Non-vegetarian, meat and poultry dishes became popular with the affluent society during Moslem rule and later on during the British Raj when dishes like tikka were created. Military invasion and India's trade routes have left a marked foreign influence on meat and poultry cooking - Portuguese vindaloo, and Persian and Greek kebabs and pilafs (pulaos) are examples. In northern India, which covers Punjab, Kashmir, Uttar Pradesh and Delhi, meat and poultry are widely eaten and from these areas all the tandoori and moghlai dishes originate. The methods of cooking meat in the south produce different flavors and use local produce, such as coconut, tamarind and curry leaves. Dishes from the south are hotter and more spicy than those from the north. The Bengali (Bangladesh included) method of cooking is extremely testy and is in a class of its own. The dishes are prepared with meticulous precision and great care. Curries involve long, slow simmering to extract the juices from the meat. Older chickens have more flavor and these can be used in dishes requiring long slow cooking, which will tenderize the flesh. Quicker cooking call for young ones that are more tender.
If you love Indian food, chances are that you have tried some of these popular Indian curries, non vegetarian, like Chicken Curry or Chicken Tikka Masala, or vegetarian like Vegetable Korma, Paneer Makhani. Curries and gravies are an integral part of Indian meals and accompany cooked rice or Indian breads. The gravies in the curries are the ones that provide an amazing flavor to the dishes and make them more rich and enjoyable. Most of the Indian gravies are in general thicker when compared to other gravies in the world.
Get to know this Indian method of cooking over a charcoal fire in a tandoor, a cylinrical clay oven. The dishes made that way are low in fat and really taste delicious. Tandoori has the bone in and can be any part of the chicken, while Tikka generally refers to boneless meat. Both are marinated in mixture of yogurt with spices. This spicy seasoning and smoky, earthy flavor from the tandoor gives the tandoori food its very distinct, not forgetable taste.
Seafood is an important part of Indian cuisine. India is a peninsula with a large coastline and benefits from having a variety of fish. Fish, shrimp can be cooked in many different styles and in every conceivable way: poached or steamed, deep fried or pan fried, baked, grilled, broiled or smoked. is spicy currries, creamy stews or fragrantly marinated kabobs. One thing fo sure: those dishes are equally delicious