Enjoy Indian Food In Notting Hill At Indian Food Restaurants

London is considered as the world cultural capital and is one of the most visited cities in terms of international arrivals. Being one of the most preferred destinations of the tourists, London provides various amazing places to visit and activities to perform. Being a cultural hub, the city homes different people with their different eating habits from around the world. This has led to the availability of varied cuisines satisfying every palate. A food lover will love his stay in London because he will have the opportunity to taste different cuisines prepared in different cooking styles. Among the varied food stuffs, Indian food items are one of the most preferred and highly demanded by the people both Indians and UK nationals.

The demand and popularity of food are one of the major aspects that has led to the growth and increase in the number of Indian restaurants in the city. The Indians residing here and the locals as well who love to cherish authentic food prefer to dine at Indian eateries that serve a menu enlisted with a variety of dishes offered by the different regions of the country. Realising the growing demand of dishes and restaurants, some of the top hotel chains have established their outlets in the UK offer refreshing food and environment for the people to enjoy.Hence, you can find some of the best Indian restaurants in London where you can find a list of your favourite dishes. These places also offer a soothing ambiance that gives you the opportunity to enjoy your food calmly.

You can find Indian restaurants in every street of London; but some of the most popular are situated at places like Notting Hill, Holland Park and others. At Notting Hill, if people want to taste the real flavours of India than they can easily satisfy their taste bud by visiting one of the Indian eateries. These places offer various mouth watering Indian food including Tandoori dishes, Bengali dishes, North Indian dishes, varieties of deserts etc. Most of the people in the UK are fond of Indian tandoori food which are cooked in the most traditional method. The Indian traditional cooking style is also considered as the healthy way of cooking and thus this makes the food much healthier to eat.

Indian tandoori dishes are prepared with various different ingredients, spices and herbs. The spices and herbs used in their preparation have various medicinal benefits. Each and every spice has its own specialty and health benefits. Their usage in the correct proportion gives the food items with different flavors and aroma and thus make them relishing for the food lovers. The Indian restaurants in Holland Park make sure to provide authentic and healthy food to their visitors. They also make sure that their food is prepared by experienced chefs and under the most hygienic conditions.

Being a great foodie, the author has tasted varieties of dishes and cuisines of different places. He is very fond of Indian food and has written a number of articles on different dishes and their cooking style. Rate this Article

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Joseph Elly John has published 9 articles. Article submitted on August 06, 2013. Word count: 469

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Relish Indian Dishes Offered By Indian Restaurants In London

India has been able to be in the top most position in every genre right from the ayurveda to diamonds to its cuisine. Indian food is sure to provide ecstasy among the foodies worldwide. In, London, Indian cuisine has found a special place among its nationals and the Indian who have migrated into the city for ages. Here, curry, the spicy gravy dish prepared with lots of spices and herbs is one of the most famous and popular among the people. This dish can be served in variety of ways. Food plays a very important part in the Indian culture and is available in varieties from different parts of the country. Each and every region has its own specialties and also tells a different story.

Indian cuisine also includes food from its neighbouring places. Different ingredients including spices, herbs, vegetables and fruits are used in the preparations of unique and delicious dishes. Many restaurants in London are at present family owned and they serve their guests with delectable and healthy food cooked in the traditional processes.

Whether it is lunch or dinner, the meals provided by the Indian eateries are available with an extensive menu. The menu offers you with starters, main course and deserts. You can avail varieties of items under these categories. You can have various snacks like potato fries, chips etc for the starter followed with the main course including proper food like rice, roti, and various vegetarian and non-vegetarian dishes to relish. Desert includes various sweet dishes like kheer, rasgulla, gulab jamun etc.

Some of the Top Restaurants in London serve authentic Indian food that one can appreciate till the last bite. Food cooked in a fine blend of spices and all used in the right proportions then the food prepared can be of amazing taste and flavour. Whether cooking at home or dining out, there are a few must haves which include dishes like butter chicken, malai kofta, daal makhni, palak paneer and many more. These restaurants offer stylish and modern ambiance welcoming you to sit and enjoy mouth watering Indian delicacies.

Food enthusiasts residing in West London can also find numerous Indian restaurants near their abode. They can dine out in any of these eateries and enjoy good food and time with their family and friends. The appetizing and friendly services offered by the hotels make you love to visit them again. Most of the people who visit these restaurants find the atmosphere very unique and the real taste of Indian food give you the feel of dining right in India. In the Indian restaurants in London, you can get all the popular dishes of the country. The Indian cuisine includes both vegetarian and non-vegetarian dishes.

The writer is a great admirer of Indian traditional cuisine who loves to relish upon various dishes. His love for different types of food has inculcated into him the interest to learn about the Indian restaurants based in London.

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Indian Food on High Demand In London

In the UK, Indian cuisine is one of the most popular types of food and there are thousands of curry houses in and around London alone. People in the city love food a lot and this is the reason why they even have a National Curry Week, which usually is celebrated by the end of November. According to the survey, there are well over 10,000 Indian restaurants in the UK. All these restaurants serve food lovers with various delicious eating items cooked in traditional processes catering every taste bud. You will also find some of the top restaurants in London providing some of the best dishes of the country.

But here, the question arises is that why we the Brits are so obsessed with this exotic Indian Food. The reason may perhaps be the spiciness that is often found to be lacking in our own food, or it may be the rich creamy curries like Chicken Korma that attract our sulky taste buds. India is a big country and most of its history of culinary has been influenced by other countries & cultures. The Persians has brought in a variety of rich ingredients and nuts in Indian. The Chinese have also introduced various spices and nuts. You will also find that the cuisine is heavily influenced by Thai and Malaysian food, which has led cook to prepare their own delicious curries.

The love and popularity of Indian food among the people in London goes back further than you would think. In fact, you can follow it back, to the times of East India Company that had allegedly brought various ingredients and dishes to shores of London. Most of these audacious seamen were from Bengal. It is a known fact that India provide different cuisines from its different regions with the north being famous for bread dishes such as Roti & Paratha. Whereas, if you travel to the east you will find that sweet dishes such as Rasagolla is very popular among the food lovers. This is a savoury cheese ball dipped in sugar syrup. You will probably find these dishes at Indian food restaurant established in London. The Indian restaurants ensure to serve delicious food without failing to satisfy their guests.

As more and more people from India is immigrating to the United Kingdom, its cultural diversity is getting expanded and do as the appetite for Indian food among the people. To meet the requirements of the people some of the best Food restaurant in London has been established. These restaurants offer a wide variety Indian dishes which are sure to offer satisfaction to their consumers. The love for cuisine is stronger and its popularity is increasing day by day and our culture has embraced this incredible cuisine more than any other. Its rich taste and use of exotic spices has made it a popular among the people both Indians and Londoners.

The writer is a food critic based in London. Being in the city he took the opportunity to visit Indian food restaurants to taste their food and environment. Rate this Article

Indian Food on High Demand In LondonNot Rated Yet

Joseph Elly John has published 6 articles. Article submitted on July 26, 2013. Word count: 477

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Taste The Real Flavours Of Tandoori Cuisine In An Authentic Indian Restaurant

Beside the luxury and grandeurs, London is also known for its world class family restaurants. The place with different cultural traditional practices belonging to different places also offers different cuisine and thus is attracting the food lovers from across the city. Among the many cuisines available, Indian cuisine is the most popular among the people. There are many Indian restaurants which offer exotic and at the same time qualitative food services to their customers. The elegant and refined restaurants spread across London have excelled in various food making arts like Chinese cuisine, Continental cuisine, Mughlai cuisine, Italian cuisine, Tandoori cuisine, Indian cuisine, etc.

Indian tandoori food certainly needs no introduction to those who love Indian food. The preparation and presentation of Indian food is different in different parts of the country. One of the most popular styles of cooking is tandoori style. It is one of the most popular cooking methods as the food cooked in this style is not only tasty but also healthy. It is an age old method of cooking that came into being with the ruling Mughal dynasty and has been able to be one of the most preferred cooking styles till date. In the UK, you can find some of the best restaurants in Chelsea that offer delicious tandoori dishes serving every palate. You can visit an Indian restaurant with your friends and family a have a good time enjoying some of the best food with best flavours.

In London, a number of Indian eateries have established as a result of the growing demand and popularity of authentic Indian cuisine. If you want to taste the real flavours of dishes then you should always choose an authentic restaurant to dine at. It is important to choose a reliable eating place as they would have the proper knowledge and expertise to cooking tandoori cuisine in the most authentic way. If one is trying to cook chicken in this style then he should first marinate the ingredients within a perfect blend of special Indian herbs and spices then roast the chicken gently in a clay oven. Both vegetarian and non-vegetarian food items can be cooked in this cooking style.

The Indian restaurants in London offer a variety of choices in both vegetarian and non-vegetarian tandoori food. If you are a non-vegetarian then you can enjoy dishes like chicken tikka, mutton tikka, fish masala tikka, prawn tikka and many more such appetising tandoori food. If you are a vegetarian then you are available with many options like vegetable tandoori, tandoori aloo, paneer tikka and many more such delicious food. With the help of a London Restaurant Guide, you can easily spot the best eatery to dine out with family and friends.

The writer is a food critic and has a comprehensive knowledge about the Indian tandoori cuisine . His love for Indian food has helped him to write various articles on different Indian cuisine. Rate this Article

Taste The Real Flavours Of Tandoori Cuisine In An Authentic Indian RestaurantNot Rated Yet

Joseph Elly John has published 5 articles. Article submitted on July 23, 2013. Word count: 453

Sugar plum chocolates are the chocolate makers for the last 15 years producing mouth watering chocolate pizza, chocolate truffle, and chocolate candy. Share these hand dipped chocolate using the chocolate gift baskets.

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Taste The Real Flavours Of Tandoori Cuisine In An Authentic Indian Restaurant

Beside the luxury and grandeurs, London is also known for its world class family restaurants. The place with different cultural traditional practices belonging to different places also offers different cuisine and thus is attracting the food lovers from across the city. Among the many cuisines available, Indian cuisine is the most popular among the people. There are many Indian restaurants which offer exotic and at the same time qualitative food services to their customers. The elegant and refined restaurants spread across London have excelled in various food making arts like Chinese cuisine, Continental cuisine, Mughlai cuisine, Italian cuisine, Tandoori cuisine, Indian cuisine, etc.

Indian tandoori food certainly needs no introduction to those who love Indian food. The preparation and presentation of Indian food is different in different parts of the country. One of the most popular styles of cooking is tandoori style. It is one of the most popular cooking methods as the food cooked in this style is not only tasty but also healthy. It is an age old method of cooking that came into being with the ruling Mughal dynasty and has been able to be one of the most preferred cooking styles till date. In the UK, you can find some of the best restaurants in Chelsea that offer delicious tandoori dishes serving every palate. You can visit an Indian restaurant with your friends and family a have a good time enjoying some of the best food with best flavours.

In London, a number of Indian eateries have established as a result of the growing demand and popularity of authentic Indian cuisine. If you want to taste the real flavours of dishes then you should always choose an authentic restaurant to dine at. It is important to choose a reliable eating place as they would have the proper knowledge and expertise to cooking tandoori cuisine in the most authentic way. If one is trying to cook chicken in this style then he should first marinate the ingredients within a perfect blend of special Indian herbs and spices then roast the chicken gently in a clay oven. Both vegetarian and non-vegetarian food items can be cooked in this cooking style.

The Indian restaurants in London offer a variety of choices in both vegetarian and non-vegetarian tandoori food. If you are a non-vegetarian then you can enjoy dishes like chicken tikka, mutton tikka, fish masala tikka, prawn tikka and many more such appetising tandoori food. If you are a vegetarian then you are available with many options like vegetable tandoori, tandoori aloo, paneer tikka and many more such delicious food. With the help of a London Restaurant Guide, you can easily spot the best eatery to dine out with family and friends.

The writer is a food critic and has a comprehensive knowledge about the Indian tandoori cuisine . His love for Indian food has helped him to write various articles on different Indian cuisine. Rate this Article

Taste The Real Flavours Of Tandoori Cuisine In An Authentic Indian RestaurantNot Rated Yet

Joseph Elly John has published 5 articles. Article submitted on July 23, 2013. Word count: 453

Sugar plum chocolates are the chocolate makers for the last 15 years producing mouth watering chocolate pizza, chocolate truffle, and chocolate candy. Share these hand dipped chocolate using the chocolate gift baskets.

Written by: Colin Dolly

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One of the hallmarks of decadently delicious food is a rich and creamy texture, but all too often the price for that luxurious lusciousness is high fat and soaring calorie counts. The solution? Homemade yogurt cheese to the rescue.

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Indian Tandoori Food- Tops The Indian Menu of Mouth Watering Dishes

India has a variety of cuisines to offer to the food enthusiasts across the globe. Food especially the traditionally cooked - Indian Tandoori Food is enjoyed all over the world. Let us here, learn about the food diversity and why they are loved and munched upon by the people worldwide.

London is a very happening city and is full of people from different parts of the world. A large section of Indian population has settled down in London and is away from their homeland-India. This increasing NRI population in London has paved ways for the Indian restaurants here in London. Today, a good number of authentic dining places have been developed in and around London facilitating not only the NRIs but also the locals to enjoy delectable and healthy food. People can enjoy some of the best Indian food in central London where a number of restaurants have sprung up.

Cuisine of India is generally categorized into four different type including North, East, South and West Indian dishes. The Indian eateries in Central London and other areas offer almost all the dishes available in India. The recipes and cooking method of Indian Tandoori food always involves variety of spices and herbs. The spices usually add or enhance the flavors during preparation. They also create aromatic flavors that Indians love.

It is a known fact that whenever the word Tandoori is mentioned the first and the foremost name that comes in to the mind is Tandoori Chicken. This is all well and good, but the story has a bit more in its store than that. The tandoori dishes are made in a clay oven which is called a tandoor and it is from where the various recipes got their name. Tandoors have been in use for centuries in India and now many reputed restaurants and hotels across the country have brought in tandoor for extensive use.

The Indian cuisine has a number of tandoori dishes which are cooked with generous use of spices and herbs. Tandoori chicken, tandoori chicken tikka, chicken shashlik, hash tikka (duck), lamb tikka, tandoori salmon, monk fish tandoori are to name a few tandoori dishes which are widely enjoyed by people around the world. The tandoori dishes are counted as some of the best Indian food available in the eateries in Central London and other parts of the city as well. These dishes are very juicy and are made of tender meat. Some of the common ingredients used in these dishes are eggs, chicken, fish and different meats.

Tandoori Chicken has always been on top in an Indian menu since this dish has been ruling the hearts of the people from the time of the Moguls. You can enjoy this delicious dish with some well-prepared naan. This will definitely give you a gastronomic experience. The availability of numerous restaurants in London has now made it easy for the Indian people residing there and for the locals as well to enjoy the great flavours of Best Indian Food whenever they want to.

Being a hard-core lover of Indian Tandoori Food especially chicken tandoori, the writer has let himself to experience the food in most of the India restaurants situated in London. He has a strong hold over the Indian spices and herbs.

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The Making And Uses of Ghee, One Does Not Need to be Indian to Enjoy Ghee And Its Many Benefits

I discovered a love for Indian foods many years ago. I am not of Indian origin, but I have cooked many wonderful dishes, and am always on the lookout for an interesting sounding spice combination and a new recipe to try. Long ago I found I really disliked commercial curry powder, no matter how fresh, so for a long time I avoided Indian cuisine, thinking it was all about curry powder. I was so wrong. I have been making up for lost time ever since.

One of the near essentials, ghee is used all over the Indian continent. Basically a clarified butter, ghee has one of the highest smoke points of any oil and is wonderful used for frying because it does not go rancid easily. Once made, ghee can last months if stored in a tightly sealed container, away from heat and light. It can be stored in the refrigerator, but will need to come to room temperature before use.

Making ghee is a simple process, taking about 20 minutes. Using one pound of good quality unsalted butter will yield approximately 10 to 12 ounces of ghee. I mention using good quality butter for good reason. Higher quality butter generally has a lower moisture content. Too much moisture in the simmering butter will result in large pops and bursts, sending boiling temperature butter all over the stove and you. Obviously, this is dangerous.

Place one pound of unsalted butter into a saucepan and bring to a boil, then reduce to a temperature that will maintain a simmer. The milk solids will immediately begin to release and float, and first there will be a thick white foam. With a tablespoon, continuously remove the foam to a bowl. After the white foam, there will continue to be foam occurring, which needs to be removed. After about 15 minutes the overall look of the bubbles on the surface will change to much finer and lighter quality, but still continue to remove any scum or foam that forms. Watch for the point where there is almost no foam and the bubbles are clear. At this point there will also be a layer of golden brown in the bottom of the pan, clearly visible. If any of the brown bits are loose and floating, you will need to strain the ghee through cheesecloth or a coffee filter, to remove the browned milk solids.

Pour off the ghee into a clean jar with a tight fitting lid. Place a metal spoon into the jar while pouring in the hot ghee, to absorb some of the heat and prevent the jar from shattering. Allow the ghee to cool before sealing and storing.

Now you have ghee, but what to do with it? Ghee has a lovely golden color and a nutty flavor and aroma that goes well in most dishes. If you love Indian cuisine, obviously this is the first place to use it, but if not, try it in the pan to make scrambled or basted eggs. Use it to butter noodles. The flavor is divine. When my children were still at home, I would often make wide egg noodles, and put in a good dollop of ghee to melt into the noodles. Then I would add in a can of drained sliced mushrooms, a lot of good quality cracked pepper, about 2 tablespoons or more of fresh basil, some salt and some freshly grated parmesan cheese. They loved it, as did I. I made it often, and still make it occasionally. It constituted a whole meal at times we just didn't feel the need for meat, though it can be a side dish just as easily. The uses for ghee are limited only by your imagination. It is made from butter, but has transcended to a longer lasting form with a great flavor. I recommend having it on hand at all times.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

My name is Chris Rawstern and I have been on a cooking and baking journey for 42 years. Many people have asked what A Harmony of Flavors means. Have you ever had a meal where the visual presentation was stunning, the smells were incredible, the taste was so remarkable that you ate slowly savoring every bite, wishing the experience would never end? Then you have experienced what a truly harmonious meal can be like. My passion is to teach people how to create a Harmony of Flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Visit my Web site http://www.aharmonyofflavors.com/ my Blog my Marketplace or Facebook page A Harmony of Flavors Rate this Article

The Making And Uses of Ghee, One Does Not Need to be Indian to Enjoy Ghee And Its Many BenefitsRating: 4.0/5 (1 vote cast)

Chris Rawstern has published 34 articles. Article submitted on December 12, 2012. Word count: 710

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Five Lesser Know Spices in Indian Cooking

Indian cuisine calls for many spices that are commonly known to us in the western world. Spices such as cinnamon, cloves, nutmeg, cumin and coriander seed are ones we all know and probably use. What about some spices that are totally unknown? The smells of Indian cooking are unmistakable. The smell of something very exotic can be quite enticing. Walking past an Indian restaurant can be an experience all on its own. So what is it that makes the food smell so different? Here are some of the ingredients that may contribute to the exotic scents that are so attractive. These explanations may help you to search out these unusual spices and try out an Indian dish or two.

Black Sesame

The first one I will discuss is Black Sesame. This may or may not be an unusual spice. It is commonly used in Chinese cooking as well as Indian and other Southeast Asian cuisines. The black and white sesame seeds come from the same plant, but just a different variety. Black sesame seeds have a slightly stronger flavor than white. They are an extremely good source of calcium; studies have shown that one gram of seeds contains approximately 85 milligrams of calcium. If you like the flavor of white sesame seeds, these will not be so different. They make a lovely presentation when sprinkled over rice, and are often included in Indian dishes, or sprinkled on breads just like the white sesame we know.

Black Cumin

Next is Black Cumin seed. This is truly an unusual spice, and hardly known outside of India. Many places mistakenly sell Nigella seeds under the name of black cumin. Black cumin is Bunium persicum, and has a more nutty and earthy aroma than common cumin. It is far thinner and finer in size than regular cumin seed. As its name implies, the seeds are black and used commonly in northern Indian Moglai cuisines. It has a sweeter, lemony character with caraway notes. It is commonly used in yogurts, chutneys, curries and biryanis, some garam masalas. If you search out this spice, look for Bunium persicum specifically, or you may get nigella seeds.

Black Cardamom

Black Cardamom or Hill Cardamom, Amomum subulatum, is related to green cardamom and are both from the ginger family, but there the comparison stops. The flavors of black cardamom are far different and do not lend to use in sweet dishes. The seed pods are larger and coarser and have a camphor like flavor and a smoky character from the method of drying over fires. It is commonly used in savory dhal or rice mixtures, and in some northern Indian garam masalas.

Carom Seed or Ajowain

Carom, Trachyspermum ammi, is also known by Ajowain, Ajwain, Ajowan and many other spellings. It is a tiny seed with a flavor similar to thyme, but more aromatic and bitter. The seeds have a tiny stalk attached, much like anise seeds and look similar to celery seed. Carom is popular in Indian dhals or potatoes and is almost always used cooked in a dish as its flavor can be overwhelming when raw. It is good for digestion and is often used in lentil dishes for its anti flatulent effect.

Nigella Seed

Nigella, Nigella sativa, is sometimes mistakenly called Onion Seed, but is totally unrelated to onions. It is also confused with Black Cumin, as explained above. So what is this seed that is so confused with other species? It has a pungent bitter taste and smell with an oregano undertone. It is used often to top Naan bread, and used in the well-known Indian spice blend called Panch Phoran. A common mixture for this Indian five spice might be equal parts cumin, fennel, mustard, fenugreek and nigella seeds. This blend generally uses the spices left whole. They may be fried in oil to release flavors and the oil used in a food. Nigella seeds also are used in kormas, dhal and braised lamb.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

My name is Chris Rawstern and I have been on a cooking and baking journey for 42 years. Many people have asked what A Harmony of Flavors means. Have you ever had a meal where the visual presentation was stunning, the smells were incredible, the taste was so remarkable that you ate slowly savoring every bite, wishing the experience would never end? Then you have experienced what a truly harmonious meal can be like. My passion is to teach people how to create a Harmony of Flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Visit my Web site http://www.aharmonyofflavors.com/ my Blog my Marketplace or Facebook page A Harmony of Flavors

reade more... Résuméabuiyad

The Making And Uses of Ghee, One Does Not Need to be Indian to Enjoy Ghee And Its Many Benefits

I discovered a love for Indian foods many years ago. I am not of Indian origin, but I have cooked many wonderful dishes, and am always on the lookout for an interesting sounding spice combination and a new recipe to try. Long ago I found I really disliked commercial curry powder, no matter how fresh, so for a long time I avoided Indian cuisine, thinking it was all about curry powder. I was so wrong. I have been making up for lost time ever since.

One of the near essentials, ghee is used all over the Indian continent. Basically a clarified butter, ghee has one of the highest smoke points of any oil and is wonderful used for frying because it does not go rancid easily. Once made, ghee can last months if stored in a tightly sealed container, away from heat and light. It can be stored in the refrigerator, but will need to come to room temperature before use.

Making ghee is a simple process, taking about 20 minutes. Using one pound of good quality unsalted butter will yield approximately 10 to 12 ounces of ghee. I mention using good quality butter for good reason. Higher quality butter generally has a lower moisture content. Too much moisture in the simmering butter will result in large pops and bursts, sending boiling temperature butter all over the stove and you. Obviously, this is dangerous.

Place one pound of unsalted butter into a saucepan and bring to a boil, then reduce to a temperature that will maintain a simmer. The milk solids will immediately begin to release and float, and first there will be a thick white foam. With a tablespoon, continuously remove the foam to a bowl. After the white foam, there will continue to be foam occurring, which needs to be removed. After about 15 minutes the overall look of the bubbles on the surface will change to much finer and lighter quality, but still continue to remove any scum or foam that forms. Watch for the point where there is almost no foam and the bubbles are clear. At this point there will also be a layer of golden brown in the bottom of the pan, clearly visible. If any of the brown bits are loose and floating, you will need to strain the ghee through cheesecloth or a coffee filter, to remove the browned milk solids.

Pour off the ghee into a clean jar with a tight fitting lid. Place a metal spoon into the jar while pouring in the hot ghee, to absorb some of the heat and prevent the jar from shattering. Allow the ghee to cool before sealing and storing.

Now you have ghee, but what to do with it? Ghee has a lovely golden color and a nutty flavor and aroma that goes well in most dishes. If you love Indian cuisine, obviously this is the first place to use it, but if not, try it in the pan to make scrambled or basted eggs. Use it to butter noodles. The flavor is divine. When my children were still at home, I would often make wide egg noodles, and put in a good dollop of ghee to melt into the noodles. Then I would add in a can of drained sliced mushrooms, a lot of good quality cracked pepper, about 2 tablespoons or more of fresh basil, some salt and some freshly grated parmesan cheese. They loved it, as did I. I made it often, and still make it occasionally. It constituted a whole meal at times we just didn't feel the need for meat, though it can be a side dish just as easily. The uses for ghee are limited only by your imagination. It is made from butter, but has transcended to a longer lasting form with a great flavor. I recommend having it on hand at all times.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

My name is Chris Rawstern and I have been on a cooking and baking journey for 42 years. Many people have asked what A Harmony of Flavors means. Have you ever had a meal where the visual presentation was stunning, the smells were incredible, the taste was so remarkable that you ate slowly savoring every bite, wishing the experience would never end? Then you have experienced what a truly harmonious meal can be like. My passion is to teach people how to create a Harmony of Flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Visit my Web site http://www.aharmonyofflavors.com/ my Blog my Marketplace or Facebook page A Harmony of Flavors Rate this Article

The Making And Uses of Ghee, One Does Not Need to be Indian to Enjoy Ghee And Its Many BenefitsRating: 4.0/5 (1 vote cast)

Chris Rawstern has published 34 articles. Article submitted on December 12, 2012. Word count: 710

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Five Lesser Know Spices in Indian Cooking

Indian cuisine calls for many spices that are commonly known to us in the western world. Spices such as cinnamon, cloves, nutmeg, cumin and coriander seed are ones we all know and probably use. What about some spices that are totally unknown? The smells of Indian cooking are unmistakable. The smell of something very exotic can be quite enticing. Walking past an Indian restaurant can be an experience all on its own. So what is it that makes the food smell so different? Here are some of the ingredients that may contribute to the exotic scents that are so attractive. These explanations may help you to search out these unusual spices and try out an Indian dish or two.

Black Sesame

The first one I will discuss is Black Sesame. This may or may not be an unusual spice. It is commonly used in Chinese cooking as well as Indian and other Southeast Asian cuisines. The black and white sesame seeds come from the same plant, but just a different variety. Black sesame seeds have a slightly stronger flavor than white. They are an extremely good source of calcium; studies have shown that one gram of seeds contains approximately 85 milligrams of calcium. If you like the flavor of white sesame seeds, these will not be so different. They make a lovely presentation when sprinkled over rice, and are often included in Indian dishes, or sprinkled on breads just like the white sesame we know.

Black Cumin

Next is Black Cumin seed. This is truly an unusual spice, and hardly known outside of India. Many places mistakenly sell Nigella seeds under the name of black cumin. Black cumin is Bunium persicum, and has a more nutty and earthy aroma than common cumin. It is far thinner and finer in size than regular cumin seed. As its name implies, the seeds are black and used commonly in northern Indian Moglai cuisines. It has a sweeter, lemony character with caraway notes. It is commonly used in yogurts, chutneys, curries and biryanis, some garam masalas. If you search out this spice, look for Bunium persicum specifically, or you may get nigella seeds.

Black Cardamom

Black Cardamom or Hill Cardamom, Amomum subulatum, is related to green cardamom and are both from the ginger family, but there the comparison stops. The flavors of black cardamom are far different and do not lend to use in sweet dishes. The seed pods are larger and coarser and have a camphor like flavor and a smoky character from the method of drying over fires. It is commonly used in savory dhal or rice mixtures, and in some northern Indian garam masalas.

Carom Seed or Ajowain

Carom, Trachyspermum ammi, is also known by Ajowain, Ajwain, Ajowan and many other spellings. It is a tiny seed with a flavor similar to thyme, but more aromatic and bitter. The seeds have a tiny stalk attached, much like anise seeds and look similar to celery seed. Carom is popular in Indian dhals or potatoes and is almost always used cooked in a dish as its flavor can be overwhelming when raw. It is good for digestion and is often used in lentil dishes for its anti flatulent effect.

Nigella Seed

Nigella, Nigella sativa, is sometimes mistakenly called Onion Seed, but is totally unrelated to onions. It is also confused with Black Cumin, as explained above. So what is this seed that is so confused with other species? It has a pungent bitter taste and smell with an oregano undertone. It is used often to top Naan bread, and used in the well-known Indian spice blend called Panch Phoran. A common mixture for this Indian five spice might be equal parts cumin, fennel, mustard, fenugreek and nigella seeds. This blend generally uses the spices left whole. They may be fried in oil to release flavors and the oil used in a food. Nigella seeds also are used in kormas, dhal and braised lamb.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

My name is Chris Rawstern and I have been on a cooking and baking journey for 42 years. Many people have asked what A Harmony of Flavors means. Have you ever had a meal where the visual presentation was stunning, the smells were incredible, the taste was so remarkable that you ate slowly savoring every bite, wishing the experience would never end? Then you have experienced what a truly harmonious meal can be like. My passion is to teach people how to create a Harmony of Flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Visit my Web site http://www.aharmonyofflavors.com/ my Blog my Marketplace or Facebook page A Harmony of Flavors

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