Login with username, password and session length
0 Members and 1 Guest are viewing this topic.
Well I think that encapsulates in a nutshell what I'm trying to say.
I do understand what your getting at but I can't agree wholeheartedly with regard to the Haryali, primarily as I have never seen the dish before.
I would also point out that for centuries, curries have been coloured, which is presumably to make them look more appealing.
But as I said before and correct if me If I am wrong, the topic and those prior to it were really about what a bhuna should be; a dryish dish fried in a hot pan or a fried dish in sauce.
Quote from: Axe on March 19, 2013, 04:41 PMI would also point out that for centuries, curries have been coloured, which is presumably to make them look more appealing.No they haven't, at least not artificially coloured, that's a modern invention. Interestingly enough I've been reading up on traditional Indian food recently and all traditional Indian food takes on the colour and appearance of the ingredients used within the dish, none of which I might add are artificial colourings.
Red food dye doesn't make tandoori chicken taste any different to one without it. Does redder tandoori chicken taste better than more orange tandoori chicken and does that taste better than one with no food colouring at all?
A traditional Indian chef would use Kashmiri chillies in order to enhance the red colour of a dish; this is "colouring" but not "artificial colouring".
But this still shouldn't detract from the point I'm making. Which is, artificial colourants as used in modern BIR's add nothing to the flavour and taste of the food they're added to, they are used for appearance only.
Pilau rice is coloured yellow from saffron and/or turmeric - natural ingredients that add flavour. It's only modern BIR's that have taken to making multi-coloured rice through artificial food dyes that add nothing whatsoever to the taste. Rogan josh is traditionally reddish from the sheer number of tomatoes used in the dish,
Tandoori chicken is red through the use of food dye - it was never red in traditional Indian cuisine, nor is it red in any traditional Indian home cooking either.
I'm not sure about that. The muslims of Kashmir did and do use the cockscomb plant, and they used and/or still use "Ratan Jot" (Alkanna tinctoria).
I believe that indian street vendors began to colour their tandoori chicken to distance themselves from the products of their competition, and let people believe, it's in some way superior.
Thus the question is: when is a Bhuna, a Bhuna