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Continued: Unfolding the secrets of Indian cooking

  • Article by: RICK NELSON , Star Tribune
  • Last update: September 25, 2013 - 3:41 PM

The cream really tones the heat down, and the salmon brings all that umami into play. But the ingredient that’s really going to bring the heat down dramatically is the vinegar. It’s a nice dish.

 

Q: Why do you suggest buying whole spices rather than their ground counterparts?

A: Give whole spices to a good Indian cook and he or she should be able to extract eight unique flavors from that single spice. Different techniques will create complex flavors.

There’s also a much longer shelf life when you buy them whole. Ground spices only last a few months, but whole spices can last for years, and you can create complex flavors when you need them.

 

Q: What’s the story behind the martini recipe?

A: I can’t resist a good martini, that’s my Bette Davis side [laughs]. Gin was such a big part of the British influence in India. And I love a good ­martini.

Again, I was looking to incorporate Indian flavor combinations. What you muddle together is essentially what you’d find with chutneys in the north, but instead you’re using it to make a very sophisticated cocktail.

Cooking should be fun, it should be something that you don’t get stressed out about. It’s not rocket science. Just relax and have a good time.

 

Follow Rick Nelson on Twitter: @RickNelsonStrib





 

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    poppadums with chile-spiked onion spread √Makes enough dip for 6 poppadums.Note: Poppadums are lentil wafers, usually found in the Asian...

  • Photo by ¬© TOP/Tate Carlson Raghavan Iyer's new cookbook hopes to unlock the mystery of Indian cooking. Details: Eden Prairie, MN - Job No. 6655 - 02.09 Febuary - EPM Eden Prairie Magazine: Farida Kathawalla, Raghavan Iyer, indian foodDate: Tuesday December 16, 2008 Photo by ¬© TOP/Tate Carlson 2008 Technical Questions: tate.carlson@greatwatermedia.com; Phone: 952.936.5184. EPM 02.09 6655

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