Authenticity has an undeniable importance in so many industries, but I think we can all safely say that food is one of the bigger ones. We just want it to be real, to taste the way it’s supposed to taste, like it was actually made where it was inspired from. We want to see the world through out cuisine, and if you’re someone who likes to cook at home but still wants to feel like an explorer, then this is for you.
Just to begin, the way people eat in India is vastly different than the way they do in other parts of the globe. There aren’t any appetizers, the meal isn’t served in courses and desserts aren’t necessarily given at the end. Most often, the meal will arrive to your table pre-plated in small bowls arranged on a thali, paired with staples of bread and rice. Snacks and main dishes are eaten together and it’s common to have at least one dry dish with a sauce.
Furthermore, most Indian meals are made appropriate to the season and occasion. More elaborate dishes are made for bigger occasions and different kinds of fish, quail and partridge vary as well. Mixing and matching between culinary zones is also extremely common, and lastly, cutlery is used extremely rarely, if at all. Most often everything is finger food, only to be sometimes assisted with different kinds of breads.
As far as cooking is concerned, authentic Indian recipes more often than not have a large amount of ghee or other cooking oil, but can vary depending on personal preference. Similarly, depending on how hot you like your food, you can choose to add more or less chili to a recipe as well.
The most common meat ingredient in India is “mutton”, or goat, but lamb can also be a substitute. Mutton would have to be cooked longer, however. Meat is most often cooked on the bone as well.
For a continued reading on the matter, click here for The Daily Meal’s article in its entirety.
Sitara India 