3/19/2024 0 Comments Middle eastern okra stewIt is super flexible and can have just three dishes or 20 dishes," she explained. We tend to eat everything together – with the carb like rice or roti as the main star, and lentils, vegetables, meat and everything else in a supporting role. "In Indian cuisine, the concept of meal courses does not exist. Talking about the inspiration for this book, Iyer said that a thali makes us look at food as an amalgamation of nutrients, instead of as separate ingredients. Literally meaning "platter" or "plate", the thali is a unique Indian concept that brings together several dishes (usually from a specific area or around a theme) to create a wholesome meal. The Kerala ishtu, however, can be made with or without meat – either using beef or lamb, or just a medley of vegetables – and gets its unique flavour and body from coconut milk.ĭoctor and food writer Nandita Iyer shares a recipe for vegetarian Kerala ishtu in her book The Great Indian Thali: Seasonal Vegetarian Wholesomeness, published in October 2022. In many parts of India, where the British stew has been adapted to suit local palates, meat forms the backbone of the dish, with the stew thickened using yoghurt or ghee. While the legacy of all these incomers lives on in art and architecture, food is where the influence of these colonisers remains the strongest. Kerala has always been the fertile home ground for spice cultivation in India, which is what brought everyone from the Arabs and the Chinese to the Portuguese and the Dutch – and then the British – to this part of the country over many centuries. It's a hearty dish that comes together in less than 30 minutes and can be found in home cooking as well as in restaurants serving Kerala cuisine. Ishtu, a variation on the English word stew, is a mild, creamy, pale dish made with seasonal vegetables and enhanced with just a hint of spices. Close your eyes and think of Indian curry, and it is very likely that a rich, orangey-red gravy comes to mind, like the fiery chicken tikka masala or a thick, green sauce that is the base for popular dishes like saag paneer or hariyali chicken.īut far away from these dishes that originate in the north Indian state of Punjab – both in terms of geography and flavours – is the Kerala ishtu from the deep south.
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