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India – Major Influences

India – Major Influences. The birthplace of spice 1 billion people Hindus, Moslems, Buddhists, Jainists Occupied by Portugal until 1700; brokers for spice trade Occupied by Brittain until 1946. India – Major Influences. No restaurants until 1950’s Dietary restrictions

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India – Major Influences

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  1. India – Major Influences • The birthplace of spice • 1 billion people • Hindus, Moslems, Buddhists, Jainists • Occupied by Portugal until 1700; brokers for spice trade • Occupied by Brittain until 1946

  2. India – Major Influences • No restaurants until 1950’s • Dietary restrictions • Punjab is where first restaurant opened • Homestyle foods never served – why pay for it! • Regional foods never served – don’t fix it if it’s not broken!

  3. The North - Topography • Mountainous • Temperate • Seasonal

  4. The North – Cuisine/ Regions • Tandoori • Kashmir • Punjab • Delhi

  5. The North - Specialties • Pakoris – veg fritters • Poori bread • Parathas – layered griddle breads • Naan - tandoori • Rogan josh

  6. Central - Topography • Hazy line between temperate/tropical • HUGE pantry, mostly vegetarian

  7. The South - Topography • Arid • Sub-continent begins • Arabian sea on the West • Bay of Bengal on the East • Tropical • Many inland waterways

  8. The South - Regions • Bombay • Goa coast • Keral • Bengal

  9. The South - Cuisine • Largely vegetarian • Fiery hot, especially the Keral and Goa coast • Serious coffee drinkers • Pulses – dals • Sweet, aromatic curry leaf • Coconut palm

  10. The South - Cuisine • Beef eaten freely in Keral – Christians, Muslims, Jews • Hot and sour • Tropical fruits – mangosteen, red banana, passion fruit

  11. The South - Specialties • Vindaloo – Goan hot sour

  12. The Indian Meal • Meat dish • Vegetable dish • Bread or rice • Pulse dish • Yogurt relish • Chutney, pickled item

  13. The Indian Meal • Vary color, texture, flavor • “Saucy” vs. Dry • Rice coverage • Goat predominates • Utensils?

  14. Special equipment • Karhai

  15. Methods • Making thick sauces • Browning onions and garlic • Adding yogurt to sauces • Meat not “pre-seared” but browned in the sauce

  16. Methods • What is an Indian curry? • How is it different from a Thai curry?

  17. Spices • Masalas • Garam masala 1T cardamon seeds (not pods!) 1t whole black cumin seeds 1t whole cloves 1t black peppercorns 1/3 of a nutmeg 2in piece of cinnamon

  18. Spices, continued • Grinding • Roasting • Complexity comes from dry vs. oil PLUS degree to which it is toasted • Baghaar: oil toasting; two avenues

  19. Pantry • Cumin • Coriander • Cinnamon • Nutmeg • Allspice • Cloves • Ajwain

  20. Pantry • Fenugreek • Cardammon • Mustard Seeds • Poppey • Ginger • Turmeric • Anardana • Amchoor

  21. Pantry • Dry Chili • Fresh Chili • Garlic • Cilantro • Mint • Parsley • Oregano

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