The globalised spice story

Initially spices are cooked in hot oil, but moderated so as to not burn it. The chef always knows when the ‘masala’ is cooked just right because of the aroma it emits and also because at this stage the masala can’t soak in any further oil that’s in the pan. Very often Indian food is cooked in deep pans so as to be able to fry and cook well. The vessels used are very similar to Chinese woks. In many Indian dishes most food is initially fried and then cooked in the gravy. This ensures that the vegetable or meat doesn’t soften too much, but retains its actual flavor even when submerged in gravy.
Unlike European nations where bread is very popular as a supplement with your gravy, Indian curries are mostly accompanied with rice or the Indian bread, known popularly as the ‘roti.’ Rice may be served in its steamed version, or you could choose to explore a little by ordering “jeera rice” which is rice with a dash of fried cumin seeds to enrich flavor. You could also choose to have fried rice, which will have a mix of vegetables sautéed and served in the rice itself. This dish is also known as ‘pulao’ and varies only slightly. You may also choose to taste “biryani” which is an extravagant preparation and could be vegetarian or a meat dish. This portion is complete food and has a rich use of spices and is served with only basic gravy on the side because it is very filling by itself. You could even choose to have “curd rice” which is a mix of yogurt and a few fried curry leaves and fried mustard seeds and red chilies. This too can be eaten without any accompaniment.
Even if you are all for a non-vegeterian platter, there are certain vegetarian dishes that are part of all Indian meals. You can try the “dal fry” which is a serving of pulses in gravy form that is flavored with the use of special spices that include cumin, mustard, chilly and asafetida. Whenever there is a mention of the word “sukha” it implies that the dish is a dry dish with no gravy. Such food is great accompaniment to the Indian “roti,” “chapatti,” or “naan.” They are served hot and prepared on order. Wheat flour is knead and then rolled out in circles or triangles with the use of a rolling pin and then kept over the fire so that the bread gets cooked. In most cases you will find that there could be little charred portions on the outside, but this is not something to complain about.