Indian Cookery

Indian cookery has become very popularthroughout the world, but especially in the UK due to links with India during the last century. The UK also has the good fortune of having a large ethnic Indian population. Indian culture and cuisine are both complex and fascinating.
Luckily, Gibraltar too can proudly boast of having an ethnic Indian population, who's talents and lifestyle add to the rich mix of Gibraltar's culture.

Equipment

A wok (left above) or a karahi (right above) helps in Indian cookery as the shape of the base means that you use less oil than if you use a flat fryingpan. The high sides also help in stirring and tossing.

A pestle and mortar and pestle is necessary for grinding seeds, pods and spices. I use a coffee grinder too, an old one that you won't use for coffee again!

Root Ginger can be frozen and a (cheese) grater used to shave off pieces.

Spices

Spices are of course essential and are what gives Indian cookery it's warmth, (sometimes heat), aromas (pungencies), colour and above all taste.

The skill of blending seeds, powders and pastes is what makes a good Indian cook.
Some dishes use only a few spices where other more complex dishes may use over a dozen.
Don't be put off by a long ingredients list as often spices are mixed together and added at the same time.

Essential commonly used Spices

A tricky one but here are a few very commonly used spices. You'll need all of these.

• Cardamom pods
• Dried red chillis
• Mustard seeds
• Turmeric Powder
• Black Peppercorns
• Cinnamon
• Cloves
• Coriander Seeds
• Fennel seeds
• Fenugreek Seeds
• Black Poppy Seeds
  

Buying and storing spices

You can buy ground spices, however for example, you can buy coriander seeds and grind them yourself when needed, the flavour is far better than using bought coriander powder.
Powders start losing flavour after around three months. How long ago was your Coriander powder ground?
Spices should be stored in air-tight containers or sealed bags.

Cooking with spices

Temperature is a key factor in Indian cooking.
Whole spices can be toasted in a dry pan to enhance flavours.
Spices shouldn't be allowed to overcook (burn) in highly heated fats. A quick thirty seconds of heat should release flavours into the oils then temperatures should be reduced to avoid burning. It is an art.
That's why when you do get it right, it is such a satisfying style of cooking.

We hope to add a number of our favourite Indian recipes very shortly.
We'll also be talking to and visiting the kitchens of some excellent Indian chefs.

If you're looking to start trying a few Indian recipes, or if you already have an interest. You can help encourage others to try and experiment with this fascinating style of cooking by contributing recipes, hints and tips. Where to buy spices in Gibraltar etc.
Please contact us and help with this section.

The 'West' still has a lot to learn from India.
Indians are as a rule, excellent business men, family orientated, well educated, well mannered, without drug and alcohol problems, kind, tolerant and respectful.
Respect is important in Indian culture. Respect of elders, parents, teachers, peers and most of all strangers. Animals are too are rightly awarded respect. (A stranger or animal  may be a God in disguise).

As well as recipes and cookery tips we'll be exploring religion and other aspects of 'Indian' culture on this website.

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