New Delhi: India is known for its diverse culture and rich culinary experience. As one moves across the country, the food drastically varies. While North is famous for its rich aromatic gravies, signature tandoors and kebabs and the spice, South India is known mostly for its steamed, spiced and coconut-flavoured dishes. Other basic and common ingredients in South Indian food include curry leaves, mustard oil, red chillies and oil etc. Similarly, the eastern and western parts of the country also have a wide range of culinary delicacies.
Here are some signature cooking techniques of India shared by Mr Taljinder Singh, Senior VP and Brand Custodian, IHCL
1. Dhungar: This technique is used to add a buttery, smoky flavour as a finishing touch to food. It involves the interaction of hot coals and ghee in a smoking chamber, most frequently a covered pot. Any food you trap inside that pot will be perfumed by the smoky, buttery aroma that results from this interaction.
Baghar: In English, Baghar is referred to as tempering. In various regions of the nation, it is also referred to as tadka, chowkna, or ghee durust karna. In essence, this method involves infusing oil with the aroma and smell of herbs and spices, which, when combined with food, gives flavour.
3. Dum: The Hindi word ‘Dum’, which means “breath,” describes a cooking technique in which food is cooked in a pot that is completely covered in order to prevent the aroma from escaping. The pot is put on simmering coals or heat during this slow cooking procedure, and it is also said that the dish gets more flavourful as a result.
Additionally, Chef Arun Sundararaj, Executive Chef, The Taj Mahal Hotel, New Delhi, also shared an interesting cooking technique known as Sous Vide.
4. Sous Vide: It is a French term for ‘under vacuum’ also known as low-temperature, long-time (LTLT) cooking, and is a method in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually one to seven hours, and more than 3 days in some cases) at a precisely regulated temperature.
The temperature is much lower than usually used for cooking, typically around 55 to 60 °C (130 to 140 °F) for red meats, 66 to 71 °C (150 to 160 °F) for poultry, and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.
Here are 3 recipes that can be prepared where one or more of these techniques are involved:
1. MURGH CHAKORI (By Arvind Rai, Executive Chef, The Ashok)
Ingredients:
- Chicken Breasts– 8pc
- Mince Lamb– 250gm
- Shahi Jeera– 02gm
- Sonth Powder– 05gm
- Saunf Powder– 10gm
- Jeera Powder– 05gm
- Red Chilly Powder– 05gm
- Coriander Powder– 05gm
- Salt– to taste
- Yoghurt– 50gm
- Hing– a pinch
- Oil– 200ml
- Water– 200ml
For Marinade:
- Yoghurt– 500gm
- Cream– 100ml
- Vinegar– 08ml
- Salt to taste
- Red Chilly Powder– 05gm
- Coriander Powder– 05gm
Method:
- Clean the chicken breasts, slit them open from one side and flatten
- Blend together the lamb mince, shahi jeera, sonth, saunf, jeera, coriander and red chilly powder along with salt, hing and yoghurt
- Divide the mince mixture into even-sized balls. In a pan heat oil and water in equal quantities, reduce heat and immerse the balls into the pan. Cover and cook for about 20 minutes
- Stuff the prepared “kofta” (meatballs) into the chicken breasts. Place the chicken breast over the silver foil and wrap firmly. Poach for 15 minutes
- Remove from heat and unwrap the chicken breast from the foil and allow to cool
- Blend yoghurt along with slat, cream, red chilly powder, coriander powder and vinegar
- Marinate the chicken breasts with the prepared marinade and keep aside for 15 minutes
- Skewer chicken breasts and cook in a tandoor for 5-10 minutes
- Serve hot
2. SHOLA KABAB (By Arvind Rai, Executive Chef, The Ashok)
Ingredients:
- Lamb Chunks Boneless– 900 gm
- Salt to taste
- Cardamom Powder– a pinch
- Fenugreek (methi) Powder– a pinch
- White Pepper Powder– a pinch
- Red Chilly Powder– 08 gm
- Garam Masala Powder– 04 gm
- Kalonji– 04 gm
- Saunf (Crushed)– a pinch
- Mustard Seeds– a pinch
- Cumin Seeds– a pinch
- Coriander Seeds– a pinch
- Ginger garlic paste– 35 gm
- Raw Papaya Grated – 60 gm
- Mustard Oil– 100 ml
- Vinegar– 20 ml
- Yoghurt– 100 gm
- Butter– 20 gm
- Oil– 200 ml
- Water– 200 ml
Method:
- Wash, clean and dry the lamb pieces
- Prepare a marinade by mixing together all the ingredients
- Marinate the lamb pieces in the prepared marinade and keep aside for one and a half hour
- Skewer the marinated lamb and roast in a medium hot tandoor for 10-12 minutes
- Baste with butter and roast again for 5 minutes. Remove from skewers and serve hot
3. SAFED MAAS: (Chef Arun Sundararaj, director of culinary operations at, the Taj Mahal, New Delhi)
Ingredients:
- Lamb Shanks- 12
- Curd- 300g
- Garlic Paste- 30g
- Ginger Paste-15g
- Green Chilli Paste- 5g
- Coriander Powder- 8g
- White Pepper Powder- 2g
- Salt To Taste
- Desi Ghee- 70g
- Green Cardamom- 2g
- Black Cardamom- 2g
- Cloves- 2g
- Bay Leaf- 2nos.
- Mace- 2g
- Coriander seeds- 2g
- Onion- 100g
- Boiled Onion Paste- 200g
- Almond Paste- 20g
- Cashewnut Paste- 10g
- Coconut- 30g
- Lamb Stock- 700ml
- Cream- 6oml
- Kewda Water- 5ml
- Lemon Juice- 15ml
Method:
- Clean the lamb shank, remove the sinews, wash and pat dry. Soak coriander seeds overnight and drain
- Place the curd in a bowl and mix ginger paste, garlic paste, salt, green chilli paste, green cardamom powder, and white pepper powder, rub evenly on the meat.
- Add chop onion, and grated coconut, mix with almond and Cashewnut paste mix coriander powder & salt.
- Heat ghee add whole spices and the soaked coriander seeds and fry.
- Add ginger and garlic paste, sauté ensuring that the masala is coloured, add the marinated meat, sauté on high flame sear the lamb shanks add boiled onion paste, and lamb stock.
- Switch off the flame and let it cool down for some time.
- Now add lamb and gravy in a vacuum bag and seal it with a vacuum.
- Heat the water with a sous-vide machine set at 60 degrees as soon as the temperature is shown at 60 degrees immerse the vacuum bag in water and leave it for 14 hours.
- After time completion tear the vacuum bag, remove the lamb shanks and strain the gravy.
- Take a thick bottom pan and add strained gravy and lamb shanks season it well with salt and before serving add ghee, kewda water and green cardamom powder.
- Serve hot and garnish with coriander sprig.