New Delhi: India, a country known for its rich cultural heritage and diverse traditions, provides a tantalising array of flavours that captivate the senses and tell stories from centuries past. The curry, a beloved dish that has become synonymous with Indian cuisine, is at the heart of this culinary kaleidoscope. Exploring India’s curries is like diving into a treasure trove of tastes, colours, and aromas that reflect the country’s geographical expanse, historical influences, and innovative culinary delights. Each variety has its own story of ingredients, techniques, and cultural significance, ranging from the fiery intensity of a South Indian Chettinad curry to the delicate subtlety of a North Indian Kashmiri Rogan Josh.
Here are a few delightful and finger-licking curries, the country offers.
DHANSAK
Dhansak curry that comes from Gujarat has both sweet and sour taste to it along with a decent amount of spice to it. It is garnished with a pineapple ring, which adds sweetness to the dish, depending on the chef’s particular tastes.
TIKKA MASALA
Tikka masala is a universal dish in most restaurants serving Indian food. The tikka element is either chicken or other meats or even paneer, which are cooked in a tandoor, while the masala is the creamy sauce which smoothes the dish. The velvety texture of tikka masala is achieved through the incorporation of cream, yoghurt, or coconut milk into the sauce. This luxurious creaminess blends with the spices to create a harmonious blend that both soothes and delights the senses.
SAAG:
Climbing up on the heat scale, is saag. It is frequently combined with a variety of proteins, including paneer (Indian cottage cheese). The proteins are gently simmered in the saag’s verdant embrace, absorbing its rich flavours and infusing their own textures.
This curry’s appeal extends beyond its flavour and embodies a sense of well-being and connection to nature. Saag is traditionally served with roti or naan, resulting in a filling and balanced meal that celebrates the earth’s bounty.
KORMA:
Korma curries are a bit spicy not for heat but for flavour. Rather than cumin and black pepper, korma goes for flavours such as cardamom and cinnamon. Mixed together with butter and cream, and often combined with yogurt-marinated meats that are slow-cooked, they are definitely a treat to have. It can be made with chichen, meat or even vegetables.
JALFREZI
Jalfrezi, a tantalising curry from the Indian subcontinent, exemplifies the dynamic and creative nature of Indian cooking. This dish has roots in the British colonial era and has evolved into a harmonious fusion of flavours, textures, and culinary traditions. It embraces a unique balance between the heat of spices and the sweetness of sautéed vegetables, with its vibrant medley of colourful bell peppers, onions, and tender pieces of protein such as chicken, lamb, or paneer. A robust blend of aromatic spices, including cumin, coriander, and red chilli, brings the dish to life, resulting in a rich and aromatic curry base.
