Flavourful and succulent
Lamb Handi is a popular dish in the Indian subcontinent, particularly in North Indian and Mughlai cuisines. The term “handi” refers to a traditional clay pot or vessel that was historically used for slow-cooking and simmering curries and stews. This method of cooking in a clay pot imparts a unique flavour and aroma to the dish.
The origins of Lamb Handi can be traced back to the Mughal period in India.The Mughals were a dynasty of Mongol origin that ruled a vast and influential empire in the Indian subcontinent from the early 16th to the mid-19th century . They
were known for their lavish and flavourful culinary traditions, introduced various dishes that are still enjoyed today. Lamb Handi likely evolved during this time, combining the Mughal cooking techniques and spices with regional Indian ingredients and flavours.
Their cuisine had a significant influence on the development of modern Indian cuisine, and many of its dishes are still enjoyed in India and other parts of the world today. The use of aromatic spices and slow-cooking techniques continues to be a hallmark of Indian cooking, and Mughal culinary traditions have left a lasting impact on the culinary heritage of the Indian subcontinent.
Over the centuries, the dish has evolved and adapted to regional preferences and ingredients, resulting in various regional variations. It’s a cherished dish in North India and is prepared with slight variations in different parts of the country, each reflecting the local culinary influences and ingredients.
To embark on a culinary journey that captures the essence of North Indian cuisine’s rich heritage, allowing you to savor the flavors of an authentic and succulent Lamb Handi, follow this straightforward recipe:
Creamy and rich
Step into the vibrant world of Indian cuisine, where an explosion of flavours awaits in every mouthful of this Tofu Curry. This recipe marries the tender succulence of tofu with the rich tapestry of aromatic spices and a harmonious blend of curry powder. It’s a culinary symphony that balances textures, tastes, and cultures, promising a dining experience that transcends borders and tantalizes the senses.
In this Tofu Curry, the tofu takes centre stage, transformed into crispy, spice-coated nuggets that play in perfect harmony with the sumptuous curry base. It’s a dish that caters not only to vegetarians seeking a hearty, satisfying meal but also to culinary adventurers eager to explore new dimensions of flavour.
From the moment the spices hit the hot pan, releasing their intoxicating aroma, to the finishing touch of creamy garam masala, this recipe invites you to embark on a sensory journey, a culinary pilgrimage to the heart of India. As you savour each bite, the intricate blend of textures and tastes will mesmerize your taste buds, creating a memorable dance of sweet, savoury, and spicy notes.
Whether you’re a seasoned cook or a novice in the kitchen, this Tofu Curry invites you to share in the magic of Indian flavours. It’s a dish that brings people together, transcending cultural boundaries and creating a warm, inviting space at the table. So, join us as we unlock the secrets of this delectable Tofu Curry, and prepare to be transported to a world where every bite is an adventure, and every meal a celebration of the senses.
So lets put on our aprons, take out the spices and Tofu and step into the exotic world of rich and comforting Indian food. Lets make Tofu curry
Chillies in China
When Sichuan pepper was king
Chillies form an essential part of Chinese cooking, but this has not always been the case. There was a time when Chillies were not known in China at all. Prior to the sixteenth century, the most noteworthy spice for adding pungency to food was Sichuan pepper. To achieve spiciness, Sichuan peppers were combined (among other ingredients) with black pepper, ginger, garlic, and mustard. This was the way spicy food was made for thousands of years. However, once Chillies were introduced to the country, they slowly but surely became China’s favourite spice. While still used as an ingredient, Sichuan pepper became far less important.
Today, Chillies are found all over China. It’s difficult to imagine Chinese cuisine without them. This is particularly true of regions in the country, like the Szechuan province, where Chillies and Sichuan peppers are combined to make cuisine that is world renowned.