Thom's Recipe File
Most Indian cuisine are related by the similar usage of spices and the use
of a greater variety of vegetables than many other cuisine. Religious and
caste restrictions, weather, geography and the impact of foreigners have
affected the eating habits of Indians. Most of the spices used in Indian
food have been used for their medicinal properties in addition to the flavor
and taste they impart. Ginger is believed to have originated in India and
was introduced to China over 3000 years ago. In India, a knob of fresh
ginger added to tea is believed to relieve sore throats and head colds, not
to mention its aphrodisiacal properties! Turmeric is splendid against skin
diseases and neem leaves are used to guard against small pox.
Many Indian dishes require an entire days preparation of cutting
vegetables, pounding spices on a stone or just sitting patiently by the fire
for hours on end. On the other hand, there are simple dishes which are ideal
for everyday eating. It is these complexities of regional food in India that
make it a so very fascinating try!
There are many Indian dishes my family likes but they are not included
in Thom's Recipe File. Indian foods usually take a long time to prepare. I
have found that we prefer to go to an Indian Restaurant when our palate
needs the spiciness of this food.
|What is Tandoori?
| Tandoori or Tandoor is an earthen oven used in India.
It usually gets very hot, around 800° F,
inside it. Tandoor barrel-shaped and run by using coal
which burns at the bottom and heats the clay interior.
The best substitute for Tandoor will be a
closed charcoal grill. You can also use the oven, but it
should be your last resort.