India is a fascinating country that consists of amazing people and cuisine. There are over Six Hundred Million Vegetarians alone in India. There are ‘Veg’ and ‘Pure Veg’ restaurants in each state. ‘Pure Veg’ means there aren’t any onions, garlic and eggs present in food. Strangely enough, food without these absolutely essential ingredients still will blow your taste buds for sure. Vegetarian Indians have mastered this unique skill of developing wonderful flavours with or without these vital ingredients.
With this amazing enthusiasm that people of India has for their amazing food, you will quickly realize that you can easily spend the rest of your life without eating meats and still be happy. The fact is that many Hindus have an aversion to eating meat and are vegetarians and rather set the style for everyone else.
When we in Britain think of curry, we imagine a spicy hot dish with a shimmering layer of deep red ‘Ghee’ with the aroma of chillies and masalas.
Indian households don’t interpret the word curry as we do in the western world.
Curry is more a word to describe the British Raj rather than Indian cuisine. The British Raj didn’t only love the curries of the Indian subcontinent but also helped invent some of the British hybrid dishes like kedgeree, mulligatawny soup and beef curries. These curries are now just as much part of us British as they are of India.
Indian curries use combinations that are a bit more unusual as opposed to western cooking. Deep- red colours of Kashmiri chillies tinged with the yellow of turmeric is evident in the majority of Indian curries. Curry typically has lots of ‘gravy’ what we in the western world would call a sauce, made with a combined mix of coriander, cumin, cloves, cardamoms, cinnamon, black peppercorns and nutmeg. This combination ground together is what we call the Masala. The juices from tomatoes, ginger, garlic, yoghurt, coconut milk, tamarind and water help form the luscious ‘gravy’.