Indian Classics

September 02, 2008
From curry and tandoori to naan and rice pudding, add these flavors of India to your table.
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Tandoori Chicken

Tandoori cooking is traditionally done using a tandoor, a barrel-shaped clay oven. But you'll get great results with a very hot conventional oven. Bread, raita, and salad or roasted vegetables are often served alongside tandoori dishes. Recipe: Tandoori Chicken
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Classic Lamb Curry

Lamb curry is a classic dish from northern India and the most popular of all curries. You can vary by substituting other ingredients in place of the lamb and adjusting the cooking time. For example, use an equal quantity of beef or veal, or 1.25 pounds mixed vegetables, such as cauliflower, potatoes, and carrots. Recipe: Classic Lamb Curry

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Chicken Curry in a Hurry

The term "curry" applies to many cuisines and refers to any spicy sauce-based dish. This superfast, modern chicken curry uses the essential ingredient to all Indian curries–curry powder, a blend of spices including cumin, saffron, tamarind, and turmeric. By using rotisserie chicken and a store-bought curry powder blend, this dish on the table in less than 45 minutes. Recipe: Chicken Curry in a Hurry
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Rogan Josh

Originating in Kashmir in northern India, where various trade routes and political rivalries have played out, this mild, aromatic lamb curry uses seasonings reflective of its crossroad status. It takes on a characteristic red hue from the use of bright-colored spices. Serve inside a pita pocket or with toasted pita chips.Recipe: Rogan Josh

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Tandoori Kebabs

Yogurt plays a vital role in Indian cooking. In this dish, the yogurt serves as a marinade, adding creaminess, rich flavor and naturally tenderizing the chicken. Recipe: Tandoori Kebabs

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Madras Shrimp Molahu Veritadu Curry in Black Pepper Sauce

Dine in traditional Indian fashion by serving the meal in thali style. Indian meals are often served thali style. A variety of dishes are placed in small bowls and served from a large round plate. Try this shrimp curry main dish as part of a thali meal or serve alongside a spiced rice pilaf. Recipe: Madras Shrimp Molahu Veritadu Curry in Black Pepper Sauce
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Naan

Naan, one of the daily breads of India, is dense and chewy, almost like focaccia but thinner. If you don't have a pizza peel, use the back of a baking sheet to transfer the dough to a hot pizza stone. You can also bake naan on a heavy baking sheet lined with parchment paper. Recipe: Naan

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Raita

A cool, creamy side is a must with spicy Indian food. Whole-milk yogurt soothes the palate and stands up to the spicier dishes. Include in pita wraps or use as a topping to spicy meats. Recipe: Raita

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Indian Rice Pudding

Make this cardamom-infused pudding up to two days ahead and store, covered, in the refrigerator. Serve in martini glasses for a sophisticated presentation. Recipe: Indian Rice Pudding
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Garbanzo Stew

This vegetarian entrée is a great introduction to Indian food--subtly spiced with garam masala, curry, and turmeric, the latter two of which can be found in the spice section of your supermarket. Garam masala, a mixture of ground spices such as cloves, cinnamon, cardamom, coriander, cumin, nutmeg, and black peppercorns, is often found in gourmet grocery stores or in the Middle Eastern sections of supermarkets. Recipe: Garbanzo Stew

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Shrimp Biryani

One of India's most popular dishes, biryani is a layered rice casserole mixed with seafood, meat, or vegetables. This dish calls for simmering shrimp in cardamom, cinnamon, and cumin and layering the mixture with basmati rice topped with toasted saffron. Recipe: Shrimp Biryani

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Shrimp Vindaloo

The name Vindaloo comes from two of the curry's key ingredients ––vinho, which refers to wine vinegar, and alhos, which means garlic. A popular Indian dish adopted from Portugal, Vindaloos are often made with meat, but this seafood version is pleasantly light. Customize according to your preference ––just go up or down on the ground red pepper to suit your taste. Serve over white or brown rice to cut the heat. Recipe: Shrimp Vindaloo
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Dosas (Indian Rice and Lentil Pancakes)

In this classic Indian recipe the lentils and rice are not cooked, but soaked overnight in water, which softens and ferments them. Then they are pureed. The chlorine in tap water can inhibit the softening of the lentils, so it is best to use bottled spring water. Urad dal are skinned, split lentils that are available in Indian groceries. Typical lentils found in the supermarket will not substitute in this recipe. Recipe: Dosas (Indian Rice and Lentil Pancakes)
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