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Introduction
- India's many races, cultures and religions have combined to create a country with a rich cultural heritage that is expressed in its culinary traditions. The food combines diverse flavors, seasoned with rich spices and prepared with a variety of cooking techniques. Much Indian food is vegetarian, but there are also dishes that incorporate lamb, goat, chicken, and fish. Beef and pork are used less often in Indian cuisine due to Hindus' avoidance of beef and Muslims' avoidance of pork.
Step 1: Authentic Indian Ingredients
You may be able to find most of the ingredients you need to make authentic Indian food in your local grocery store. Some spices, however, may need to be ordered from a specialty source such as Penzey's Spices.
- Allspice
- Almonds
- Aniseed
- Asafoetida
- Basil
- Basmati rice
- Black, white, and green cardamom
- Black cumin seed
- Black mustard seeds
- Black onion seeds
- Black peppercorn
- Black and golden raisins
- Black salt
- Carom seeds
- Cashew nuts
- Cinnamon
- Clarified butter
- Cloves
- Coconut - Fresh, dried, and milk
- Coriander powder and seeds
- Cumin seeds
- Curry leaves
- Dates
- Dill seed and weed
- Edible silver foil
- Fennel seeds
- Fenugreek - Fresh leaves, dried leaves, and seeds
- Flattened rice flakes
- Garlic
- Ginger
- Green peas
- Green and red chilis
- Jaggery
- Saffron
- Lemons and limes
- Lentils - Green, red, and yellow
- Mint
Step 2: Authentic Indian Cooking Techniques
- Indian food can be steamed, fried, baked, grilled, and simmered.
- A heavy cast iron frying pan is useful for toasting nuts and spices, as well as for cooking Indian bread, such as naan.
- Spices can be mixed by hand in a mortar and pestle.
- A tandoor, or lidded clay pot that is used in the oven, is needed to prepare baked tandoori dishes.
Step 3: Authentic Indian Menu Planning
- Indian menus are versatile. Serve both sweet and spicy dishes to make sure you cater to all tastes.
- Appetizers and desserts are not usually included with everyday meals
- Include a main dish, as well as a vegetable dish. One should be dry, the other served with a sauce
- Yogurt or a raita usually accompanies the meal
- Serve bread such as roti or naan
- Plain boiled rice can accompany the meal, unless you are serving a biryani, which is rice-based, as the main course
- A salad and/or a pickled dish may also be served
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