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Regional Indian Cuisine.
India is a vast land of many different cultures, religions and beliefs and is depicted through art, food and entertainment. India is made up of 28 states. There are 22 different officially spoken languages in India along with thousands of local dialects. One can travel from village to village and find different languages being spoken, styles of clothing being worn, and of course many varieties of food. Historically, has many distinct and unique dishes highlighted by its region or origin. The menu at Masala Art reflects many regions of India. Let’s take a journey through Hyderabad and how its cuisine was founded and presented in modern day Indian Restaurants.
Hyderabadi Indian Cuisine.
Hyderabadi Cuisine is one of the most unique ways of preparing Indian foods. To prepare it, one must study the art of blending spices carefully, as each spice has a purpose, aroma and flavor profile that is specific to the type of dish being prepared. The timing in which the spice is introduced and length of time they are simmered for, are equally important. Timing is everything in Hyderabadi cooking and typically, one needs a lot of it. The key word when referencing Hyderabadi cooking is “slow.”
History of Hyderbadi Cuisine
Hyderabadi Cuisine was developed after the foundation of Qutb Shahi dynasty by Sultan Quli. Hyderabadi cuisine had become a royal legacy of the Nizams of Hyderabad State. Its eclectic style is reminiscent of Mughlai, Turkish and Arabic with a heavy influence of the native Telugu and Maharashtra Cuisines. Hyderabadi cuisine comprises of a broad collection of rice, wheat and meat dishes along with the skilled use of various spices and herbs.
The cuisine emphasizes on the use of ingredients that are carefully chosen and cooked to the right temperature and time. Utmost attention is given to picking the right kind of spices, meat, and rice, thereby producing a distinct taste and aroma. The key flavors are of tamarind, coconut, cardamom, saffron and cloves, which are extensively used in many dishes. The key difference from the North Indian cuisine is the presence of dried coconut and tamarind in its cuisine.
Method of Cooking
Traditional utensils made of copper, brass, and earthen or clay pots are used for Hyderabadi cooking and involve the direct use of fire. There is a saying in Hyderabad, cooking patiently or “ithmenaan se” is the key; slow-cooking is the hallmark of Hyderabadi cuisine. The slow and sealed method of cooking is called the “Dum Pukht” method. Hyderbadi dishes are prepared in large copper pot called a handi, covered with a thin bread seal to maintain the aroma of the spices and tenderness of the meat or vegetables being prepared. Masala Art has adapted many of these cooking methods and enhanced them to match its modern day restaurant setting, which keeping the tradition and authenticity of the food.
Influences
Hyderabadi cuisine has evolved over centuries from foreign and native influences. The cuisine began to form during the medieval times and was reached to extend during modern period through the work of skilled chefs serving the Deccan nobility. The city of Hyderabad being the seat of former Maharajas, was the center of many innovative techniques led by Khansamas, royal chefs, that eventually gave form to modern Hyderabadi cuisine.
The modern cuisine was evolved during the Nizams in the mid-17th century, and elevated to a inspiring art form. Hyderabad had a history of constant influx of migrants from all over the world and in general from the Indian sub-continent, particularly since the 1850’s. Most of the foreign food had been enhanced to suit the culinary preferences, resulting to form the unique derivative cuisine that excels over the original. Biryani (Turkish) and Haleem (Arabic) for instance is prepared all over India, but the Hyderabad has its own exceptional variety.
Popular Hyderabadi Preparations
The herbs and spices used in the dish as well as the method of preparation gives the dish its name. For example, Murg do Pyaaza is named so because Onion (‘Pyaaz’) is added to the dish twice, in different variations.
Hyderabadi Haleem is a high calorie preparation often prepared specifically to break the Ramadan fast. Haleem means patience, because it takes long hours to prepare (upto an entire day) and served in the evenings.
Hyderabadi Biryani is Hyderabad’s most famous meat-and-rice dish. Just like the many variations in Northern Indian Mughlai dishes, there are at least 25 variations of biryanis. An authentic Hyderabadi meal invariably includes a goat meat biryani which is coincidentally Masala Art’s most popular rice concoction and is served at many weddings and catered events. Other variations can also be prepared by incorporating chicken, lamb, or vegetables instead of goat or mutton.
Indian weddings can be very extensive and grand celebrations. There are often three or four individual events, and some traditions can have more than a dozen separate events. All of this leads up to the union of not only the bride and groom, but also their families. As such, many meals are shared between these families and the guest count can easily number into the hundreds. One option is to try cooking for all those people in your own kitchen, or you could hire a catering service. Just be sure the caterer serves the best Indian food using only traditional Indian spices that will match with the tradition of the wedding ceremony you are planning.
Open the phone book and you will find dozens of wedding catering services throughout New England. However, you’re not just looking for any wedding caterer, you need someone that can prepare traditional Indian cuisine. Additionally, you need to find someone that has a reputation for preparing the best Indian food. Basically, you’re looking for the best Indian cuisine in the Greater Boston area.
Now that you’ve narrowed your search down to only Indian catering services, it’s time to see who has a restaurant in the area. This is a good indication that the caterer will prepare excellent Indian food. Caterers that do not have a local restaurant may or may not be able to deliver a quality product. Having a local restaurant shows the caterer consistently prepares great dishes and it give you a chance to try their cuisine before you hire them to cater such an important event. While you are tasting their food, you can also ensure they prepare authentic dishes using traditional Indian spices. There’s only one place in Greater Boston that consistently delivers high quality authentic Indian food using traditional spices. That is Masala Art.
You’ll find the best option in Boston is the contemporary Indian restaurant & bar, Masala Art. Masala Art, owned by Shakila & Vinod Kapoor, has been delighting the people of Suburban Boston with the spices of India for many years. With 33 years of experience, the Kapoor family’s expertise in Indian food catering is an extension of the great food and service provided in the restaurant. With glowing reviews from The Boston Globe, Needham Times, The Needham Patch and weddingwire.com, it’s easy to see why so many people say Masala Art offers the best Indian food in Boston.
A tandoor is a clay oven, it fact it is basically almost like a very large clay pit, large enough to hold a small fire created by slow burning wood charcoal. The heat is controlled by the amount of oxygen that is let in or out of the pit. Many tandoori ovens have a small door or window at the bottom which is opened or closed to let in oxygen. The direct heat of the charcoal fire is reflected by the ceramic walls of the tandoor intensifying the heat and creating a cooking environment that easily reaches 600 degrees F. Marinated meats are lowered into the oven on long metal skewers and cooked in this smoky and extremely hot “pit” until they are grilled to perfection.
The marinade used in almost any tandoori dish starts with yogurt. While this might sound a little strange this is actually perfect for marinating meats because it has a natural acidity and it is thick so it surrounds and holds to the meat well and keeps the herbs and spices in place. The flavor of the yogurt (always plain) is so mild you typically don’t even taste it, but does an amazing job of penetrating the meat and holding the flavors of each spice in.
In addition to the colors provided by the spices, tandoori marinades are also flavored traditionally with ginger, garlic, coriander powder, cayenne pepper, and garam masala. Garam masala is a combination of roasted and ground cardamom, cumin, cinnamon, cloves, nutmeg and black pepper. This spice mixture is great on practically anything because it imparts a mellow but savory flavor to whatever you use it on. You can adjust the spiciness of your tandoori dish by adding more or less cayenne pepper.
So, after you have combined your spices and yogurt, got the right color and spiciness, immerse the meat into it. You want meats to sit in this thick marinade for several hours to absorb the flavors. Now you are ready to hit the grill. Remember that tandoori is cooked at very high temperatures and while you probably don’t have a tandoor in the backyard your barbeque grill will do the job perfectly. Get your grill as hot as you can and keep it closed as much as possible. You want to start out at a high temperature and keep it that way. Lift the lid only long enough to get the meat on the grill and to keep a close enough eye out to prevent burning.
Tandoori cooking can be a very healthy and easy way of preparing foods. The trick to using a tandoor or charcoal heat is that making sure the heat hits the meat immediately. The combination of the yogurt, the natural juices of the meat and the intense heat created by the charcoal fire, ensures that the natural fats of the meat are sealed within the meat immediately. This creates a nice flavor without having to use or add external fats such as butter or oils.
