Accompaniments

Accompaniments

By
Ragini Dey
Contains
20 recipes
Published by
Hardie Grant Books
ISBN
9781742705200
Photographer
Jana Liebenstein

The diversity of flavours, textures and temperatures in Indian cuisine can, in part, be attributed to the vast array of accompaniments that come in the form of fresh sauces, dips, chutneys, breads and raitas that are served alongside curries and side dishes. No Indian meal is complete without them.

The term ‘chutney’ is used very loosely in India and refers not just to store-bought preserved chutneys, but also homemade fresh fruit and vegetable chutneys such as Plum chutney and Eggplant chutney, or dipping sauces made with fresh herbs such as Green chutney and yoghurts with spice and herb infusions.

To accompany these sauces the importance of bread cannot be underestimated in an Indian meal, especially in the north, where rice is eaten less frequently. Plain flour, wholemeal flour, atta flour or even besan (chickpea flour) is used to make leavened or unleavened, baked, pan-cooked or fried breads, which may be served to accompany vegetables, lentils or meat, or even just rolled with butter and jam for a simple tea-time treat.

The accompaniments in this chapter are quick and easy to prepare. Make sure you use the freshest seasonal ingredients available to allow the simple flavours to shine through. Mix and match breads with raitas, or try making your own chutneys in addition to the recipes in this chapter by experimenting with left-over fruits and vegetables in your kitchen. Once you master the technique of making them, you will never return to store-bought chutneys.

Featured Recipes in this Chapter

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