The Spice of Life - How To Cook Authentic Indian Food At Home
India.
If you’ve ever visited this incredible country, you’re unlikely to forget the seductive, exotic assault on all your senses. The brilliant kaleidoscope of colours, the alluring potpourri of smells and the wild cacophony of sounds all combine to leave an indelible and unique imprint on your mind.
Without question, one of India’s greatest gifts to the world is its remarkable cuisine. Indian food is quite simply in a class of its own for the range and depth of flavours, textures and aromas.
However, even the phrase “Indian Cuisine” is itself barely accurate. India is a vast and incredibly culturally diverse nation. It is not uncommon for speakers of the 780 or so local languages to not understand each other. It should come as no surprise, then, that cooking styles also vary hugely, such that we should say cuisines - in the plural.
Australia is blessed with a sizeable and vibrant Indian expatriate community that has contributed enormously to the modern complexion of our multicultural society. Of course, wherever Indian people go, they bring their food with them. Today, every major city is brimming with a vast selection of outstanding quality Indian restaurants. Even beyond the Big Smoke, drive through rural Australia these days and any small town you encounter is just as likely to have an Indian eatery as it is to boast a Chinese takeaway.
Despite the ubiquitousness of Indian food, North Indian dishes dominate the culinary landscape, so your restaurant experience is not always a true reflection of the full gastronomic range. We all love a good Butter Chicken or Tandoori Gobi, but there is so much more to Indian food than the familiar fare that graces most curry house menus.
After our previous delectable journeys through authentic Korean cooking and our guide to creating spectacular home-cooked Mexican dishes, this third instalment in our International Cuisine Series will take you on a voyage of discovery through traditional Indian cooking. We’ll explore regional specialties and time-honoured techniques to help you create sub-continental masterpieces in your kitchen.
Indian Regional Cuisine Guide
As we’ve mentioned, there are distinctive differences in the local fare depending on where you are in India. A comprehensive study would have you scrolling to the centre of the earth, so we’ll let you off easy and divide the country into broader areas to get the general feel.
1. North Indian Cuisine
The Northern states are home to many of the most famous and beloved dishes with which Indian food connoisseurs are familiar. Think rich, thick gravies with big flavours, often including tomato base and yoghurt. North India is also the home of Tandoori cooking, another crowd favourite. While much of India is vegetarian, meat is far more common in the North, another reason the local fare appeals to Western palettes.
2. South Indian Cuisine
From the foothills of the Himalayas, we travel southward to the tropics, where the chow gets seriously spicy, and bread concedes rice as the dominant starch. Unsurprisingly, warm climate fruits such as sweet, creamy coconut and tangy tamarind feature prominently in the local flavour profiles. Vegetarianism is far more prevalent in the South, so veggie-based dishes are par for the course.
3. Western Indian Cuisine
Spanning a geographically diverse zone and dissected by the legendary Silk Road trade routes, Western India’s location brings together a stunning array of culinary influences. From the ocean bounty of Goa to the fertile plains of Maharashtra, the variety of ingredients, spices, and flavours makes for a spectacular array of signature dishes that incorporate a little bit of everything.
4. Eastern Indian Cuisine
India’s Eastern states enjoy the perfect conditions for growing rice, making it the primary staple in the region. This region shares borders with Bangladesh, Nepal and China, each of which has significantly influenced the local gastronomy. The Bay of Bengal’s plentiful fish stocks ensure that fish curries are a signature item, while the fertile soil, warm temperatures and exceptionally high rainfall of the inland are ideal for growing fruit, which locals incorporate liberally into numerous recipes. Eastern Indian cuisine tends to be subtler and easier on the spice than its cousins. A unique feature is the generous use of mustard seed oil as the primary fat, giving the local cuisine an unmistakable pungent, peppery flavour. Above all, East Indians are famed for their undying love of desserts and sweets.
Key Indian Flavours
The big, bold flavours of Indian food do not happen by accident. They are the mouthwatering result of an ingredient list and cooking techniques that come together in the most scrumptious way. To understand this miracle of edible alchemy, we first need to analyse the main ingredients that underpin all that sublime taste.
a) Indian Spices & Aromatics
First and foremost, it begins with spices. Whether you’re relishing a heavenly pani puri from a street vendor, dining lavishly on a paneer palak at one of Mumbai’s finest restaurants, or mesmerised by the Chai-Wallah as he gracefully pours your milky tea through the train window - your senses are assailed at every point by the complex jumble of fragrant herbs and spices. Some of these are familiar. Others may be new to you, so let’s take a look:
- Cumin (Jeera)
This warming, earthy spice is in virtually everything, and is essential to achieving authentic Indian flavours. Cumin can be used in seed form or ground into powder for a powerful release of fragrant essential oils.
- Turmeric (Haldi)
The bright yellow colour of this Indian native root is critical to the visual impact of many dishes. But its benefits are not merely aesthetic. Studies show that Turmeric is a world champion antioxidant that may reduce the risks of a laundry list of health issues, including cancer, diabetes, depression, arthritis, allergies, inflammation and more.1
- Coriander (Dhania)
Coriander seed has a delightfully citrusy flavour that adds depth and character without overpowering recipes. It can be toasted whole or ground. The seed tastes nothing like the leaves, which are also used extensively in chutneys and curries, particularly in Southern India, where they are frequently the star of the meal.
- Cardamon (Elaichi)
Cardamon is an indispensable element of Indian cooking. The pungent pods play a key role in tempering for countless curries and other dishes, but the sweet, fruity taste and aroma also make it a popular flavouring for desserts.
- Cloves (Laung)
Cloves are dried flower buds with a powerful, sweet fragrance that complements cardamon beautifully. Like cumin, cloves can be used whole or ground into a powder to be included on its own or in spice blends.
- Cinnamon (Dalchini)
Another sweet spice made from the dried bark of a native tree. Cinnamon’s glorious flavour and aroma made it particularly prized in Western cooking, but its roots are most certainly in the East.
- Asafoetida (Hing)
Lesser known in Western countries, asafoetida has a strong, incredibly pungent smell that is highly reminiscent of onions and garlic when cooked. People with sensitivities to onions and garlic, such as those on low-FODMAP diets, often use asafoetida as a substitute.
- Chili Powder (Lal Mirch)
Wherever you sit on the tolerance scale, Indian food wouldn’t be Indian food without an element of heat. Indian chili has a floral character that adds an extra layer of flavour on top of the spice.
- Fenugreek (Methi)
A slightly bitter herb with sweet, nutty undertones that is a lesser-known but central player in Indian cuisine.
- Mustard Seeds (Sarson)
As we’ve seen above, mustard seeds are a central focus on Eastern Indian cooking. However, they also feature, albeit less prominently, in most other parts of the country for their slightly nutty, bitter flavour.
- Ginger (Adrak)
Used fresh or dried, ginger’s warming, zesty tones are an essential ingredient in virtually every aspect of Indian cooking;, from curries and marinades to pickles, chutneys and desserts.
- Curry Leaves (Kadee Patta)
This one might seem like a no-brainer, but that packet of curry powder sitting in your pantry? Most likely contains no curry whatsoever. What we call “curry” is simply a standard Indian spice mix. Real curry comes from the dried or fresh leaves of the curry plant. The plant is easy to grow and maintain, so many Indian families maintain them in their gardens for a ready supply of the incredible flavour.
b) Ghee
If there is one ingredient that characterises Indian food more than any other, it is clarified butter, better known to its friends as Ghee. While you can undoubtedly make delicious Indian food with other oils or fats, there is something fundamental about ghee that adds an irresistible air of authenticity. If you’ve ever walked out of an Indian restaurant wondering why the same dishes, when cooked at home, don’t quite stack up, it is most likely that Ghee is the missing piece of the puzzle. These days, Ghee is available at many supermarkets or your local Indian food store. So, if you’re desperate for your Rogan Jhosh to taste like the real deal, it’s worth getting yourself a jar of Ghee.
c) Pulses
A catch-all term that includes all varieties of lentils, beans and peas - pulses are a central part of Indian cooking. Their high protein content makes them an essential dietary element in areas where vegetarianism is common. Most people on our shores are surprised and inspired by how many varieties of pulses feature in Indian cuisine. From various lentils to mung dhal, chickpeas, black-eyed peas, adzuki beans, and so much more, pulses feature prominently dried, fresh, whole, split or sprouted for an extra protein boost.
d) Breads
Alongside rice, Indian breads are staple items that work superbly to scoop or soak up the hearty sauces and gravies. There are innumerable types of Indian breads, and most can be easily created in your home with a few essential ingredients and cooked on a sturdy, non-stick griddle pan.
- Naan
Light, fluffy and delicious. You can stuff it with garlic, potatoes, peas or other fillings, baste it with garlic oil and sprinkle it with coriander leaf for a divine experience.
- Paratha
A light, flaky bread made in multiple layers. Also delicious when stuffed, or you can enjoy it on its own
- Roti/Chapati
A deliciously simple flat bread that is a cinch to make and the perfect accompaniment to curry.
- Dosa
More of a pancake than bread, Dosa is made from a thin batter of rice and urad dahl, soaked, ground, and then left to ferment. The batter is then cooked on a very hot griddle or skillet until golden and crispy.
- Poori
Made from a simple batter similar to Roti but deep-fried until they puff up into crispy, golden balls of deliciousness.
Essential Indian Cooking Techniques
The unique nature of Indian food can require subtly different cooking methods. None of these are beyond the reach of the average home chef, but once mastered, they will help you create authentic flavours and textures. In addition to regular methods such as sauteing, steaming, roasting or pan frying, each of the following techniques bring something unique to the table.
a) Tadka/Tempering
This secret weapon is arguably the key to genuine Indian cuisine. While you can achieve acceptably lovely flavours by throwing all your spices into the pot, tempering your whole aromatics by heating them in oil or Ghee in a high-quality frypan brings out their natural essential oils and enhances the flavour of your finished product by orders of magnitude. While it may represent an extra step and another pan to wash, learning how to properly temper will definitely lift your game by multiple levels.
b) Dum/Slow Cooking
Traditionally performed in a clay pot, you can use a non-stick, heavy-bottomed casserole to gently and slowly cook your food on low heat in its own juices. This helps the flavours to blend and merge while your meat or vegetables will become exquisitely tender. The longer you cook, the deeper and more complex the flavours grow. Be sure to stir your mixture regularly to avoid burning, and assist the flavours of the tempering and other ingredients to coalesce.
c) Tandoori
Authentic Tandoori cooking uses a traditional clay oven called a “Tandoor” to develop a complex, smoky flavour for meats, fish, vegetables, naan and more. These days, a regular oven will do the trick. Adding a pinch of smoked paprika or a drop of liquid smoke will help you get closer to the real thing.
Additional Resources
Now that you’re armed with all the necessary ingredients, skills, and background knowledge, all that’s left to do is find some recipes you love and put them all into practice.
Here are a few stand-out resources you can access to get your journey started
- Tarla Dalal - When we asked our Indian friends for recommendations, this is where they sent us. Tarla Dalal was a living legend in the Indian food scene, and her website is a wellspring of knowledge and incredible recipes.
- Vegan Richa - Richa Hingle is one of the brightest sparks in the online Indian cooking world. As the name suggests, all her recipes are vegan, but every single one is a winner.
- Maunika Gowardhan - This UK-based chef is as innovative as she is consummate. An incredible array of recipes, tips and useful information.
If you’re now chomping at the bit to try out your newfound skills, you can also visit the outstanding GreenPan Recipe Section, which includes pages of spectacular Indian recipes such as:
For more cuisine guides, handy kitchen tips, or cookware information, you can also swing by our Non-Stick, Non-Toxic Cookware Blog for fascinating, entertaining and informative insights.
अपने भोजन का आनंद लें - apane bhojan ka aanand len - Enjoy the food!
1Harvard Medical School, March 2024 - Turmeric benefits: A look at the evidence
