Originally from Persia, and introduced in India by Mughal rulers, the dish is a delight to eat and a challenge for chefs to prepare. In a perfect pot of biryani, every grain of rice is separate, yet infused with aromas of various spices and has meat or vegetables paired with it
Learn how to make a quick and easy spicy shrimp masala.
Invented for the British during the 19th century, and originally hailing from the city of Madras (now Chennai) – the capital of the Tamil Nadu region of South India – Madras curry powder is a subtle blend of aromatic spices, with a mild chilli kick.
Jalfrezi represents exactly what Indian restaurant food is — a mixture of ‘Kareh Masale’ — raw spices (cardamom, garlic, ginger, cinnamon stick, bay leaves and more) cooked into a fat (ghee, oil or coconut oil for South Indian dishes) topped with fresh onions which slowly absorb the flavour of spices.
Korma is a cherished South Asian dish with Mughlai origins. The word ‘korma’ (or qorma) means ‘to braise’, or pan-sear. In the Pakistani and North Indian way of preparation, chicken is sautéed in ghee/oil and whole spices before a blend of yogurt and fried onions is added to produce a rich curry.