The lowdown: Indian cuisine

Since korma and masala first hit our shores, Aussies have been partial to a good curry – but the vibrancy and variety of Indian cuisine is often overlooked. Delve into tropical flavours, rich tandoor recipes and spiced-up sweets with these tips, tricks and pantry essentials.

Welcome to Cuisine Corner: Indian Source: SBS Food

Put down that curry paste and don’t even look at the packaged pappadums. True Indian flavours won’t be found in a supermarket, but rather the spice rack at home. Unlike keep-it-simple food philosophies (“let the hero sing!”), Indian cuisine is built upon the deft and delicious layering of aromatics and ingredients. Spices are at the heart of this cuisine, with some recipes calling for as many as 15. But don’t be put off by double digits! Once you have the pantry essentials (see below), Indian cuisine is easy, economical and enjoyable to make at home.

Each region of India has its own distinct style. The north, for instance, is known for hearty curries and tandoor recipes, while southern cuisine showcases seafood and tropical flavours. (Think coconut and tamarind.) Colonial culinary influences are evident, too: the Portuguese introduced chilli and the British left its legacy with dishes like kedgeree. Although our Indian menus back home are filled with butter chicken and lamb korma, it’s important to note that for a large majority of Indians rice is the staple, legumes are loved, and vegetarianism is the norm.

When it comes to sweets, Indian desserts are filled with nutty, spicy and fruity flourishes. Expect to see besan (chickpea flour) and semolina; ghee rather than butter; and cardamom on the regs. Vegetables, such as carrot and beetroot, are commonly used in the creamy halwa, while mango is a popular addition to the refreshing kulfi. Oh and when it comes to tea, an Indian chai can't be beat.

Pantry essentials

Stock your spice rack with cumin, cardamom, cloves, coriander seeds, turmeric, chilli powder and mustard seeds. Delve into dal (dhal) with black lentils, red lentils and dried mung beans. Grab tamarind paste, curry leaves and coconut milk, too. Garlic, ginger and onion are non-negotiable.

Fast five

1. Three amigos: The secret to every good curry is frying onion, ginger and garlic until caramelised.

2. Meaty issue: Use meat on the bone for curries – it adds extra flavour and depth.

3. Sticky situation: Rinse long-grain white rice before cooking to remove excess starch. Basmati requires a rinse and soak to stop the grains sticking together.

4. Pinch of this: To stop onions from burning when caramelising, just add salt.

5. Ghee whiz: For a richer curry, cook with ghee (clarified butter), not oil. Make your own by melting unsalted butter over low heat. It’ll form three layers: foam (discard), solids (discard) and the golden ghee.

 

View our Indian recipe collection here.

Have we got your attention and your tastebuds? The Chefs' Line airs weeknights at 6pm starting August 6. Check out the program page for episode guides, cuisine lowdowns, recipes and more!