| Indian curry is over 5,000 years old and the term 'curry' | | | | Quite a few dishes in western countries like America |
| which is an English word is derived from the South | | | | and U.K call for curry powder which basically consists |
| Indian Tamil word 'kaikaari' or its shortened version | | | | of turmeric, cumin seeds, coriander seeds, mustard |
| 'kari'meaning vegetables cooked in spices.Basically | | | | seeds, five spice powder (cardamom, cinnamon, black |
| curry is a gravy dish or a stew like dish with spices | | | | pepper, bay leaf and cumin), with red chili powder.You |
| and seasonings and flavoured with hot and sour | | | | can mix your own curry powder according to your |
| tastes.Today ,curry has become the symbolic British | | | | tastes or buy it ready made at your grocery store.The |
| word for Indian dishes that could be eaten with rice or | | | | use of curry powder is minimal in India and most are |
| rotis. | | | | unaware of curry powder. |
| Authentic Indian curry,one of the world's fasted | | | | 7. Turmeric : called 'haldi' in Hindi is a deep yellow |
| growing ethnic food trends, combines flavours,textures | | | | powder obtained from grinding a dried plant root.Its |
| and pungency which are unique. Each region of India | | | | known for its colour and earthy flavour in many Indian |
| has its own distinctive style of seasoning while | | | | and Asian dishes.Turmeric has anti-oxidant properties |
| preparing a curry and a common factor in all the | | | | and is widely known for its digestive properties and to |
| regional styles of cooking curry is marination and slow | | | | fight against leukemia. |
| cooking which ensures the flavor and color of herbs | | | | 8. Cumin : called 'jeera' in Hindi is a spice with a huge |
| and spices to meat, fish, poultry, and vegetables. | | | | variety of culinary uses. It's a very important element in |
| 1. Spices : are derived from plants and are aromatic | | | | Indian and ayurvedic cooking.Indian curries and dry |
| dried bark, roots, buds, seeds, berries or fruits. When | | | | vegetables are mostly flavored with whole cumin |
| spices are heated the aroma and flavour is released. | | | | seeds. Cumin is considered to have digestive |
| Its advisable not to store spices in glass jars as they | | | | properties and is also considered to have cooling |
| will lose their aroma and potency before the expiry | | | | properties. |
| date. Store in air tight containers. | | | | 9. Tandoori : describes a style of food unique to the |
| 2. Curry : the authentic indian curry often combines the | | | | north Indian state of Punjab. A tandoor is a cylindrical |
| following spices, coriander, turmeric, fenugreek, cloves, | | | | clay oven used in northern India and Pakistan in which |
| ginger, red and black pepper as well as other spices. | | | | food is cooked over a hot charcoal fire. Temperatures |
| One of the popular spice blends used in Indian curries is | | | | in a tandoor can approach 480°C (900°F). It |
| called "Garam Masala". | | | | is not uncommon for tandoor ovens to remain lit for |
| 3. Bhuna : bhuna is a Hindi term for cooking the various | | | | long periods of time to maintain the high cooking |
| spices (Masala) in hot oil to release the natural oils and | | | | temperature. Tandoori chicken is marinated before |
| flavours of the spices and remove the raw taste.It | | | | cooking and despite an intense dry heat, the oven |
| literally means 'fry in oil' and most important process in | | | | produces succulent moist meat with the famous red |
| cooking a perfect Indian curry. | | | | spicy seasoning on the outside. |
| 4. Tadka/Bargar : bargar is a Hindi term for the | | | | 10. Authentic Indian cooking : calls for the use of a |
| process of frying whole spices is and is a technique | | | | number spices, many in small quantities as per the |
| used for the same reasons as Bhuna, to cook out the | | | | recipe requirement and added at particular intervals |
| raw taste from the spices. The oil used should be hot | | | | throughout the recipe, rather than in one go as a paste |
| and the spices added whole.It is important to take care | | | | or curry powder.This process is difficult and |
| to not burn the spices. The spices are cooked the | | | | time-consuming art to master in today's 'time-poor' |
| moment they colour and start to float do not let them | | | | lifestyleTandoori describes a style of food unique to |
| blacken. This process can be very quick especially | | | | the north Indian state of Punjab. |
| with the small spices like cumin seeds and mustard | | | | Much of making curry is knowing what spices blend |
| seeds. | | | | well and experimenting. After you've made a couple of |
| 5. Masala : means mixture of spices sauteed in oil or | | | | different curries, it's hard to go wrong, Get some good |
| ghee. Perhaps the most famous and varied is Garam | | | | fresh spices and a coffee grinder, dry roast the spices |
| masala, a major spice blend of Indian cookery where | | | | and grind them to make your own curries. There is no |
| each home has its own spice blends. It is often added | | | | substitute for this authentic way of making a typical |
| towards the end of the recipe, almost like a garnish. | | | | Indian curry. |
| 6. Curry Powder : is made with many spice blends. | | | | |