INDIAN CUISINE
SOUTHERN INDIA
(Karnataka, Hyderabad, Andhra Pradesh, Tamilnadu and Kerala) Loganathan Ramasamy, is Head Chef at My Local Indian (mylocalindian.com) which produces restaurant-quality, authentic Southern Indian food which is freshly cooked and frozen, to seal in and preserve the aromas and flavours, and delivered direct to homes. He tells us more about the cuisine which he loves. “Explorers, traders and adventurers have been drawn to Kerala for more than a thousand years, from all corners of India and the world. This melting pot of culinary and social history has influenced recipes down the centuries, resulting in a mix of flavours, ingredients, textures and tastes that are unique to this tropical paradise at India’s southern tip. From spectacular Chinese fishing nets on the waterside, to the synagogues, churches, temples and mosques that sit side by side in bustling streets that lead to the docks and the spice markets — the ports of Kerala’s western shore, lapped by the waters of the Arabian Sea, live their history in vibrant colour. Traders, migrants and invaders were drawn here by the exotic spices that made many a fortune over the centuries and which colour the rich palette of Keralan cuisine. “Lovers of Indian food will be familiar with dishes mainly using chicken and lamb, however Keralan dishes often have a seafood base, with tumeric, cardamom, pepper and coconut gently infusing with the delicate flavour of the fish. Arabian explorers and traders brought with them their love of rich and meaty beef and mutton stews, and these too, flavoured with cumin, clove, ginger and black pepper are popular dishes. Vegetarians are also very well catered for in Keralan cuisine, with the freshest vegetables and tropical coconut, mango and pineapple featuring in many dishes, as well as warm and comforting dhal and chickpea-based recipes.”
Popular dishes
Image by My Local Indian
Achayan's Beef Ularthiyathu: Tender beef slow roasted in a mixture of spices, onions, curry leaves and coconut flakes. Keralan Fish Curry: Sea bass chunks cooked with aromatic spices, coconut cream and tangy tamarind. Toddy Shop Kappa: Tapioca mash seasoned with a mixture of spices, ground coconut and curry leaves. Munnar Chicken: Chicken cooked in rich spices finished with coconut milk cutting through the spicy flavour.
EASTERN INDIA
(Bengal, Orissa, Bihar, and Assam) The cuisine of this region is characterised by the seas and rivers. Coconut palms line the coasts, while the fertile plains are covered with mustard and tea plantations. Green vegetables, fruit and rice are all plentiful, thanks to the humid climate and epic rainfalls. Fish from the Bay of Bengal is eaten frequently in place of meat, with cooling yoghurt making an appearance at almost every meal. Mustard oil is often used for cooking (especially in Bengali cusine), giving dishes a distinctive pungent, but slightly sweet, flavour. Food from this area is characterised by subtle spicing, often involving mustard, cumin, anise and fenugreek seeds.
Popular dishes
Puchkas: A flaky shell full of sour tamarind water, chaat masala, potatoes, chilli and chutney, Halmuri: Puffed rice with a mixture of vegetables, nuts and spices. Machher jhol: A tomato-based fish curry. Chhena poda: Roasted cottage cheese with cashews and raisins. Payesh: Rice pudding sweetened with jaggery. Baah gajor gahori: Pork with bamboo shoots and sticky rice.
WESTERN INDIA
(Gujarat, Maharashtra, Goa, and Konkan)
The cuisine in the Western region is highly diverse. Due to its coastal location, coconut milk, fish and seafood are dominant in the dishes of Maharashtra. In contrast, however, the interior regions rely much more heavily on grains and cereals. Gujurat is especially well known for its vegetarian dishes, as well as chutneys. Goa acted as a major trade port and colony for Portugal, resulting in a distinctive and unique blend of Indian and Portuguese culinary elements. Goan cuisine uses pork and beef with greater frequency than other regional cuisines in India, fish is also a staple. Goan cuisine usually tends to be hot and spicy and uses a lot of coconut milk, coconut paste, vinegar, and tamarind juice.
Popular dishes
Koliwada: Spicy battered and fried fish. Kombdi vade: Chicken curry and deep-fried bread. Kismur: A type of salad made using dried shrimp or fish, coconut and onions. Choris pao: Local bread stuffed with pork sausage.
18 | THE WEST COUNTRY FOODLOVER
