CHUTNEY TRIO (Cilantro, Mango, Tamarind)

Indian food, both ancient and modern, has always been about those sauces and condiments. Contrary to the jarred preserved stuff westerners think of as “chutney”, the real stuff in India is almost always made with fresh ingredients.

There will be one more classic chutney in the next Indian recipe, but here are three to get us going: cilantro, mango, and tamarind.

All very simple, very basic, very DELICIOUS recipes.

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Ghee and Chonk (tempered clarified butter)

Clarified butter, known in Hindi as “ghee”, will be our foundation, the base from which all the coming Indian delights will spring. Especially when we temper spices in the ghee when its hot and make “chonk”, it’s almost like magic is being performed. Flavor magic.

What does it mean to clarify butter? We’re going to separate and remove the milk solids from regular butter, leaving behind pure golden butter fat that preserves longer, and can handle sauteing at high temperatures.

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HOF Episode 15: Princes of Flavor (India)

Which ancient civilization made the most flavorful cuisine?

Perhaps you could make a case for any of the cuisines and civilizations we’ve covered thus far, and no doubt each one has been best at something. But when it comes to pure, impact of flavor? Nobody beats India.

Thanks to its geography, history, and available ingredients, as well as some impressively advanced cooking techniques we’ll cover in depth, the story of South Asian civilization is the story of spice, rice, and flavor. Oh, and of vegetarians too!

WARNING: side effects of this episode may include getting very, very hungry!

Music for this episode sampled from the late, great Ravi Shankar

AVAILABLE ON SPOTIFY, ITUNES and GOOGLE PLAY.
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