Aromas And Typical Dishes Of North Indian Cuisine

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

We are used to thinking of India as a flat, hot and dry land. But northern India is cold and buried under the eternal snow of the Himalayas. South of Kashmir, in the plains of the Indus east of the Ganges to the west, grows the famous basmati rice. The plains are rich, fertile and well irrigated, so the locals do not know the deprivation. However, the influence of the moguls is more important than that of the climate and the terrain.

The Mughals were Turkish Mongols who arrived in northern India in the 16th century and settled in Delphi, having previously spent some time in Persia (modern-day Iran). They bring with them much of Persian civilization - the love of flowers and fountains, sophisticated architecture and a luxurious lifestyle. Cooking and eating play a significant role in it. Thus, rich pilaf and stewed meat melt in the mouth appear in Indian cuisine.

Typical products

Spices are the backbone of Indian cuisine, but it would be a mistake to reduce them only to curry - weak, medium and very spicy. In fact, the spices in North Indian cuisine present unobtrusively, and the dishes are famous for their rich smooth sauces and delicate aromas. Cream, yogurt, fruits and nuts soften the spiciness of the spices, and the spices themselves are not as spicy as in the south. Cinnamon, cardamom, nutmeg, coriander, saffron and cloves are commonly used spices that are more fragrant than spicy.

Red pepper is added not only to give the curry flavor, but also because of its color. Cumin gives a slightly spicy taste to dishes. Used sparingly for medium spicy curries.

Onion seeds - it has a sweet taste, more like marjoram, and is put in vegetarian dishes, sprinkled with naan bread.

Garam Masala - This is a mixture of spices that is added to the finished dish - cumin, coriander, cinnamon, cloves and black pepper. It is used as a medium spicy mixture for dishes based on fruit and cream.

Asafetida

This is a mixture of dried beans. When crushed, it smells stronger than if boiled - then it resembles an onion.

Silver leaf

Silver powder pressed on a thin sheet. Used as a decoration of special dishes. It has no taste or smell and is harmless.

Flower essences

Pandanus and rose essences are the most popular flower essences, the former being used in Mogul's savory dishes and the latter in sweets.

Techniques and tips

Chefs in North India cook, bake and fry products like anywhere else in the world, but they also have some interesting techniques.

Tandoori kitchen

Tandoor - this is a deep clay pot that is placed on a bed of coals. It is like an oven in which you can bake in any way. Tandoori cuisine is a technique imported from Persia, which is still more common in northern India than in the south. The famous naan bread is made by gluing dough cakes to the walls of a tandoor oven. Then they separate with long skewers, but if you hurry, they can fall into the coals. The meat is cooked by stabbing it on a skewer and putting it in the oven. But first it is marinated in a medium spicy mixture with yogurt and natural red food coloring, which gives it color.

Meatballs and skewers

Introduced in India by the Mughals, skewers are pieces of meat stabbed on a skewer that are grilled or fried. Meatballs are mixtures of minced meat, which are formed into balls and fried or grilled, and then stewed in sauce. The raw mixture can be formed into balls, which are pressed around the skewers.

Stern

The term means meat stewed with fried onions, cardamom, ginger and garlic to make a thick and medium hot sauce. Forage dishes are cooked in a thick-bottomed saucepan.

Baking in a pot

Dum dishes (baked in a pot) are traditionally cooked over charcoal. First the spices and then the meat are fried in butter in a thick-bottomed pot, vegetables are added and a little water is sprinkled on top. The lid is tightly sealed with dough to retain moisture and flavor. The pot is first put on a very high heat until the products release steam, and then moved to a low heat to suffocate.

Lean meat

Meat is made more tender in several ways. It can be pounded to break muscle fibers, marinated in yogurt or cooked with betel nuts, which release a softening enzyme. After eating, Indians often chew betel leaves to aid digestion.

Fried onions

Fried to brown onions are the basis of many Indian dishes. The preparation is similar to the French stewing of garlic and onion, but then the fire is intensified to turn the onion brown and mash into a soft paste. Fry the chopped onion in a little melted butter, stirring vigorously. Once it starts to soften, add chopped garlic and stir until the moisture evaporates and the onion starts to fry in the fat. Stir until the onions are evenly browned. Remove from the heat and add 1-2 tbsp. water to stop frying. Fry a large amount of onion and leave it in the refrigerator or freezer (in buckets of yogurt).

Crispy onion

Cut the onion into thin rings. Fry them in very hot oil (layer 2.5 cm), turning constantly to brown evenly. Do not let them turn black - they become bitter. Use them to garnish pilaf and other soft dishes.

Compression

Sauces are not thickened, as in Europe with flour, but by stewing vegetables and spices (especially onions and ground poppy seeds in northern India) in broth or water until a smooth slurry is obtained and most of the liquid evaporates.