When we think of curry ingredients, we tend to think of well-known spices such as chilli, ginger, cumin and garam masala. We might also think of things like tomatoes, lentils and onions, since these form the base of many popular curry dishes. But if you’re heading out to eat at a curry restaurant in London, you’re likely to find some more unusual ingredients in the dishes. Choosing something from the specials menu might introduce you to new flavours you didn’t know about. Let’s investigate some of these.
Hathkora
Hathkora, also known as Shatkora, is a type of citrus fruit. Often described as a combination of grapefruit, lime and lemon, it’s used in Sylheti dishes such as Sylheti Lebu Mosalla and has a sharp, citrusy flavour that provides a refreshing element.
Pandan leaves
Pandan leaves, also called basmati leaves, are used in South Indian and Sri Lankan cuisine. Fragrant and sweet, they are typically used in rice dishes such as Biryani and Pilaw, as well as in desserts like payasam.
Ratanjot
This dried herb is also known as alkanet root, and has a natural red colour but no strong flavour. It’s used in Kashmiri dishes such as Rogan Josh and Tandoori Chicken to impart a deep red colour without masking the flavours of the other spices.
Kalonji
Kalonji are commonly known as nigella seeds in the UK, and are slightly bittersweet in taste. With notes of onion, oregano and black pepper, they are often used to add an earthy flavour to vegetable curries and Paneer Butter Mosalla. You might also find them in chutneys or sprinkled on top of your naan bread.
Kalpasi
A lichen which is used in Indian spice mixes, kalpasi has little flavour of its own but imparts a woody, slightly smoky aroma to dishes when cooked in oil or ghee. It’s used to add depth of flavour to Biryanis and Chettinad cuisine such as Chettinad Chicken.
Amchur
A powdered form of unripe mango, this ingredient is used in Indian cooking to add a sour element to curries, dals and pickles. You’ll find it in dishes like Aloo Chat and Chicken Chat, which have a unique hot and sour flavour profile.
Asafoetida
This pungent ingredient usually comes in a powdered form and has a strong garlicky smell and taste, which often enhances the flavour of garlic and onions in Indian cuisine. Sometimes it’s used as a substitute for these ingredients, and is typically added to vegetable and lentil-based dishes such as Aloo Gobi and Matar Paneer.
Jaggery
An unrefined sugar that has a rich, caramel-like flavour, jaggery is made by boiling sugar cane juice or palm sap. It’s added to dishes such as dals, as well as to chutneys, to impart sweetness.
If you’re looking for the finest curry places in London, you’ll love Little India. Our menu offers a combination of popular British favourites and authentic cuisine, all made with the freshest ingredients. Discover how our dishes take curry in London to the next level – book your table today.
