East India, with a complex history that includes long periods of European colonization, has developed culinary traditions that reflect centuries of tradition and a variety of cultural influences. In addition to the various cultures that have been assimilated into the cuisine of the region, the geography also has influenced the development of the culinary traditions […]
Traditionally, tandoori dishes are cooked in a tandoor, an oval shaped clay oven with a small fire in the bottom. The heat rises gradually but ultimately reaches a much higher temperature than a barbeque. A tandoor is normally used to cook naan bread, meats and kebabs (meat or paneer). The bread is stuck to the […]
What do you get when you cross hot Indian food with the English love of tomatoes and all things creamy? Chicken Tikka Masala is a famous combination of chicken tikka and masala.Chicken tikka is a marinated piece of meat cooked in a tandoor, an Indian oven made of clay and coal-fired. Masala is gravy commonly […]
If you read my article, Curry – A Journey, published on the Curry page of this site, you’ll know that my first experiences of the dish were of the generic variety which the British invariably cooked and ate when living abroad a few decades ago. You’ll also know that I then discovered “real” Indian cookery […]
