Modern face of Indian food

This blog is to give you an insight on how the face of Indian food is changing. It is really interesting to learn how Indian food has evolved over the centuries. Indian culture and food was rich any way as the Vedas (holy scriptures) and Puranas (holy scriptures) describe. But it’s also true that the different invaders brought and left their marks on the food. Greeks, Mughals, British all contributed and enriched the food.

I have just tried to compare a few pictures here just to show that how the food is evolving in modern times.

It has healthier approch to it; the presentation of food has become more modern etc…

Bread Pakora (Fried - Traditional way).

This picture is of a “Bread Pakora” made in a traditional Indian way; meaning, it’s been coated with chickpeas flour and spices batter and deep-fried to golden colour.

Bread Pakora (Grilled - Modern way)

Picture 2 also is Bread Pakora; but, the grilled version and a more modern version.This obviously is a healthier option.

Vegetables Kebabs (Traditional-cum-Modern way)

Till today, vegetable kebabs are baked in clay ovens and use very less oil (healthy cooking:) But the way they get presented has been changed. Use of more lettuce and other salad leaves has increased in past few years.

Vegetable Kebab Wraps (Modern way)

Here vegetable kebabs have taken a new avatar all together. Vegetable kebabs and salad leaves have all gone in a tortilla and have defined wraps in a modern way – say, “fusion wraps”. Therefore, the kebabs and the wraps, both have got a new definition now…

Mixed Vegetable (Made in a traditional way)

This is a “Mixed Vegetable” cooked in a traditional Indian way; but, has been plated in a modern way.

Fusion Quesadilla (Modern indian way)

You’ve become smarter now!:) This “Fusion quesadilla” has been made with the mixed vegetable cooked in a traditional Indian way. But, it has been given a totally new dimension by filling it in the tortillas with some cheese and grilled to give the fusion name “Indian fusion quesadillas”.

I am sure you’d all agree, that not only Indian food; but our food in general, is evolving and becoming more global in look and feel… What do you think, “Is it something we should be alarmed of”? Please, do submit your views… And, keep visiting!

Fusion Roast Potatoes

These mouth watering Fusion Roast potatoes will add a spark to your Christmas table… 

Ingredients:

Potatoes – 450 grams

Oil – 30 ml/ 2 tblsp.

Garlic – 3 cloves

Chaat masala (Indian spice) – 2 tblsp.

Chilli powder – 1/2 tsp. (optional)

salt to taste

Preparation

Peel the potatoes and cut into large even-sized chunks. Rinse under cold running water to remove the excess starch.

Peel gralic, wash and dry.

Method

1. Par boil the potatoes in lightly salted boiling water for 10 minutes.
2. Drain them and coat in the oil or fat of your choice.
3. Roast garlic and potatoes in an oven preheated to 200°C for approximately 40 minutes, turning twice.
4. Sprinkle chilli powder, chaat masala and salt (there is some salt in chaat masala to, so use salt carefully) on top and toss nicely.
5. Serve immediately

Curry Powder

What is a Curry Powder?

Did you know that the term Curry Powder is a Western invention?

Curry powder is nothing but a mixture of various spices that vary in their composition. Curry powder, and the contemporary English use of the word Curry are Western inventions and do not reflect any specific Indian food, though a similar mixture of spices used in north India is called garam masala (recipe given below). Curry powder actually resemble to the south Indian sambar powder. The word curry is widely believed to be a corruption of the Tamil word kari, variously meaning something like sauce, cooked vegetables or meat.

In the western world, curry powder mixtures tend to have a fairly standardized taste; though a great variety of spice mixtures are used in Indian cuisine.

Curry powder was largely popularized during the nineteenth and twentieth century through the mass export of the condiment to the western table, throughout Europe and North and South America and through its use in British Army rations. Curry powder did not become standardized, as many of the original blends of curry powder were still available throughout the world. During late 60’s and early 70’s consumption of Indian food in the west increased and this led to an increased demand for Indian restaurants throughout the world. The tradition of keeping special blends of curry powder simply became uneconomical, and curry powder became increasingly standardized outside India.

Most recipes and producers of curry powder usually include coriander seeds, cumin seeds, dry fenugreek leaves, and red chilies in their blends. Depending on the recipe, additional ingredients such as ginger, garlic, asafoetida, fennel seed, caraway seeds (sometimes called lovage seeds), cinnamon, clove, mustard seed, green cardamom, black cardamom, nutmeg, and black pepper may also be added. However, the Portuguese importation of the chili pepper from Brazil and their mixing of other Asian spices enabled the development of ‘curi’. A dish called Vindaloo from Goa, is a actually a word derived from the Portuguese word Vinho de alho ; which means garlic wine.

As we learnt curry powder is more of a generic term for a blend of different spices and is commonly known as garam masala in India. Garam masala is best made fresh just before you begin cooking, but if you haven’t got the patience and time, make a batch ahead and store for several months in an air-tight container in a cool, dark place.

To make your own curry powder/ garam masala, you would need:

• 4 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 ½ tsp black cumin seeds (shahjeera)
• 1 tbsp black peppercorns
• 1 ½ tsp dry ginger
• 4 large black cardamom
• 6-7 cloves
• ¾ tsp cinnamon (2 X 1” pieces)

Simply dry roast all the spices in a skillet and dry grind them in a grinder. And, store in a cool dry place in an air tight container.