the magic of Indian condiments! Let me tell you, they can truly transform your culinary experience, even here in the bustling heart of Hong Kong. I remember the first time I tried to recreate my grandmother's famous biryani. It was my first year living in Hong Kong, and I was terribly homesick. My tiny kitchen was filled with unfamiliar sounds and smells, but one whiff of garam masala transported me back to her cozy kitchen, where the air was always rich with the aroma of exotic spices. From the spicy kick of achar (pickle) to the cooling effect of mint chutney, Indian condiments bring a symphony of flavors to any dish. Imagine the sweet tang of tamarind chutney drizzled over your favorite snacks or a dollop of spicy mango pickle livening up your curry. These little jars of goodness are like magic potions, each adding a unique twist to your meals.
Finding these treasures in Hong Kong is easier than you might think. Just last weekend, I visited Star Mart, one of the many Indian grocery stores here. It’s like stepping into a mini India – aisles packed with all the spices and condiments you could dream of. I picked up some mango chutney and garlic pickle, which have since become staples in my pantry. The chutney adds a delightful sweetness to my grilled sandwiches, while the garlic pickle has become my secret weapon for adding a burst of flavor to stir-fries and even plain rice. So, next time you're in the mood to spice up your cooking, head over to your nearest Indian grocery store. Trust me, your taste buds will thank you!
Researchers analyzed more than 2,500 recipes to figure out why Indian food takeaway orange county is so damn tasty—and it turns out to be very different than the Western approach to creating dishes.When I die, bury me inside a vat of saag paneer.
Indian food is categorically delicious: its flavors are complex, oscillating between sweet, savory, and spicy; its textures meld creamy sauces with doughy breads and tender meat and vegetables to make the slop of dreams.
Hell, you can get a better-than-decent plate of it for nary more than the cost of a deli sandwich.But what is it that makes Indian food so endlessly rich and tasty?
Scientists were wondering, too, and recently performed an analysis of 2,500 recipes to find out, as first observed in the Washington Post.Researchers Anupam Jaina, Rakhi N Kb, and Ganesh Bagler from the Indian Institute for Technology in Jodhpur ran a fine-tooth comb through TarlaDalal.com—a recipe database of more than 17,000 dishes that self-identifies as "India's #1 food site"—in attempts to decode the magic of your chicken tikka masala or aloo gobi.
Sure, there are commonalities in seasoning that run through Indian cuisine as a whole, but just how varied are they?The answer is more complicated than you might expect.While many Western cuisines attempt to pair ingredients that share "flavor compounds"—the minute timbres that indicate something like types of sweetness or sourness or spiciness—Indian food's signature is that it combines ingredients that don't share these qualities at all.How to study food pairing in recipes?
"We study food pairing in recipes of Indian cuisine to show that, in contrast to positive food pairing reported in some Western cuisines, Indian cuisine has a strong signature of negative food pairing," the researchers wrote.
In today’s world, the necessity of eating outside has increased immensely.
While ordering food outside we must be aware of the ingredients that go into the dish.
If in doubt, it is okay to ask the waiter for additional information about the dish.
You can also ask them to reduce the usage of oil and ghee and can also customize accordingly.
It is better to eat boiled and steamed food rather than deep-fried and roasted food items - Read More
