India.

Indian cuisine is known for its use of a greater variety of vegetables than many other cuisine in the world. However, the undeniable essence of good Indian cooking revolves around the appropriate blend of mixed spices. Spices have always been considered to be India’s prime commodity. Base ingredients of such mixed spices include Coriander, Cumin, Turmeric, Red Pepper, Nutmeg, Mustard, Saffron, Cinnamon, Cardamom, Ginger Powder, Paprika, Mace, Cloves, Black Pepper etc. (Interestingly, Saffron is the most expensive spice on earth- it takes over 50 000 hand-picked Saffron flower buds to make just one pound of packaged product!) Just as Japanese sushi relies on the freshness of the meat and Chinese food relies on the various sauces to impart the right flavor and taste, Indian food relies on the skill to subtly blend these spices to enhance rather than overwhelm the basic flavour of a particular dish.  It is interesting to see an Indian cook at work, with a palette of spices, gratuitously sprinkling these powders in precise pinches into the dish over an open fire.

Early on, Hindu and Muslim settlers brought with them the techniques that set the groundwork for traditional Indian cuisine. Over time, history would inevitably play a huge role as the Portuguese, Persians and British all made important contributions to make present day Indian fare the mélange it is today.

In such a large country, regional variations are bound to be present. A typical North-Indian Meal would consist of Chapatis or Rotis, fried foods, and is heavy on flour and grain-based products. In the south, food is largely non-greasy, roasted and steamed. Rice is the staple crop that forms the basis of every meal. Just as in Oriental meals, tea is served after most meals. Sweets and desserts are very popular in all regions and are usually cooked in a lot of fat.

An integral part of Indian cuisine is the way in which it is consumed. Traditional cuisine has certain customs, like sitting on floor or on very low stools, another custom is to eat with your fingers (but only using the right hand!). The variety of Indian cooking is immense, as it is colourful and aromatic. No wonder it is one of the most popular cuisines in the world.

Chicken Makhani (aka: Butter Chicken) Recipe.

• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 white onion, chopped
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1/4 cup plain yogurt
• 1 cup half-and-half
• 1 cup tomato puree
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon peanut oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup water

1. Heat 1 tablespoon oil in a large saucepan over medium high heat.
2. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute.
3. Add tomato sauce, and cook for 2 minutes, stirring frequently.
4. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
5. Heat 1 tablespoon oil in a large heavy skillet over medium heat.
6. Cook chicken until lightly browned, about 10 minutes.
7. Reduce heat, and season with 1 teaspoon garam masala and cayenne.
8. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink.
9. Stir cooked chicken into sauce.
10. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

In Edmonton.