Chicken Tikka Masala comes to mind when you think of Indian cuisine. It is one of the most common non-vegetarian cuisines not only in India but throughout the world. Every state has its own set of dishes that represent its culture and are simply delicious. Indian cuisines, on the other hand, are renowned for their delectable flavor and mesmerizing aroma.
India has a distinct food culture unlike anything else on the planet—cooking like an Indian chef necessitates a range of skills. Most Indian restaurants outside India will employ Indian chefs to ensure that the food was as authentic as possible. Fortunately, you can learn from them and develop your skills. Please continue reading to find out how to do it.
Tips To Cook Indian Food Like A Pro
Cooking Indian food requires a detailed understanding of ingredients and timing. You can’t just toss anything in the pan and expect it to cook on its own. Instead, do it the Indian way and observe the journey of the ingredients from start to finish. Of course, using the best blender for Indian cooking will help you achieve your goal of creating the perfect dish.
Get to Know The Spices
Any Indian dish is founded on the base of spices. Using too much, on the other hand, can overwhelm the food. Instead, gradually integrate your spices into the cooking process. You’ll find a more balanced mix of flavors when you serve it this way. The following are some of the spices:
Grinding whole spices is also an effective way to release their volatile oils into the bowl, as these combine with other ingredients to produce specific combinations of taste and smell. Dry-roasting whole spices eliminate any excess moisture and introduce aromatics into the dish, which is the first building block to creating your complex flavor.
Read The Recipe To Make Sure You Understand It
If you’ve never had Indian food before, you’re probably only familiar with curry. However, curry is a form of cooking, and any Indian restaurant would likely offer a wide variety of curries, each with its collection of ingredients and flavor profiles. What about other words you’re not familiar with?
Below are the most common basic terms used in Indian items so they can prepare ahead of time.
- Dosa: an Indian thin pancake made from fermented rice batter often served with vegetarian dishes.
- Daal: a legume-based thick stew that can be made with peas, lentils, or chickpeas, often served with bread.
- Saag: a spiced blend of spinach and other greens.
- Tandoori: a dish baked in a tandoor or clay oven.
- Naan: Indian flatbread baked in a clay oven
- Paneer: type of cheese used as an ingredient in curries
Be Well Prepared
Make sure you’re prepared and have everything you’ll need to prepare the meal. Ingredients, supplies, a recipe, and putting together a game plan are all included. You are planning to fail if you do not prepare well. Understand what preparation is needed and timings and how you will serve or plate the dish.
Before you begin cooking, make sure you read the entire recipe from beginning to end. This removes the element of surprise. Make sure you give yourself enough time if the chicken needs to marinate for 4 hours. A trial run of a recipe before preparing it for a large diner group is also a good idea to ensure you know what you’re doing.
Add Ingredients In The Correct Order
Adding the ingredients all at once won’t bring out the dish’s flavors, as Indian cuisine is all about layering flavors. If you’ve ever attempted to prepare a specific form of cuisine, you’ll notice that most of them follow a similar pattern. Most Indian recipes, though they differ slightly, follow the same basic steps:
- Start by heating some oil in a skillet.
- Add whole spices like cardamom, cloves, cumin, or cinnamon sticks to the hot pan to sauté.
- After that, add vegetables like onions and tomatoes.
- After that, add more powdered spices to get the taste you want.
- Finally, make a base by adding water to make a curry, adding dairy to make butter chicken, combining the mixture with lentils to make daal, and cooking it for a while.
Bear in mind that no one is born a jack of all trades. We all pick up cooking skills from our families or the environment. To master the art of Indian cuisine, you’ll need a lot of practice and a lot of experience. Offer it the time and attention it takes to learn new flavors and aromas. The preceding recommendations will assist you in fine-tuning your techniques.