Know your Curry: 5 essential ingredients for Indian cuisine (Schoolofwok)

The British average spends a whopping 30,000 Indian food during their lifetime, according to the good Curry Guide 2013 Cobra, the majority coming from eating out in restaurants Indian 9 000 in the United Kingdom.

However, a large number of people still do not know where to start making their own Indian dishes from scratch.

At the school of the Wok, our Indian cooking classes give customers a comprehensive introduction to the kitchen, the dissemination of knowledge of an overwhelming array of exotic spices to simplify the Asian cuisine of the South, which means that you will need ever more never a takeaway!

After learning the essential ingredients, we'll teach you to replicate your favorite Indian curries in the comfort of your own home - you'll wonder why you never spent much money on take-out food.

RICE
It goes without saying: rice is a key element and a staple of Indian cuisine. More than 120 million tons of rice were produced in India in 2010, making the country the second largest producer in the world after China. It is an essential ingredient of any kitchen of the India, being an essential part of almost every meal, being the perfect for any curry or a spicy dish accompaniment. After remembering a few simple steps of cooking, you can cook a perfect fluffy rice every time.

GHEE
The ghi is a type of butter clarified and widely used as a cooking fat in Indian cuisine. It differs from normal clarified butter because it is heated for more until the milk solids start to brown, who gives a taste stronger, nuts, more fragrant with a highest point burning, adding richness to the curry.

TURMERIC
Turmeric is an essential ingredient in a lot of Indian curries. Commonly known as "Indian saffron", it is what gives dishes, their bright yellow color, but also earthy, slightly bitter and peppery taste. Turmeric is also famous for its medicinal properties, used for its anti-inflammatory, antiseptic and analgesic properties.

CUMIN
Cumin is an oblong seed, with stripes, cuminum cyminum dried plant (a member of the parsley family) and used as both whole and ground. It has a distinctive, strong, earthy and used flavor in most curries, is a common ingredient in garam masala spice mix. Rich in vitamins A and C, calcium and iron.

CORIANDER:
Coriander, one of the most common ingredients in Indian cuisine is used in the form of seeds, soil and leaves. The seeds are light brown and have a light lemon fragrance and flavour when crushed and are used in garam masala spice mix. It is a good source of dietary fiber and contains vitamin C, calcium and iron.

If this aroused your appetite and tickle your taste buds, why not book yourself in a class of Indian cuisine at Wok school learn the basics of Indian cuisine.

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