If you’re looking to try some different unique cuisine for a special dinner or get together, try Indian food. It’s got some unique flavours and spices and is best suited for that special occasion. Even if you’re just an amateur cook, it’s a great idea to try something that will add a new feather to your cap. Here are some tips on its basic flavours.
Using a diverse blend of spices is the essence of Indian cuisine. Some of the spices added in Indian food for flavouring are cardamom, coriander, fenugreek, turmeric, coconut, saffron, garlic and ginger. Garam masala is also a popular Indian spice that’s mostly used to flavour gravies and curries.
Although these are just some of the spices used, I’m sure you get the basic idea about how unique the flavouring must be and what an intricate blend of spicing goes into its making. There can literally be thousands of other ideas to use, but this should be a nice start to consider.
Cottage cheese, ghee, curd (a form of cultured yogurt) and other forms of cooked milk are used often in Indian cuisine. This is just another traditional thing.
Curd or yogurt, is quite often used to make side dishes that compliment rice or other curries. They’re used in making different kinds of ‘raitas’ and also to flavour some curries to make everything taste unique.
Most Indian religions, cultures and communities in India restrict eating meat. For example, Muslims don’t eat pork, while some Hindus don’t eat beef. Jains and some other Hindu communities don’t eat meat at all. However, despite this meat is still quite popular in various Indian cultures and communities. They are prepared in various ways. Chicken is the most popular meat and fish largely dominates coastal Indian food.
Rice is one of the staple foods in India. Many rice preparations are made throughout the country. Indian cuisine is famous for it’s rice specialities like biryanis and palaos. Most of these rice specialities are made with basmati rice. This is a long grained rice, popular for its fragrance and delicate flavouring across the country. It is used mainly during special occasions and is mostly cultivated in the Punjab and Himalayan region.
Pulses such as lentils are the most important ingredient of most curries and gravies in Indian cuisine. Pulses are used extensively as a part of main courses. Curries and gravies are mostly eaten with Indian breads such as rotis, chapattis and naans. Some of the regions also use fried breads like puris. Samosas are mainly served as snacks.
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