A task such as introducing an entire subcontinent’s cuisine through six recipes is not only a monumental task, but an impossible one. The breadth and depth of Indian cuisine is so wide that choosing representative recipes would inevitably do an injustice to the diverse communities of India. So, in choosing these particular recipes, I wanted to highlight some less familiar recipes from the southern region of India where I am from, touch upon some common techniques used in Indian cooking, and possibly remove some inaccurate presumptions made about Indian cuisine.
Techniques of Indian Cooking
Indian cooking techniques like blooming whole spices in oil to release their flavor, tempering recipes using mustard seeds and curry leaves, using ghee or clarified butter to impart a unique buttery flavor to the food, and even soaking the basmati rice before cooking are all important ones to learn if one wishes to cook Indian food properly.
A Beginner’s Recipe Guide to Indian Cuisine
Andhra-Style Stuffed Eggplant Curry
The Stuffed Eggplant recipe is not one you will find in most Indian restaurants, but is a beloved recipe from the southern state of Andhra Pradesh.
Hariyali Paneer Kebabs
The Hariyali Paneer Kebabs are my nod to the northern part of India and paneer’s origins from Persian and Afghan influences during the Mughal period during the 16th and 17th centuries.
South Indian Avial
The Avial recipe is tribute to my roots in the southern state of Tamil Nadu as it is a home style recipe using indigenous vegetables.
Kerala-Style Dry Beef Stir-Fry
The Kerala Style Dry Beef Stir-Fry is to highlight the diverse religious and cultural communities in India as well as show how regional agriculture affects ingredient usage. The abundance of coconut groves in Kerala makes this ingredient ubiquitous in their recipes.
Carrot Pulav (Pilaf)
India is known for its multitude of rice dishes, ranging from complicated biriyanis to simple daily recipes like this one. In South Indian households, a variety of vegetarian rice dishes, like coconut rice, tomato rice, or lemon rice (and carrot rice) are staple quick recipes made for lunches or picnics.
Mangalorean Chicken Roast with Ghee
Mangalorean Chicken Roast originates from the South Indian town of Kundapur in Mangalore, Karnataka in the kitchen of the Shetty Lunch Home. It has a signature deep red color and smokiness from the Byadgi chilies, a tanginess from the tamarind, as well as richness from the ghee, or clarified butter.
I hope that this small introduction peaks your interest in learning more about the diversity and history of Indian food, beyond what can be found in your local Indian restaurant.
Story and Recipes by Veda Sankaran
Styling by Anna Franklin
Photography by Dave Bryce
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