The great English Indian takeaway has its roots in the exotic regions of the Indian sub-continent. The different cuisine in India varies according to the different regions that you are in. Northern, southern, eastern and western regions are the principle divisions in India’s landscape. Vegetarian dishes alongside rice is the staple diet for large numbers of Indian people.
When ordering Indian food, not many people consider what has gone into making the rich offering in front of them. If asked to make a curry that tasted professional, I wonder how many people would know how it was done? If you are not a regular in a kitchen, the secrets of how to cook a curry are likely to remain a mystery. For me, it is great to try to match the great flavour of a locally prepared meal. Give the meal a chance, and it is quite possible to taste the various spices that have beenused, such as corriander and basil. These ingredients can often be found in a local supermarket or small supplier.
Curry is usually fried in vegetable oil, and mixed with a range of over 25 different spices, in case you were unaware. The most common of the spices used are chill pepper and pulses. Rich texture and creamyness is obtained by the use of coconut milk, which also yield a pleasant aroma. The sharpness or tartness, is generally obtained from the inclusion of lime juice, which is also a great way to marinate the meat. To garnish or decorate the completed meal, herbs are used for their olour and also their aroma. One fact that seems slightly unbelievable is that in India there doesn’t appear to be any official recipes for these dishes. It is a totally different practice for countries in the west like the UK, where celebrity chefs and their recipes. The most popular expert on Indian food in the UK is Madhur Jaffrey, who has presented her food many times on television.
