How is it that two chicken curries can taste worlds apart? The answer lies in the balance of spices, the ingredients around them and the way everything is cooked. One dish might be mellow and fragrant, another tangy and lively. Understanding these differences makes choosing your meal easier and more enjoyable, whether you’re eating at one of the best restaurants in South Kensington for Indian food or ordering from your local takeaway.
The spices
Spices bring different qualities to a dish, and their combinations create unique flavour profiles. Cumin brings earthy warmth and a mild pepperiness, without the heat found in chillies. Meanwhile, coriander seeds offer a gently citrusy, floral flavour. Turmeric contributes golden colour and a subtle bitterness, cardamom is bright and fragrant, cloves are intensely aromatic, and cinnamon suggests sweetness without adding sugar.
Preparation
Spices taste different depending on how they’re prepared and used in the dish. Coriander seeds, for example, are bright and slightly sweet with prominent floral and citrus notes. But toast them and they take on a deeper, nuttier character. Ground, the flavour becomes softer and woodier, with a more subdued citrus finish. As such, three curries that use coriander present slightly different flavours depending on how the spice is prepared.
Proportions
Proportions matter. A simple example is the use of chillies – a small amount can add a warming kick to the dish, while generous use will create a more fiery heat. When used in larger proportions, spices will form the base of the sauce, determining whether its character is earthy, nutty, citrusy or tangy, for example. Other spices are then added to create depth, complexity and heat as required. Cumin is a spice commonly used in curries, and getting the proportion right can make or break a dish. The right amount gives a warm, earthy base, while too much will give a bitter, slightly dusty taste. Too little and the flavour lacks depth.
Timing
Timing is another key factor in using spice. Whole spices like cumin seeds, coriander seeds, mustard seeds and fenugreek seeds are often heated in oil or ghee to release aromas into the fat, which imparts flavour to the dish. Ground spices are usually cooked into a sauce or added to a marinade, adding balance, while an aromatic blend such as garam masala can be added towards the end, contributes a different finishing note.
A unique flavour
Spices work in tandem with other ingredients to shape the final taste of the dish. Adding tomatoes brings acidity, cooked onions add sweetness, and yoghurt introduces tang. Cream, coconut or ground nuts add richness, depending on the recipe. The intricate combinations of ingredients are what gives different Indian curries their unique character – and why the same dish can taste a little different depending on where you order it. Several Indian places to eat in Kensington can serve Dupiza, for example, but they will likely taste different due to the particular spice blends used by each restaurant and how the spices are prepared and cooked.
Indian cuisine in Kensington
If you’re looking for Indian places to eat in Kensington, London, Little India has a fantastic selection of dishes, each prepared with carefully selected and blended spices to deliver exceptional flavour. Book ahead or drop in to discover an authentic taste of the Indian subcontinent.
