Though vegetarian dishes featuring rice and a variety of beans dominate Indian cuisine, India's cooking has also been influenced by traders such as the Arabs and Chinese, and invaders such as the Persians, Mongols, Turks, British and Portuguese. North Indian food features more dairy and pulses, while South Indian cooking includes more rice, curries, and fruits like coconut.
What to Eat
Indian food can be enjoyed as much during the cooking process as during mealtime. The aroma from cooking spices, herbs, onions, garlic, and chiles creates the best kind of potpourri money can buy! When we think of Indian food, we typically think curry. Unfortunately, the idea and use of commercial curry powder is limiting to the whole scope of Indian cuisine.
Authentic curry powder is called garam masala (masala means mixture). These spice and herb mixtures vary in recipes throughout India, and even vary from home to home in the same region. But Indian seasoning is not limited to garam masala. Other spices and flavorings are added to enhance and layer flavors.
Becoming familiar with Indian dishes requires becoming familiar with its common elements. These are described below, followed by a menu guide of ingredients.
One staple in Indian food is dal, a word which includes peas, beans, and lentils (similar to our use of legume). Lentils, which are red, yellow, orange, or pink, plus split peas and other legumes, are the primary source of protein in vegetarian meals. Dal are cooked whole or pureed, depending on the dish. Ground dal are used in unleavened breads and crackers, and even in spice mixtures. Indian cooks use the versatile legumes to their full potential!
Basmati white rice is authentic Indian rice, long grain which is dried giving it a unique nutty flavor. Rice dishes can be plain - as boiled, steamed, or fried rice—or can include vegetables, nuts, and even fruits. These dishes are always fragrant.
Nuts not only show up in rice dishes, but in desserts as well. Nuts are also pureed into rich, creamy sauces for elegant and savory meat dishes. Commonly used nuts include almonds, pistachios, and cashews.
Common dairy products include milk, cream and yogurt. Yogurt is used in marinades, salads, and sauces. Cream is used in "curry" sauces and in desserts. Milk is used to make paneer, a firm cheese made from the curds of whole milk.
Although some vegetables in Indian cuisine cannot be found in the U.S., many are common. Some of these include eggplant, cauliflower, green beans, carrots, peas, mustard greens, okra, spinach, squash, potatoes, tomatoes, and bell peppers.
Indian breads consist primarily of unleavened flatbreads which resemble thick tortillas. Some are deep fried, and others are baked in tandoors—underground clay ovens which reach 1,000 degrees. Flatbread is often used in place of silverware. These same ovens are used to cook "barbecued" meats, often stained red from their potent marinades. Shish-ka-bobbed chicken and lamb are both common.
Most Indian spices and herbs are available to the home cook. If you enjoy cooking Mexican food, you already probably own cumin, cinnamon, cloves, chili powder, cayenne pepper, black pepper, saffron, and coriander. If you cook, you are probably already familiar with chiles, onions, garlic, and cilantro. So add cardamom, turmeric, fresh ginger, yogurt and mustard seeds to your stockpile of goods, and you can do Indian food justice—along with a good cookbook. Recommended cookbooks: any by Julie Sahni and Madhur Jaffrey.
- Bean Salad
- Chick Pea Pancakes
- Chicken Curry
- Creamed Curried Spinach with Cheese
- Creamy Curried Beans
- Cucumber Salad
- Curried Potatoes and Peas
- Curry Powder
- Fresh Mango Chutney
- Grilled Skewered Lamb
- Indian Cheese
- Saffron Rice
- Modern Indian Cooking by Hari Nayak and Vikas Khanna
- Ajanta: Regional Feasts of India by Lachu Moorjani
- The Spice Is Right: Easy Indian Cooking for Today by Monica Bhide
- Madhur Jaffrey's Step by Step Cooking by Madhur Jaffrey
- Betty Crocker's Indian Home Cooking by Raghavan Iyer
- The Bombay Cafe by Neela Paniz
- Dakshin, Vegetarian Cuisine from South India by Chandra Padmanabhan
- Introduction to Indian Cooking by Julie Sahni
- Raji Cuisine by Raji Jallepalli
- Asian Vegetables by Sara Deseran (Sri Lankan recipe)
- Mangoes & Curry Leaves by Jeffrey Alford and Naomi Duguid (Sri Lankan recipe)
from Kate's Global Kitchen:
Back to the main India page
India on Wikipedia
More country Destinations
This page modified January 2007