Sunday, February 20, 2011

North and South Indian Cooking

Over the past few years, I have observed, learnt and experimented with North and South Indian Cooking. While there are several differences, listing below some observations and key basic differences which influence the overall taste and culinary process to a great extent...


North Indian Cooking
South Indian Cooking
 Basic Seasoning
Jeera
 Rai
Spice / Chilli
 Red chilli powder
 Green chilli paste
 Sourness
 Aamchoor powder
 Fresh tamarind paste
 Vegetable Cooking
 Directly in oil
 Parboil & then season in oil
 Usage of coconut
 Sparingly
 Abundantly, especially in curries
Usage of curry leaves
 Sparingly
 Abundantly
Usage of garam masala
Abundantly
Sparingly
Most commonly used vegetables
Most popular and extensively used - Potato (in almost all dry curries), paneer, gobi, matar
Huge range – from carrots, beans, guards, brinjals…..
Dry Curry
Usually contain jeera, salt, chilli powder, Aamchur powder, Turmeric powder & Garam Masala
Usually contain rai, curry leaf, coconut, turmeric powder, salt
Wet Gravy
Usually contains onion paste, tomato paste, dhania powder, cream, chilli powder, additional masala powder (like garam masala, channa masala, rajma masala, etc.)
Very diverse range of preparation based on the dish
Breakfast
Usually parathas (aloo, gobi, methi, mooli…..)
Wide range – poha, upma, dosas (plain, masala, rava, pesarettu, adi….), rotti (rice, ragi…)….idlis….
Lunch / Dinner – Staple Food
Roti with sabzi and dal
Rice with curry, dal / sambhar, rasam and curd

1 comment:

  1. Well North Indian breakfast has a wide range that includes Poha, Seviyaan, Chillas, Subzi

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