Page 50 - Masala E-magazine Vol 9 Issue 5 April - May 2018

TRAVEL TO INDIA

CURRY

your Favour

Think you know your curries? From Goa’s spicy seafood
treats to the hearty street foods of Punjab, Masala gets the
lowdown on the exotic curries of India’s diverse regions.

B Y DEBO SHREE B ANER JEE

ndian food is famous for its irresistible aromatic curries. Think butter chicken or paneer makhani, and you are
already salivating at the prospect of having an Indian meal. However, there is more than just the traditional gravy
Idish that we have all come to love. Different regions in India have their own distinctive curries based on religion,
culture choices, and the availability of local spices, herbs, vegetables and fruits. Check out this ultimate guide to
Indian curries and see what’s next on your must-try list. Welcome to the curry club!

NORTHERN REGION

Well-recognised for their heavy use of dairy, North Indian cuisine is a lot like its
people — rich, robust and full of life. With bold textures and hearty ingredients, their
staple of curries are a must-try for every food enthusiast.
Korma Chilli Scale: MILD

Yellowish in colour, this North Indian delicacy consists of various spices and herbs.
With yoghurt and cashews as the star ingredients, this creamy and slightly spiced
curry is typically made with lamb, chicken or beef. However, vegetarian Korma has
its own fans too. Fun fact about Korma: It was a favourite among kings and royalties
of the Mughal Empire.

Rogan Josh Chilli Scale: MEDIUM HOT Korma
Hailing from beautiful Jammu and Kashmir, Rogan Josh is an aromatic curried lamb
dish that brings together Kashmiri chillies, garam masala and green cardamom
pods. With its thick gravy made from yoghurt, spices and tomatoes, this is an all-
time favourite in the curry house.

Where to sample these delicacies? New Delhi’s Gulati Restaurant offers sinfully
delicious Navratan Khorma and Rogan Josh, making the eatery a gastronomic hav-
en for Delhiites and outsiders alike.

50 Masala Magazine
APRIL - MAY 2018
Rogan Josh