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Regions and Religions Fabricate the Indian Cuisine

 

Spices are unquestionably the cornerstone of Indian cooking and are widely cultivated according to the region. Regions and Religions fabricate the Indian Cuisine without any doubt. Indian Cuisine is a mixture of every type of spice, pepper and the love that the food serves for you. This Cuisine is different from rest of the world not only in the aspect of taste but in cooking methods as well. It blends the taste of the history of India and its culture.

The period of British colonial rule left its mark on the food of India and the blending of eastern spices into western food that began at that time has endured to this day. Examples include kedgeree (a rice and lentil breakfast dish), mulligatawny (“pepper water”) soup and the ubiquitous curry. Curry is a catch-all term used originally by the Raj to refer to any sauce dish of spicy meat, fish or vegetables and is probably an adaption of the Tamil word kari, meaning “sauce”. The Curry Club serves you every type of dish of Indian Cuisine and tries to serve you what you are actually looking for. Each region of India has its own style of cooking and distinct flavors. The North is known for its tandoori and korma dishes; the South is famous for hot and spicy foods; the East specializes in chili curries; and the West uses coconut and seafood, whereas the Central part of India is a blend of all. As the majority of India’s population practices Hinduism, vegetarianism is widespread across the continent, but Hindu food habits also vary according to regional traditions.

 

Indian Cuisine does not only ends up North and South cuisines but has a wide variety in the map of India –


  1) Bengali Food

Bengali food is a perfect blend of sweet and spice flavours with the use of panch phoron, commonly known as peppers.

 

  2) Gujarati Food

Gujarati Food has a different method of cooking food and is known as a paradise for Vegetarians, mainly comprises of sweetness in food.

 

3) Kashmir Foods

The method of cooking food is adopted from Asia, Central Asia and the Mutton dishes are very popular in the air.

 

4) Punjabi Food

The cuisine of Punjab has an enormous variety of mouth-watering vegetarian as well as non-vegetarian dishes. The spice content ranges from minimal to pleasant to high. Punjabi food is usually relished by people of all communities. In Punjab, home cooking differs from the restaurant cooking style.

    

5) Rajasthani Food

Rajasthani food is known for enormous spices used and sweets that are served. Rajasthan serves both vegetarian and non-vegetarian dishes.

 

6) South Indian

The cuisine of South India is known for its light, low-calorie appetizing dishes. The traditional food of South India is mainly rice based. The cuisine is famous for its wonderful mixing of rice and lentils to prepare yummy lip smacking dosas, vadas, idlis and uttapams.

 

Indian Cuisine is rich in flavours and palate and serves you all the way long to relieve your exotic taste buds with lip-smacking and amour deserts in it like Besan Laddu, Carrot Halwa, Rasmalai, Pista Kulfi, Mango Ice-cream and much more.

 Book your table with us to relish all type of delicious dishes.

Malai Chicken Tikka

Malai Chicken Tikka

Malai Chicken Tikka is the zingiest recipe that one may lust for. The amazing, delicious Indian snacks are mesmerizing with the richness of its taste and the spices that are used to add flavor to it. Malai Chicken Tikka are bite sized pieces and are very lightly coated with cream, which favorably maintains the balance between the spices and cheese.

 

Ingredients :

550 gms chicken thighs cut to bite size pieces

1 tbsp malt vinegar

4 garlic cloves ground to a paste

1” ginger ground to a paste

1 ½ tbsp Greek yogurt

50mls double cream

1 heaped tsp cornflour

25gms cheddar cheese grated

1 tsp green chili paste (add a bit less if you prefer less spicy)

1 tsp finely chopped coriander leaves

Salt to taste

Melted butter for basting

Pinch garam masala powder

Pinch chaat masala powder or lime juice

Green chutney and onion rings to serve

 

Procedure :

Soak the chicken in the vinegar, garlic and ginger paste for 15-20 minute

In a separate bowl mix together the greek yogurt, double cream with the corn flour well making sure there are no lumps. Now add the grated cheese and mix well. Add the chili paste, chopped coriander and salt.

Add this mix to the chicken and marinate 20 minutes or preferably overnight.

Soak wooden skewers in water. Preheat the grill onto a high setting. Shake off the excess marinade and thread the chicken pieces onto the skewers. Place them on a wire rack on the top shelf.

Cook under the grill for 12-15 minutes. Baste with butter every 5 minutes and cook until the juices run clear and the chicken is cooked through slightly charred around the edges.

Take the chicken off the skewers and rest them over roti or naan, Sprinkle with a pinch of garam masala powder and chaat masala. Serve with a green chutney and onion salad.

Happy food :)

                             

Malai ki Kheer

Piquant Recipe : Malai ki Kheer

Malai ki kheer is a delicious recipe that not only solves your craving for the sweet taste buds but also spreads the moreish taste. Made up of half ice cream and half milk instead of condensed milk and is a delectable Indian dessert sprinkled with cashew nuts.  

Ingredients  for making Malai ki Kheer :

  • 4 cups milk + 2 tbsp for soaking cashews
  • 2 cups heavy cream ( you may use home-made Malayi as well )
  • ½ cup vermicelli
  • ½ cup Sago pearls
  • 2 cups sugar
  • 2 tsp strawberry Essence, or any other essence
  • 1 tbsp ghee  – to roast vermicelli
  • ½ cup cashews

Method:

Pre-Preparation: Soak Sago pearls for 4-5 hours in warm water, drain well and keep aside before starting with the cooking. You may wish to keep it soaked overnight depending on the quality of the pearls and the temperature in your region for delicious kheer.

  1. Heat ghee in a pan and roast vermicelli on low flame for about 4-5 minutes, it should just turn light brown and nothing more.  Keep stirring it to avoid burning, keep aside once done.
  2. Soak cashews in 2 tbsp milk for 1 hour and then grind it to a fine paste. Keep aside.
  3. Now heat milk in a big pan and bring it to the boil, add cream and sugar and simmer it just till sugar dissolves. This will take another 3-4 minutes.
  4. Now add cashew paste,  roasted vermicelli and Sago pearl to it and cook on a low-medium flame till it swells up and get thick. This will take around 10-12 minutes.
  5. Just check the softness of both Sago and vermicelli and if its cooked, add the essence of your choice turn off the flame. If you cook any further, this will get very thick and you may have to add more milk to it.
  6. Serve hot or chilled, depending on your choice. It tastes delish in both forms.

Notes:

  • You may replace some of the milk with water, if it gets too thick
  • You can also add flavours if you wish to , to make it more pleasant.
  • You may add more nuts to it.

Enjoy your hard workin rest and have Malai ki Kheer.  

Indian Cuisine

A Guide to Indian Cuisine and Spices

India has a wide range of traditional and authentic local cuisine with the Indian essence all over them. With exotic ingredients, tongue-tingling flavours, ambrosial presentation and exclusive Indian touch these dishes can be thrilling and be specified as fit food for God’s. With Indian food, it is such that you incorporate all techniques from other cuisines and then add the special Indian spices to the dish to make it different and completely finger licking.

Indian delicacies use a palette of flavours ranging from spicy, sour to sweet all at the same time thus giving a different complete Indian tinge to the dish. All you need to know is which spice tastes best with what dish and the quantity of spice to be used and you are ready for Indian food.

There are some basic spices used in many dishes such as cumin, coriander, turmeric, chilli, ginger, garlic etc. All these spices are either obtained by ground or trees/plants and while being taste enhancers also serve a lot of medical purposes.

One popular belief associated with curries is that all Indian food are curries which is very unlikely. However, curry has become a staple name for all spicy veg or non-veg dishes with some gravy or sauce. Indian food serves thousands of variants of curries like watery, red, white, dried out, hot etc. with different ingredients and different flavours.

Indian food is paradise, especially for Vegans. Use of spices, curries, sauces breathe new flavour and life to potatoes, peas, eggplants, bottle guards, tofu, cottage cheese etc. All you need to know is the spices their tastes and uses and once you get the grip of Indian spices it is very easy to prepare and enjoy Indian food. Keep the spices simple when trying Indian in the beginning and see how far can you take it. Flavours like chutney (Green/red/yellow) and pickles are exclusive to Indian cuisine and trust me you will not find anything better, diverse in any other cuisine than Indian.

With the right selection of spices and condiments and experimental frame of mind, Indian dishes can get exciting and intimidating for you. Enjoy the flavourful dishes and once you know how they taste and feel only then start trying your hand at cooking Indian and you are sure to succeed.