The Way We Eat
Hi Suneeta,
I have been cooking Indian food for a few years and was pleased to find your newer book as a source of absolutely
delicious recipes. As a 'mostly' vegetarian, I found your vegetarian recipes refreshingly fresh. I liked that book
so much I went out and bought your first book the next day. Just as good.
–Russell
Grilled Goodies
September 2011 - India learnt about grilled foods from Central Asian countries and even today, cooking over a grill or in the tandoor – a basic coal-fired clay oven - is an art practiced in the north. In south India grilled foods only exist in North Indian restaurants. Tandoori foods are almost always marinated in yogurt, lemon juice, ginger and garlic pastes and a host of spices. Not only does the marinade add flavor, but the yogurt keeps the food moist and also acts as a meat tenderizer in combination with ginger. Grills in India are very basic, either wood or coal fired, so the grill meister needs to have some expertise and experience. The end result is worth the effort, as the flavor of the kababs and poultry cooked in this way is unique. Spices are usually freshly pounded and the ginger and garlic pastes are always made from scratch. Often, grilled foods are finished with a generous brushing with ghee or butter and a sprinkle of garam masala. Naan, the popular flatbread of north India often mistaken to be our daily bread, is particularly good when made in a tandoor, and cooks in a couple of minutes, puffy and singed at the edges. It is brushed very generously with butter, which is absorbed immediately into the warm bread, making it soft and irresistible.
Last Edition of "The Way We Eat".
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