Indian Culinary Methods

The Indian chefs during the past centuries have naturally developed some special techniques which are different from those practised in the Western countries. In fact some of the basic ingredients which are largely responsible for the delicious and exotic Indian cookery preparations are completely unknown beyond the shores of India. Panir (Indian cream cheese) and khoa (dried fresh whole milk) which form the foundation of the Indian sweets, and ghee (clarified butter) the base of all Indian cookery, are typical examples. They are all milk preparations and are exceedingly simple to prepare, yet the food which is cooked with their help is simply superb. The dahi (curd) popularly known in the West as yoghurt is another example. The yoghurt first introduced to the West by the Bulgarians is very much akin to our curd but not quite the same.