India Food Club

Connecting all foodies in India….

Safed Maas

food we love to eat

[A]: Most Indian meat dishes we prepare have cumin, coriander and garam masala powder in them. Also adding these three spices with turmeric and red chilli powder gives very similar colour to the final product. As a result so many meat dishes taste and look very similar.

But this needn’t be the case with Indian food. There are some regions in India where the food has evolved to cater to finer dining tastes. The experimentation with spices in the kitchens of Nawabs in Lucknow is legendary. There are many unique flavours, both fragrant and luxurious, that have evolved from the kitchens in Lucknow. Perhaps less well known are those which have evolved in the high class kitchens of Rajasthan. The Rajputs were well known for their hunting skills and most of their meat dishes are rustic and very earthy – as you would expect with game meat. I love…

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This entry was posted on March 14, 2015 by in Uncategorized.
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