COOK: A masala of tingles

2009/10/30

SU AZIZ

SU AZIZ is enamoured with northern Indian cuisine, with its explosion of flavours.

THERE’S very few reasons not to like northern Indian cuisine. What’s not to like, really? Its flavours don’t are assault one’s palate. In fact, there’s a polite spiciness that couples with a buttery taste, which tingles the tastebuds.

Then round that up with a satisfied, full feeling each time you leave a northern Indian restaurant. Although, admittedly, it’s usually due to over-eating but every once in awhile, indulge, I say! Now, despite the many restaurants offering northern Indian cuisines, one of the more established is Spice of India.

The oldest branch is in KLCC, followed by one in Pavilion and in Gardens, Kuala Lumpur.

While what it offers are mostly the standard dishes, its prawn and fish briyani stand out. For me, that was a welcomed change from the usual mutton fare! My favoured way of enjoying Indian food is by mixing all the strong flavours together.

I’d choose to start with a spicy samosa, then spoonfuls of briyani with a generous splash of spicy rogan josh and the buttery murgh makhawala.

This will create an explosion of flavours on my palate. Heavenly! In conjunction with the Malaysia International Gourmet Festival (MIGF), which ends today, Spice of India is offering an MIGF menu of RM99++ or RM149++ with wine pairing.

On top of that, there’s also a 10 per cent discount on selected wines, spirits and cigars during this festival. If you’re the last of the big spenders at Spice of India during this time, you may also win a complimentary dinner for two.

The four-course meal includes chaana paprik chat, mixed tandoori platter, sheekh kebab, machli tikka (for starters) and laal mas, kashmiri pulao (for mains).

For something sweet, which is coupled with an ice wine, there's the mango and pistachio kulfi. Personally, I prefer its masala tea! To whet your appetite, I’ve included two recipes from their chefs.

Remember, if all else fails, order it from the restaurant — nothing beats being served with no washing up to do! Murgh Makhanwala This one has a buttery gravy that balances zest and spiciness. Its gorgeous vermillion colour is appetising. For the marinade, you’ll need: ● 4 cloves garlic ● 1tsp ginger, chopped ● ½ tsp turmeric powder ● ½ tsp cayenne pepper ● 2 serrano peppers with seeds ● 1 cup plain yogurt ● 1 tsp salt ● 2 large pieces of boneless skinless chicken or substitute with paneer for a vegetarian dish Except for the chicken pieces, blend the other ingredients for the marinade into a smooth paste.

Rub the marinade into the chicken pieces and place in an airtight container.

Allow to marinate for at least two hours. For the gravy, you’ll need: ● 3 tbsp unsalted butter ● 2 onions, sliced thinly ● ¼ tsp ground cinnamon ● ¼ tsp ground nutmeg ● 3 cloves ● 3 cardamom pods, peeled ● 1 tsp ground cumin ● ½ tsp cayenne ● 1 tsp ground coriander ● ½ litre water ● salt to taste ● some cilantro, chopped Melt butter in a heavy pan. Add the cinnamon, nutmeg, cloves and cardamom.

Sautee for one minute until the spices release their aroma.

Add onions and fry until golden. Add ground cumin, cayenne and ground coriander. Saute for two more minutes. Then add the marinated chicken along with the excess marinade, water and salt.

Bring to a boil, then turn down the flame and allow to simmer; partially covered, until chicken is tender, for at least 15 minutes.

Garnish with chopped cilantro before serving with steamed rice.

Masala Tea Although I seldom add sugar or milk to my beverage, masala tea is an exception.

Its milkiness only works to enhance the spices added into this drink.

I have yet to decide if I prefer it as an aperitif or an after dinner drink but it’s definitely terrific for rainy nights or upset stomachs.

You'll need: ● Ceylon tea dust or black tea bags, you be the judge of the tea’s strength ● a pinch each of cinnamon, ginger, cardamom Boil the tea and spices together. Add a little more cardamom for its fragrance and distinct flavour.

It’s a good idea to experiment with spices although I’ve been advised to stay away from strong spices such as cloves and star anise. If you prefer these spices, then use very sparingly.

When the tea and spices come to a boil, turn off the heat. Sieve before serving. Then add either evaporated milk, fresh milk or cream.

There’s no need for sugar since the spices impart a certain sweetness to the drink.