetarian Snacks/Breakfast :-
Mughlai Paratha
Kabiraji cutlet A spicy patty stuffed with minced meat and coated with eggs.


Sweet Dishes/Desserts :-
Patishapta Staffed sweet pancakes from Bengal
Narkoler naadoo Sweet coconut balls
Meetha Khaja This is typical dessert of Bihar and Jharkhand.
Mishti Doi This curd-dessert is sweetened even prior to setting.

Famous WEST Indian Recipes

Vegetarian Main Dish :-
Dal Dhokadi A lentil based dish from Gujarat
Cauliflower-Brinjal Curry
Kadhi A gramflour based spicy dish of Gujarat
Theplas Spicy unleavened bread from Gujarat
Batata Nu Shaak A Gujarati dish comprising spinach and potatoes
Vangi-batata bhaaji Eggplant-potato curry
Cabbage -cauliflower bhaji A mixed vegetable dish
Batatyacha Rassa Maharashtrian Potato Curry
Katachi Aamati A thin, watery, sweet-sour-spicy dish using lentil stock; from Maharashtra
Masale Bhat Spicy Rice from Mahrashtra
Mushroom Masala Bhaji Spiced mushroom curry
Mushroom Chilli Fry A hot & spicy dish of Goa


Non-Vegetarian Main Dish :-
Kohlapuri Maas Maharashtrian mutton dish
Karwari Prawns A prawn dish from coastal Maharashtra
Goan Fish Curry This is a Goan dish
Prawn Balchao Goan prawn curry


Side Dishes/Pickles/Chutneys :-
Papaya Chutney
Kachumbar A tangy salad with chopped vegetables
Shengdaana Lehsun Chutney Peanut garlic chutney
Dahi Kachumbar Yoghurt & onion salad
Prawn/Fish/Chicken Pickle
Tendli (gherkin/kunthru) pickle


Vegetarian Snacks/Breakfast :-
Khandvi A gramflour based spicy,Maharashtrian snack
Khaman A rice-lentils based snack from Maharashtra.
Dhokla A light snack of Gujarat.
Bhelpuri A light, Maharashtrian snack
Pav Bhaji This is a Maharashtrian dish,which has won immense popularity across the country.


Non-Vegetarian Snacks/Breakfast :-
Croquettes This is a Goan dish
Stuffed Papads This is a unique Goan dish


Sweet Dishes/Desserts :-
Shrikhand A curd based Gujarati dessert
Doodhpak A milk based Gujarati dessert
Puran Poli This is a Maharashtrian dessert.
Sheera A semolina based sweet dish from Maharashtra
Bolinhos Coconut cookies
Pattoleo This is a Goan dessert