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No Worries Curries Blog
Musings in Madhya Pradesh - Khajuraho and Ujjain
Madhya Pradesh is a hot and dry landlocked state in central India and boasts spicy cuisines that are both vegetarian and non-vegetarian and take influence from its neighbouring states of Rajasthan and Gujarat. Wheat is the staple and locals prefer roti over rice. The flowers of the Mahua tree are used to produce local liquor and also make jams and preserves.
Meet The Mughals: The Royal Imprint on Indian Cuisine
Did you know that some of India’s most popular and well-known dishes like biryani, korma, pasandas, kebab and kofta, originated from Mughal rulers of India? Mughal cuisine has long been considered as India’s haute cuisine - a befitting title given that it was developed for royalty and required a detailed level of complexity in preparation. Who were these rulers and what kind of influence did their reigns have on Indian food as we know it today? Read on to find out more.
The Tandoor Technique
It seems that our ancestors were on the right track with the tandoor and appreciated its ability to seal in the natural flavours of the ingredients. We have all heard of tandoori chicken and it is always a sell-out item on most menus at Indian restaurants. Perhaps the most common misunderstanding is that tandoori refers to a recipe rather than a cooking technique. It is in fact a combination of ingredients and the cooking technique that makes food prepared in a tandoor taste like something from out of this world.
BUTTER CHICKEN CURRY SPICE
our most popular curry
BUTTER CHICKEN is popular in countries all over the world The origin of this dish can be traced back to Delhi during the Mughal Empire.