Basic Sauces of the world- a basic must for food lovers!!!
Connection of food begins ever since your 6 months old, and how many of us till date call up our mothers, grandmothers to know how to make that regular dish or curry made at home? I remember my live alone days when I would more or less call my mother everyday to find out what masala ( spice) goes in what.
Suprisingly, I realized that most of the dishes had the same spices in them. And my mother’s secret would be the roasted Zeera- Methi ( Cumin-Fenugreek seeds).
Most of the cuisines around the world have some or the other sort of basic sauce or spice that goes in most of the dishes. Italians rave about the Tomato base used for pizzas and pastas, Germans of the spices in sausages, Chinese about the soy and garlic, Japanese of the wasabi, Americans of the herbs and Worchester sauce, Far Eastern countries of the fresh locally grown herbs like Chilies, Lemongrass and Kafir lime leaves, the list seems endless.
Its only the variance in quality and add-on ingredients and spices that gives not only a different taste but a completely different flavor.
The laws that govern a stomach otherwise known as “Gastronomy” not only demands a good appetite but also a good palette to judge the ingredients that would heighten the sense of exploration for a gastronome.
As a food lover myself, there have been a few things on my plate that made me to keep guessing what went in, only to realize that it was all in my kitchen shelf. When I went to a local eatery around the name said “Tunday Kabaab” and on top of the most preferred list was the “Chapli Kabaab” which boasted of the meat being marinated in 30+ varieties of spices. That’s totally took me back, just wanting to realize a small town of Lukhnow where this dish has gained the maximum popularity since ages could grow so many spices and also develop cuisine that could accommodate all of them. Only to realize that every spice in that dish was overpowered by another leaving no room for distinct flavors’ to touch my palette.
All that I could feel was meat buried amongst the spices. All said and done, its still famous. But there are as well many dishes that have least spices or ingredients in them but leave a lingering long lasting want.
With this little note, I will now start my blog which will have the most simple recipes, and anytime during which I would love to hear back from you not only about these recipes, but any kind of food that would have taken all your attention.
Connection of food begins ever since your 6 months old, and how many of us till date call up our mothers, grandmothers to know how to make that regular dish or curry made at home? I remember my live alone days when I would more or less call my mother everyday to find out what masala ( spice) goes in what.
Suprisingly, I realized that most of the dishes had the same spices in them. And my mother’s secret would be the roasted Zeera- Methi ( Cumin-Fenugreek seeds).
Most of the cuisines around the world have some or the other sort of basic sauce or spice that goes in most of the dishes. Italians rave about the Tomato base used for pizzas and pastas, Germans of the spices in sausages, Chinese about the soy and garlic, Japanese of the wasabi, Americans of the herbs and Worchester sauce, Far Eastern countries of the fresh locally grown herbs like Chilies, Lemongrass and Kafir lime leaves, the list seems endless.
Its only the variance in quality and add-on ingredients and spices that gives not only a different taste but a completely different flavor.
The laws that govern a stomach otherwise known as “Gastronomy” not only demands a good appetite but also a good palette to judge the ingredients that would heighten the sense of exploration for a gastronome.
As a food lover myself, there have been a few things on my plate that made me to keep guessing what went in, only to realize that it was all in my kitchen shelf. When I went to a local eatery around the name said “Tunday Kabaab” and on top of the most preferred list was the “Chapli Kabaab” which boasted of the meat being marinated in 30+ varieties of spices. That’s totally took me back, just wanting to realize a small town of Lukhnow where this dish has gained the maximum popularity since ages could grow so many spices and also develop cuisine that could accommodate all of them. Only to realize that every spice in that dish was overpowered by another leaving no room for distinct flavors’ to touch my palette.
All that I could feel was meat buried amongst the spices. All said and done, its still famous. But there are as well many dishes that have least spices or ingredients in them but leave a lingering long lasting want.
With this little note, I will now start my blog which will have the most simple recipes, and anytime during which I would love to hear back from you not only about these recipes, but any kind of food that would have taken all your attention.
2 comments:
Hey Shireen!
I wld luv to knw the recipe for tht dish u make tht needs to be cooked for 3 continuous days...Pretty curious abt tht one!
Hey Anne...
Please find the link for the dish...Im sure AJ and Sandy have told you my experience with it...
http://shireenskitchen.blogspot.com/2011/01/katt-horse-gram-curry-cooked-on.html
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