Monday, January 5, 2015
Unusual Ingredients Used In Indian Cooking
Indian
cuisine is arguably one of the most iconic in the world. Now popular in a huge
number of countries and cultures, there aren’t many of us who are unfamiliar
with the exciting flavours and delicate spicing that Indian food provides.
But
while you may well know your cumin from your cardamom, there are a few
lesser-known spices and ingredients that have been used in Indian cookery for
hundreds – if not thousands – of years. These have been explored briefly below,
so take a look for yourself and see if you discover something new about this
diverse cuisine; you never k now, you might be feeling adventurous and try them
out yourself!
Asafoetida
Although
this rather pungent spice has been given some unfortunate nicknames – such as
“devil’s dung” – when cooked, it in fact adds an ‘oniony’ flavour to foods. It
can be used in dressings and dips, or added to meat or vegetables during
cooking. Just practice your pronunciation before you go asking for it at your Indian
grocer’s.
Amchur
powder is a key ingredient for chat masala, which is a staple food across India.
The powder is made from dried mango which is ground to a fine powder and is
used to add a tart and slightly sour flavour to Indian cooking. Rather than
using citrus juice, the powder adds acidity without additional moisture - which
is not always required.
IdliPodi
This
coarse powder– made from urad beans, dried chilli, chickpeas and sesame seeds –
is a staple in Southern Indian homes, mostlyas a dipping condiment. Diners put
a small amount of powder on their plate, then combine it with oil (such as
sesame) to form a paste, before soaking it up with pieces of dosa or idli– a
steamed savoury cake, made from rice.
If
you come across an Indian recipe that calls for bay leaves, you will probably
think of the leaf from the laurel tree that is traditionally used in
Mediterranean cooking. However, although they look fairly similar to this,
Indian bay leaves– or TejPatta– have an altogether different flavour.
Whereas
bay leaves offer a subtle, fragrant and herby taste to dishes; Indian bay
leaves –which stem from the cassia tree – actually have a
mild cinnamon flavour. You can find them in many Indian grocers, but be sure to
ask for it specifically, or you may be offered the European alternative.
Taro
Root
You’re
sure to have eaten or cooked with ginger root, but have you heard of the taro
root? This plant is native to Southern India and South East Asia, and is grown
for its leaves and as a root vegetable. In fact, experts say that it one of the
earliest plants to be cultivated by humans!
To
experience some of these rare and unusual ingredients for yourself, why not pay
a visit to one of London’s Indian brasseries or fine dining Indian restaurants?
Their expert chefs are sure to ‘wow’ you with their ability to turn them into
delicious and truly authentic dishes.
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