Cooking Indian food is to discover a world of flavours and smells right from the kitchen. Vegetarian India Gourmet cooking allows you to discover the different facets of this country by regularly cooking Indian recipes.
The recipes are influenced by the spices, herbs, fruits and vegetables that are found in every region of the country, but also by religion and history.
Indian cuisine has the same differences as India: cultures, climates, ethnic groups, religions and external influences. Indian cuisine is rather divided into 4 parts: in the North, the cuisine is made with milk, wheat (bread chapati, parata, naan, samossa) and many vegetables, so it is essentially vegetarian. In the South, rice is used a lot, fermentation technology is used (dosa, idly) and coconut. The East is known for its deserts (chumchum, sandesh, rassogola), its use of rice and fish. In the West part the dessert landscape offers many varieties of legumes (lentils, chickpeas, soybeans) and canned in oil (pickles or achars). These popular ingredients are the basis for Gujarati food and Rajasthani Food. But the boundaries between states are porous and the culinary specialties frequently cross the mix.
Below are some frequently asked questions:
Is Indian cuisine completely vegetarian?
It is true that the majority of the population is considered vegetarian, but Indian food is not only vegetarian. Coastal areas use a lot of fish. Also, a Muslim Indian is rather non vegetarian (no pork, of course), where as a Hindu who practices Hinduism emphasizes vegetarianism. Meet is consumed though by some, just not as much as by the rest of the world. Non-vegetarians eat mostly chicken or sheep; do not forget that the cow is sacred.
What spices are found in most Indian cuisine?
The most common spices are cumin, mustard seeds, turmeric, chili powder, coriander, cardamom, cloves and bay leaf. It also uses saffron, cinnamon ... I cannot mention them all, there's too much!
What is the difference between a Thai curry and an Indian curry?
The Indian curry is a blend of spices; usually there are turmeric, cumin, coriander, cloves, cardamom, fenugreek, ginger. This can vary. One can also find more or less chili powder. In India, we do not use the word "curry" to describe spices. The word is dictated "Masale" (literally "spices") but it does not mean "mixture of spices". The word "curry" or "curry" is used in many parts of the world and sometimes also refers to the preparation of a dish.
While Indian dishes tend to use more dry spices, Thai cuisine often uses curry paste and fresh herbs instead. Thai curries are cooked for a shorter period of time and typically include vegetables, chicken, seafood accented with fresh herbs like mint, cilantro and basil. They also tend to be soupier, thanks to the addition of coconut milk or water.
Unlike Indian curries, in which where the spice lingers on the palate, Thai curries deliver the heat upfront because of those fresh ingredients.
Khaman (salty cake)
It is a kind of Indian savoury cake made of chickpea flour with Indian spices.
yoghurt with cucumber or tomatoes or other ingredients
Chicken with special Indian sauce
This is an Indian dish made of cooked pieces of lamb with tomatoes, onions with Indian spices. This is a classic dish of Indian cuisine.
Lamb Rogan Josh
Indian dish to cook the lamb pieces with a sweet cream sauce and spices to the color red. This is a dish originating from the Kashmir region of India.
Chicken Coco or Curry
Chicken Tika Massala
Dhal: Lentils with spices
They are scented balls and dipped in a syrup of rose water. Are sometimes found in Indian restaurants and you can easily make in your kitchen.
delicious mango cream
yoghurt drink: nature, sweet or savoury.
The Nimbu pani
sweet tea with spicy milk with ginger
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Every evening of the week: 6.30pm to 10pm
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