Category : spices

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.

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.

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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