KEY POINTS:
Okay, after much pestering I am dedicating this article to my brother. The one who prides himself on being the best curry maker in town (well, at least in our family) but really, he needs one or two lessons on refining his craft. Before he spurns me forever, I must admit his Indian food is delicious and made with a lot of joie de vivre but it doesn't always have to be about the heat.
The delicate and delicious balance of flavours is what makes Indian food such a pleasure. Understanding these flavours is the key and many recipes don't involve chillies at all.
Marinating chicken overnight in yoghurt, garlic, cardamom and lemon creates tender flesh enveloped in a tart creaminess. This is best matched with a fresh chutney and velvety yoghurt with lots of fresh mint and coriander. Lentils are baked with cumin, ginger and lots of stock until tender and slightly crispy around the edges, then topped with small cauliflower florets, lightly fried with garam masala and mustard seeds.
To finish off this feast we have sticky coconut and rosewater puddings drizzled with saffron syrup and a little thick coconut cream. Enjoy!
CHEF'S TIP
When sourcing Indian spices go to a speciality spice store instead of the supermarket. The spices will be much fresher, as will be the yoghurt and roti - and you may be tempted to buy new and interesting ingredients to experiment with.
Bring a little excitement to jaded winter palates with a flavourful Indian feast