When you head out for a little taste of India at your local restaurant, you know what to expect: delicious, authentic recipes made with fresh ingredients. You can sit down in the knowledge that fluffy rice, pillowy naans, flavoursome sauces and tender meat will be on the menu, ready to satisfy your appetite on any given day.
This is, of course, exactly what customers are looking for when they visit our Indian on Gloucester Road. There’s something comforting about the familiar, which is why many of us tend to choose the same favourite dishes when we eat out or order in. But what about the times when you’re feeling more adventurous? Can you put a fusion twist on a classic if you’re cooking curry at home?
The short answer is yes – experimentation is part of the fun of food, and with access to so many products, spices and techniques from around the world, it’s easy to put a simple modern twist on classic favourites. Here are a few ideas.
1. Swap your carbs
We’re used to seeing curries served with rice or bread, but to add novelty to your butter chicken or meat dupiaza, why not switch in different carbohydrates? Serve a tomato-based curry with gnocchi, for example, or fill cannelloni tubes with creamy sag panir to create a tasty fusion dish that still contains all your favourite flavours.
2. Same sauce, different serving
Try adding curry sauce as a component to another meal to create a blend of flavours that modernises your dish. For example, you might pair a juicy steak with a side of jalfrezi or pasanda sauce, or coat some ribs in a bhuna marinade before cooking on the barbecue. Tomato-based curry sauces can also work on pizzas or tacos.
3. Make it plant-based
Turning classic curries into plant-based dishes is an easy way of updating them. Swap chicken or lamb for jackfruit, or add tofu and coconut milk to sag instead of panir cheese and cream. The result is a healthy, hearty meal that supports a vegan lifestyle.
4. Pop it in a pie
British diners love pies, so why not turn your favourite curry into a pie? Options like mixed vegetable curry or Sylhet fish curry lend themselves well to a pie with a crispy filo or flaky puff pastry topping, and could even be served with mash. Alternatively, try topping sag aloo or chana mossala with shards of samosa dough and serving with a side of paratha.
5. Add fruit
Adding a fruity twist isn’t uncommon in Indian cuisine. Mango and tomato chutneys are popular, as is the use of hathkora – Indian wild lemon. Elevate your favourite curry by adding fresh mango, plantain, starfruit or yuzu to bring a different combination of flavours. Dried apricots also add sweetness to dishes like korma and balti.
Authentic Indian food in South Kensington
For authentic Indian cuisine made with the freshest ingredients and traditional cooking methods, search ‘Little India restaurant near me’. Based on Gloucester Road in South Kensington, we offer a fine dining experience and uncompromising flavours. Book a table today or drop in when you’re in the area.
