Indian

Diversity is a key factor in the enjoyment of any cuisine, yet Indian gastronomy is a bit more varied than most. Exotic, delicate, spicy and aromatic, Indian cooking runs the gamut of sumptuous flavors – some with a trademark kick. Few can say they've never experienced the delights of a curry, be it a Korma with a bottle of Cobra beer, or a Jalfrezi washed down with a glass of Chateau Indage wine. Indian curry is subjective to regional variation, much like continental stews. Mughal cuisine of Persian and Arab origin is characterized by the use of nuts, dry fruit and rich sauces. Portuguese influence on the other hand brought with it the strong, spicy flavor of chili peppers, wine and vinegar for the sauce – the roots of the Vindaloo, as we know it. Chicken and potatoes were the most obvious choice for basal ingredients, since red meats like lamb were (and still are) extremely expensive. Pork may also be used, however its key to note that some faiths (Islam) practiced in India prohibit its use. Vegetarianism is a surprisingly common lifestyle choice regardless of region, giving way to the evolution of “saag” (vegetarian stew) dishes from around the 16th Century. Simple, yet extremely appetizing, the spinach and goat's cheese Palak Paneer is a popular starter in Pakistani restaurants. Kadhi, a North Indian dish comprising sour yogurt, vegetable pakoras and chickpeas (Besan) is also common, paired with a simple side serving of boiled rice and roti, a pancake flat-bread made from wholemeal flour. Thicker and slightly more filling than roti, Persian leavened naan bread is usually served among the majority of multi-regional Indian restaurants – the perfect way to enjoy the lingering flavor of your curry!