Naan is best served warm. It can be kept covered by a large bowl for a few minutes after baking, but avoid keeping it there too long, since this leads to excess moisture buildup and softening. If you want to make your own naan follow this one delicious recipe.
If you were an Indian mother looking for a suitable meal for your toddler, kitchuri would likely be your choice. it is soft, easily digested and the young ones love the spiced flavor.
A more acidic yogurt makes a better kadhi, you don't need to use the freshest yogurt to make kadhi. Often, in India, rests of morning yogurt are stored together until there is enough to make this drink.
Yes, you read that correctly: it is 'chaat', not 'chat'. But if you prepare one of these Indian delicacies the right way, your guests will definitely have something worth talking about.
The peppercorns add a, well, peppery taste and the cloves smooth out the whole dish. The mango powder adds just the right touch of tropical flavor. The chickpeas give it a smooth consistency that proves that cooking is not just about taste but mouthfeel, too.
Chaat is finger food, so don't be shy about picking it up and munching it right down. If you're particularly concerned about greasy fingers, just grab a little naan and surround the chaat.
Tandoori chicken often forms the main dish of Indian cuisine, as it has since the time of the Moguls. It is usually complemented by some well-prepared naan and it can benefit from a spread of great chutney, for a sweeter tint to this spicy dish.Served with a cold Indian beer, this recipe makes for an outstanding Sunday afternoon barbecue, Indian style.
India is an ancient land full of rich, vibrant cultures blended together. The same could justifiably be said of its cuisine. Indian food is as diverse as the gods of that exotic land and each speaks in a different voice.
