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34 | FireFlyz
Indian food isoftenan explosionofmyriad flavours. Sweet, sourandvarious
spicesall come together fordishes that are trulyoutstanding.
Fireflyz
looksat
five Indiandishes thatmust be trackeddownand tried.
Keep Calm And Curry On
Of Portuguese origin, this dish is now
commonly cooked in Goan households.
The main Ingredients are pork and
liver. The meats are first parboiled,
then diced and sauteed before being
cooked in a spicy and vinegary sauce.
The flavourings and spices differ from
region to region as do the size of the
pieces and cooking technique. In Goa,
Sorpotel is often accompanied by
‘sanna’ - a spongy, white and slightly
sweet steamed rice and coconut bread.
S o r p o t e l ( G oa )
This aromatic lamb dish is one of the
signature dishes of Kashmiri cuisine.
It consists of braised chunks of lamb
which are cooked with a gravy that
is made with browned onions or
shallots, yogurt, garlic, ginger and
aromatic spices (cloves, bay leaves,
cardamom and cinnamon). The bright
red colour of the dish traditionally
comes from the liberal amount of
dried Kashmiri chilies that have been
de-seeded to reduce their heat.
R o g o n J o s h ( K a s h m i r )