Spices and Seasons – Sequencing the Indian Meal – Entrees

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Almond Chicken CurrySequencing the Indian meal – The entrée
It is worth pointing out, that the main course which we often refer to loosely as the protein may or may not be a protein based entree on the Indian table. Sure, if it a meat based Indian meal, or even when looking at other non-plant options such as eggs or fish you certainly do have your protein bases covered.

The vegetarian Indian table can certainly feature a tofu or paneer dish, but it is just as likely to feature a vegetable dish, that is considered the entree, think Baigan Bhartha, delicate and nuanced puree with smokey char roasted eggplants. The tricky thing here also is that Indian food is served family style, the concept of the entree being determined here based on the complexity of the entree rather than the timing of service.

If the meal is formal, this category usually includes two dishes a saucy one, essentially something with a lot of gravy that we call a curry ( and this may or may not contain curry powder), and a something that is drier in consistency. This can be something like a kebab, some possible choices for an entree might be today’s Tomato Fish Curry in Pickle Spices (Fish Achari)

Lamb with Green Peas – Keema Matar

Slow Cooker Lamb Curry

Tangy Egg Curry

Pecan Crusted Perch

Salmon Kebabs

Potatoes with Cauliflower and Green Peas

Tofu

 

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About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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