Back to Magazine Summary
Back to Home Information Contact
 
 

































  


Indian flavours

In the course of the past centuries, the Indian Cuisine has undergone the different influences of numerous invasions from worldwide emigrants, from the Aryans 2’000 years BC to the Dutch, Portuguese, French and British, fighting for the famous spices trade route amongst themselves. However, it is India’s spices, more or less mild, or extremely hot, that have the art of flavouring the vegetable and meat dishes. The "Garam masala" is a rich, dry roasted mixture, consisting of turmeric, cumin, chillies to which coriander, cardamom and cloves are often added. As for the curry pastes, they contain aromas of garlic, ginger and coriander.

3/4 of the Indian population is vegetarian, and knowing that 45% of India’s total surface area is agricultural, there is clearly a wide variety of fruits and vegetables to choose from. But there is also this unmatched know-how, the precise proportioning of the spices, which is the main constituent of all the riches enclosed in these tasty and warm dishes.

Here is therefore, for the fine gourmet that you are, a menu whose exotic flavours will delight the taste buds!


Pappadums (starter)

- 1 packet pappadums
- 1 plain yoghurt
- 1/2 cucumber
- 1 teaspoon curry powder
- 1 mint leaf
- salt

The pappadums can be bought at Oriental groceries. Pappadums are small pancakes made from both rice and black lentil flours.

Deep-fry the pappadums for some seconds or cook them for some minutes in the oven.
Serve with yoghurt mixed with grated cucumber, flavoured with some curry powder, the mint leaf (torn to small pieces) and salt.


Chicken curry (main course)

- 500g diced chicken breasts
- 1 onion, 1 garlic clove (crushed or ground)
- 2 tablespoons almond powder
- 1/2 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 glass of water
- 1 cup cream

Mix the coriander, garlic, onion and almond powder for 2 to 3 minutes with a wooden spatula.
Add the chicken and water. Cover and allow to simmer for about 20 minutes.
Add the garam masala and cream when the meat is cooked.
Cook over light heat for 5 more minutes.

Best served with Spiced Basmati Rice:

- 200g basmati rice
- 1/2 minced onion
- 1 tablespoon oil
- 1/2 teaspoon cardamom
- 2 or 3 pinches of cumin

Wash the rice. Repeat the process several times until washing water remains clear.
Combine the onion and oil, and then add the basmati rice, spices and a pinch of salt.
Add cold water, cover with a lid, and bring over a low heat for about 10 minutes.
When the water is nearly absorbed, remove from heat and allow to puff out for 10 minutes.
Before serving, fluff the rice gently to separate them. Afterwards put the rice in an ovenproof dish.
Warm up just before serving.


Carrot dessert (dessert)

- 500g carrots
- 9dl milk
- 200g sugar
- A handful of dried raisins, 1 cup grounded almonds and pistachios
- Small lumps of sweet butter

The carrots should be washed, peeled and shredded.
Combine the carrots, milk and sugar in a saucepan over a low heat for approximately 1 hour.
Once cooked, add the butter and some dried raisins to the mixture and bring once again to low heat for 15 to 20 minutes.
Garnish with almonds and pistachios.
Serve warm.