Naan:
Traditionally made in the tandoor oven, naan is a leavened flat bread that is
widely popular in India. It is generally served hot and is often used as a
scoop to pick up other food. It can also be stuffed with different fillings –
peshawarinaan is filled with a mix of nuts and raisins and keemanaan is filled
with minced lamb (or goat or mutton).
Onion
bhaji: Eaten as a snack in India and often as a starter in the UK, the onion
bhaji is part of the much wider pakora family (snacks fried in chickpea batter).
Bhajis (of any variety) are top of the comfort food list during monsoon season
and are usually served with a cup of tea or coffee.
Panchphoran: Literally translated to mean five spices, this Bengali spice blend contains cumin seeds, fennel seeds, nigella seeds, fenugreek seeds and brown mustard seeds. The spices are left whole and are used as a rub for meats, added to stews, sprinkled on vegetables or added to pickled vegetables.
Quaschawal:
This is rice fried in ghee which is flavoured and coloured with saffron.
Rogan
Josh: One of the signature recipes of the Kashmiri cuisine, it is made using
cubes of lamb cooked with onions, ginger, cloves, cinnamon, cardamom, yoghurt, Kashmiri
dried red chillies and other ingredients.
Samosas: These
tasty triangular snacks originated in Uttar Pradesh and today are enjoyed
around the world. The fried pastry is filled with a savoury filling such as
spiced potatoes, peas, onions, lentils or meat.
Thali:
Named after the dish in which it is served, the thali features an array of
dishes including rice, dal, vegetable dishes, chutney and yoghurt served in
individual dishes called katori. Served as a set meal in some restaurants but as an all-you-can-eat option in others, it is a hearty
Indian staple.
Undihuya:
This spicy vegetable stew has its roots in Gujarat and is created using a range
of seasonal vegetables. A blend of spices including cumin, coriander seeds and
turmeric powder are used to create this hearty dish.
Vindaloo:
This is a hot and spicy dish that originated in Goa and has strong Portuguese
influences. It is traditionally made using pork, but is often made using
chicken, lamb, prawns or vegetables – it appears on many an Indian restaurant
menu.
Wazwan: A
Kashmiri speciality, the wazwan is a multi-course meal that is a source of
great pride for people living in the state.
Xacuti:
Another Goan classic, the xacuti is fiery and traditionally made using rabbit
or chicken. The heat comes, in part, from the six to eight Kashmiri chillies
that go into the dish.
Yoghurt: Popular
in India for its cooling effects, yoghurt is used to make drinks, added to
curries and served as an accompaniment to dishes.
Zeera:
Also known as cumin seeds, this spice has a warm flavour and a strong aroma.
With your
new-found knowledge of all things Indian cuisine, why not try out your new
skills and order something different from the menu next time you go to an
Indian restaurant? Head to one of London’s popular fine-dining Indian
restaurants and sample the best of the country’s cuisine.
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