My oh my how time flies, it has been several weeks since my good friend and fellow chef, Chefette Paige, asked me something about Indian Cuisine. I am no authority on middle eastern cuisine but I do enjoy cooking it as much as I do eating it. There are many misconceptions around Indian Cuisine, often I will ask someone if they like Indian Food and the response is one of "No, I do not like curry". For certain curry is a part of this healthy flavorful cuisine but not everything Indian is Curry. I often have wondered if it is from a possible cab ride in the city that one thinks this. A skilled Middle Eastern Chef or Tandor Chef knows more about spices than I will ever know and understands that we are what we eat, they understand that each spice has a different medicinal use as well so I guess one could argue that they are speleologists as well. Here is a basic Thiki Marsala blend. I will apply this to a recipe in the very near future.
4 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
1 ½ tsp black cumin seeds (shahjeera)
1 ½ tsp dry ginger
¾ tsp black cardamom (3-4 large pods approx)
¾ tsp cloves
¾ tsp cinnamon (2 X 1” pieces)
¾ tsp crushed bay leaves
I like to lightly roast all the ingredients in a cast iron skillet before I use this in a recipe.
As I said I will be back to explore more on Indian Cuisine in the near future. Until then, Stay Well!!!!
