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Thursday, December 30, 2010

Complete indian cuisne By Ramandeep Anand

Indian Cuisine outside..



Indian food started its conquest of USA when the immigrants from India started opening their small eateries and take away joints. After the Immigration Act of 1965, number of emigrants from South Asian countries in the United States augmented, and with it the pervasiveness of Indian cuisine, particularly in San Francisco, Los Angeles, Chicago, the New York City neighborhoods of Murray Hill, Jackson Heights and East 6th Street, and in Edison, NJ.
However, Indian victuals took a longer time to catch the fascination of the Americans as compared to the British. This was mostly because of the fact that the ties between the U.K. and India hark back to the days of the East India Company, dating over two centuries. On the other hand, the Indians have begun migrating to the U.S. only since the late sixties. Moreover, in the early days, the restaurants were low in cleanliness and the foods were too spicy to suite the Western taste buds. Gradually, the scenario changed:
  • The restaurateurs began concentrating on the improvement of health and hygiene standards and the ambiance. This attracted the Americans seeking the feel of a new cultural experience.
  • The process of preparation of the food was improvised, so as to use the minimum possible fat and cooking in low heat to bring out the natural oils of the food ingredients.
  • In the 1960s, a sort of Indo-Western “fusion-food” evolved combining local ingredients with traditional Indian cooking techniques that fast gained popularity with the connoisseurs of tasty cuisine.
Indian restaurants are widespread in the larger cities of Canada, particularly in Toronto and Vancouver where countless Indian nationals have settled since 1970. Culinary schools specializing in teaching Indian cooking have also sprung up in large numbers.
Then again, not all the Indian dishes served in the modern Indian restaurants in the Western countries are oil-free modifications of more popular Indian items. India is a huge country and 
Indiancuisine is as varied as its culture, languages, regions and its climate. Every major region of India has its repertoire of its own unique dishes as well as adds subtle diversifications to the popular dishes.
There are a plenty of traditional oil and fat-free recipes in India, especially from the eastern and southern states of the country, as for example, items like the lau chingri (prawns with white pumpkin, from Bengal) and the salmon tikka.
Currently, as the demand for appetizing, stronger-flavored and more authentic regional food swells up, consumption of Chinese, Mexican and Indian meals is also being engorged by the day.

Indian Food _

The intricate flavors and spicy blends that go into Indian food are so world renowned because they take a little bit of everything good from various ethnicity and cultures. Whether you are about to specialize on your first type of cooking or just looking to add another string to you bow, traditional Indian cuisine will never be a bad idea.

One of the most distinctive qualities of Indian cuisine is their spices so you will have to fill up your cupboard with them. The flavors most commonly associated with Indian food are: coconut, ginger, turmeric, coriander, cardamom and cloves.
This is by all means not a complete list but it is perfect for starters as you keep adding more over time.
When it comes to the condiments, you will be surprised to find that Indian meals do not contain a lot of fresh dairy products but more of the processed kind such as cooked milk, clarified butter and cultured yogurt.

Spices are put into the yogurt which is then used to make different curries. The north Indian cuisines will use a lot of ghee as their option of clarified butter.
Regardless of whether it is for making a curry, roast meal or kebabs, the most popular choice of meat that you will find in Indian cuisine is lamb followed in second place by chicken. Fish is a common staple in the coastal communities.
Speaking of staples, basmati rice is one of the most frequently cooked side dishes due to its strong fragrance and fine texture. Basmati rice has been cultivated at the foothills of the Himalayas for hundreds of years. It is used to make their popular biryanis.
As you probably already know, eating of meat is greatly frowned upon by Indianreligion so a lot of their meals will have lentils, crepe-like dosa and chapattis as the sides..
Indian food has been favored by the British palate for quite some time now. The relationship that began with the hunt for spices of 16th century European merchants setting up trade connections with India has at this time culminated in the piquant chicken-tikka-masala becoming one of the most popular national dishes of UK. So much so that British army recently prescribed replacement of its customary steak-and-kidney-pie lunch with chicken-tikka-masala!
In England, Indian cuisine reigns, there being as many as 10,000 Indian restaurants in business. Some of these have lately been recognized by the Michelin Guide, which is an inventory of outstanding European restaurants. The Indian food industry in the UK is valued at £3.2 billion and forms almost three quarters of the fraction of all the dining out in that country. The first curry house in Britain started in 1809, called the Hindustani Coffee House and situated in London's Portman Square. The word 'curry' has its origin in the Tamil expression 'kari' implying “spiced sauce”. Aromatic spices are the quintessential element of Indian cuisine. According to studies by the scientists at Nottingham Trent University, the taste buds are stimulated by the spices used in a curry and thus people begin to yearn for a helping.

An Outlook To Indian Food Outside-
  1. Indian Curry restaurants serve approximately 2.5 million customers every week!
  2. The most popular Indian dish is, of course, the tasty chicken curry ( and our top recipe most months ) - Chicken Tikka Masala
  3. Over 70,000 staff are employed by the more than 9,000 Indian Curry Restaurants in the UK and, in fact, in London there is a greater number of Indian Restaurants than there are in Bombay and Delhi combined!
  4. Balti means Bucket
  5. Indian food is without doubt the UK’s favourite cuisine. According to a recent survey, retail sales accounted for 42% of total sales of ethnic foods and was valued at £250 million.
  6. According to records, Britain’s first curry restaurant was opened in 1809. (the Hindustani Coffee House which is located in London’s Portman Square)
  7. Suprisingly enough, the actual word ‘curry’ isn’t often used in India - rather there are a variety of curry style dishes, which have their own regional characteristics
  8. Nottingham Trent University studies show that people begin to crave for a curry mainly due to the fact that the spices arouse and stimulate the taste buds.
  9. There are two indian restaurants to every one chinese restaurant.
  10. Two thirds of all meals out in the UK are Indian Food and this is worth 3.2 billion pounds a year!

outlook On Indian spices

Spices Board (Ministry of Commerce, Government of India) is the flagship organization for the development and worldwide promotion of Indian spices. Board is an international link between the Indian exporters and the importers abroad. Board has been spearheading activities for excellence of Indian spices, involving every segment of the industry. Board has made quality and hygiene the corner stones for its development and promotional strategies

Well here are some tips -

The recipe itself is simple, easy and quick except for waiting for the goat meat to get tender in boiling water. Since we pre-cooked the meat by simmering it in water along with spices, the actual cooking time is really very less. The leftover stock can be used for making soups. We made a delicious Lucknowi Shorba from the left-over stock. The gravy of the recipe, called Kadhai Gravy, was also pre-cooked and can be used as a curry base for many other dishes. For best taste, serve it hot with fresh roti or parathas...


Well in the end , i would say That "East or West Indian Food Is the Best"
                                                   Chef Raman

Saturday, December 25, 2010

What is the difference between Korma and Pasanda- By Chef Raman


Historically, Korma and Pasanda are two totally different dishes:-

Korma is a pale yellow mutton curry. It has Yogurt, Cardamom Black-pepper Ginger and lots of saffron. Ground Almonds are cooked in to give it a smooth creamy texture. Sometimes dried fruits may be added. In essence Korma is pale yellow creamy mild sauce made of yogurt and almonds

Pasanda is a creamy white curry made with sirloin cut of the leg. Sirloin was considered as the better cut or choice cut or Pasanda. It has yogurt and ground cashews and cardamoms. Cream may be added for added light texture. In essence Pasanda is a white creamy mild sauce made with yogurt, cream and cashews. Pasanda is milder than Korma.

Monday, December 20, 2010

Not All Food Is Edible- By Chef Raman

Every day we are likely to eat a lot of food with some toxins, but the large-scale production of fruits and vegetables guarantee our security. However, sometimes we hear that someone is hurt by eating some toxic parts of food. Thus it is necessary to list some dangerous foods.

1. Tomato 
Toxin: alkaloid. Toxic parts: stems and leaves 
Tomatoes are popular in dining tables but they are toxic. Though their pulp doesn't contain toxin, their stems and leaves contain a chemical substance called alkaloid. Alkaloid is more contained in wild tomatoes which causes gastrointestinal function disorder and anxiety. In fact, it is usually used to expel parasite. Thus, remember to remove leaves and stems when eating tomatoes.

2. Apple 
Toxin: cyanide. Toxic parts: kernels. 
Wherever you go, you will find apples are the most popular fruit. There is no toxin in their pulp, but kernels contain a toxin: cyanide. Though you won't die if eat a kernel, but it is definitely unhealthy for the body. Of course, if you swallow many kernels, you are likely to have complication.

3. Pimiento 
Toxin: capsaicine. 
Every pimiento you eat contains some chemical substance called capsaicine. Of course it is not dangerous to eat one pimiento but if you eat a lot, you would be in danger. This chemical substance is very powerful, and thus it is used as the paint remover and pepper spray by police. In Havana where pimientos are especially spicy, you feel the burn once you cut them.

4. Potato 
Toxin: alkaloid. Toxic parts: stems and leaves. 
We have heard many stories about potatoes, no matter Irish Potato Famine, or many other historical events. But you may not hear that potatoes are toxic. Their stems and leaves are toxic, even themselves are toxic. If you observe them carefully, you will find some are virescent caused by glycoalkaloid. There were cases that someone died of eating virescent potatoes or their leaves. However, you don't need to worry about occasionally eating those potatoes. You need to make sure that you throw away those potatoes especially when you cook for kids.

5. Almond 
Toxin: cyanide Toxic parts: raw almonds. 
Most people consider almonds as nut fruit but actually seeds. They are also popular in dining tables. But if you don't heat almonds in some way, they can be very toxic, especially those with biter flavor. In some countries, selling almonds without any procession is illegal.

6. Puffer fish 
Toxin: tetrodotoxin. Toxic parts: some organs. 
Puffer fish is the second toxic vertebrate in the world. Though in USA it is not common to eat it, in Korea and Japan, people think it is very delicious. But some organs such as the liver are fatal. Tetrodotoxin causes high blood pressure and muscular paralysis. Nonetheless, most Asians can not resist the temptation of puffer fish.

Sunday, December 19, 2010

Chef Mahendra Kumar Khairiya and his Marvelously Crafted " Kothi Mem"

Chef Mahendra Kumar Khairiya- 
                                                                    Chef Mahendra Khairiya has done Post garduation in Hotel &  Hospitality Management and also B.sc in the same field.
                               Chef Mahendra has a wide experience of hotels and has Created some of his excellency in terms of his receipes. He started his career  from the Taj group of hotels Lucknow. Moreover he then moved Moets"s - A Restaurant Complex in defence colony where he was an Executive chef, also in Club fortune and The Manor.
 He also worked as Demi chef de partie in hotel Ashoka, Hyatt Regency delhi,Jaypee Siddhartha, Taj mahal hotel delhi.

Chef Mahendra Khaririya's " KOTHI MEM"  -
                                                            In the late 17th century The British in erstwhile Calcutta were not enjoying their whisky
as much, as the climate they now had started calling there home; Post the Battle of Plassy
was humid and the heat did not leave the same taste in ones mouth after a drink. After the
invention of soda water in 1767 by a fellow Englishman Joseph Priestley, evenings of
every Englishman were to have a sparkling golden hue, Almost 3 centuries later this is still
the way.
You and I have a drink today, , The British Way.
From the days of Company Bahadur to the last domiciled White man of India, how we
spoke, wore and ate changed, we Indians bartered a humble Porridge for a modest Dal
Chapati that our beloved Jim Corbett called a square meal, throughout his stay a way
from Nainital.
At Kothi mem we lay you a plate of food as we knew it existed, when reality was still real.

Chef Mahendra Khairiya Signature dishes -



Jhoomta Kukkad 
Dark rum marinated chicken roasted to perfection in the tandoor, a specialty from the 
days of the Raj



Gosht Peshawari Seekh Kebab 
Minced mutton seekh kebab, generously flavoured with spices, and slow cooked over a
Charcoal grill.


Nasheela Jheenga 455
Fresh prawns bathed in a vodka marinade slow Cooke over a charcoal fire.


 Some of his other signature dishes Includes-


Baylese vali Khulfi


Flambe Gulabh jamun...


Chef Mahendra Khairiya's dream " kOthi Mem" is an outstanding restaurant . He has also taken care of the guest privacy by having movable doors so that the guest can relax .
The restaurant has a Maharani lounge which gives a clear image of how the maharani use to sit and dine... Some of the pics of the Finest restaurant is here..

Chef Mahendra Khairiya has been acknowledged for his soul " Kothi Mem " and His Signature Dishes-





Well , fortunately i got a chance to meet Chef Mahendra Khairiya and witness his excellency " kothi Mem". I want to thank Chef For his excellent restaurant and his creative and innovative dishes.
Moreover , i gained many knowledgeable things From chef and want to thank again Chef Mahendra for Sharing his knowledge with me and letting me witness His fabulously Crafted restaurant.. And also i look forward to visit it again...


Thanks Chefi....

Wednesday, December 15, 2010

CHEF NISHANT CHOUBEY AND HIS EXPERT GUIDANCE-By Chef Raman


Chef Nishant Choubey-
                                Chef Nishnat choubey,  graduated from IHM Bhpoal in the year 1999.He started his carrer with taj Coromandel, Chennai and worked there for two years. Later on he joined Oberoi's Jaipur and worked there for another two years. Then, after working with Jumeriah group in Dubai for three years, came back and worked with Olive for almost two and half years.

Chef Nishant Choubey was one of the Chefs's who were sent to John folse culinary Institute, New Orleans, Lousiana for Three weekslong training in Southern US cuisine under SUSTA food utilization programme in 2010.
He is currently working With Cibo- A fine Dine Italaian restaurant as Executive Chef..

CHEf Nishant's Guidance-
                                     Chef Nishant Choubey did a fantastic demonstration on Southern US Cuisnes, at The International Food and Drink Expo at Pragati Maidan.
He shared his knowledege on various things. Chef Nishant also made a valid point on deglazing the pan with wine , after the dish is prepared.
               Chef Nishanth Showed some of his fabulous crafted receipes.
Recently his receipe has come online-
                          
                              SMOKED CORN AND CRAB CHOWDER / CIBO
CHEF NISHANT CHOUBEY Hotel Janpath, Connaught Place. Call: 011-43029291 / 43029296. Special Ingredient: Alaskan crab
ONE of your best outdoor bets this winter, Cibo is the perfect setting for soaking in the winter sun while warming your insides with piping hot soup. On top of head chef Nishant Choubey’s musthave list for non vegetarians is smoked corn and crab chowder with parmesan foam (`250).
Choubey has replaced corn flour with potatoes as the thickening agent of the soup. The Alaskan crab is left succulent while the green apple gives the soup a tangy flavour. The smoked tomato soup (`250) is a good option for vegetarians. Its generous sprinkling of cinnamon will make you want to reach out for another bowlful.
                            Well, I have learned alot from Chef Nishant Choubey's demonstration and feel lucky to be there among such a great chef...
  Thanks Chefi for making it such a wonderful experience and sharing your Expert knowledge...

DIFFERNCE BETWEEN ROTI, PHULKA AND CHAPATI By Chef Raman

Roti

    is the universal term for all Indian breads. It might just be the
most ambiguous term in the Indian cuisine terminology. Just plain roti
can mean phulka roti, naan roti, double roti (bread make after double
rising of dough), rumali roti, makki-di-roti, tandoori roti or any
other form of desi bread.

Phulka

      is a thin roti, which is oil or grease free. The dough is made
with just water, sometimes even omitting salt. Then portions of the
dough is rolled out into thin discs about 6 inches in diameter and
half roasted on a tawa, then on an open flame. The phulka puffs up
into a ball due to accumulation of steam inside it. Once it puffs up,
it is removed from heat and served sooka (dry) or without any added
grease. This becomes a phulka (literally means swollen) roti.

Chappati

         can be a thin or a thick roti. It is called a chappati
because it is traditionally made by patting the dough balls between
the palms of the two hands and flattening it(chappat in hindi means
flat). So some veterans would say that it is not a chappati if it is
not flattened by hand, i.e. without the use of a rolling pin. A
chappati may or may not puff up like a phulka. Some also cook it
completely on a tawa, by applying slight pressure on the surface of
the dough-disc thereby cooking it completely

Friday, December 10, 2010

Indian Pickles By Ramandeep Anand

Do you want to eat unique side dishes to boost your appetite? Do you want to eat a uniquely tasted pickle on a burger? Do you want to taste different flavors such as sweet, sour, salty and spicy in just one bite? Then find Indian pickles and be ready for a mouth sizzling meal.
Pickles are preserved foods soaked in brine or a salt and water solution. Pickled foods could be stored for months and these are commonly used as side dishes. Pickles could be made in anything edible such as vegetables, fruits, meat, fish, and eggs. Pickles also have a rich vitamin content which makes the body strong.
Pickles from India or achaar are unique because these are mixed in spices that only the country has. India is considered as a spice rich country because there are so many spices there that no other countries have. These spices are used on a daily basis and they mix it before cooking to release its unique flavors. Some common Indian spices include cumin, mustard seeds, carom seeds, saffron, kennel, curry, mango powder, bay leaf, fenugreek, turmeric, coriander and asafetida.
Pickles from India have a different aroma and flavor because it is made with different spices, cooking styles and ingredients. Usually these pickles are made from four or more ingredients. These pickles are traditionally cooked in oil. There are many different varieties of pickles according to its made and region.
The most common main ingredients used in pickles from India are mangoes (pickles called as (aam ka achaar) and lime (nimbu ka achaar). Other varieties are made from common ingredients such as cucumber (kankro achaar), turnip (shalgam ka achaar), cauliflower (gobi ka achaar), carrots (gajar ka achaar), lotus stem (kamal kankri ka achaar), pumpkin, (kaduu ka achaar), ginger (adrak ka achaar), garlic (lahsun achaar), mushroom (krumb achaar), eggplant (baigan ka achaar), jackfruit (chakka achaar), chili peppers (mirchi ka achaar), bitter melon (karela ha achaar); and unique ingredients such as rose petals, kohlrabi, gunda, kerba, Indian gooseberry and zimikand; or a combination of two or more main ingredients.
Making pickle Indian-inspired is not that hard to do. All you need is to chop the main ingredient and let it dry in the sun. Afterwards, it can be mixed or cooked in some spices and oil.
Pickling is also a main tradition in India. Women line up on the streets to chop ingredients and let dry in the sun. They usually talk while chopping and preparing pickles. Every Indian woman has her own pickle recipes that were passed down on her grandmother and mother. These pickles are usually stored in a martbaan or an attractive Indian pickle jar.
Other than Indian homemade pickles, there are also other pickles sold online. These are usually comes in neat jars or aluminum cans with the name of the product. You can be sure that you can still taste the Indian flavor of the pickle like you are eating in India.
Indian pickles will not replace pickles from other countries because of its distinctive taste. Every food aficionado would want to have a bite of this unique pickle.

Tuesday, December 7, 2010

Eat Some "Happy Food" When You in a Bad Mood By Ramandeep Anand

When you face stress of work and life, do you always feel depressed? Then, how can we sweep the bad mood? Well, eat some "happy food"!

Some food that makes you happy
1. Banana: there is alkaloid in banana which can cheep up your spirits. And banana also contains tryptophon and vitamin B6 which help brain produce serotonin.

2. Spinach: according to research, lack of folic acid can cause the reduction of serotonin and thus leads to a depressive mood. Fortunately, spinach is rich in folic acid.

3. Garlic: though it brings bad breath, it also brings happy mood. A study carried out in Germany shows that when people with anxiety disorders eat some garlic, they become less anxious, and fiery.

4. Cherry: it is called "natural aspirin" by western doctors because it contains some substance called "anthocyanin" which brings happiness. Scientists from University of Michigan think when people are in low mood, eating 20 cherries is better than taking any medicine for them.

5. Low- fat milk: according to a study of Mount Sinai School of Medicine, when women of premenstrual syndrome eat 1000mg calcium tablets for 3 months, most of them are easier to be happy, less nervous or anxious. In daily food, calcium is most contained in milk, yoghourt and cheese. Fortunately, low- fat milk and skim milk contain most calcium.

6. Chicken: English psychologists let each participant eat 100mg selenium and they said they feel better. Selenium is most contained in chicken.

7. Whole-wheat bread: carbohydrate increases serotonin. Researchers from Massachusetts Institute of Technology said it is scientific for some people to regard noodles and deserts as antidepressants.

8. Grapefruit: a large amount of vitamin C in grapefruit not only can keep the concentration of erythrocytes, thus keeping bodies' immunity, but also have the function of anti-pressure. More importantly, vitamin C is an important component when producing dopamine and adrenalin.

9. Pumpkin: it is related to a good mood because it contains lots of vitamin B6 and iron, both of which help blood sugar turn to glucoses which are the only energy of brain operation.
Some nutrients that make you happy.

Vitamin B6: it maintains normal level of nerve media, including 5-hydroxytryptamine, dopamine, and norepinephrine. When vitamin B6 achieves to a certain amount, it can produce some "antidepressant".

An Introduction To Indian Cuisine By Ramandeep Anand

Indian food has become pretty popular across the globe. With its distinct flavours and unique use of spices, it's now one of the most sought after cuisines worldwide. If you're looking to try something new to add to your cooking skills, it's a great idea to try your hand at Indian food. You could draw from this guide on some of the basic flavours of Indian food.

Most Indian curries are flavoured distinctly with a diverse blend of spices. Some of common spices used are garam masala, turmeric, sesame, coriander, fenugreek, coconut, cardamom, saffron, ginger and garlic. Most of the dishes use a blend of spices as the essence of Indian cuisine.
These are just some of the basic spices used in Indian cuisine, but must tell you how uniquely they must be flavoured. There are many other types and varieties out there to choose from, it just comes down to personal preference after a while.
Cottage cheese, ghee, curd (a form of cultured yogurt) and other forms of cooked milk are used often in Indian cuisine. This is just another traditional thing.
Natural yogurt may be spiced and used as a side dish such as raita. They may also be used to make drinks and shakes such as lassi or butter milk, which is mostly a spiced yogurt drink.
While most Indian religions, cultures and communities restrict eating meat, meat is still quite popular among some Indian communities and religions. Fish is largely a coastal delicacy and chicken is one of the most popular meats in Indian cuisine. Meat maybe curried, stewed or barbequed.
Rice is one of the staple foods in India. Many rice preparations are made throughout the country. Indian cuisine is famous for it's rice specialities like biryanis and pulaos. Most of these rice specialities are made with basmati rice. This is a long grained rice, popular for its fragrance and delicate flavouring across the country. It is used mainly during special occasions and is mostly cultivated in the Punjab and Himalayan region.
Lentils are one of the most commonly used pulses in India. Along with rice there are also breads of different kinds like naan, roti and chapattis that form popular main courses. Dosas, a very popular South Indian crepe or pancake like bread and is usually eaten for breakfast or light meal. There is also the fried bread called puri. Samosas and pappadams are mostly served as snacks or appetizers.

Thursday, December 2, 2010

Moghlai Culinary Terms and Techniques..

Moghlai Culinary Terms and Techniques

Ghee Durust Karna
This is a vital step in cooking almost any Moghlai food. It is essentially the tempering or seasoning of the cooking medium and flavouring it with kewra water and cardamoms. The method is as follows: Heat half a kilogram of ghee or oil to a smoking point, then reduce the heat and sprinkle one tablespoon of kewra water. Add six green cardamoms, stir till the water evaporates and the ghee gives off a pleasant aroma. Remove from heat, strain through a muslin cloth and keep for future use. Tempered ghee is used for all the recipes except for baghar, dhungar and deep-frying.

Dhungar

This is quick smoke procedure used to flavour a meat dish, dals or even raita. The smoke very effectively permeates every grain of the ingredients and imparts a subtle aroma, which enhances the quality of the dish. The procedure may be carried out either at the intermediate or the final stage of cooking. This is a common technique employed while making kababs.

The method is as follows:

In a shallow utensil or a lagan in which the meat or mince has been marinated, a small bay is made in the centre and a katori or onion skin or even a betel leaf (depending on the dish) is placed. In it a piece of live coal is placed and hot ghee, sometimes mixed with aromatic herbs or spices, is poured over it and covered immediately with a lid to prevent the smoke from escaping. The coal is then removed from the utensil and the meat put through further cooking processes.

Dum dena
This is a method used frequently in Moghlai cooking. 'Dum' literally means 'breath' and the process involves placing the semi-cooked ingredients in a pot or deg, sealing the utensil with flour dough and applying very slow charcoal fire from the top, by placing some live charcoal on the lid, and some below. The Persian influence is most evident in this method though in India it has acquired its own distinct character. The magic of 'dum' is the excellent aroma, flavour and texture which results from slow cooking. This method is followed for a number of delicacies such as the Shabdeg, Pilau and Biryani. Any dish cooked by this method is 'Dum Pukht' or 'Dum Bakht'.

Galavat
Refers to the use of softening agents such as papain (from raw papaya) or kalmi shora to tenderize meat.

Baghar

This is a method of tempering a dish with hot oil or ghee and spices. It may be done either at the beginning of the cooking as in curries, or at the end as for pulses. In the former, the fat is heated in a vessel to a smoking point and after reducing the flame, spices are added to it. When they begin to crackle, the other ingredients are added. The same process is carried out in a ladle which is immersed in the cooked dish and immediately covered with a lid, so that the essence and the aroma of the spices, drawn out by hot ghee are retained in the dish giving it their flavour.

Gile Hikmat
Talking of Persian influence on Moghlai cuisine one cannot ignore this interesting method adopted for cooking. 'Gil' in Persian is earth or mud and 'Hikmat' implies the procedure of the hakims. This method is generally followed to prepare 'Kushtas' which are the ash-like residue of substances, which cannot be consumed in their natural form as they are toxic, for instance, gems or metals. But when adopted for cooking purposes the method is as follows:

The meat or vegetables to be cooked are generally taken whole and stuffed with nuts and spices. They are then wrapped in a banana leaf or cloth and covered completely with clay or multani mitti (Fuller's Earth) so as to seal it. Thereafter buried about four to six inches deep. A slow fire is then placed on top for six to eight hours after which the food is dug out and is ready to be served!

Currying

Turrcurri or curry is essentially a stew with plenty of light, delicate, or pungent sauce, this being the great attraction of the dish. The sauce, which is more like a delicious, spiced soup has as much flavour, if not more than the meat. Almost any meat or vegetable can be curried, but the long, slow cooking is best suited to mature meats like mutton. Vegetables can be included in meat or poultry curries; the most usual ones are peas and potatoes. No cream, yogurt or marinade is ever used.

Curries vary in colour from light gold to dark red depending on how well the onions and meat are browned and how much spice powder is used. Often a light flavour and colour is wanted, and the yellow of turmeric, which is always used in curry combines with the other aromatics to produce a dark gold. Colour is no guide to taste: the so-called Madras curry no darker than the standard north Indian curry, yet it uses hotter seasonings and many more spices.

Korma

Korma is meat or vegetable braised with water or stock, yogurt or creams (sometimes all) to produce a rich, substantial dish. There are many styles of korma each with a different taste and texture. Some are cooked until a thick sauce is formed; in others the liquid is reduced to a glaze, or the sauce reduced to a delicious flaky crust. The korma is made with finest quality, young meat only. Some kormas are finished by steaming in which case a special technique called baghar is used to give food of superb quality.

The do pyaza is a variation of korma where two lots of onions are used: 'do' meaning two or twice, and 'pyaza', onions. There should be roughly two parts of onion to every part of meat. Half the onions are first browned, then the meat added. It is cooked with aromatics and then braised. When the meat is nearly done, the second half of the onions, grated or pulverized, is added. Sometimes the onions are cooked with the aromatics, then pounded and blended, to be added at a later stage with more raw onions.

Bhoona

There are three styles under this heading:

Sukha Bhoona is a simple saut�, using thinnest fillets of best quality meat. It is lightly seasoned with spice powder and salt or may have green herbs made to a paste and rubbed into the meat.

Dum Bhoona is a pot roast. The meat may be marinated or rubbed with aromatics; it is then seared, moistened and cooked in a tightly closed vessel in the oven, or over charcoal with more charcoal placed on the lid.

Ard Bhoona is a dry pot roast employing butter only and no liquid or marinade. The meat is first seared, then placed in a heavy casserole and drenched with butter. The lid is closed tightly and cooking completed in the oven. More butter is added during cooking. The ard bhoona is best with white meats.

Talna

Talna means food that is deep-fried. Properly cooked, this food should be crisp, light and truly clean in taste and appearance. Whole or pureed vegetables, small pieces of meat, kababs, shellfish and filleted fish are some of the foods which can be deep-fried. Most food requires a batter or coating of crumbs before deep-frying.

Tandoori

Now we come to the spitted foods: small or large pieces of food threaded on to a spit and roasted, baked or grilled.

Tandoori is food cooked on the spit in a clay oven. Indian spitted foods require frequent basting, for the meat is never larded.

Seekh kababs are minced meat croquettes shaped with the hand over an iron skewer, or seekh, to the thickness of a pencil. The layer of meat is thin, and a fierce heat usually a charcoal or wood fire cooks these kababs in one minute or so.

Boti kababs are also made on the skewer. Small pieces of very tender meat are marinated for several hours and then cooked under intense heat, basted with butter. The marinade forms a glaze on the surface.

Kofta is minced meat shaped into small balls then braised in korma style, curried, or even spitted on small skewers. Some koftas are formed over sweet-sour plums, or a paste of minced dried apricots and herbs; some are moulded on eggs and these are called nargisi (narcissus). The meat itself is ground very fine, then blended or pounded to forcemeat. Herbs, seasonings and spices are added, and sometimes cream or yogurt; an egg is used to bind.

Loab

This is a term, which refers to the final stage in cooking, ghee rises to the surface, giving the dish a finished appearance. This occurs mostly when slow cooking of gravy dishes is involved.

Moin
 

It is shortening of dough. In this process fat is rubbed into the flour and made into a dough for kachoris, puris or paranthas. This makes the product crisp, flaky and crumbly.

Yakhni cuts

The cuts for Yakhni are generally bony pieces with flesh on them. These cuts are usually taken from the joints and the ribs of the animal. The basic purpose of meat in preparing Yakhni is to derive the juice and flavour and hence the shape of the meat does not count much.