Ukuhlola I-Indian Curry Cuisine: Umhlahlandlela Ophelele

Isingeniso: Yini i-Indian Curry Cuisine?

I-Indian cuisine ingenye yezindlela zokupheka ezihlukene nezinambitheka kakhulu emhlabeni, ezinohlu lwezitsha ezibhekana nokuthandwa nokuthandwa okuhlukene. Igama elithi “curry” lisho izinhlobonhlobo zezidlo ngokuvamile ezihlanganisa inhlanganisela yezinongo, imifino, nenyama, inhlanzi noma inkukhu. Kodwa-ke, ngokuphambene nenkolelo evamile, i-curry ayisona isidlo esisodwa noma izinongo, kodwa igama elisetshenziselwa ukuchaza izinhlobonhlobo zezidlo ezinokunambitheka okuhlukile, ukwakheka, nezithako.

I-Indian curry cuisine inomlando ocebile futhi yakhelwe amathonya ahlukahlukene, okuhlanganisa ukudla kwaseBrithani, uMughal, nesiPutukezi. Ngenhlanganisela yayo eyingqayizivele yezinongo nama-flavour, i-curry yase-India isiphenduke isidlo esiyintandokazi phakathi kwabathandi bokudla emhlabeni jikelele. Kulo mhlahlandlela obanzi, sizohlola umlando, imvelaphi, izitsha ezidumile, izinongo nezithako, ukuhlukahluka kwesifunda, okuhambisanayo, kanye nezinzuzo zezempilo ze-Indian curry cuisine.

Umlando we-Indian Curry Cuisine

Umlando we-Indian curry cuisine uhlehlela emuva emakhulwini eminyaka, nobufakazi bezitsha ze-curry ezaziphekwa e-Indus Valley Civilization kusukela ngo-2600 BCE. UMbuso WaseMughal, owawubusa i-India kusukela ngekhulu le-16 kuya kwele-19, wabamba iqhaza elikhulu ekulolongeni ukudla, wethula amathonya nezinongo zasePheresiya ezinjengesafroni, i-cardamom, ne-nutmeg. Ukwenziwa kwamakoloni kwaseBrithani eNdiya ngekhulu le-18 nakho kwaba nomthelela omkhulu ekudleni kwaseNdiya, ngokwethula izithako ezintsha ezinjengamazambane, upelepele notamatisi.

Ngokuhamba kwesikhathi, ukudla kwase-Indian curry kuye kwavela futhi kwajwayelana nezifunda namasiko ahlukene, okuholele ezinhlobonhlobo zezidlo ezinokunambitheka okuyingqayizivele nezithako. Namuhla, ukudla kwe-curry yaseNdiya kugujwa emhlabeni wonke ngomlando wayo ocebile nama-flavour.

Umsuka we-Indian Curry Cuisine

Imvelaphi ye-Indian curry cuisine isekelwe ekusetshenzisweni kwezinongo namakhambi ekuphekeni kwendabuko yaseNdiya. Ukusetshenziswa kwezinongo ezifana ne-cumin, i-coriander, i-turmeric, ne-ginger kungalandelelwa emuva ezikhathini zasendulo lapho zazisetshenziselwa izakhiwo zazo zokwelapha. Njengoba imizila yezohwebo yayivuleka phakathi kweNdiya namanye amazwe, njengeYurophu neMpumalanga Ephakathi, izinongo zaba impahla ewusizo futhi zase zisetshenziselwa ukwengeza ukunambitheka kokudla.

Igama elithi "curry" ngokwalo kucatshangwa ukuthi lisuka egameni lesiTamil elithi "kari," okusho ukuthi isoso noma umhluzi. Ukusetshenziswa kwama-curries njengesisekelo sezitsha kungalandelelwa emuva ekhulwini le-16, lapho uMbuso WaseMughal wethula inqubo yokupheka inyama kancane kusoso owenziwe ngenhlanganisela yezinongo namakhambi.

Izitsha ezidumile ze-Indian Curry

I-Indian curry cuisine inikeza izinhlobonhlobo zezitsha ezibhekana nokuthandwa nokuthandwa okuhlukile. Ezinye izitsha ezidumile zihlanganisa inkukhu yebhotela, ukhari osukhilimu osuselwe kutamatisi onezicucu zenkukhu ethambile, kanye ne-chana masala, ukhari wechickpea obabayo. Ezinye izitsha ezidumile zihlanganisa i-lamb vindaloo, i-curry evuthayo ne-tangy evela e-Goa, ne-saag paneer, isidlo semifino esenziwe ngesipinashi ne-paneer (Indian cottage cheese).

Ngaphezu kwalezi zidlo, kukhona futhi okukhethekile okuhlukahlukene kwesifunda, okufana ne-fish curry yaseKerala, i-biryanis yase-Hyderabad, kanye ne-chaats yaseDelhi. I-Indian curry cuisine iphinde inikeze izinhlobonhlobo zezinketho zemifino kanye ne-vegan, okwenza kube ukudla okuhlukahlukene kuzo zonke izidingo zokudla.

Izinongo nezithako ku-Indian Curry

I-Indian curry cuisine yaziwa ngokusetshenziswa kwezinhlobonhlobo zezinongo, amakhambi, nezithako ezinikeza isidlo ngasinye ukunambitheka nephunga eliyingqayizivele. Ezinye zezinongo ezisetshenziswa kakhulu zihlanganisa i-cumin, i-coriander, i-turmeric, isinamoni, ne-cardamom. Amakhambi amasha afana ne-cilantro ne-mint nawo asetshenziselwa ukwengeza ukusha kanye nokunambitheka ezitsheni.

Ezinye izithako ezibalulekile ekuphekeni kwekhari yaseNdiya zihlanganisa u-anyanisi, u-garlic, ujinja, notamatisi, okuvame ukusetshenziswa njengesisekelo sama-curries. Iyogathi kanye nokhilimu nakho kusetshenziselwa ukwengeza ukunotha kanye nokhilimu ezitsheni.

Izinguquko Zesifunda Ze-Indian Curry

I-India iyizwe elikhulu elinamasiko ahlukahlukene okupheka, futhi ngenxa yalokho, ukudla kwe-curry yaseNdiya kuyahlukahluka kakhulu esifundeni ngesifunda. I-North Indian cuisine yaziwa ngamagravi ayo anothile futhi anokhilimu, kuyilapho ukudla kwase-South Indian kwaziwa ngama-spicier curries kanye nezitsha zelayisi. Izifunda ezisogwini lwaseNdiya zaziwa ngama-curries azo okudla kwasolwandle, kuyilapho isifunda esisentshonalanga ye-Gujarat saziwa ngokudla kwemifino.

Isifunda ngasinye saseNdiya sinenhlanganisela yaso eyingqayizivele yezinongo nezithako, okuholela ezinhlobonhlobo zama-curries ane-flavour ehlukile kanye nendlela yokwenza.

Ihambisana ne-Indian Curry

Ukupheka kwekhari yaseNdiya kuvame ukudliwa ngokuhambisana nezinhlobonhlobo, njengerayisi, isinkwa se-naan, namakhukhamba. Irayisi le-Basmati liyintandokazi ethandwayo, futhi livame ukunandisa ngesafroni noma izinongo ezifana ne-cumin ne-cardamom. Isinkwa se-Naan, isinkwa esiyisicaba esithambile nesithambile, naso siwukuphelezelwa okudumile, futhi sivame ukusetshenziselwa ukuqoqa ikhari.

Ama-Pickles, ama-chutneys, nama-raitas (izitsha eziseceleni ezisekelwe ku-yoghurt) nazo zivame ukuhlinzekwa ngama-curries ase-Indian, okungeza umehluko othakazelisayo futhi oqabulayo kuma-flavour acebile nezinongo.

Ukwenza I-Indian Curry Ekhaya: Amathiphu Namasu

Ukwenza ukhari waseNdiya ekhaya kungase kubonakale kunzima, kodwa ngamathiphu namasu ayisihluthulelo ambalwa, kungaba okuhlangenwe nakho okujabulisayo nokuzuzisayo. Ithiphu elilodwa eliyisihluthulelo ukuthosa izinongo ngaphambi kokuzifaka kukhari, njengoba lokhu kusiza ekukhipheni ukunambitheka nephunga elimnandi. Elinye icebiso ukupheka i-curry kancane kancane ekushiseni okuphansi, okuvumela ama-flavour ukuthi athuthuke futhi ahlangane ndawonye.

Kubalulekile futhi ukusebenzisa izithako ezintsha, njengejinja, u-garlic, no-anyanisi, njengoba lokhu kuzothuthukisa ukunambitheka kwesitsha. Okokugcina, qiniseka ukuthi unambitha ukhari njengoba uhamba, ulungisa izinga lokuthosa nezinongo ngendlela othanda ngayo.

I-Indian Curry Cuisine kanye Nezinzuzo Zezempilo

I-Indian curry cuisine ayimnandi nje kuphela, kodwa futhi inikeza uhla lwezinzuzo zezempilo. Izinongo eziningi ezisetshenziswa kuma-Indian curries, njenge-turmeric kanye nejinja, zinezakhiwo zokulwa nokuvuvukala futhi kukholakala ukuthi zisiza ukuqinisa amasosha omzimba. Ukwengeza, ukusetshenziswa kwemifino nemifino kuma-curries amaningi aseNdiya kuwenza abe umthombo omkhulu we-fiber, amavithamini namaminerali.

Nokho, kubalulekile ukuqaphela ukuthi amanye amakhari aseNdiya angaba namafutha amaningi nama-kilojoule, ngakho-ke kubalulekile ukukhetha ngokuhlakanipha futhi uwalinganisele nokunye ukudla okunempilo.

Isiphetho: Ukuhlola I-Indian Curry Cuisine

I-Indian curry cuisine iwukudla okucebile futhi okuhlukahlukene okunikeza ukunambitheka okuhlukahlukene, ukwakheka, nezithako. Kusukela kuma-curries anokhilimu futhi anothile aseNyakatho ye-India kuya kuma-curries ababayo namnandi aseNingizimu ye-India, kukhona okuthile okumele wonke umuntu akujabulele. Ngokuhlola umlando, imvelaphi, izitsha ezidumile, izinongo kanye nezithako, ukuhlukahluka kwesifunda, okuhambisanayo, kanye nezinzuzo zezempilo ze-Indian curry cuisine, singathola ukwazisa okujulile ngalokhu kudla okuthandwayo nakho konke okungakunikeza.