You never knew these ingredients are the vamps of Indian culinary

You never knew these ingredients are the vamps of Indian culinary

What does a vamp do? In many cases, nothing. She is a just bad omen in our Indian T.V series. The poor seldom succeeds in harming the coward, meek and fragile protagonist of the serial. Then, why we all disapprove of vamps? The reason is simple. We hate them but we love them indeed. Similarly, some of the Indian food ingredients are no less than a vamp. We are good hypocrites in pretending to avoid them on many occasions but we wholeheartedly savor their flavors at the same time.

You never knew these ingredients are the vamps of Indian culinary

Onions – The prohibited sin in the Navratri days. But think about your vegetable rolls, is there any better replacement for onions? Butter chicken and Kadhai Paneer wouldn’t be the same again in their absence.

Garlic – As our grandparents have emphasized – consumption of garlic encourages us to commit seven sins. But, the sharp flavor of this bulb is almost impossible to avoid. This food itself is enough to flavor the bread and bewitch the world with its taste.

Chilies – When a person ends a fast or a holy ritual, relishing spicy food becomes almost a vice. Nevertheless, be it the tangy South Indian gravies or happening North Indian curries, even Einstein can’t make them flavorful without using chilies.

Non-veg and eggs – No wonder how many reasons your vegetarian pals list to avoid nonveg! Any non-vegetarian loves hitting a Tandoori chicken or Mutton gravy. On the other hand, the eggetarians are bound to water their tongues for eggs after a heavy work out. In fact, Non-veg and eggs are a synonym to good food, the majority of the reader would give a thumbs up to it.

Some occasions expect us to refrain from these lip-smacking foods. But, who is not tempted to relish them!

One call would get the world's most popular Indian foods on your table

One call would get the world’s most popular Indian foods on your table

While Biryani is from Hyderabad, Kofta from the Middle East and Butter Chicken from our very Punjab – we Indians have embraced all the possibly delectable tastes in our lifestyle. But, what’s the world’s most preferred in the Indian cuisine? Don’t be surprised but the Non-Indians prefer ordering Biryanis, Kofta varieties, and Butter Chicken.

One call would get the world’s most popular Indian foods on your table

The Biryani is a weakness of many. The fragrant rice steamed with meat /egg and herbs – what a flavorsome idea! An Indian meal can’t satisfy till it doesn’t contain rice or chapatis. If not chapatis, today, pamper your taste buds with this rice food made richer with chunks of meat and tastier with a dozen of spices. Chowki can cook for you the Gosht Biryani, Chicken Biryani, and Egg Biryani.

The kofta is a dish whose softness can beat that of a velvet. The food has the bounty of the Middle East with a Desi twist. Don’t miss ordering Chowki’s special Malai Anzeer Kofta. The fullness of cottage cheese flirting with the twist of figs inside. And, this affair floats on the cashew nut gravy. Relish it with Lehsuni Naan.

Butter Chicken seems to be the national chicken recipe of the country. Not to mention, it’s the world’s top favorite Indian recipe (in non-veg category). Who wouldn’t like the combo of spiced butter and juicy chicken. The recipe has everything – chicken to satisfy nonveg temptation, herbs and spices to bring the Indian tang and butter to make it a perfect food to feast.

Ohh! Chowki was so engrossed in talking about food that it forgot to tell you the number. Well, just dial 011 40535101 /102 and place the order. And, the aroma of food will blossom your doorstep within 30 minutes or so.


Going to cook Indian? Remember the following tips-

When you make subzi, the process should be effortless and the outcome flawless. Going to cook Indian? Remember the following tips –

– If you are going to cook the potatoes, piece them into two and add a bit of a turmeric. The cooking will consume less time then.

– If Pulav is on the menu tonight, the rice washed with water should be spread on a cloth. After around half an hour, they will get dried and each granule will be separated from the other.

– The ideal ratio of rice to water is usually 1:2. After fifteen minutes of cooking, you may add more water if you feel it’s not enough.

– The most delicious advantage of a spice is the flavor it presents to the dish. Overcooking drastically changes this tang. Avoid it. For example, over-fried mustard seeds taste bitter.

– The dough for Puri should be a bit harder than the one for the chapatis. This characteristic will make the former absorb less oil. And, lesser is the oil, the better! Isn’t it?


The Spicy Saga of Indian Food

What is your first impression about Indian food? Spices are inevitably an integral part of Indian cooking, but their addition is not meant to make the food spicy but healthy. Here are the reasons you should not feel guilty while having spicy food:

1.  Antioxidants, anti-infection: Most of the spices are a reliable source of Antioxidants. Thus, they help in building the immunity. They have medicinal and healing properties.

2. Phyto-nutrients fight fungi and germs: The word ‘Phyto’ means plants, the spices extracted from plants help the human body in keeping the infection away from fungi, bacterial germs and other harmful agents.

3. Stay well via Minerals and Vitamins: Spices also contain certain minerals and vitamins, that aid in healthy functioning of the body.

4. Anti-clotting properties: Some components of the spices, help in smooth functioning of the blood and thus, helping it to not to form clots.

The Indian way of cooking has explored the numerous forms of using spices from season soups, barbecue sauces, pickling to seasonal herbs and flavor drinks. If you like relishing spicy cuisine, order Chingari Tikka or Paneer Tikka Hariali from Chowki, and you will fall in love with ‘Bharatiya Khana’.


Why are Naans so Delicious!

Soft and buttery,  filling and crispy, let’s explore what is the secret behind this lip-smacking Naan. So that, you have the privilege of cooking them anytime in your kitchen.

Total Time: 40 min

Preparation Time: 40 min

Cooking Time: 10 min

What all you need in kitchen:

Flour – 4 cups
Baking powder – 1 teaspoon
Salt – 1 teaspoon
Plain low-fat yogurt – 2 cups

Do the following:

  1. Blend the flour, the baking powder and the salt together.
  2. Keep stirring in the yogurt till the dough becomes hard enough for a spoon, then mix it in a bowl till it holds together well, adding more flour if necessary.
  3. Turn it out upon a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic.
  4. Make a bowl out of dough and place it in an oiled bowl, covered with a towel, to rest for an hour or longer.
  5. Now, cut the ball into 10 equal pieces. Form each into a ball and press the balls flat into round discs.
  6. Heat a large frying pan, essentially a non-stick one
  7. Heat your oven to about 500 and keep the broiler on
  8. Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.
  9. Lay it on a hot griddle and cook it over medium heat for 4-5 minutes.
  10. It will turn fluffy from all sides, and there will be some blackish-brown spots on the bottom.
  11. Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top.
  12. Take out naan from the oven and brush it lightly with melted butter if you like.
  13. Continue this way with all the dough, collecting the bread pieces into a napkin-lined basket.
  14. Serve the breads hot, fresh from the oven, or let them cool and then, wrap them up.
  15. To heat again, wrap them in aluminum foil, in packets of 4 – 5 breads and put them in a 400-degree oven for 10-15 minutes.

India – The king of spices

Chilly, sour, sweet, salty, spicy, mouth-watering, curry, bitter – Indian spices are deliciously overwhelming in their flavours. The world learned from India taste. Mornings in India are awakened by the rich aroma of spices, when mothers and housewives are cooking delightfully for the family.

Try to trace the roots of your farthest possible forefathers, even before that period, the usage of spices was very much part of the Indian civilization. This culture is as old as the world history of spices. If Rig Veda is testified to mention about mustard, then Yajur Veda talks about black pepper.

Some other country would have been called the Land of Spices, had it been fortuned with India’s diverse topography. Mountain, swamp, riverine, tropical rainforest, wetlands, marshy woodland, rich valley and green field – each type of land nourishes specific spices.
The culture of making spicy food further led Indians to cultivate them in their farms. Due to the abundance of spices, Ayurveda also studied their health benefits and concluded that each one of them has an array of advantages.
Discover the detailed flavours of North-Indian food at Chowki. A delivery restaurant refined with the rich experience of  top hotel management professionals.