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Gravies

Appears in
top 1000Prashad: Cooking with Indian Masters
Prashad

By J. Inder Singh Kalra

Published 1990

  • About
The success of an Indian banquet lies in the extensive variety of gravies served. Only a hack would allow the dishes—vegetarian and non-vegetarian—to taste the same. It reflects a lack of interest and imagination. Even simple fare can be made tasty and interesting with a slight variation of spices and herbs in the gravies. The hallmark of a good chef is his ability to create different aromas, hues and flavours.

The purpose of this chapter is not to make you reliant on these basic gravies. It is to enable you to first strengthen the base and then let your artistic talent come to the fore. Let your imagination run riot and create gravies that will make the epicure want to chew his fingers. I repeat: Do Not follow the recipes blindly and cook everything in these basic gravies.

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