Indian Flavor Profile

Indian Flavor Profile


FLAVOR PROFILE TABLE
Base:
garlic, ginger and onion
Spices:
allspice, bay leaf, black peppercorns, cayenne, chile peppers, cinnamon, cloves, coriander, cumin, curry powder, fennel seed, fenugreek, garam masala, mustard seed, saffron, turmeric
Herbs:
cilantro, mint
Trademarks:
basmati rice, chutney, coconut, coconut milk, cucumber, flatbread, kidney beans, lentils, mango, split peas, tomatoes, yogurt

THREE, TWO, ONE

A Indian-inspired dish begins with this simple 3|2|1 cooking method:

3 base ingredients + 2 (or more) spices + 1 (or more) herb + trademarks (optional)


FIVE SIGNATURE Indian DISHES
cucumber raita
curry {many varieties}
mulligatawny soup
pork vindaloo

tandoori chicken


NOBLE SUGGESTIONS
  • Give garnish a chance. In my noble opinion, the garnishes of Indian cuisine elevate the meal. Don’t forget about the chutney, yogurt sauce (raita) and the naan flatbread. Not only are they readily available at the supermarket {scrumptiously prepared}, they also help tame the robust flavors that can be a mouth-full for the novice partaker.
  • Spice up a weeknight dinner by serving curry. Prepare this dish using the 3|2|1 Cooking Method and 5 Basic Steps to Building Flavor. When it comes to deglazing the pot, use a can of crushed tomatoes and a can of coconut milk.
  • Tandoori is a cooking method that involves a yogurt-based marinade and a clay oven. We can intelligibly bring this experience to our table by using Spice Mixology to assemble the marinade and then preparing marinated components on the grill pan, backyard grill or smoker.

BRAG AND BLOOPERS

Lets be honest. Sometimes brilliance happens in the kitchen and other times it is a complete fiasco. We want to hear it all. Brag about new cooking skills or let us share in the frustration. Please reply to this post.

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