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Category : Food

Origins of Delhi Murgh Korma

This is one of the favourite specialties at Namaste Delhi!
Finding its roots in the Mughal cuisine, Murgh Korma can be traced back to the 16th century and to the Mughal incursions into the region. Kormas were often prepared in the Mughal court kitchens and it is said to have been served to Shah Jahan and his guests at the inauguration of the Taj Mahal.
The recipe differs from North to South, although usually the gravy in korma is very mild. For example in northern India the korma is a mild yet spicy white curry but in Southern India a korma consists of a tomato based gravy which is very hot and spicy.
In the ancient times Murgh Korma was cooked using mud pots over a ‘chulha’ (a mud stove, with wood as fuel, usually found outside the house). Even today, most rural population in India still continues to cook like that but it is not possible in the crowded cities as most people live in buildings, therefore it would not be practical.
At Namaste Delhi we have our own signature Murgh Korma, best enjoyed with a naan or a rice dish, so order yours tonight and dive in the flavours of India!
Disclaimer: The information provided has been well researched and written from many sources available online and the views provided is not of Namaste Delhi. Namaste Delhi do not take any responsibility for any technical error in the article.
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Dal Tadka and Dal Makhani: from humble origins to icons of Indian cuisine

Both iconic dishes of the Indian subcontinent, Dal Tadka and Dal Makhani are considered humble ambassadors of Indian cuisine. But what is the difference?
Dal Tadka is made with yellow lentils (usually moong dal but you can also use toor or masoor). Dal Tadka is a very ancient dish of the Indian cuisine. Ancient Indian texts describe recipes of dal that were served to guests at celebratory meals. It is believed that special dal served at Chandragupta Maurya’s wedding back in 303 BC. was the precursor of ghugni – a lentil preparation that is still very popular in east India and it is often sold in street side shops as a breakfast option.

On the other hand, Dal Makhani is made with black lentils (urad dal) and red kidney beans (rajma), in fact the dish can also be called Rajma as it is one of the main ingredients along with butter and cream (makh meaning butter in Hindi). It originates from Punjab and it became popular during partition in 1947 (division of India and Pakistan).
It is thanks to the creativity and culinary flair of the famous chef and restaurateur Kundan Lal Gujral, founder of Moti Mahal restaurant chain, that we can enjoy this exquisite creamy and velvety delicacy today.

Still considered an Indian staple food today and  excellent gluten free choices, these lentil dishes transform any dinner into a feast. Accompany them with a naan or rice to complement the powerful tangy aroma and enjoy!

Namaste Delhi strives to replicate the same traditional taste and flavour of homemade Indian food. Come and try it out for yourselves!

Some of the sources used for this article: www.wikipedia.org, food.ndtv.com, www.differenttruths.com, www.google.com

Disclaimer: The information provided has been well researched and written from many sources available online and the views provided is not of Namaste Delhi. Namaste Delhi do not take any responsibility for any technical error in the article.

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Origin of Railway lamb curry

This renowned iconic dish of Indian cuisine still surprises us today for its simplicity and for its robust spicy taste. But why is it called Railway Lamb curry? This special dish finds its roots in the colonial era when in the late 19th century and early 1900’s, the chefs used to cook on the railways during long journeys on the trains. It actually started in the far 1857, when an engineer called Robert Maitland Brerenton was ordered to build the most extensive network or railways all over India to connect this huge and amazing country from end to end. It was meant to facilitate commercial exchange but mostly to speed up otherwise exhausting and endless trips up and down the country. Little did they imagine that the 6,400km network would have a high impact on the hospitality industry, but also it was a milestone in creating culinary memories for both British and Indians alike for generations. In fact, as the railway journeys were very popular among the British upper classes, the trains were fully equipped with restaurants, chefs, butlers, waiters ready to serve and impress the aristocratic British colonialists.

It wasn’t until the Frontier mail (Golden temple mail after independence), that the restaurant on wheels upped its game with inimitable recipes and luxurious facilities such as shower, bedrolls, and even a steam room! Inaugurating its journey in 1928, it used to connect Bombay to Peshawar, in the North west India at the time (today in Pakistan).  The Golden temple mail still runs today from Mumbai (Maharashtra) to Amritsar in Punjab where, thanks to the Golden temple, takes its name.

Since then Railway lamb curry has kept its name in memory of the colonial era and it is still enjoyed by all until today…on wheels or not!

Interesting facts: The Allahabad-Jabalpur branch line of the East Indian Railway that opened in June 1867 was the first of Brereton’s 6,400 km rail network. Officially opened on 7 March 1870, it became the inspiration for French writer Jules Verne’s book Around the World in Eighty Days.

Some of the sources: www.indianexpress.com, www.wikipedia.org https://economictimes.indiatimes.com   www.google.com

For other posts on spices and food, visit our articles on: Turmeric, Cardamom  Dal tadka and Dal Makhani, 

 

Disclaimer: The information provided has been well researched and written from many sources available online and the views provided is not of Namaste Delhi. Namaste Delhi do not take any responsibility for any technical error in the article.

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Cardamom The Queen of Spices

In this article we dive into another essential spice of Indian food: cardamom, a member of the ginger family.

 

Origins: Cardamom is often referred to as The Queen of Spices, and it is used extensively in Indian cuisine but it has also been adopted worldwide mostly in Scandinavian dishes. It originated in India but is available worldwide today and used in both sweet and savoury recipes. Today it also grows in Sri Lanka, Guatemala, Indo China and Tanzania.

History: It is quoted in Charaka Samhita, a Sanskrit text on Ayurveda, written between the 2nd century B.C. and the 2nd century A.D.. It was then quoted in the 4th century B.C. in a Sanskrit manuscript regarding political affairs. The ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and Romans used it as a perfume.

Health benefits: Alongside its fascinating origins, it has many properties and health benefits which are worth exploring.

The seeds, oils and extracts of cardamom are thought to have impressive medicinal properties and have been used in traditional medicine for centuries. Cardamom has a complex flavour. It’s citrusy, minty, spicy, and herbal all at the same time, and it’s highly fragrant, too. Due to this, it’s widely used in all sorts of dishes.

Here are some health benefits of cardamom, backed by science.

  1. Its diuretic properties can lower blood pressure which makes it a natural detoxifier and is good for skin.
  2. It is rich in antioxidant compounds that can fight inflammation.
  3. it is used to treat infections due to its antibacterial effects
  4. Compounds in cardamom can help increase airflow to your lungs and improve breathing.
  5. Cardamom extract can decrease elevated liver enzymes, triglyceride and cholesterol levels.
  6. It can be used to improve anxiety as it rebalances low blood levels of antioxidants, which have been linked to the development of anxiety and other mood disorders.
  7. It is believed that it helps with weight loss due to its diuretic properties.
  8. Its cooling effect and antibacterial properties improve digestion and work on gastrointestinal issues
  9. Some compounds contained in cardamom can help fight some types of cancer

 

Interesting facts: Cardamom offers an interesting twist to your usual cup of tea, with its refreshing aroma and minty notes. It can also be used by infusing the seeds or cardamom pods in hot water. The tea often features notes of apple and is consumed alongside sweet dishes. It is a great option as a winter warmer and keeps at bay all the bugs as its vitamins and minerals boost our immune system. Cardamom is also used in cakes, buns and sweets. Go ahead and enjoy!

 

Did you know? Cardamom features regularly in the Arabian Nights as the Arabs credited this spice with aphrodisiac properties and the ancient Indians regarded it as a cure for obesity. It has been used as a digestive since ancient times.

 

For more interesting facts about spices, see our post on Turmeric

Some of our sources :
Healthline,The Spruceeats, Web MD, Indian Mirror, The Epicentre, Spicely .
Disclaimer: The information provided has been well researched and written from many sources available online and the views provided is not of Namaste Delhi. Namaste Delhi do not take any responsibility for any technical error in the article. Moreover this article is purely informative and does not intend to replace and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment. The information expressed in this article has no relation to those of any academic, hospital, health practice or other institution.

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Fresh Turmeric and powder from it

Turmeric – the saffron of India

Turmeric or The Saffron of India

 

Historic background

While the use of this spice dates back 4000 years to the Vedic culture in India, we do know that the Vedic people used Turmeric and products derived from it as far as 4000 years back and slowly spread through other regions with Marco Polo describing Turmeric’s properties as very similar to those of Saffron.

 

Etymology

Today, turmeric is widely cultivated in the tropics and goes by different names in different cultures and countries. In North India, turmeric is commonly called “haldi,” a word derived from the Sanskrit word haridra, and in the south it is called “manjal,” a word that is frequently used in ancient Tamil literature. It is known as terre merite in French and simply as “yellow root” in many languages. In many cultures, its name is based on the Latin word curcuma. In Sanskrit, turmeric has at least 53 different names.

 

Cultivation

Turmeric itself is a plant belonging to the ginger family, which is native to tropical South Asia. As many as 133 species of Curcuma have been identified worldwide.  The turmeric plant needs temperatures between 20°C and 30°C and a considerable amount of annual rainfall to thrive.

India produces nearly all of the world’s turmeric crop and consumes 80% of it. With its inherent qualities and high content of the important bioactive compound curcumin, Indian turmeric is considered to be the best in the world.

 

Common uses

Turmeric has been put to use as a foodstuff, cosmetic, and medicine. It is widely used as a spice in South Asian and Middle Eastern cooking. The spice lends curry its distinctive yellow colour and flavour. It is used as a colouring agent in cheese, butter, and other foods.

 

Health properties

Some cultures give herbs and spices almost magical powers and turmeric is no exception. This cure-all spice, is well known for various health benefits from reducing inflammation, helping alleviate and cure asthma, bronchial hyperactivity to different respiratory allergies, indigestion, bloating, stomach aches and various eating disorders.

Consuming turmeric on a regular basis can help purify the blood, dissolve clots and thin the blood, which promotes better blood flow and increased absorption of oxygen. This helps raise your energy levels, increase sleep quality and lowers heart disease risk.

On top of this, the antioxidants found in turmeric, not only help slow the aging process, but have been proven to help people suffering from Alzheimer’s disease.

 

Interesting facts:

  • While turmeric can help with many different ailments, it is not magic but consistency is key for the effects to take place!
  • Turmeric paste is applied to the skin of the bride and groom before marriage in India where it is believed to make the skin glow and keep harmful bacteria away from the body. No wonder several multinational companies are involved in making face creams based on turmeric!
  • Erode, a city in the South Indian state of Tamil Nadu, is the world’s largest producer and the most important trading centre for turmeric. It is also known as “Yellow City,” “Turmeric City,” or “Textile City.”
  • Recently the plant has been praised for its ability to prevent multiple types of cancer (skin cancer, breast cancer, oral cancer, and stomach cancer), as well as slowing the aging process. If used in combination with other herbal remedies, it can be as effective and often times more so then high-end medication and all at a fraction of the cost!

 

 Conclusion: Turmeric has a lot of underlying potential and should be looked at by anyone trying to improve their health and make any dish tastier!  

 

Disclaimer: The information provided has been well researched and written from many sources available online and the views provided is not of Namaste Delhi. Namaste Delhi do not take any responsibility for any technical error in the article. Moreover this article is purely informative and does not intend to replace and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment.

Also check our article on cardamom

Some of our sources used for this article are:

www.healthline.com, www.webmd.com, www.wikipedia.org, www.nullfieldhealth.com, www.everydayhealth.com

 

 

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