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The unforgettable
aroma of India is not just the heavy scent of jasmine and roses on the
warm air. It is also the fragrance of spices so important to
Indian cooking - especially to preparing curry. The world "curry"
is an English derivative of "kari", meaning soice sauce, but
curry does not, in India, come as a powder. It is the subtle and
delicate blending of spices such as turmeric, cardamom, ginger,
coriander, nutmeg and poppy seed. Like an artist’s palette of oil
paints, the Indian cook has some twenty-five spices (freshly ground as
required) with which to mix the recognized combinations or "masalas".
Many of these spices are also noted for their medicinal properties.
They, like the basic ingredient, vary from region to region. Although
not all Hindus are vegetarians, you will probably eat more vegetable
dishes than is common in Europe, particularly in South India. Indian
vegetables are cheap, varied and plentiful and superbly cooked.
Broadly speaking,
meat dishes are more common in the north, notably Rogan Josh (curried
lamb), Gushtaba (spicey meat balls in yoghurt), and the delicious
Biriyani (chicken or lamb in orange flavoured rice, sprinkled with sugar
and rose water).
Mughlai cuisine
is rich, creamy, deliciously spiced and liberally sprinkled with nuts
and saffron. The ever popular Tandoori cooking (chicken, meat or fish
marinated in herbs and baked in a clay oven) and kebabs are also
northern cuisine.
In the south,
curries are mainly vegetable and inclined to be more hot. Specialities
to look out for are Bhujia (vegetable curry), Dosa, Idli and Sambar
(rice pancakes, dumplings with pickles and vegetable and lentil curry),
and Raitas (yoghurt with grated cucumber and mint). Coconut is a major
ingredient of South Indian cooking. On the West coast there is a wide
choice of fish and shellfish; Bombay duck (curried or fried bomnloe
fish) and pomfret (Indian salmon) are just two. Another specialty is the
Parsi Dhan Sak (lamb or chicken cooked with curried lentils) and
Vindaloo vinegar marinade. Fish is also a feature of Bengali cooking as
in Dahi Maach (curried fish in yoghurt flavoured with turmeric and
ginger) and Malai (curried prawn with coconut).
One regional
distinction is that whereas in the south rice is the staple food, in the
north this is supplemented and sometimes substituted by a wide range of
flat breads, such as Pooris, Cha ppatis
and Nan. Common throughout India is Dhal (crushed lentil soup with
various additional vegetables), and Dhai, the curd or yoghurt which
accompanies the curry. Besides being tasty, it is a good
"cooler"; more effective than liquids when things get too hot.
Sweets are principally milk based puddings, pastries and pancakes.
Available throughout India is Kulfi, the Indian ice cream, Rasgullas
(cream cheese balls flavoured with rose water), Gulab Jamuns (flour,
yoghurt and ground almonds), and Jalebi (pancakes in syrup). Besides a
splendid choice of sweets and sweetmeats, there is an abundance of
fruit, both tropical – mangoes, pomegranates and melons – and
temperate apricots, apples and strawberries. Western confectionery is
available in major centres. It is common to finish the meal by chewing
Pan as a digestive. Pan is a betel leaf in which are wrapped spices such
as aniseed and cardamon.
Another custom is
to eat with your fingers but remember only of the right hand ... Besides
the main dishes, there are also countless irresistible snacks  available
on every street corner, such as samosa, fritters, dosa and vada. For the
more conservative visitor, western cooking can always be found. Indeed,
the best styles of cooking from throughout the world can be experienced
in the major centres in India. Tea is India’s favourite drink,and.many
of the varieties are famous the world over. It will often come ready
brewed with milk and sugar unless "tray tea",is specified.
Coffee is increasingly popular..Nimbu Pani (lemon drink), Lassi (iced
buttermilk) and coconut milk straight from the nut are cool and
refreshing. Soft drinks (usually sweet) and bottled water are widely
available, as, are ’Western alcoholic drinks. Indian beer and gin are
comparable with the world’s best, and are not expensive. Note that
Liquor Permits are required in Tamil Nadu and Gujarat.
The variety of
Indian cooking is immense, it is colourful and aromatic, it can be fiery
or not as desired and it is inexpensive even at the top class hotels. No
wonder, then that it is now the third most popular cuisine in the world
nor will it be any more surprising when it becomes the first
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