If you're interested in bringing elements of Indian cuisine into your kitchen, you're not alone. But with the many cuisines of India, trying a new recipe can seem complicated and intimidating. Luckily, once you learn some basic principles, things fall into place. In no time you’ll be eating Indian food just as good if not better than your local curry joint’s.
- Get a good cookbook. There are a lot of Indian cookbooks out there, but the best are like an Indian cooking course in themselves. We recommend anything put out by Julie Sahni and Madhur Jaffrey – these ladies are the queens of the Indian cookbook biz, with recipes that cover the preparation of many regional dishes in easy but exacting steps.
- Flavor your oil. This is the first step of almost any Indian recipe. Heat your cooking oil and then season it with spices like cumin, mustard, and chili, followed by the garlic. After the spices begin the meld, then add your ingredients, and allow the flavors to spread evenly throughout the dish with the oil as a vehicle.
- Go vegetarian for a meal. Vegetarianism is widespread in India, and any Indian cookbook will include a large vegetable recipe section. These delicious recipes are a staple of many Indian diets, so don’t be afraid to occasionally forego the meat and make a meal of 2 or 3 vegetable dishes, a lentil dish, and rice.
- Don’t forget the accompaniments. Indian meals are very multifaceted and generally contain several dishes, bread (often used as the sole utensil for eating the food) and an array of relishes and chutneys which bring a whole new dimension to the food. If preparing them seems too time-consuming, you can buy these accoutrements at an Indian market or may be able to find them in the ethnic foods section of your grocery store.
