No Worries Curries Blog: Indian Cuisine

Accompaniments to Indian Meals

By Conchita de Souza

Accompaniments to Indian Meals
Additionally, accompaniments can serve to fulfill the Ayurvedic concept of a balanced and nutritious meal being one that contains all six tastes or shad rasa. The six tastes are madhura (sweet), amla (sour), lavana (salty), katu (pungent), tikta (bitter), and kashaya (astringent) and they are tied in with a person’s dosha (constitution), as well as the seasons.

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Souring Agents Used in Indian Cuisine

By Conchita de Souza

Souring Agents Used in Indian Cuisine
We all know that Indian cooking is synonymous with spice. Something that you may not know is that tartness/sourness is also a key flavour in many Indian dishes because it cuts down the pungency in spicy dishes but also serves to compliment the spices.  Whether you add your souring agent early on in preparing the dish to add complexity or towards the end to bring that element of freshness, there is no doubting that the sour sensation is one that whets the appetite and is cleverly used as a “creative tool” in many cuisines.*

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The Tadka (Tempering) Element in Indian Cuisine

By Conchita de Souza

The Tadka (Tempering) Element in Indian Cuisine
This post examines another key component of Indian Cuisine - the tadka or tarka (also goes by the names chhonk, baghaar, phoron). The word tadka might sound familiar to you as many Indian restaurants have adopted it in their menu listings but also as their restaurant name. The method is seen all across India but varies according to the regions, thereby making it a unifying element in Indian cooking. 

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Types of Oils Used in Indian Cuisine

By Conchita de Souza

Types of Oils Used in Indian Cuisine

In Indian cooking, the flavours and aromas are most often attributed to a masala - a combination of spices used.*  However, the oil in which the spices are tempered and in which the ingredients are cooked, is often overlooked as a contributing factor to flavour. 

Various oils are used in India depending on which part of the country you are from and depending too on the dish that you are preparing. 

Below is an overview of the most commonly used oils:

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Quick & Simple Recipes for Weeknight Dinners

By Conchita de Souza

Quick & Simple Recipes for Weeknight Dinners
Adding our spice blends will not only help you to maximise time on a weeknight (and space in your pantry) but will also diversify the flavours in your cooking.

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Paneer (Indian Cheese) and its Uses in Indian Cuisine

By Conchita de Souza

Paneer (Indian Cheese) and its Uses in Indian Cuisine

Paneer is an unripened cheese that is made from coagulating milk and lemon juice or vinegar. It is hung in muslin so that the excess liquid (whey) separates from the solids and leaves you with the curds which can then be pressed into blocks.

Thanks to its plain flavour and flexibility in form, paneer can be prepared in numerous ways and is always a favourite ingredient for vegetarians.

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A Reflection on my Father - The Chef

By Conchita de Souza

A Reflection on my Father - The Chef
What is (or was) your father like? The kind that dishes out tough love or the kind that always cracks lame dad jokes? Is he into watching his sports or does he prefers to be adventuring amongst nature? Is he a DIY dad or one that can’t tell a spanner from a ratchet?

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A Background to Chillies

By Claudette D'Cruz

A Background to Chillies

This humble plant from South America has been hybridised to suit many continents. Chillies are the second most significant spice traded in the world (after pepper). Turkey and China are believed to be the world’s largest commercial producers of chilli.

Most Indian curry mixes contain Chillies. 

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