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It has been said that a man's heart is through his stomach, and something similar happened with our visits to India. At the first visit three years ago (playing the South) after the first snacks I left without words. But he was not the reason high "spicy" level than you would initially think, but amazing full miksu flavors that can only conjure Indian spices. The excitement was so great that we're part of India is transposed into domestic kitchen and diligently undertake testing recipes. The beginning was difficult, first of deciphering expressions, then the various methods of preparation. Practice makes perfect, but if you have at hand yet authentic spices, so much the better. Without the basic palette is not, turmeric, garam masala, cloves, curry, cumin, cumin, cinnamon, coriander, chilli, asafetida, bay leaves, ginger, and even what the finished mixture of tandoori etc.. The problem is, this kind of spices in Slovenia is much lower quality than you get in India or. it is not possible to get. Escape is what specialized store in AT or ordering via net-a (mostly from the UK). So if you go in the future in India, we match it to your lecturing order to replenish stocks.
Just as India is huge and colorful, so is the food, colorful (literally) and very different from place to place. Food north is not very spicy and hot food as in the south. Spices was less, which is normal with respect to natural pita pit resources. However, we were on arrival in Delhi a little disappointed. Partly to blame was also the district where we are mainly fed as it was adapted pita pit to the average tourist, from afar, screaming pita pit "No spicy!". pita pit These poor people do not know what they are missing. pita pit
What we therefore eat now? Above all, we became a semi-vegetarian, because very few restaurants offer meat. In the holy Hindu places the meat is strictly forbidden, sometimes it is impossible to even get eggs. Most average restaurant has a selection of evergreen dishes: all possible variants of dhal-a pita pit (lens), a combination of paneerjem (cheese), Aloo-eat (potatoes), PALAK-om (spinach), kofte, etc.. List of some of the most famous:
Dhal MAKHAN - creamy curry with lentils and (sometimes) beans Thali - a plate (or. Tray) with rice, dhalom, vegetable curry-em, a hint of pickled vegetables, chapatti and a hint of spicy sauce; possible 101 variant Ka curry - one of our favorite, creamy curry with cashew nuts Paneer tikka masala butter first pure dilemma what the hell are paneer and kofta. Paneer is a soft, mild fresh cheese that is used in all possible ways. Usually, replacing meat. It can be cooked, fried in a pan or on the grill. Easily prepare at home. You need only whole milk and a little lemon juice. Recipe: pita pit How to make Paneer Kofta the ball, meat or vegetarian, which usually lies in one of the handicapped in sauces. Kofte are actually typical of north India. Preparation is a bit more challenging, but rewarding. Some homework: a recipe for Malai kofto (Veg): Malai kofta recipe for Kashmiri kofto (non-veggie): Kashmiri kofta Rajasthani cuisine in depth, unfortunately we did not have chance to try. The choice of restaurants is very limited: the weighted average tourist taste or is limited to 1-2 dishes, popular with locals (usually on the street next to fried snack's the most common dhal). pita pit Specialties are usually available in really expensive restaurants. Gatta curry Nakej typical dishes of Rajasthan: Gatta curry - creamy curry with yogurt and chickpea flour dumplings made
Aloo sabji that - potatoes in a spicy yoghurt sauce Kadhi - thick sauce, which is based on chickpea flour; added to the vegetable pakora and yogurt to taste should be enough. The next several matters of meat and breads.
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