| FOR EXAMPLE, we use charcoal to heat our Tandoor Oven. This enables us to impart the original and authentic taste to our Naans and other Tandoori dishes.
Most other Indian restaurants use gas these days. Gas is cheaper and easier to use, whereas with chacoal it cannot be allowed to cool.
That is, to cook properly with charcoal the tandoor oven has to reach the desired temperature and be maintained at that temperature.
This takes real effort but since we insist on the very best taste for our customers irrespective of cost or convenience we are more than willing to go that "extra mile". | |  |
| Below we list some of the spices and ingredients used in Indian curry dishes and the flavours they impart. |
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Bay Leaves come from the sweet bay or laurel tree. They can be dried for storing and when dried they become light green in colour. These long aromatic leaves have a sharp and bitter taste. The whole leaves are usually used to impart the flavour. They should not be eaten since they are bitter and hard to chew. They can be left in the curry but should be removed at the time of eating.
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Cardamom pods come in green, black and bleached white. The pod itself is neutral in flavour and is not the part that imparts the flavour. The pods are usually split when used in Indian cooking. The seeds can be pounded, powdered or added whole to a recipe. This is a very versatile spice as it can be used in savoury as well as sweet dishes.
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Chilli pepper pods, which are berries, are used fresh or dried. They are often dried to preserve them for long periods of time. Dried, they can be ground. They can also be preserved by pickling when fresh. Chillies are essential for adding distinct flavours and tastes to many Indian dishes and their taste and heat depends on variety which are recognised by their shape, size and colour.
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Cloves are dried flower buds from the clove tree. Cloves are strong, pungent, and sweet. Cloves are used in many meat dishes, marinades, pickles and in many "garam masalas". It is used whole or in powder form. Clove oil is believed to have some medicinal value. Many Indians chew on cloves to relieve toothaches or as a mouth freshener after a meal.
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Coconut. The flesh or the milk is used in many Indian sweets and curries. When grated and ground it can be added to many “masalas" or used to modify the heat of savory dishes to give a distinctive flavour.
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Coriander seeds are round and have fine longitudinal ridges. The seeds have a sweet heady aroma and a mild distinctive taste similar to a blend of lemon and sage. The seeds can be used either whole or are ground into a powder. Cilantro leaves – part of the same plant as the seeds – also feature prominently in Indian curries.
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Cumin has a distinctive slightly bitter taste yet paradoxically it flavors any dish with a sweet aroma. These brown aromatic small seeds give out more aroma when roasted or added to hot oil. Cumin seeds whole or in powdered form are very commonly used in Indian cooking. They are used more in the North of India.
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Fennel Seeds. These light green oval shaped seeds are known to posses digestive qualities. Their aromatic flavour – somewhere between mint and aniseed – adds a distinctive depth to Indian curries.
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Garlic is a must in most Indian curries. It's a kind of “staple” ingredient that is added to curries without any conscious effort. Sometimes whole garlic cloves are used and sometimes a recipe will call for chopped, minced or garlic paste. Ground garlic powder is available from most supermarkets and is readily used by many amateur chefs at home!
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Ginger is a very popular spice in Indian cooking. It has a tan skin and a flesh that ranges in colour from pale greenish yellow to ivory. The flavour is peppery and slightly sweet, while the aroma is pungent and spicy. Ground stored ginger differs in flavour to fresh ginger and it is important to distinguish which type the recipe calls for.
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Onion, like garlic, is another "staple" ingredient. It is one of the most versatile ingredients around. It can be sliced, chopped and very finely chopped to give various textures depending on the requirement of the curry. The final texture and body of the curry will depend on how the onion is prepared and used.
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Star anise has the wonderful scent of licorice. It is the fruit produced by a small evergreen tree grown in Asia. As the name suggests it is star-shaped. Each of it's eight points contains a star anise seed. Whole star anise has a long shelf life, but once ground, it should be kept in an airtight container in a cool, dark place for no more than 3 months. It is great to flavour biryani's and other non-vegetarian Indian dishes.
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Turmeric has a very intense, bright yellow-orange colour and bitter taste. It is used in almost all vegetarian and non-vegetarian preparations in Indian coking. The root, or rhizome, has a tough brown skin and bright orange fresh roots that are boiled or steamed and then dried. These dried roots are ground to a fine powder.
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