Guide to Ordering Indian Food
Spicy and Non-Spicy Dishes from an Indian Kitchen
Indian cuisine is well known for its liberal use of garam masala, but those who are not used to fiery curries can find plenty of mild dishes on a menu.
Eating in an Indian restaurant can make your eyes water. Some dishes, particularly vindaloo and masala curries, are painfully hot and many westerners are not used to eating pungent foods like this. Garam is the Hindi word for "warm" and masala is the word for "spices." When these two words are combined to form the term garam masala it refers to the mixture of spices which are the basis of a curry recipe. Some are mild and others are tongue-searing. Some of the aromatic ingredients used to make garam masala are chilies, coriander, fennel, cumin, turmeric, saffron, cloves and many others. The combination of ingredients depends on the cook and which region of India you're in. If you're not used to the spicy options on an Indian menu, then there's lots of milder dishes to choose from and they are just as tasty. Some of the most popular ones are listed below.
Tandoori Chicken - This Mughal influenced dish is roasted in a clay oven, and it's one of the most widely ordered items in Indian eateries today. Crushed garlic, ginger and garam masala can make the chicken spicy but the flavour is toned down with yoghurt. The result is truly delicious.
Kashmiri Pulao - This is a vegetarian recipe from India's northernmost state, Jammu and Kashmir. The dish is a variation of the "polo" which originally hails from Iran. Consisting mainly of basmati rice, the other important ingredients are chopped and sliced fruits which vary from one cookbook to another. Some pulaos even contain cranberries or peaches. Milk, cream and cinnamon are added to create a lovely, aromatic dish. It's a meal in itself and is not spicy at all.
Sambar - You can cook this in your kitchen and it will keep you warm on a cold night. The recipe calls for dried red chilli flakes, mustard seeds, turmeric, black peppercorns and coconut oil. Make sure you've got some split lentils as well. Some chefs will add potatoes or carrots to this fiery concoction. Eaten with steamed basmati rice or idli, (rice cakes) this dish is found all over India's southern states.
Vindaloo curries - These ultra-spicy recipes come from India's western coast, and include lots of dried chillies with vinegar. Chicken, beef, pork and fish are cooked in the vindaloo style and are widely found on Indian menus in North America. If you've never tried these before sample with caution!
Palak Paneer - Here's a vegetarian dish which will please fussy palates. Made with spinach and ricotta cheese, this mildly spiced dish goes wonderfully with a serving of naan, (leavened Indian flatbread).
Aloo Gobi - It's so easy you can make it at home. The two most important parts of this dish are potatoes and cauliflower. Together with some fresh tomatoes, ginger, garlic and coriander, this dish is not too hot and too bland.
