The great English Indian takeaway has its roots in the exotic regions of the Indian sub-continent. Indian cuisine varies according to the region of India that you are in. The country is split into four different regions: north, south, east and west. It may be a surprise to know but the staple Indian diet consists of rice and vegetables.
When ordering Indian food, not many people consider what has gone into making the rich offering in front of them. I wonder how many people would actually say that they know how to prepare a curry? Unless you are used to being in the kitchen, the methods of curry cooking are likely to stay secret. For me, it is great to try to match the great flavour of a locally prepared meal. It is possible to taste the various herbs in the dish, like corriander and parsley, if you take a moment to savour your meal. These ingredients can often be found in a local supermarket or small supplier.
For the uninitiated, curry is usually fried in variety of different vegetable oils, and mixed together with over 25 different spices. The best known of the spices are pulses and chilli pepper. Rich texture and creamyness is obtained by the use of coconut milk, which also yield a pleasant aroma. The meat is marinated in the lime juice, which can also give it that tartness or sharp flavour. Once completed, herbs are used to garnish or decorate and to create a pleasing aroma. It seems rather implausable, but curry recipes in India do not seem to exist for these kinds of dishes. It is a totally different practice for countries in the west like the UK, where celebrity chefs and their recipes. The best known Indian chef in this country is Madhur Jaffrey, who has written many books and presented on televison.
