Master Indian Cuisine
It's not often we dig out reapers, ghosts or scorpion peppers. But there are good reasons to use these monsters in cooking, you just have to know how. In this article, chef Ben explains how he uses super hot peppers in preparing Indian cuisine.
Korma is a comfort food, and it is one of the most delicious imaginable preparations of chicken. Like many Indian dishes, it originates from the Mughal incursions into India. Master Indian's Korma is an exceptionally well-balanced, mild curry that appeals to everyone, including children (provided, of course, you decide not to make your dish hot.)
Recently, we wrote an article on the best Indian Spices to use when expanding your spice larder. They're spices you can find at any Indian grocer. We made the list a top 20, and there were a few that didn't get in, but which definitely deserve mention. One of those is Nigella, or, as it is known in India, Kalonji.
Whoever discovered asafoetida had a special instinct, because it is now an amazing and essential ingredient, and a linchpin of Indian cooking. It is a must have in every kitchen that takes Indian cuisine seriously. Here is how to use it.
In all cooking, you need Umami: that depth of flavour that tells your mouth and your stomach that what you’re eating is going to nourish you.