Ukuphonononga ukutya kweCurry yaseIndiya: Isikhokelo esiBanzi

Intshayelelo: Yintoni i-Indian Curry Cuisine?

I-Indian cuisine yenye yezona zinto zihlukeneyo kwaye zinencasa yokutya emhlabeni, kunye noluhlu lwezitya ezibonelela ngeendlela ezahlukeneyo kunye nezinto ezikhethwayo. Igama elithi "curry" libhekisela kwiindidi ezahlukeneyo zokutya ezibandakanya ukudibanisa iziqholo, imifuno, kunye nenyama, intlanzi okanye inkukhu. Nangona kunjalo, ngokuchasene nenkolelo edumileyo, i-curry ayisositya esinye okanye isiqholo, kodwa ligama elisetyenziselwa ukuchaza iintlobo ezahlukeneyo zezidlo ezinencasa ezahlukeneyo, ukuthungwa kunye nezithako.

I-curry cuisine yaseIndiya inembali etyebileyo kwaye ibunjwe ziimpembelelo ezahlukeneyo, kubandakanya iBritane, iMughal, kunye nePutukezi. Ngomxube wayo okhethekileyo weziqholo kunye neencasa, i-curry yaseIndiya iye yaba sisidlo esithandwayo phakathi kwabathandi bokutya emhlabeni jikelele. Kwesi sikhokelo sibanzi, siza kuphonononga imbali, imvelaphi, izitya ezidumileyo, iziqholo kunye nezithako, ukwahluka kwengingqi, ukukhapha, kunye neenzuzo zempilo ze-curry cuisine yaseIndiya.

Imbali ye-Indian Curry Cuisine

Imbali yokutya kwekhari yaseIndiya yaqala kudala, kunye nobungqina bezitya zekhari ezaziphekwa kwi-Indus Valley Impucuko kwasekuqaleni kwe2600 BCE. UBukhosi baseMughal, obabulawula iIndiya ukusuka kwinkulungwane ye-16 ukuya kweye-19, badlala indima ebalulekileyo ekubumbeni ukutya, bazisa iimpembelelo zasePersi neziqholo ezifana nesafron, icardamom, kunye nenutmeg. Ukwenziwa kwamathanga eBritani eIndiya ngenkulungwane ye-18 nako kwaba nempembelelo enkulu ekutyeni kwaseIndiya, ngokwaziswa kwezithako ezitsha ezinjengeitapile, itshilisi kunye neetumato.

Ngokuhamba kwexesha, i-curry cuisine yaseIndiya iye yavela kwaye yaqhelaniswa nemimandla eyahlukeneyo kunye neenkcubeko, okukhokelela kuluhlu oluhlukeneyo lwezitya ezinencasa ezizodwa kunye nezithako. Namhlanje, i-curry cuisine yaseIndiya ibhiyozelwa kwihlabathi liphela ngembali yayo etyebileyo kunye neencasa.

Imvelaphi ye-Indian Curry Cuisine

Imvelaphi ye-curry cuisine yaseIndiya isekelwe ekusebenziseni iziqholo kunye nemifuno ekuphekeni kwendabuko yaseNdiya. Ukusetyenziswa kweziqholo ezifana nekumin, i-coriander, i-turmeric, kunye nejinja kunokulandwa emva kumaxesha amandulo xa zazisetyenziselwa iimpawu zabo zonyango. Njengoko kwavuleka iindlela zorhwebo phakathi kweIndiya namanye amazwe, njengaseYurophu nakuMbindi Mpuma, iziqholo zaba sisixhobo esixabisekileyo yaye zazisetyenziselwa ukongezelela incasa ekutyeni.

Igama elithi "curry" ngokwalo kucingelwa ukuba livela kwigama lesiTamil elithi "kari," elithetha i-sauce okanye i-gravy. Ukusetyenziswa kwe-curries njengesiseko sezitya kunokulandelwa emva kwekhulu le-16, xa uBukhosi baseMughal bazisa indlela yokupheka inyama ecothayo kwi-sauce eyenziwe ngokuxutywa kweziqholo kunye nemifuno.

Izitya zeCurry ezidumileyo zaseIndiya

I-curry cuisine yaseIndiya inikezela ngoluhlu olubanzi lwezitya ezijongana nezinto ezithandayo kunye nezinto ezikhethwayo. Ezinye izitya ezithandwayo ziquka inkukhu yebhotolo, ikheri ekhrimu esekwe kwitumato enamaqhekeza enkukhu athambileyo, kunye ne-chana masala, ikheri yechickpea ebabayo. Ezinye izitya ezithandwayo ziquka i-lamb vindaloo, i-curry evuthayo kunye ne-tangy evela e-Goa, kunye ne-saag paneer, isitya semifuno esenziwe ngesipinashi kunye ne-paneer (i-Indian cottage cheese).

Ukongeza kwezi zitya, kukwakho neentlobo ngeentlobo zezinto ezikhethekileyo zengingqi, ezinje ngefish curry yaseKerala, i-biryanis yaseHyderabad, kunye nee-chaats zaseDelhi. I-curry cuisine yaseIndiya ikwabonelela ngoluhlu lwemifuno kunye nevegan, nto leyo eyenza kube kukutya okuguquguqukayo kuzo zonke iimfuno zokutya.

Iziqholo kunye nezithako kwi-Indian Curry

I-curry cuisine yaseIndiya iyaziwa ngokusetyenziswa kwayo uluhlu olubanzi lweziqholo, imifuno, kunye nezithako ezinika isitya ngasinye incasa kunye nevumba elikhethekileyo. Ezinye zezona ziqholo ezisetyenziswa ngokuqhelekileyo ziquka ikumin, i-coriander, i-turmeric, i-sinamon kunye ne-cardamom. Izityalo ezitsha ezifana ne-cilantro kunye ne-mint nazo zisetyenziselwa ukongeza ukutsha kunye nencasa kwizitya.

Ezinye izithako eziphambili kwi-curry cuisine yaseIndiya zibandakanya itswele, igalikhi, ijinja kunye neetumato, ezihlala zisetyenziswa njengesiseko securries. I-yogurt kunye nekhrimu nazo zisetyenziselwa ukongeza ubutyebi kunye ne-creaminess kwizitya.

Ukwahluka kweNgingqi yeKhari yaseIndiya

I-Indiya lilizwe elikhulu elinamasiko ahlukeneyo okupheka, kwaye ngenxa yoko, i-curry cuisine yaseIndiya iyahluka kakhulu ukusuka kummandla ukuya kummandla. I-North Indian cuisine iyaziwa ngokutyebileyo kunye ne-creamy gravies, ngelixa i-South Indian cuisine iyaziwa nge-spicier curries kunye nezitya zerayisi. Imimandla eselunxwemeni yaseIndiya iyaziwa ngokutya kwaselwandle, ngelixa ingingqi esentshona yeGujarat isaziwa ngokutya kwemifuno.

Ummandla ngamnye waseIndiya unomxube wawo owahlukileyo weziqholo kunye nezithako, ezikhokelela kuluhlu olwahlukeneyo lweekhari ezinencasa ezahlukileyo kunye nokuthungwa.

Ikhatshwa kwi-Indian Curry

I-curry cuisine yase-Indiya idla ngokuhanjiswa kunye noluhlu lwezinto ezikhatshwayo, njengerayisi, isonka se-naan, kunye ne-pickle. Irayisi yeBasmati lukhetho oludumileyo, kwaye ihlala inencasa ngesafron okanye iziqholo ezinje ngekumin kunye necardamom. Isonka sikaNaan, isonka esithambileyo nesithambileyo, sikwayindlela ethandwayo, kwaye sihlala sisetyenziselwa ukukha ikheri.

I-Pickles, i-chutneys, kunye ne-raitas (i-yogurt-based side dishes) nazo zidlalwa ngokuqhelekileyo kunye ne-curries yase-Indian, yongeza ukungafani okumnandi kunye nokuhlaziyayo kwi-flavour ecebileyo kunye ne-spicy.

Ukwenza i-Curry yaseIndiya ekhaya: Iingcebiso kunye namaqhinga

Ukwenza i-curry yaseIndiya ekhaya kunokubonakala kunzima, kodwa ngeengcebiso ezimbalwa ezingundoqo kunye namaqhinga, inokuba ngamava amnandi kwaye anomvuzo. Elinye icebiso elibalulekileyo kukuthosa iziqholo ngaphambi kokuba uzifake kwikhari, njengoko oku kunceda ukukhulula incasa kunye nevumba labo. Elinye icebiso kukupheka i-curry ngokuthe ngcembe phezu kobushushu obuphantsi, ukuvumela ii-flavour ukuba ziphuhlise kwaye zidibanise kunye.

Kwakhona kubalulekile ukusebenzisa izithako ezitsha, ezifana nejinja, igalikhi, kunye netswele, njengoko oku kuya kwandisa incasa yesitya. Ekugqibeleni, qiniseka ukuba unambitha i-curry njengoko uhamba, ulungelelanisa i-seasoning kunye nenqanaba le-spice ngokuthanda kwakho.

I-Indian Curry Cuisine kunye neeNzuzo zeMpilo

I-curry cuisine yaseIndiya ayimnandi nje kuphela, kodwa ikwabonelela ngoluhlu lweenzuzo zempilo. Uninzi lweziqholo ezisetyenziswa kwiikhari zaseIndiya, ezinje nge-turmeric kunye nejinja, zineempawu ezichasene nokudumba kwaye kukholelwa ukuba zinceda ukomeleza amajoni omzimba. Ukongezelela, ukusetyenziswa kwemifuno kunye nemifuno kwiikhari ezininzi zaseIndiya kuzenza zibe ngumthombo omkhulu wefiber, iivithamini kunye neeminerali.

Nangona kunjalo, kubalulekile ukuqaphela ukuba ezinye iikhari zaseIndiya zinokuba namafutha amaninzi kunye neekhalori, ngoko ke kubalulekile ukukhetha ngobulumko kwaye ulungelelanise nokunye ukutya okunempilo.

Isiphelo: Ukuphonononga i-Indian Curry Cuisine

I-curry cuisine yaseIndiya sisidlo esityebileyo nesahlukeneyo esibonelela ngoluhlu lweencasa, ukuthungwa, kunye nezithako. Ukusuka kwiikhari ezikhrimu nezityebileyo zaseMntla Indiya ukuya kwiikhari eziqholiweyo nezinencasa zaseMzantsi Indiya, kukho into eyonwatyiswa ngumntu wonke. Ngokuphonononga imbali, imvelaphi, izitya ezithandwayo, iziqholo kunye nezithako, ukwahluka kwengingqi, ukuhanjiswa, kunye neenzuzo zempilo ze-curry cuisine yaseIndiya, sinokufumana uxabiso olunzulu ngale cuisine ethandekayo kunye nayo yonke into enokubonelela.