Indian cuisine is gaining a lot of traction and more and more people are keen to know more about Indian cuisine and the herbs and spices that go into the making of some of the most favourite Indian dishes. Discover some of the closely guarded secrets of Indian cuisine. Enjoy authentic and innovative Indian delicacies at the most trusted and well-known Indian restaurant in Melbourne, serving amazing Indian food. Here are some of the trade secrets of the Indian culinary industry revealed to us by some of the Industry’s best chefs.

Is Garlic Used in Indian Food? What Is Its Role in Indian Gastronomic World?

Oh yes, garlic is used in a big way in Indian cuisine, especially, in non-vegetarian dishes. It is an integral part of all meat delicacies for ages now. It was believed in olden days that meat could be having some sort of infections and it was, therefore, a good idea to cook it along with some herbs like garlic to get rid of the infection if any. However, in this context, you must know that garlic is known to have a truly overpowering aroma and chefs use it sparingly in many dishes. Dishes like Tandoori Chicken, Chicken Lasuni Kebabs, Biryani, Chole, etc. would be incomplete without garlic. Garlic is an active ingredient in Indian gourmet world along with ginger and onions which are the base of many famous and exotic curries. Enjoy some delightful Indian food if you are in Melbourne by booking a table at the best Indian restaurant there.

Is Ginger Commonly Used in Indian Cuisine?

Yes, ginger is generously used in Indian dishes and even in beverages like the Masala Chai. Ginger plant is actually a flowering plant. The ginger root or the rhizome of the plant is commonly used as ginger in folk medicine and various authentic Indian dishes. Ginger could be used as a dried powder or as a freshly ground paste. Indians have a fascination for both garlic and ginger and their taste buds are truly tantalized by dishes that contain garlic and ginger. When added to an ordinary vegetarian or lentil dish, ginger can pep up the taste of even bland dishes. Ginger boasts of medicinal benefits and is a compulsory ingredient of Masala Chai which is great for keeping cough and cold at bay.

What Is the Secret behind the Phenomenal Success of the Rich and Thick Indian Curries?

The essence of Indian curries is onion paste. Onions are an integral part of most non-vegetarian and special vegetarian dishes. Chicken Butter Masala, Lamb Rogan Josh, Paneer Masala, Punjabi Chole, Rajma etc. would taste bland without onion. Moreover, onions are enjoyed in salads.

What Is Turmeric?

Turmeric is called Haldi and is used in most dishes in India for the distinctive golden yellow colour. Turmeric is great for digestive purposes and boasts of antiseptic properties.

How Is Chilly Used in Indian Food?

Both green, as well as, red chillies are very much in vogue in Indian recipes. Red chilli powder or red chilli paste is used in many authentic Indian dishes such as the Lal Maansh, Chicken Butter Masala and any hot and spicy Indian curry. Green chillies are often used whole for adding flavour but are also used as a paste in chutneys and in authentic mustard and fish preparations of Bengal.

What Is So Special about Garam Masala?

Garam Masala is an authentic Indian spice mix that is a blend of various spices in varying proportions. Some of the spices comprising garam masala powder are cinnamon, cloves, cardamom, nutmeg, cumin, etc. A slight sprinkling of the garam masala would add a twist to any ordinary dish. Enjoy authentic Indian food at the best restaurant based in Melbourne.