Fine Indian Food
Spicing Up or Cooling Down Curries!
The versatile dish that is a curry can cater for all tastes. Let’s face it, we do not all like the same thing; some prefer something tasty and flavoursome while some like it hot. Whatever your personal preference, you can make a dish hotter or cooler by employing these simple suggestions:
Never Too Hot!
•It is chilli that usually gives a curry it’s heat, be it crushed, dried, powdered or whole. If you’d like it hotter, add more chilli.
•With chillies it is generally true to say that the smaller the hotter and that red ones can be two to three times hotter than green ones.
•The longer a chilli is cooked, the milder it will get, so if you want it hot add it late in the cooking process.
•Fresh chillies, either sliced or whole, tend to be hotter than powdered or dried.
•The white pith and seeds of the chilli are the hottest part. Approach accordingly…
Need to Chill!
•Sliced or diced cucumber is an ideal cooling accompaniment to curry. The high water content can provide much wanted relief.
•Yoghurt is another excellent side dish with a hot curry. Plain natural yoghurt cools down your mouth and soothes any inflammation.
•Bananas have a sweetness and soft texture that will also cool down your mouth. It can also help enhance the subtle flavour of some curries.
•If you want a drink, try milk rather than water or beer. Milk’s proteins soothe your poor inflamed mouth while drinking water or beer tends to accentuate the burning sensation.
•Raita is an excellent choice to accompany your curry. Again, it can enhance the taste of some dishes.
Whether you want a spicy hot one or something cooler and more flavoursome, you can’t go wrong at one of Gloucester’s finest Indian restaurants, Baburchi Cuisine. Contact them on 01452 300615 or visit baburchicuisine.co.uk to view their eat in and take away menus.