Cooking Indian inspired food has been an education for me on the power of spices. It’s amazing how unique and complex flavors of dishes are built from layers of spices added at different points in the cooking process. Spices form the foundation of authentic Indian cooking. And when used properly, they elevate the flavors of simple ingredients used in everyday cooking.
Watching Indian movies, I always get amazed by the variety of foods Indians eat. I mean their dining tables are always filled with an assortment of rice dishes, sauces, curries, meat, sweets, etc. I remember watching Valerie and Courtney on MKR and Sashi on Masterchef. Where they showcased a variety of Indian foods that looked really delicious and mouthwatering. The goat meat curry Valerie and Courtney prepared for their first instant restaurant looked so appetizing that I felt like reaching into the screen and grabbing the plate of food.
I have never been to India and I haven’t eaten Indian food prepared by an Indian either. But I have really enjoyed preparing a variety of Indian meals using different recipes. Cooking Indian food has been a great experience and I have learned some lessons which I would love to share with you.
Spicy facts I learned:
- Chili pepper is just one type of spice
Before, I always associated spicy food with peppery food. But I have come to understand that chili pepper is just one type of spice. There is a wide variety of spices for cooking in different parts of the world. Not just chili but spices like cumin, fennel, mustard seeds, cloves, cardamom, mace, cinnamon and so many more. Each spice carefully selected to bring out the best flavor in a dish.
- Curry powder is not a staple ingredient in Indian cooking
Curry powder is a mixture of different Indian spices. The British created in an attempt to recreate some of their favorite Indian spice flavors. However authentic Indian cooking does not call for curry powder. Though some modern recipes call for its addition because of its unique color and flavor. Indian curry on the other hand is a popular dish in Indian cuisine with proteins, vegetables, and authentic Indian spices.
- Masalas are important unique spice blends
Masalas are a unique mix of herbs and spices that form the base of Indian dishes. They impart the characteristic flavor of any meal. Consisting of spices that have been carefully and thoughtfully selected. Masalas vary by household, region, type of dish prepared, and individual preferences. Most Indian households have a masala Dabba, which is a stainless tray with smaller compartments that hold an array of spices both whole and ground. There are different spice blends for different recipes.
- Garam masala is an all-purpose type of seasoning used in Indian cooking.
Garam masala is a major spice blend in most Indian cooking. When cooking Indian food, you add garam masala towards the end of cooking to enhance the flavour of the dish. But it also works well in dry rubs or marinates.
- Roast whole spices before grinding
To prepare masalas from whole spice seeds, it is better to roast the whole spice seeds before grinding. Dry roasting removes moisture from the whole spice seeds. It makes them crispy so that they can grind smoother and easier. Also, the heat releases volatile aromatics which elevates the flavor of the seeds. But there is no need to roast spice powders. Roasting improves the flavor and keeping quality of the masala
- Grind whole seeds just before cooking
It is better to grind spice in small quantities just bfore cooking. This is because ground spices lose their flavor gradually. So its always better to grind the spices in batches to ensure they remain potent for a longer time.
My Indian food experience
I have really enjoyed preparing Indian inspired dishes. Especially the curries from the spicy Malvani chicken curry and flavorful Indian curry inspired curry leaf chicken curry. Aromatic and fragrant fish curries like the mackerel fish curry and not forgetting the flavor bomb goat curry. It was fun experiencing bold new flavors.
If you haven’t tried eating Indian curries then you do not know what you are missing. I am an African but I have really enjoyed the Indian dishes I have prepared. And while I know they will be lots of other curry secrets I may not know, the recipes I share here are from authentic sources. So feel free to try them. If I find myself in India I would definitely love to try as many dishes as I can.
