A Taste of India1 Aug 2011
Having lived in India for three years and travelled around I can tell you the food there is as exotic and colourful as the country itself. Before we moved there we thought ‘Indian” food was like the food we found in Indian restaurants in Dublin. We soon learned about the differences.
Indian cuisine can be divided into four distinct regional styles: north, south, east and west, all evoking a different sense of colour, smell and taste. As we were the only expatriates in the city, we lived in the Oberoi hotel and every night was mostly vegetarian buffet. We loved the food. They make the vegetables taste delicious. So after three years we were almost vegetarian.
When I am cooking Indian food I experiment more than with any other cuisine, so my recipes may vary. This comes from spending time in the kitchen in India. It’s all about finding your personal preferences; adding more spices or reducing the amounts. It’s easy to vary the intensity to suit individual taste buds. Indian food uses lots of spices, but only some are “hot”. Those who do not like the burning sensation of chilli can enjoy lots of full flavoured Indian dishes.
My favourite way to eat eggplant (aubergines) is Baigan Bharta. Vegetable curry is a very versatile dish and great for using left over vegetables. Being Irish we like a dish with potatoes, so I like Aloo Gobi and it’s different from the way my mother cooked it. Hope you enjoy and happy cooking from FoodFriends.
THIS MONTH'S RECIPES