Indian Cooking has two different traditions. The first (widespread in the North), which makes use of meat and the second (widespread in the South), essentially vegetarian. South Indian cuisine, is one that is characterized by the great use of spices used to flavor dishes and accompanying vegetables. In Indian cuisine, extensive use is made of eggs, milk and dairy products. The three shades of Indian cuisine: not vegetarian, dairy-ovo-vegetarian and lacto-vegetarian. As for chromatic and musical scales, even those of taste and smell have their shades, connected to the dishes and the old culinary traditions, along with the memory of the tools used, and to the method. Punjabi Chicken in Thick Gravy, is a type of chicken curry in a thick gravy with a nice spicy flavor, but is not too hot. You may adjust the ‘heat’ by adding more serrano peppers. Naan, makes the best naan I have tasted outside of an Indian restaurant. I can’t make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain. Indian Chicken Curry, the aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice. Potato Chapati Bread, it’s an Indian bread which is eaten for breakfast with curds and pickle or served for a special dinner with any curry. Slow Cooker Butter Chicken, it’s wonderful to put into the slow cooker in the morning and come home to the warm Indian spice smell. If you prefer, you can serve with basmati rice and warm naan bread.
