many Indians, I truly enjoy eating food with my hands and combining the various curries, which makes each bite unique. As author Maya Tiwari (A Life of Balance) has noted, “While in the West eating with the hands usually conjures up pictures of a child smeared from head to foot with food, in India, using hands as utensils is a highly refined art.” Whether I form my fingertips into a “petal” that cradles scoops of rice and dal or use four fingers as a “spoon” and my thumb to slide the blends of sauces, chutneys, meats and vegetables into my mouth, it is a truly satisfying way to eat. Whereas I find eating with my hand (only one is used) to be a sensuous indulgence, I realize it is not for everyone. If you want to give it a try, remember to thoroughly wash your hands before eating.
Most traditional Indian meals involve elaborate preparation, but in our busy lives most of us do not have the luxury to prepare time-consuming meals. So, I have kept the recipes in this book simple yet delicious while preserving their authenticity.
You can easily make the recipes in this book for yourself or for your friends and family. Most of them are quick and don’t require any special cooking equipment or techniques. The only thing you will need is a sense of adventure to explore a variety of flavors and aromas and a hearty appetite to savor the authentic foods of India.
Over time you will learn how different spices and herbs interact with each other, as well as other ingredients, creating unique scents and flavors. This knowledge is the key to unlocking the “hidden” magic of Indian cuisine.
I urge you to experiment with the spices and their flavors while trying out these recipes—in this way you’ll gain an understanding of how spices mix and mingle with ingredients and how they appeal to your taste buds. Cooking is all about experimenting with what appeals to the senses—to your senses—and I exhort you to indulge in this process to your heart’s content. Be daring and adventurous, and before long you’ll be tantalizing your palate with the subtle flavors of Indian cuisine.
Indian Meals—Indian Style or Your Style
A typical everyday Indian meal always includes a saucy or “wet” dish (either a protein or vegetables), a sautéed or “dry” vegetable dish, bread and/or rice, and plain yogurt or raita. An array of pickles, chutneys and salad are standard accompaniments. Vegetables play a very important part in everyday meals, even if the meal is primarily non-vegetarian. Indian meals for entertaining and company tend to be more elaborate than everyday meals, and will include more than one main dish. Special appetizers, drinks and desserts are served. Elaborate rice dishes like biriyani and pulao will be made, and more complex condiments and other accompaniments are served to complete the meal.
When preparing an Indian meal, whether on a week night after work or for a Saturday evening dinner party, you can cook and serve several dishes all at once, Indian style, or you can divide them up into different courses, just like a western meal, and serve them accordingly. The recipes in this book, therefore, have been divided into different chapters that correlate to typical western courses or components or a meal.
To get you started, here (see right) are some menu suggestions for everyday and more elaborate meals, suitable for entertaining, as well as a non-traditional Indian meal. The recipes in the latter menu are my own easy-to-prepare Indian-inspired inventions, created with the modern cook in mind. Each of these menus creates a complete Indian meal and balances elements of taste and texture. You can make the recipes from My Indian Kitchen as they appear in the book or you can be innovative and adventurous to create dishes of your own.
PLANNING YOUR INDIAN MEAL
Simple, Everyday Vegetarian Menu
Delicious Everyday Dal (page 74)
Stir-Fried Okra (page 87)
Whole-Wheat Griddle Breads (page 136)
Plain Basmati Rice or Basmati Rice with Whole Spices
(pages 124, 132)
Green Mango Pickle (page 47)
Simple, Everyday Non-Vegetarian Menu
Chicken Curry in a Hurry (page 109)
Cauliflower with Ginger and Cumin (page 86)
Whole-Wheat Griddle Breads (page 136)
Plain Basmati Rice or Basmati Rice with Whole Spices
(pages 124, 132)
Green Mango Pickle (page 47)
Vegetarian Party Menu
Sweet Mango Yogurt Lassi (page 152)
Mung Dal and Cucumber Salad (page 62)
Crunchy Potato and Corn Croquettes (page 52)
Puréed Spinach with Cheese Balls (page 88)
Stir-Fried Vegetables with Yogurt (page 80)
Northern Chickpea Curry (page 69)
Fried Puffed Bread (page 138)
Black-Eyed Peas and Rice (page 127)
Pineapple and Beet Raita (page 46)
Masala Pappadums (page 55)
Cardamom Apple Kheer (page 149)
Non-Vegetarian Party Menu
Mumbai Fruit Punch (page 150)
Pomegranate and Mint Potato Salad (page 56)
Samosas, Kheema-Filled (page 58)
Masala Lamb Chops (page 121)
Smoky Fire-Roasted Eggplant (page 84)
Mushrooms and Corn in a Spicy Curry (page 85)
Saffron Chicken Biriyani (page 128)
Whole-Wheat Griddle Breads (page 136)
Cucumber and Yogurt Raita (page 45)
Masala Pappadums (page 55)
Pistachio Mango Ice Cream (page 145)
Non-traditional Indian Meal
Raspberry Lemonade (page 154)
Shrimp Bruschetta (page 50)
Pork Tenderloin with Mango Salad (page 119)
Five Spice Blackened Salmon (page 104)
Black-Eyed Peas with Mushrooms (page 72)
Mint Rice with Potatoes and Toasted Cumin (page 133)
Avocado and Roasted Cumin Raita (page 44)
Chai Crème Brûlée (page 147)
Pairing Wines with Indian Food
Traditionally the enjoyment of wine
