Southern Asia

INDIA
Presented by; PATRICIA HABLA
 Southern Asia ; INDIA
VI. Regional
I. Introduction Cuisine/Food/Specialties

II. Culture VII. Basic Ingredients

VIII. Cooking Techniques

III. History and Influences and Preparations Methods
IX. Traditional tools and
IV. Nature and Characteristics Equipment

V. Eating Customs
 INTRODUCTION
• Set apart from the rest of Asia by the continental wall of the Himalayas ,
the Indian subcontinent touches three large bodies of water and is
immediately recognizable on any world map . Between Africa and
Indonesia , this thick , roughly triangular peninsula defines the Bay of
Bengal to the east , the Arabian Sea to the west , and the Indian Ocean to
the South . India’s twenty-six states hold virtually every kind of
landscape imaginable . From it’s northernmost point on the Chinese
border , India extend nearly 2000 miles to it’s southern tip , off of which
the island nation of Sri Lanka is located . India’s northern border is
dominated mostly by Nepal and the Himalayas , the world’s highest
mountain chain . Following the mountains to the northeast , India’s
border narrows to a small channel that passes between Nepal , Tibet ,
Bangladesh and Bhutan , then spreads out again to meet Burma in an
area called the Eastern triangle . Apart from the Arabian Sea , it’s
Western border is defined exclusively by Pakistan.
 INTRODUCTION
• India can be organized into north , south , east and west regions . North
India is the country’s largest region , an area with terrain varying from
arid mountains in the far north to lake country and forests . Along the
Indus river valley , the north becomes flatter and more hospitable ,
widening into the fertile plains , in the Himalayan foothills , and the
Ganges river valley to the East . India’s capital city . Delhi , is found in
the North . Uttar Pradesh , the most populated state in the country , has
beautiful monuments like Taj Mahal .
• In India, eating is supposed to be a sensory experience, and it is said that
the nerve endings in your fingertips stimulate digestion. So touching
your food sends signals to your stomach to prepare for food.
• East India is home to the sacred Ganges River and the majority of
Himalayan foothills. East India also contains the Eastern Triangle, a
small piece land that extends beyond Bangladesh, culminating in the
Naga Hills along the Burmese border.
 INTRODUCTION
• West India includes the Thar Desert an the remarkable “pink city” of Jaipur. The
coast is lined with some of India’s best beaches. The land along the coast is typically
lush, with rain forests reaching southward from Bombay all the way to into Goa
• Because of India’s size, its climate depends not only on the time of year, but also the
location. In general, temperatures tend to be cooler in the north, especially between
September and March. The south is coolest from November to January. In June,
winds and warm surface currents begin to move northward and westward, heading
out of the Indian Ocean and into the Arabian Gulf. This creates a phenomenon
known as the southwest monsoon, and it brings heavy rains to the west coast.
Between October and December, a similar climatic pattern called the northeast
monsoon appears in the Bay of Bengal, bringing rains to the east coast. In addition
to the two monsoons, there are two other seasons, spring and autumn. Though the
word monsoon often brings to mind images of torrential floods and landslides, the
monsoon seasons are not all bad. Though it rains nearly every day, the downpour
tends to come and go quickly, leaving behind a clean, glistening landscape.
 CULTURE
The Indian meal is a complex and little-understood phenomenon. “Typical” meals
often include a main starch such as rice, sorghum, or wheat; vegetable or meat curries
that are dry roasted or shallow wok fried; cured and dried vegetable dishes in sauces;
and thick lentil soups, with different ingredients. Condiments might include masalas
(a dry or wet powder of fine ground spices and herbs) plain yogurt, or a vegetable
raita (yogurt dip, also called pachchadi in south India), salted pickles, fresh herbal
and cooked chutneys, dried and fried wafers and salted papadums (fried lentil crisps),
and occasionally dessert (called “sweetmeats”). Indian meals can have huge
variations across the subcontinent, and any of these components in different orders
and with different ingredients might constitute an Indian meal.
 HISTORY AND
INFLUENCES
HISTORY
The history of India can be traced in fragments
to as far back as 700,000 years ago. The Indus
Valley civilization, one of the oldest in the
world, dates back at least 5,000 years. It is
thought that the Aryans, a nomadic people
possibly from Central Asia or northern Iran,
migrated into the northwest regions of the
Indian subcontinent between 2000 B.C. and
1500 B.C. Their intermingling with the earlier
Dravidian cultures resulted in classical Indian
culture that is known today..
HISTORY
The births of Mahavira (Jainism) and Buddhism
around 550 B.C. mark the beginning of well-
recorded Indian history. For the next 1500 years,
India developed its civilization, and is estimated
to have had the largest economy of the ancient
world between the first and fifteenth centuries
A.D., controlling between one-third and one-
fourth of the world’s wealth. It rapidly declined
during European rule in the course of the Mughals
Empire. Incursions by Arab and Central Asian
armies in the eighth and twelfth centuries were
followed by inroads by traders from Europe,
beginning in the late fifteenth century
HISTORY AND
INFLUENCES
HISTORY
• By 1858, the British Crown had assumed
political control over virtually all of
India. Indian armed forces in the British
army played a vital role in both the
World Wars. Nonviolent resistance to
British colonialism, led by Mohandas
Gandhi (more commonly known as
Mahatma Ghandi), Vallabhbhai Patel,
and Jawaharlal Nehru, brought
independence in 1947. The subcontinent
was divided into the Secular Democratic
Republic of India and the smaller Islamic
Republic of Pakistan
HISTORY AND
INFLUENCES
HISTORY
• A war between the two countries in 1971
resulted in East Pakistan becoming the
separate nation of Bangladesh. In the
twenty-first century, India has made
impressive gains in economic investment
and output, and stands as the world’s
largest democracy with a population
exceeding one billion. It is self-sufficient
in terms of food, and is a fast-growing,
economically strong country
 HISTORY AND
INFLUENCES
INFLUENCES
• During the Aryan period the cuisine of
the great Hindu empires concentrated
on the fine aspects of food and on
understanding its essence and how it
contributed to the development of
mind, body, and spirit. After this period
the cuisine was influenced by the
following conquests from other
cultures.
• Mongolians brought their hotpot
cooking to India.
INFLUENCES
• • The
. Chinese introduced stir-fries to
Indian and added a sweet taste to food.
Their influence is mostly felt in western
India.
• The tomato, chile, and potato, which are
staple components of today’s Indian
cuisine, were brought to India by the
Portuguese. The Indian vindaloo dish is a
result of Portuguese influence.
 HISTORY AND
INFLUENCES
INFLUENCES
• The most notable later culinary
influence in India was the influence of
Persian rulers who established the
Mughal Rule in India. They introduced
their fondness for elegant dining and
rich food with dry fruit and nuts.
Muslims from western Asia brought
their rich artistic and gastronomic
culture to India.
INFLUENCES
• This influence lasted for more than four
hundred years and is now part of the
fabric of Indian culinary culture. The two
cultures resulted in a magnificent cuisine
called Mughlai cuisine.
• The lamb kebabs were laced with spices,
the rice pilaf (pilau) of India was turned
into biryanis (any number of layered rice,
meat/vegetable, spice, and yogurt recipes)
and lamb and meat roasts were flavored
with Indian herbs, spices, and seasonings.
 HISTORY AND
INFLUENCES
INFLUENCE
• Indian dishes were garnished with
almonds, pistachios, cashews, and
raisins. The Muslims also introduced
leavened breads to India. The royal
chefs created the cylindrical clay oven
in which food is cooked over a hot
charcoal fire known as the tandoor.
 HISTORY AND
INFLUENCES
INFLUENCE
• The Indian rotis and the leavened breads
were merged into tandoori naans. Meats
were marinated in yogurt and spices and
cooked in tandoors. Pork and beef were
avoided to respect the traditions of both
cultures. Since the Persian rulers loved
sweets, sweetmeats were introduced.
HISTORY AND
INFLUENCES
INFLUENCE
• The British made ketchup and tea
popular in India, but British food did
not become popular in India. Although
the British colonists mainly described
Indian food as pungent, chile-spiked
curries and rice and rotis were
considered food for uncivilized
pagans. Today, however, Indian food
forms a staple diet of British food
 NATURE AND
CHARACTERISTICS
The essential ingredient that distinguishes Indian cooking from all other
cuisines is the use of spices. Indian spices have an important place in all
international markets and are even a commodity traded on the stock
market. Curry is an all-purpose term devised by the English to cover the
whole range of Indian food spicing. Indian cooks have at least twenty-five
spices on their regular list and it is from these that they produce curry
flavor.

Turmeric also has a coloring property and acts as a preservative. Red and
green chiles area ground, dried, or added whole to give a hot taste to
curries. Ginger is considered to be good for digestion. Coriander is added
to many masalas to cool the body. Cardamom is used in many sweet dishes
and in meat preparations. Other popular spices are nutmeg, cinnamon,
poppy seeds, caraway seeds, cumin seeds, fenugreek,mace, garlic, and
cloves.
 NATURE AND
CHARACTERISTICS
The spices are blended in certain combinations to produce specific dishes.
Garam masala, for example, is a combination of cloves and cinnamon with
peppercorns. Popular spices include saffron that is used to give biryani
that yellow color and delicate fragrance. Indian dishes are cooked in three
stages. The first stage is to prepare the base, or the gravy. This requires
warming the oil with the spices and salt.

The second stage involves adding the vegetables and stirring it into the
gravy base. The third stage is to allow the dish to simmer until
completely cooked. While this is the basic technique, the difference is in
he blend of spices, which are broadly divided into two categories:
powdered spices that have been freshly ground using a mortar and pestle,
and the whole spices such as clove, cardamom, mustard seeds, nutmeg,
and others.
 NATURE AND
CHARACTERISTICS
A complete Indian meal would start with appetizers, which
are usually fried or baked. This leads into the main course
that comprises one or two vegetable dishes, along with pulses
or a curry. Indian food has a number of side dishes to go with
the main meal.

The most popular is probably the dahi, or curd of yogurt. It cools the
stomach after a very hot meal. Desserts such as kulfi (a kind of Indian
ice cream), rasgullas (sweet little balls of rose-flavored cream
cheese), and rice or milk puddings in sweet syrup are popular.
 NATURE AND
CHARACTERISTICS
An Indian meal finishes with paan, the name given to the collection
of spices and condiments chewed with betel leaves. Found
throughout eastern Asia, betel is mildly intoxicating and addictive,
but after a meal it is taken as a mild digestive in small amounts.

Paan sellers have a number of little trays and containers in which they
mix the ingredients, which may include a part from the betel nut itself,
lime paste, and various spices. Then they place it in the leaf, which is
folded up and chewed.
 EATING CUSTOM
INDIA TERMINOLOGY
"nashta" or "chota hazri" in Hindi.
Other regional terms for breakfast
include "tiffin" in South India,
BREAKFAST "nombu" in Tamil Nadu, and
"choroonu" in Kerala.
"dabba" in Hindi,
Other regional terms for lunch include
"saapadu" in Tamil Nadu
LUNCH "bhojan" in North India, and "thali" in
Gujarat and Rajasthan.
"raat ka khana" or "dinner" in English
since it is a Western meal.
Other regional terms for dinner include
DINNER "shaam ka khana" or "sandhya bhojan"
in Hindi and "nalumani palaharam" in
Tamil Nadu.
TIME DISH
many traditional Indian breakfast dishes,
such as idli, dosa, and paratha, are
breakfast is usually taken between 7 am enjoyed across the country.
to 10 am
Rajma Chawal (kidney beans and rice) -
Chole Bhature (curried chickpeas and
lunch is typically eaten between 12 pm fried bread) - Biryani (rice dish with
to 2 pm meat, vegetables or both) - Dal Makhani
(lentil stew with butter) and many more.
Roti or Chapati, Dal, Sabzi, Rice,
dinner is consumed between 7 pm to 10 Curries, Tandoori, Paneer, Samosas,
pm. Chutneys, Raita
 EATING CUSTOM
•In India, eating is supposed to be a sensory experience, and it is said that the nerve endings in your
fingertips stimulate digestion. So touching your food sends signals to your stomach to prepare for
food.
•Even though eating with the hands is preferred, traditionally, food should always be eaten with your
right hand and never the left. The left hand should only be used to serve food onto your plate or to
pass food around the table. It is a sign of disrespect to use your left hand to eat as it is considered to be
unclean.
 REGIONAL CUISINES
AND SPECIALTIES
• Indian cuisine throughout the nation is highly dependent on curries, which are gravy-like
sauce or stew-like dishes with meat, vegetables, or cheese, although the particular spice
mixtures, degree of liquidity, and ingredients are determined by regional preference. Indian
cuisine in general is also very dependent on rice, although Southern Indian regions use rice
more heavily than other areas. All regional cuisines are reliant on “pulses” or legumes. Indian
cuisine uses perhaps a greater variety of pulses than any other world cuisine: red lentils
(masoor), Bengal gram (chana), pigeon peas or yellow gram (toor), black gram (urad), and
green gram (mung) are used whole, split, or ground into flour in a diverse number of Indian
dishes. Dal, or split or whole legumes, add creaminess to dishes that don’t use dairy, and
protein to vegetarian diets.
 REGIONAL CUISINES
AND SPECIALTIES
• Perhaps the most defining characteristic of Indian cuisine is its diverse use of spices. Indian
spice mixes often use upwards of five different spices, sometimes combining 10 or more. Chili
pepper, black mustard seed, cumin, tumeric, fenugreek, ginger, garlic, cardamom, cloves,
coriander, cinnamon, nutmeg, saffron, rose petal essence, and asafoetida powder ( a spice that
has an overly strong scent when raw but imparts a delightful flavor akin to sautéed onions and
garlic when cooked) are all used frequently in various combinations. Garam masala is a
popular spice mix, cardamom, cinnamon, and clove, with the additional spices varying
according to region and personal recipe. Mint, coriander, and fenugreek leaves offer their
pungent, herby flavors to dishes throughout India.
 NORTHERN INDIAN
CUISINE:
• Perhaps the most prevalent culinary style found outside of India, Northern Indian
cuisine reflects a strong Mughal influence. It is characterized by a high use of dairy:
milk, paneer (an Indian mild cheese), ghee (clarified butter), and yogurt are all used
regularly in Northern dishes. Samosas, fried pastries stuffed with potatoes and
occasionally meat, are a distinctive Northern snack. Clay ovens known as tandoors are
popular in the North, giving dishes like Tandoori Chicken and Naan bread their
distinctive charcoal flavor. A significant number of Northern dishes make regular
appearances on Indian menus
 NORTHERN INDIAN
CUISINE:
• Dal or Paneer Makhani are popular vegetarian dishes, consisting of dal or paneer
cooked in a creamy sauce of tomatoes, onions, mango powder, and garam masala.
Saag Paneer and Palak Paneer are two similar dishes made with spinach, cream, and
paneer, differing slightly in consistency and spices. Korma, another menu staple from
Northern India, is a creamy curry of coconut milk or yogurt, cumin, coriander, and
small amounts of cashews or almonds. It can be served with different meats, usually
chicken or lamb, but sometimes beef, as well as with paneer for a vegetarian dish.
 WESTERN INDIAN
CUISINE:
• Western Indian cuisine is distinguished by the geographic and historical particulars of
its three main regions: Maharashtra, Gujarat, and Goa. Maharashtra’s coastal location
is responsible for its fish and coconut milk-dominant cuisine. Gujarati cuisine is mostly
vegetarian and has an underlying sweetness to many of its dishes due to Chinese
influence. Since the dry climate of this region produces smaller vegetables, this region
is well known for its chutneys, which are popular Indian condiments that use cooked,
fresh, or pickled vegetables and fruits with sweet, sour, or spicy flavors
 WESTERN INDIAN
CUISINE:
• Goa acted as a major trade port and colony for Portugal, resulting in a distinctive and
unique blend of Indian and Portuguese culinary elements. Goan cuisine uses pork and
beef with greater frequency than other regional cuisines in India. Vinegar is also a
characteristic ingredient of Goan cuisine, another result of Portuguese influence. The
prevalence of coconut milk, coconut paste, and fish in Goan cuisine results from its
coastal location. Vindaloo is a traditional Goan dish that is an Indian restaurant
mainstay, its name deriving from Vinho de Alho, a Portuguese marinade consisting
primarily of garlic, wine, vinegar, and chilies.
 EASTERN INDIAN
CUISINE:
• Eastern Indian cuisine is primarily known for its desserts. These desserts are not
only favored by other regions in India, but are frequently found at Indian
restaurants, their light sweetness making an excellent finale to a meal. Rasgulla is a
popular sweet treat consisting of semolina and cheese curd (chenna) balls that are
boiled in a light sugar syrup. Eastern dishes favor mustard seeds, poppy seeds, and
mustard oil, giving dishes a light pungency. Rice and fish also feature prominently
in Eastern cuisine. Overall, Eastern dishes are more lightly spiced than those from
other regions.
 SOUTHTERN INDIAN
CUISINE:
• Southern Indian cuisine is not typically found on many Indian restaurant menus and
differs greatly from other regions. Its “curries” contrast differently in their textures and
can typically be categorized according to the drier consistency, or those favoring a
more soupy or stew-like presentation. Poriyals, dry curries consisting of a variety of
vegetables and spices, accompany rice dishes. Sambars, rasams, and kootus, three
common stew-like dishes, each differ in their primary ingredients and degrees of
liquidity. Sambars are essentially tamarind flavored pea and vegetable stews that are
more watery than curries from other regions, but are thicker than rasams. Rasams are
more similar to soups in their consistency, and are composed primarily of tomato,
tamarind, and a myriad of spices.
 SOUTHTERN INDIAN
CUISINE:
• Kootus are more similar to curries found in other regions, but, rather than being
creamy like the dairy-based curries of the North, kootus get their consistency from
boiled lentils.Aside from curry-style dishes, Southern Indian cuisine is known for its
tasty fried or griddle-cooked snacks. Dosas consist of a large crepe-like rice pancake
that is usually filled with vegetables, chutneys, or masala curries. Utthapams are
similar to dosas, but are thicker with the “filling” sprinkled on top like a pizza. Idlis
and vadas are fried delicacies similar to savory doughnuts that are served as
accompaniments to sambars and rasams. Apart from restaurants that specifically serve
Southern Indian cuisine, the only South Indian food that is frequently found in Indian
restaurants are pappadams, a fried crispy rice cracker usually spiced with black
peppercorns.
SPECIALTIES
SAMOSA
This delicious option is a food that even those new to Indian cooking may
have tried. As a fried dough pocket filled with delectable ingredients such as
potato, onion, spices, and peas, samosas are often eaten as snacks in India.
They are especially delicious when topped with sauces or chutneys.
SPECIALTIES

Dal Soup
If you are a fan of soups, especially vegetarian ones, then you must try a bowl
of dal. Dal is a comforting lentil-based soup that has been enhanced with
herbs and spices. This soup feels warming in the winter months and cools
during the summer, making it a popular choice with many soup lovers.
SPECIALTIES
Lamb Chops

You might not necessarily consider lamb chops to be a specifically Indian dish.
But when we throw them into the tandoor oven with our usual marinade, they
become the sort of lamb chops that you didn’t even know you wanted
SPECIALTIES
Ginger Chicken
Kabob
How can you make the tandoori chicken even better? Change up the marinade,
giving it an extra kick with a ginger mint sauce, and suddenly you have a new
favorite dish. This particular dish is one that you’re not likely to find anywhere
outside of Little India, and we’re certain that it’s probably one of our tastiest
creations to date.
SPECIALTIES
•Naan
Naan is a delicious bread often used to sop up the many scrumptious sauces in
popular Indian dishes. The simplicity of this puffed bread pairs wonderfully
with many Indian food recipes. Some people will even choose to eat naan
instead of rice with their meals

•Masala
Masala marries the preparation of tandoori cooking with a sauce that is
similar to―but thicker than―a curry. The creamy sauce is so addictive
that masala enthusiasts order it whenever they visit Little India.
SPECIALTIES
•Biryani
Every cuisine seems to have its own special rice dish―for Indians; this dish is
biryani. The presentation of Biryani not only looks beautiful but has an addictive
characteristic, earning it lots of devotees. Its blooming flavors and fluffy rice are
enhanced by vegetables and sometimes meats, making it a favorite for
vegetarians and meat lovers alike.

•Tandoori Fish
When thinking of tandoor-style dishes, fish is not always the first thing
that comes to mind. Yet tandoori fish is certainly a different type of meal,
one not often represented in Indian cuisine. What the cooking process does
for other meats works just as well for fish, imparting flavor and spice in
equal measure.
SPECIALTIES
•Tandoori Chicken
The only dish that’s probably more popular than this one would be chicken
tikka, but even then it’s a close call. Tandoori chicken’s juicy consistency and
mouthwatering spices make it a classic that never really goes out of style and
always manages to make new fans with each serving

•Curry
Curry is one of India’s most popular and well-known dishes. Tomato-based
curries are known as the ultimate comfort food in India, and countries all over
the world have adopted this opinion too. Curry spices are added to sizzling
aromatics with other ingredients then added in, simmering together until the
flavors merge in perfect harmony.
 BASIC INGREDIENTS
Spices
• Cumin: Cumin seeds are tiny, crescent moon-shaped
brown seeds. They're an important flavor in North
Indian vegetable dishes such as aloo gobi (potatoes
and cauliflower) and papadum, crispy flatbreads made
with chickpea flour.
• Cardamom: There are two types of cardamom: large
green cardamom pods and small, smoky black
cardamom pods. Green cardamom is more common,
but both types can be used interchangeably in savory
and sweet dishes such as masala chai, biryani, and
marinades for meats.
Spices
• Garam masala: Literally "warming spices," garam masala is
a spice mix of cinnamon, mace, peppercorns, coriander
seeds, cumin seeds, and cardamon pods. You can buy garam
masala pre-ground from the store, but it's easy to make a
more flavorful spice blend at home if you have whole
spices. Garam masala is used in Punjabi chana masala,
Anglo-Indian chicken tikka masala, and Old Delhi-style
butter chicken.
• Turmeric: Turmeric is a rhizome that looks like ginger, but it
has bright orange flesh and an earthy flavor. You can grate
fresh turmeric, but it's more often sold ground into a golden
powder that serves as the main ingredient in most
commercial curry powders. Use it in khadi (turmeric yogurt
soup) and chicken dishes.
 BASIC INGREDIENTS
Spices
• Mustard seeds: There are three colors of mustard
• Coriander: Coriander seeds are the dried seeds of
cilantro. Coriander seeds have a citrusy flavor
essential to Punjabi saag paneer. Cilantro, the
green, herbaceous part of the plant, is useful as a
garnish for many Indian dishes. The stems have
just as much flavor as the leaves, so chop them
up and add them to the mix.
Spices
seeds: yellow, black, and brown. Each contains
sulphur compounds that give mustard its sharp
flavor. Tempering mustard seeds by heating them
in ghee or oil will mellow their flavor and add a
slight nuttiness. Black mustard seeds and fresh
curry leaves are perfect for flavoring potatoes or
chickpeas. Both black mustard seeds and mustard
oil are used in Gujarati-style methia keri (mango
pickle).
 BASIC INGREDIENTS
Spices
• Tamarind: Tamarind, often sold as a paste, comes
from the seedpods of the tamarind tree, a
member of the legume family. Tamarind has a
distinctive sour flavor used in chutneys and
sambar, a South Indian lentil and vegetable stew
often served with vada (doughnuts) or idli (rice
cakes).
Spices
• Fresh curry leaves: Curry leaves are fragrant,
shiny leaves from a tree in the citrus family. Like
bay laurel, they are sold both fresh and dried and
add subtle floral flavor to stews and soups.
Tempered in oil or ghee with black mustard seeds
and cumin, they are lovely spooned over dal or
potatoes. You can also use them in chutneys.
 BASIC INGREDIENTS
Spices
• Dried chiles: Dried chiles such as Kashmiri
chiles can be used a variety of ways but are
often toasted in ghee or oil with other spices,
then spooned over a finished dish. Chile
powders made from cayenne or Kashmiri
chiles are another easy way to add heat to
Indian dishes.
Spices
• Star anise: Star anise is a star-shaped seedpod
from a tree in the magnolia family. Like anise, it
has a licorice flavor, but the two plants are not
related. Star anise can be used in both sweet and
savory applications.
 BASIC INGREDIENTS
Spices
• Fennel seeds: Fennel seeds, known as saunf,
are the dried seeds of the fennel plant, whose
bulbs and fronds are eaten as a vegetable. The
seeds have a licorice-like flavor and are small
and delicate enough to enjoy whole in dishes
featuring okra or in a marinade for meats.
Spices
• Fenugreek: Fenugreek seeds, also known as
methi, have a musky, celery-like flavor and are
yellow-brown in color. To bring out the flavor,
heat fenugreek seeds slowly—they burn easily,
becoming bitter. Dried fenugreek leaves are used
in dishes such as Delhi tandoori chicken.
 BASIC INGREDIENTS
Pantry Staples Pantry Staples
• Basmati rice: Basmati rice is used in rice dishes
such as biryani and can be served as a side dish • Yogurt: Yogurt is an essential Indian ingredient
for almost any Indian recipe. Learn more about that can be swirled into dishes like chana
masala at the end of cooking for richness and
basmati rice here. acidity. You can also use it as a main ingredient
• Paneer: Paneer is a crumbly curd cheese with in condiments like raita and drinks like lassi.
similar flavor and texture to feta. Paneer holds its
shape well, so it can be cubed and fried. In North
Indian cuisine, paneer is often substituted for
meat to make dishes vegetarian. It's also the star
of popular dishes like palak paneer and matar
paneer.
BASIC INGREDIENTS
Pantry Staples
• Ghee: Ghee, or toasted, clarified butter, has a
higher smoke point than regular butter, which
makes it ideal for the Indian cooking technique
of tempering spices. To temper spices, heat
ghee in a pan or butter warmer, then briefly
sauté spices. This has the dual benefits of
toasting the spices to produce a nutty flavor
and producing an aromatic cooking fat that you
can use to sauté other ingredients. In North
Indian cuisine, dishes that feature butter are
called makhani, such as in murgh makhani
(butter chicken) or dal makhani.
 COOKING
TECHNIQUES
Chaunk/Tadka-tempering
this cooking technique is the most common one
and is used for adding a deep flavour of spices to
a dish. Dal Tadka, Pindi Chana, Kadhi and Ven
Pongal are some of the popular dishes one can
make with this technique
Dum-Slow Cooking
another ancient cooking technique, dum
is cooking technique in which food is
slow-cooked by sealing the vessel This
popular technique is primarily used for
making Biryanis
 COOKING
TECHNIQUES
Bhunao-Sauteing & Stir Frying
a mixed cooking technique developed jn
ancient india in which the food are both
sauteed and stir-fried This technique is
primarily used for making curry.
Dhungar/Dhuanaa-Smoking
this indian technique is used to infuse smoky
flavours by putting a piece of hot & burning
coal in a small bowl while sime ghee is
poured iver it along with some spices. Some
of the popular dishes made using technique
are Paneer Angara, Dal Tadka and Dum Ka
Murgh
 COOKING
TECHNIQUES
Tandoori-Grilling
Indian version of grilling where the food is
placed in a heatred rack or tandoor or directly
on hot charcoal in a clay oven and the cooked
until done. This technique is used in making a
Tandoori chicken
Sekna-Dry Roasting
This is an ancient cooking style, which
was used for making garam masala
primaarily. Not just that but Rotis are
also made using this process along
with papad
 COOKING
TECHNIQUES
Ulbana-Boiling Khurchan-Scraping
this technique is simply used for boiling any this process involves scraping the layers
kind of food and is commonly use to semi- stuck on the sides of the utensil. This
process raw ingredients like Dal, Rasam, process was meant for making dishes like
Lemon Rice and Sambar
Rabdi
 TOOLS AND EQUIPMENT
Kadhai / Karahi (Indian Wok)
A Kadhai is often referred to an Indian wok, because it's much deeper, has a flat
bottom, and is typically wide. It's traditionally made with cast iron, although
there are now stainless steel and nonstick versions that are available. However,
cast iron is much better if you can maintain the seasoning.

Traditional Wok
A Chinese wok is also a great addition to the kitchen for stir frys, but
especially for a whole class of food called Indo-Chinese. A wok is shallow
compared to an Indian wok but still dome-shaped. It gets incredibly hot over a
flame which gives food an indescribable flavor called wok hay.
 TOOLS AND EQUIPMENT
Jhaara (Frying Utensil)
Indian food includes a lot of frying. We fry bhatures, gulab jamuns, jalebis,
kachori, pakoras, papad, boondi, and so so so much more. A jhaara is a metal
spoon with perforated holes that allows for the oil to move through it while
frying savory snacks and desserts in a kadhai.

Tadka Pan
A tadka is blooming, or tempering, spices in fat like ghee or oil in a very small pan,
called a tadka pan. It's also known as chhonk or phodni in various regions of India,
but is commonly known as tadka to most. Adding spices to hot oil or ghee is a
popular technique in Indian cooking that extracts flavor that can be seen with dals,
curd rice, chutneys, etc.y.
 TOOLS AND EQUIPMENT
Stainless Steel Saucepan
Using a stainless steel saucepan is best for making Chai. Towards the end of
making tea, you'll notice a bit of the milk may have burned or the tea leaves
and spices are stuck to the side. This way, you can easily scrub off residue with
a steel brush while washing dishes.

Instant Pot
I don't know of a single Indian kitchen without a pressure cooker or Instant Pot.
While dry lentils and beans can be cooked in a regular pot, it takes much longer
than a pressure cooker would. It makes it easier to feed a family in less time while
making several dishes.
Tawa
TOOLS AND EQUIPMENT
A tawa is a flat or concaved disc frying pan used for making rotis, parathas, and
other flatbreads. They're typically made with cast iron, carbon steel, or
aluminum. If you find yourself with rotis or parathas that are frequently
undercooked on the edges, you'll want to get yourself a tawa.

Dutch Oven

If the curry doesn't need to be pressure cooked, then Dutch ovens are the next best
option! They're great at retaining and circulating heat. I use mine frequently for
making curries, sabjis, dahi, paneer, and for frying. I find that the 4qt is a great
size for 4 or so servings.
 TOOLS AND EQUIPMENT
Charni
A lot of homemade Indian breads are made fresh on a daily basis. A charni is
a circular metal sifter with small strings weaved on the bottom that allows for
larger amounts of flour to be sifted before making dough for breads like naan
or bhature.

Cooking Food Thermometer

Whether it's boiling milk to make dahi or paneer or getting ready to fry

loads of snacks and desserts, a kitchen thermometer ensures the correct

temperature for the best outcome

Chakla / Belan
TOOLS AND
EQUIPMENT
A chakla is a circular wooden rolling board that provides an elevated
platform for rolling out dough with a belan. This is because in India, rotis
and breads are typically rolled out while sitting on the floor. The chakla
provides an easy to clean surface and it's also a guideline for getting the
roundest rotis.

Sancha Machine
A sancha machine is a more commonly known as a manual pasta maker, but it's
also used to make Indian snacks like chakri, sev, gathiya, etc. It's typically made
out of brass or stainless steel. There's a handle on the top that can be churned to
extrude the dough in a certain shape using interchangeable molds that go on the
bottom of the machine.