Bhoona
The Hindi term for process of cooking wet ground masala of the spice paste
in hot oil, using light stewing, sautéing and stir frying, adding small
quantities of yoghurt to a mixture of onion, garlic, ginger and sun dried
coriander, tumeric powder and other garam masala. The process releases the
essential oils from the spices and creates the wonderful well rounded tastes
of good curry. Garnished with brown onions and fresh coriander.
Tikka Masala
Indian cuisine as curry and rice has always been popular outside India. Tandoori
cuisine was made popular in England by the Punjabi immigrants. Amongst those,
tandoori chicken was the favourite. Since it was a barbequed preparation and
sis not fit the curry and rice image, innovative chefs added it to a creamy,
milk tomato and cashew nut gravy and hence was born the chicken tikka masala.
This gravy has become very popular over the years and has since been tried
with various meat preparations.
Vindaloo
This dish was brought to India by the Portuguese when they arrived in Goa
in 1496. Originally called “Vina D’ Alhos”, it consisted
of pork marinated in wine and garlic (still available in Portugal). The local
Goanese were soon converted to Christianity so had no problems consuming wine
and pork, both considered to be taboo in the Hindu religion.They found the
preparation to be bland so they increased the quantity of garlic and added
spices and chillies to it and simplified the name to
Vin-der-aloo which over the years has become Vindaloo.
Jalfrezi
Jal or Jhal meaning pungently spicy and Frezi meaning stir frying. Hence a
rapidly cooked stir fry meat or vegetables with a tempering of cumin. In Anglo-Indian
days of the Raj a Buddist tribe known as “Mogs” became house-hold
cooks in Calcutta, West Bengel. It was they who interpreted their English
memsahib’s demand for good old English cooking and given a chance, Mogs
added a little spice and thus evolved a wonderful cooking style.
Khorma
Very popular amongst the Moghul nobility, this scented preparation reveals
its origins in its list of ingredients - almonds, cashew nuts, white cardamoms,
white pepper, poppy seeds and melon seeds. There are many sorts of Khorma,
all of which were awash with mellow gravy achieved by the usage of cream,
yoghurt and coconut milk. Perfected by the Moghuls it was said that if a chef
could cook a good Khorma he was fit to cook for the Emperor’s court.
Karai / Balti.
Made popular by the Karai shops of northeastern India. Meat is dry cooked
without adding any extra water in a thick tomato based masala and finished
with fenugreek leaves. Being of Kashmiri origin, it is very aromatic and herby
with lots of dhaniya. The traditional Karai shops still in existence have
an in-house butchery where the diners select the chicken or meat which they
cut into small chunks. A Karai chef can handle up to 16 Karais simultaneously
ensuring each is taken off the fire at exactly the right time and reaches
the right table. Karai in which the food is prepared is then placed at the
centre of the table and everyone eats out of it.
Tandoor
A clay oven heated which cooks food quickly without allowing it to dry out
Kolanji
Known as nigella seeds, small black tear shaped seeds of a plant grown extensively
in India. Commonly used in pickles, curries and breads.
Dhaniya
Leaves and seeds of the coriander plant, a basic seasoning used in Indian
cuisine, the fresh leaves are used for garnish
Panchporan
A five spiced powder mixture of whole fenugreek seeds, black mustard seeds,
fennel seeds, cumin seeds and nigella seeds. The mixture is lightly roasted
in oil and is used to season many curries and chutneys.
Garam Masala
A fragrant mixture of various roasted and ground spices – coriander
seeds, cumin seeds, black peppercorns, green pods, cinnamon sticks and cloves
Saffron
The orange and dried stigmas of the saffron crocus regarded as the king of
spices.
Used in Indian cooking and baking to add flavour and colour to Indian dishes
Paneer
Homemade cottage cheese made from farm fresh milk commonly used in vegetarian
cuisine which is a delicacy
Ghee
Clarified butter used to give rich flavour and taste to Indian cuisine.
Dhai
An Indian Term used for yoghurt which is extensively used in Indian cooking
to bring out the richness and flavours of Indian dishes
Tamarind
The pods of the tamarind tree contain a soft, nutty pulp from which a tangy
juice is obtained. Tamarind is used to season some Indian dishes giving them
a slightly sour taste.
Basmati rice
Slender long grained aromatic rice, Basmati means fragrant. The grain is aged
for a certain period of time to enhance its distinctive aroma.
