Flavours of the Indian Subcontinent
May 3, 2010 11:47 AM Subscribe
Help me understand the differences between Pakistani, North Indian and Hyderabadi (Indian) curry flavours.
posted by xm to food & drink (7 answers total) 10 users marked this as a favorite
Just to clarify, by North Indian food, I mean the regular North Indian food you get at buffets in Indian restaurants in the US and I will refer to it as "regular" hereafter. The Hyderabadi (Indian) food tastes very different from "regular" food, apart from being more "hot" as well. But the spices or the way the food is cooked with the spices is very different, such that the end result tastes very different. Ditto for Pakistani food. I mean, there are only so many spices and so many ways to cook it. What is it then? The type of spices, the way of cooking the spices or the proportion of spices that is different.
I have really pathetic taste-buds so I cannot identify what's in the dish without reading the ingredients. And I can cook decent "regular" food- standard protocols. But I want to be able to cook fancy stuff like Hyderabadi and Pakistani foods. Even dishes prepared with the ready-made spices (eg the brand Shan) taste different but the ingredients look all like the ones for "regular" stuff. For the sake of simplicity, lets just say we want to prepare yellow lentils. I don't want to know about specific non-veg stuff- I want to learn the basics- why are those three fundamentally different so that I can use the fundamental technique and build up on that. Apart from wanting to be able to cook well, it is also killing me that I can't figure out why they are so different when the ingredients are all the same.
Thank you for reading and responding!