Developed between the fifteenth and the nineteenth centuries in the
brilliant courts of the Mughal Emperors, this food turns cooking into the
finest of arts. Fusing Vedic, Persian, Arabic and other cooking, as well
as adding a few European touches, this food distills taste down to its
essence and creates meals that have defined fine dining, both inside and
outside of India.
Kebabs of lamb and goat that melt in your mouth, roasted meats, curries
and even beef dishes are the result of this incredible fusion of cuisines.
However, there are also many vegetarian options, based on beans, peas and
lentils, and spiced in such a way as to create a delicious combination of
tastes. Biryani, a rice dish that comes in many different varieties, has
been reputed as an aphrodisiac in the past. Tandoori dishes originate from
this royal food, as well, producing naan, tandoori roast meats and many
other foods. Expect to encounter yogurt marinades and spicy chutneys, too.
These dishes are stilled cooked today over wood fires, and the result is
just as good as it was when they were served to royalty centuries ago.
I've put together a few recipes to show off the tastes of India's royal
cooking. They've been simplified for non-Indian kitchens, but the overall
flavor is just the same.
Lamb Korma
2 1/2 pounds lamb, cut into small chunks
2 cloves garlic, minced
1/2 ounce fresh ginger, minced
1 onion, chopped fine
1 stick butter
1/2 cup plain whole milk yogurt
2 tablespoons tomato paste
1 tablespoon powdered coriander
2 whole cloves
2 cardamom pods
1 teaspoon turmeric powder
1 teaspoon cumin powder or seed
1 small cinnamon stick
cayenne powder, to taste
salt, to taste
Combine garlic and ginger in a small bowl with two cups cold water. Melt
half of butter and sautee spices until browned, then add onion and cook
until transparent. Add tomato paste, yogurt and salt. In remaining butter,
cook meat until golden, then stir in spice mixture and ginger/garlic
infusion. Simmer until tender, adding additional water as needed. Reduce
sauce until quite thick. Serve with basmati rice.
Kubani Ka Meetha
1/2 pound dried, pitted apricots
2 cups boiling water
4 tablespoons ground almonds
4 tablespoons white sugar
1/4 teaspoon almond extract
heavy cream, whipped
Combine water and apricots in a saucepan, bring to a boil, and cook over
medium heat for half an hour. Mash apricots, then add almonds and cook
until thickened. Add almond extract and sugar, and heat until consistency
is even. Cool and top with whipped cream.
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