When it comes to the best Indian cuisine, you might be surprised to know that many of the most popular dishes use a unique and carefully selected blend of the same ingredients. Herbs and spices, for example, are a staple of Indian cooking. So let’s take a look at ten signature flavours of Indian dishes.
1. Cumin
Eathy, warm and slightly nutty, cumin is often used in its whole seed form or is ground into a powder. It’s a key ingredient in many spice blends and adds depth to curries, dals and rice dishes. If you want to make curries at home, then cumin is an essential spice to keep in your cupboard.
2. Coriander
Fresh, citrusy and slightly sweet, coriander is used widely in Indian cuisine. While ground coriander is found in spice blends such as garam masala, fresh coriander is sprinkled on top of dishes such as chicken tikka masala.
3. Turmeric
Mildly bitter and earthy with a warm aroma, turmeric is another staple in Indian cooking. Well-known for its bright yellow colour and anti-inflammatory properties, turmeric is used a lot in curries, rich dishes and pickles.
4. Ginger
Many curries just wouldn’t be the same without ginger. It provides heat and depth to a variety of curries and is used as a base for many marinades, sauces and gravies. Ground ginger can be added to spice blends but fresh ginger is often the preferred option.
5. Garlic
Offering a strong, pungent flavour, garlic adds to the overall taste of curries, dals and stir-fries. It can be used fresh, crushed or as a paste and also contains antioxidant properties which help to clean the blood and get rid of illnesses.
6. Green Chillies
If you’re wondering where Indian dishes get their heat from, more often than not the answer is green chillies. Spicy, fresh and slightly fruity, green chillies can be used whole or chopped. Sometimes they’re turned into a paste for use in curries, chutneys and snacks.
7. Cardamom
Sweet, floral and slightly spicy, cardamom is another staple of Indian cooking. Green cardamom is added to sweet dishes, chai and savoury dishes whereas black cardamom lends a smoky flavour to meat and rice.
8. Mustard Seeds
Mustard seeds are typically fried in oil before other ingredients are added. This helps to bring out their nutty and slightly bitter flavour which leads to a tastier dish.
9. Fenugreek
Both fenugreek leaves and seeds are used in Indian cooking. Again, the seeds are tempered in oil to help bring out their sweet maple-like aroma.
10. Garam Masala
People often think garam masala is a specific ingredient but actually it’s a ground powder made from a unique spice blend. Families and restaurants tend to have their own garam masala recipes depending on preferences.
If you’re looking for the ‘best curry house near me’, why not visit Little India in Kensington? We offer authentic Indian cuisine just a stone’s throw from some of London’s top attractions. Book your table today or view our menu online and order to take away.
