dish might contain meat, poultry, seafood, or be totally vegetarian. What connects curries is the notion of a spiced sauce varying from mild to hot. The complex blend of spices in curries and curry powders are highly specific to distinct regions. No less than three dozen areas of India have been identified as having unique cuisines. Curry components may even vary between families. Many curry blends have at their core, chiles, coriander, cumin, and turmeric. From there, dozens of other spice and herb choices contribute to each curry’s uniqueness.
• • • What is Masala? “Masala” is another frequent term on Indian menus, and a chickpea version is featured here. While “curry” refers to the entire dish, “masala” refers to a blend of spices.
• • • What is Garam Masala? The term “garam” means “warm,” therefore refers to a warm (or hot) spice blend. The heat may come from chiles, but also from cinnamon, cloves, peppercorns, cumin, and cardamom.
How the spices are prepared and when they are added to a dish offer another layer of taste nuance. Spices may be whole or ground, toasted or raw, wet or dry, or added early or late – each strategy releases a unique flavor layer to the final dish. Herein lies the art form of Indian cuisine. (Don’t worry, just follow the recipe instructions!). While the term “curry” roughly translates as “sauce,” curry dishes may actually be wet or dry in character. A “wet” curry maintains a more saucy, liquid character when served thanks to the cream, coconut milk, or butter, while a “dry” curry refers to preparations where the cooking sauce evaporates and the spices form a coating or crust on the meat or vegetables.
MARCH 2015 | EVERYTHINGELKO.COM MARCH 2015 | EVERYTHINGELKO.COM
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