Why is Indian food so tasty?

It is said that Indian food is renowned across the world for the flavours with which it is cooked. There had been several researches which prove that the combination of the spices that are there in the Indian curries makes it stand apart from the rest of the world. The other day, I visited one of the popular North Indian restaurants in Gurgaon and I was bowled over by the taste of the foods they served it made me realize that no matter what, i would always consider Indian food as my first love!

Indian cuisine holds a special position in the hearts of all Indians. No matter how much we all swear by Continental or Tex-Mex cuisine, we all return to our home made Rajma chawal at the end of the day. After doing a bit of research, I found out that Indian food is so delectable due to lesser amount overlapping flavours in it, unlike western cuisines wherein the ingredients used are similar in flavour.
Indian food stands apart in this sector as it has at least 7 types of flavours in an average simple preparation. The cooking procedure too has a lot to do with the taste which is generally an extensive process including several steps. The spices contribute in its own way to the final taste pf the meal.

My friend, who happens to be a chef in one of the renowned restaurants in Saket Dhaba by Claridges, said that Indian have a distinct way of pairing up staples with main course which adds to the quantity and the taste of the meal. The way some dishes are best paired up with roti, paratha and rice is something which Indian have been adept at since time immemorial. In fact, the breads that Indians have their individual taste like, Missi roti, tandoori naan etc. So I believe Indian food can be the best culinary experience for us Indians, and for people outside India.

History of Butter Chicken

No matter how many times you have butter chicken, you’re always going to lick your fingers after feasting on it. Chicken’s lavishness in a creamy curry along with butter naan will give you a calorie shock but your taste buds will go into frenzy. Although it is usually a Punjabi dish, butter chicken has gotten palettes of a large global audience addicted. Such is its craze that the Canadian PM Stephen Harper especially took out the time to enjoy butter chicken at a North Indian restaurant on his visit to India.

There’s no doubt that butter chicken is a top, north Indian cuisine in Delhi. The reason behind that is butter chicken’s roots can be traced to city. A certain Kundan Lal Gujral invented this recipe at his small hotel called Moti Mahal in Peshawar, Pakistan, before partition. After Punjab was split in two, Gujral moved to New Delhi, India and re-opened his Moti Mahal restaurant. It was here that butter chicken became a super-hit, especially among the Sikh community, who took it across the globe with their diaspora.

Dhaba by Claridges has continued the tradition of cooking delicious and tongue rollicking butter chicken. It is prepared by marinating chicken for some hours in a yogurt and spice mixture. The spices vary across different preparations and can be garam masala, ginger, garlic, pepper, coriander, chilli, turmeric etc. Chicken pieces are cooked in tandoor, grilled, roasted or pan fried. A curry is prepared which is a bit on the sweet side and includes a lot of butter. There are any variations on the spices used for the sauce. Spices for the sauce can be cloves, cumin, cinnamon, coriander, pepper and fenugreek. Garnishing the butter chicken with more butter, cream and coriander prepares a lavish, mouth-watering dish.