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Indian food

feature

With curry topping the list of Britain’s favourite food you’d be forgiven for forgetting that Indian food didn’t start life in the kitchen of your local Tandoori restaurant. In fact the Indian food that we love to soak up a beer with on a Friday night has about as much in common with traditional Asian cuisine as fish and chips.

History, religion and regional variations have shaped the face of India’s cuisine with a tradition of vegetarianism (Sattvik) in many areas and of meat eating arising from sacrificial traditions of the Vedic period of 1500-500BC. In fact it has been religion that has really influenced Indian food, the Hindu religion has forbade the consumption of beef while ghee (clarified butter), yoghurt and milk have become staples of Indian cooking. Muslim infiltration saw kebabs and pilafs brought in to the country, this also saw Indian gravies combined with Middle Eastern fare and raisins, nuts and coconut added to dishes. Meanwhile Hindus ate griddled chapattis and naans while Muslims would mop up their rice with puris and bhaturas.

Curry however derives from a Tamil word – Kari – and was developed in Sri Lanka and Southern India. Basically a mixture of herbs and spices, curry powder can change from region to region, which is reflected in the different dishes and strength of curries we eat today. Ironically the British colonials of a hundred years ago refused to eat Indian curries, finding the high spice content unpalatable, however throughout the British rule Western ideals slowly filtered in to India and knives and forks found their way on to the table (traditionally Indian food is eaten with the fingers of your right hand) as did baked desserts.

When India won independence from England British soldiers brought Asian food home with them and ever since Brits haven’t been able to resist the humble curry and naan breads, rogan josh, chicken tikka masala and seekh kebabs were suddenly everywhere. The Indian food found here reflects only the very tiniest portion of the cuisine, in reality traditional dishes cover thousands of miles of ingredients, techniques and religious ideals as well as thousands of years of history…perhaps it’s best that we stick to the old lamb biryani and lager so as not to confuse our taste buds too much.


Tadka Dhal

A traditional dish across India this fab stew is perfect for all tastes and the ingredients can be found in most supermarkets or specialist Asian shops.

110g mung dhal, washed
16 fl ounce water
small onion, finely diced
2 cloves garlic, finely chopped
sliver ginger, chopped
4/5 curry leaves
¼ tsp each cumin, fenugreek, mustard seed, asafoetida (optional), turmeric powder, red chilli powder
2 tablespoons vegetable oil
1 tomato, sliced finely
1 or 2 red chillies, according to taste, split lengthwise

Put the dhal and water on to a moderate heat until quite soft – this can take anything from 30 mins to an hour – adding water if it begins to dry. Leave to one side.

Heat the oil in a large pan and add the mustard seeds, cooking until they begin to pop. At this point add the cumin, fenugreek, leaves, chillies and onion and when the onion is translucent add the garlic and ginger before lowering the heat.

Once the garlic has browned slightly add the turmeric, chilli and asafoetida (if using) and add the tomatoes, cooking for two or three minutes.

Pour in the dhal and simmer until the tomatoes become soft (around 8-10 mins).

Serve with chapattis or rice.
Laura Heaps, MyVillage 25th October




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