by Meeta Khurana

Calling it “Indian Cooking” is too generic a term. India is such a vast country and indeed, as much as the languages and traditions vary across the country, the cuisine varies even more. The country’s history and traditions have characterized how its cuisine developed through the years. Old traditions along with the influence of foreign cultures have become a part of modern India, creating a spectacular palette of foods we know as Indian cuisine. Therefore, calling it Indian cooking simply does not do justice to the country’s diversity and variety. This diversity has had a hand in changing, improving and evolving the cuisine into what it has become today. Indians have learned to use the foreign influences and experiences to their advantage, to enrich their own food culture.

Today, an Indian homemaker will make use of new and different types of ingredients now readily available to her, always preserving the distinct style in which she prepares meals for her family. The one thing that remains in any Indian dish is the wide array of spices. There is no other country in the world that produces as many kinds of spices as India. Therefore, it is not very surprising that India is known as the “Home of Spices”.

In my cooking series Bollywood Cooking I show the different uses of the spices, using a simple vegetarian dish as an example. On this basis, it becomes easy to understand when and how a basic spice, a complementary spice or an aromatic secondary spice can be used in the dish. The Enspiceopedia explains each spice in detail making it the perfect reference for any spice cabinet.

Living in the US or the UK, Indians are confronted with produce or ingredients they were previously not familiar with. Many take this as an opportunity to create new and exciting dishes, like this Spiced Kale with Potatoes and the Dal with Collard Greens. Personally, what I am enjoying seeing is the creativity that goes into putting traditional recipes together. Wonderful crisp amaranth leaves are used to prepare a light and flavorful meal of Toor Dal and Amaranth Dhoklas, which are steamed cake-like snacks, originating traditionally from the region of Gujarat in western India.

What would Indian food be without its curries? The word “curry” actually comes from the South Indian Kari, which means sauce. The flavor and content of Indian curries not only differ from region to region but also from cook to cook. Therefore, each curry you ever try is most certainly unique in its own way. Curries are not always to be considered hot; they are indeed spicy as in full of flavor. In fact, there are more mild curry recipes than hot ones and these are designed to give a cleverly balanced blend of the various spices and herbs used, some of which have delicate and highly sophisticated tastes. A quick and easy to prepare Chicken Curry is spiced with the aromas of coriander, cumin, cloves and ginger to give a comforting and rewarding dish. Served with a Mustard and Coriander Rice Pilaf, the meal turns into a feast for the taste buds.

Simply mouthwatering are the Spicy Pan Seared Scallops, adapted from the great new cookbook Modern Indian Cooking. Many people enjoy Indian food at their favorite Indian restaurant and Paneer (Indian cheese similar to cottage cheese) is always on top of everybody’s list of favorite dishes. Making a restaurant style Matar Paneer, peas with paneer, can be enjoyed without any guilt as the recipe is low fat! I particularly like a simple and quick paneer dish, like this Spicy Two Onion Paneer Stir Fry.

Even Indian desserts have a wide repertoire in variety, diversity and flavors. Using just a few ingredients one creates a smooth Shrikand. With rose water, saffron and cardamom it is a delicate and elegant dessert. The ever popular and everyone’s favorite dessert has got to be the delicious sweetened carrot pudding or Gajar Ka Halwa. I enjoy it with a mixture of nuts like pistachios, cashews and almonds. Creamy and nutty!

There does come a time when we all crave Indian food. Some more than others, then it’s time to indulge in an Indian Feast fit for a Maharaja!

What is your favorite Indian recipe? Leave me a note in the comments and make our mouths water with a link to the recipe.

Should you be craving for something Indian now, FoodieView has a wide selection of recipes to indulge in.

Meeta is passionate about food, photography and life. On her blog What’s For Lunch, Honey? she shares her passion for cooking and pictures, all peppered with a good dose of life. You will find a splendid variety of Indian Recipes, like these Spicy Chickpeas or even the perfect Indian
Breakfast.