Posts Tagged ‘India’

India’s wonderful curry cuisine

Tuesday, December 16th, 2008

Indian cuisine can be divided into two main north-south cuisine, North Indian cuisine to the tastes mainly of mild, and the South Indian cuisine, with many spices and curry leaf-mustard, etc. In short, India and curry dishes are inseparable from the appetizer To the dim sum dishes, or have concentrated blend of curry or light incense, from north to south is HOT mild, with the curry spicy geographical changes in the level of gradually escalating.

India’s vegetable curry powder usually, curry, India, then called Masala; to recognize Masala, first recognized — India pepper, then called Mirch, called the Red Lal, called the Green Hari, only red Used to cook curry, but more than boiled red, and yellow green, orange brown there, a combination of small hot. The curry in India is divided into two types of light and heavy flavor, yellow curry, curry and red curry Ma Shala is a heavy flavor, green curry, curry is a white light. In general, white and mutton curry, green curry with tofu, Ma Shala and seafood curry, yellow curry and sheep bones, red curry with chicken is a better match. India to try dishes, also requested the “red green election” by the least spicy to eat the most hot, ladder-like experience the same level of depth.

Lamb Vindaloo
At first glance pot on the side of the LambVindaloo, appear to have a bit of Hong Shaorou feeling that only a few unremarkable on the surface of the chili powder and thick, there is no way to remind me what it is a kind of India — Shuiliao dish with only a piece of mutton curry stew into the mouth, and immediately was forced to get hot tears. This is an original by the onion, parsley, tomatoes, curry coconut milk refining from the sheep, belonging to the special hot dishes. Vindaloo curry belonging to the red, dry red peppers, red peppers and Indian spices powder produced from the LambVindaloo, quite spicy, add more taste of Indian spices, just to eat up even a little too exciting feeling, but slowly , Spicy taste buds began to be accepted, and the aroma is also open to diffuse the beginning, people feel strong emphasis on color ink, that there are so gentle aroma of ecstasy.

Fish Madra
FishMadras In fact, the name comes from a place names in southern India, without too much fuss, a pot of curry yellow pick-me-up people, Huang pressing under the chopsticks. Not have to worry about the accumulation of fish above the seasoning, India put the food seasoning as much as I am afraid that the world is, not every dish under 10, the taste of different colors. “Micro” and “China” and “heavy” three types, according to the general requirements and distribution, mixed, you have to eat up colorful sense of taste and color, very strange.

Masala Tea
Indian cuisine with emphasis on spices, not only each specific food spices, and even coffee and tea are also specific spices, often called MasalaCoffee or MasalaTea. MasalaTea curry is the literal translation of tea, is to join the masala tea and ginger Rougui Fen or cook together, drink a little, although Danjue strange taste,

aroma, but echoed in the mouth, and then listen to reverberate in a restaurant in India’s tunes, Very spicy and exotic cultural experience and all of a sudden this MasalaTea Cup, the huang you, I was comfortably absorbed.