Deliciousness from our sister site, Heat in The Kitchen. Enjoy!
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Originally posted on Heat in The Kitchen:
Some time ago I had a revelation about Indian food. It is this – European food, and those cuisines that derived from Europe, focus on the vegetables (or meat if you are non veg) as the basis of a dish, and on how to incorporate flavours into the base through the use of herbs, some few spices, browning of ingredients, stocks, sauces etc. However Indian food is the other way around – the basis of a dish is the spice mix, and the vegetables are the carrier of the spices and add texture. Flavours are deepened through the roasting of spices, the use of oil to enhance and prolong the spice flavours, even spices to thicken liquid components of a dish. When you begin to think this way about Indian food your cooking style will change and many flavours will open up for you.
This dish from Cook and See…
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