--- Watch The Cook Up with Adam Liaw weeknights on SBS Food (Ch.33) at 7.00pm. Stream all episodes anytime at. ---
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
The food of India is as diverse as the country itself. The world's largest democracy is home to over 1.3 billion people who represent over 700 tribal groups and speak over 100 languages.
Such multiplicity means there is actually no uniform agreed "Indian cuisine", but rather regionally-specific food that's as varied as the people who cook it. While much of the country cooks sauce-laden dishes which we think of as "curry", the types and combination of spices, the amount of liquid used, the ingredients chosen and even the cooking style reveals regional preferences.
Northern tandoor
Generally, Australians are most familiar with the north Indian style of cooking, as it's the most prevalent found in Indian restaurants. It uses more dairy (milk, paneer, ghee and yoghurt) than other styles of Indian cooking. Classic dishes like , and cooking with are all from the north. The tandoor oven is another characteristic of northern cooking — think or and .
Western three
West Indian dishes are heavily influenced by its three main regions: Maharashtra, Gujarat, and Goa. Coconut and seafood recipes dominate coastal Maharashtra's cuisine; Gujarati cooking is mostly vegetarian due to its large Hindu population; Goan food is heavily influenced by its Portuguese trading history — vinegar, cashews, pineapple, potatoes and tomatoes are just some of the ingredients that feature in Goan cuisines that were introduced by the Portuguese.
Eastern light
Dishes from east India tend to be lighter than those of other regions. Spices are minimised and dishes are mainly flavoured using mustard and poppy seeds and mustard oil, giving dishes a unique earthiness. East India is also known for its sweet tooth — many of India's renowned sweets like and come from here.
Southern dry
Finally, south Indian cuisine is unique again in its preference for both drier curries and soupier, stew-like dishes called sambar. is a typical south Indian dish, featuring a stuffed soft pancake that is dipped in a spicy sambar. The cooking in these regions leans into coconut, lemon, curry leaves, peppercorns and the distinctive tang of tamarind.
Indian cooking tour
Spice is key for authentic Indian cooking, no matter the region. There is also a growing modern Indian food movement that is mixing regions and riffing on food from all over the globe.
Which such a wide variety of dishes to get stuck into, it's definitely time to make a date with your mortar and pestle to grind your way around this remarkable cuisine.
Besan start
The ideal high-protein, low-fat brekkie or snack on the go.
Uttapam-cake
The batter is made with a rice and lentil ferment that creates a savoury batter that is the perfect vehicle for an egg, shallots and tomato topping. Credit: Kitti Gould
Muttai mornings
Most southern Indian families will have a 'secret' muttai kozhambu recipe that has been passed down through many generations. Credit: Adam Liaw
Stop for chaat
Snack heaven is crispy, fried kale topped with mint and tamarind chutneys and sweet yoghurt. Credit: Jiwon Kim
Whole chole
Chole bhature is a combination of chana masala and bhatura, a deep-fried bread made from maida (a finely milled wheat flour).
LASSI MORE
Mango & turmeric lassi smoothie
Kuri on
Andra Pradesh, the seventh-largest state in India, is well-known for its spicy, flavoursome dishes
Sooley all day
Paneer ke sooley makes a great snack or accompaniment to other Indian dishes. Credit: Adam Liaw
Dhokla
A breakfast staple that can also make a great side dish. Credit: Alan Benson
Mulliigatawny magic
A 'tadka' is an oil infused with spices used in Indian cooking to add richness and depth of flavour. Credit: Kitti Gould
Kidney around
is a traditional north Indian vegetarian curry made with kidney beans. Traditional versions of this dish often use ghee or cream in the sauce, but this version is plant-based friendly.
Biryani talk
A prawn biryani is a fairly speedy dish - this one cooks in just 15 minutes in the oven. Credit: Kitti Gould
Vinda... light
Vindaloo is almost as popular in Britain as it is in Goa.
65 reasons
is a deep-fried dish that was created in 1965 in Tamil Nadu (south India). The dish was part of the menu of Buhari Hotel and later versions called Chicken 78, Chicken 82 and Chicken 90 were added.
Halwa finish
Suji ka halwa is made with toasted semolina, cooked with ghee, sugar and typically flavoured with cardamom, garnished with nuts and dried fruits. Credit: Jiwon Kim
