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India Flavor Profiles

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Branden Lewis

on 25 April 2016

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Transcript of India Flavor Profiles

Indian as inspiration:
a healthy cuisine of fresh vegetables, abundant fruit, unique breads, intoxicating spices, and a unique approach to flavors and techniques
Have many influences...
The Flavor Profile of India is Characterized by...
Cornerstone to the cuisine is...
Other Staples
...but keep going if you would you like to learn more.
India is a great place to visit and learn.
Flavor Profiles
As a result, many Indians are vegetarian
Staple Ingredients...
Fruits & Vegetables
Spices
Legumes
Applications
Lets take a closer look...
-National fruit of India
-Many Varieties in the world
-Sour, unripe mangoes are used for pickles, chutneys
-Ripe, sweet mangoes are used in curries, drinks, and are eaten "as is"
-Store mangoes at room temperature in paper bags to finish ripening
-A pod-like fruit with edible pulp
-Unripened, has a strong, sour flavor used in many savory dishes, incl. soups and curry masalas
-Ripe and sweet, its used for desserts, jam, chutneys, sorbets, ice creams and snacks
-Often packaged smashed up and dried in cubes (very sour in this state
-Sour tamarind balances really well with sweet notes like palm sugar
-Dozens of varieties of pulses are key components to everyday Indian cuisine
-chickpeas, pigeon peas, lentils, and mung beans are Used whole, dehusked, split or ground into flour
-Split pulses, or “dal” are used extensively in soups and stews (also called "dal")
-Enjoyed regularly in Southern India, dal is often paired with rice and dosa (an Indian flatbread) which creates a complete protein (a necessary source for a vegetarian diet)
-"Curry" is a general term for many kinds of stews in India, the term shouldn't be confused with the spice blend called "curry power"
-Curries are often started with various aromatics such as ginger, garlic, chilies and/or shallot being smashed together into a paste
-They are then sauteed (toasted) until aromatic and used as the base for numerous kinds of curry "stews"
chilli powder & cayenne (mirchi) -ranges of fiery hot and sometimes smoky
black mustard seed (rai) -Pungent and sometimes spicy, often toasted
cardamom (elaichi) -often in sweet and savory applications
cumin (jeera) -earthy and warming
turmeric (haldi) -complex, musty, earthy quality
asafoetida (hing) -rotting sulfur smell raw, smooth leek flavor cooked
ginger (adrak) -heat and flavor, relative to galangal which is also used
coriander (dhania) -seed of the cilantro plant, flavor and aroma of orange peel
saffron (kēsara) -most expensive spice in the world, strong fragrance
cinnamon (dālacīnī) -warm spice used in both sweet and savory dishes
fennugreek (mēthī) -used in pickles, vegetable dishes, daals, and spice mixes
clove (launga) - Strong spice paired with veg and meat dishes, as well as sweets
-Spices are king in India and can be found for sale at spice shops as well as in the marketplace
-Numerous varieties are used mostly in combination to enhance and accentuate foods
-Garam masala and curry powder are just two examples of spice blends with countless variants as you travel region to region, house to house
-Pistachios
-Seafood (coastal areas)
-Chicken and Lamb (mostly found in the north)
-Whole wheat flour
Dairy: from sacred cows
-Yogurt
-Paneer (cheese)
-Ghee (toasted, melted butter used for drizzling)
Herbs:
Parsley
Mint
Cilantro
Rose Petals
Curry Leaves
War


Climate


Preference


History


While others may only eat meat 1-3 times a week
-Practice some infusion techniques by using Indian staples in your style of cooking, or try using YOUR staples in Indian styles of cooking
-For example, try using a tandoori chicken recipe on grilled fish or tofu, or try using a tandoori oven to make spicy tandoor shrimp as a bar snack
Naan Pizza Salad
Indian cuisine is well known in the west for being healthy; use this association to place healthy "Indian inspired" creations on your regular menus and vegetarian menus
Dosa Lunch Wrap
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More Just for fun
Whatever you do, don't click that link.
This ends the Presentation
If you're still here,
here's a 50 minutedocumentary on India
Here are three Incredible India ads just for fun!
Bored?
Indian
Bibliography:
Sources Listed
A
B
Everything a chef must know about cooking pulses in 13 minutes!
-Cuisine varies dramatically across India
-Mainstay preparations include curries, chapatis (breads), plain and seasoned rices (primarily basmati)
Spices
Street Foods from India can inspire appetizer specials, signature event items, or even flavor/texture combinations.
Street Food
Of course, don't forget about the incredible combinations of spices that Indian Cusine can inspire!
Two favorite cooking techniques of Indian cuisine are stewing and roasting/ baking in a tandoor oven
A tandoor oven is cylindrical and made of clay
Flat Breads are often slapped onto the side of the oven wall, while meats are often roasted on sticks
To learn more about the many other cooking techniques of India, follow this link:
Bonus:
http://www.cuisineindia.in/2010/02/welcome-to-cuisine-india.html
Example: Bombay-Styled Potatoes prepared in a Western-style.
Full transcript