One of the most exciting things about Indian cuisine is the enormous amount of variety that this culinary tradition offers. The more you explore the Aladdin's cave of regional recipes, the more treasure you are likely to encounter. From rich, creamy curries to light, delicately spiced dishes; from wholesome, nutritious comfort meals to super-sweet and sticky treats; from succulent meats to flavoursome vegetarian options – the list of mouth-watering offerings seems to be endless.
There's no doubt that Indian food is capable of catering for a wide variety of preferences. However, delving into the rich culture of India's culinary heritage uncovers many unusual delicacies that perhaps might not be to everyone's tastes...
Introducing nihari
Nihari is a traditional meat dish, native to India and Pakistan. On the surface it looks exactly like the sort of satisfying curry that many Brits who enjoy a succulent meat dish might choose from their local curry house, or even from one of London's best Indian fine dining restaurants.
A slow cooked stew, usually consisting of mutton or beef so well done that the succulent meat falls apart with a melt-in-your-mouth texture, nihari is a firm favourite amongst the meat-eating population of India. However, the unusual part of this delicacy is that traditional nihari is often served with brains or bone marrow – ingredients not so readily embraced here in the West.
The origin of nihari is a much debated issue in the kitchens of India. One theory is that it was developed in Old Delhi in the days of the Mughal empire, whilst others are of the belief that it was a product of the royal court of Awadh. No matter where its roots stem from, Indian chefs are united in the notion that nihari is most certainly a winter dish – it's heavy, warming flavours are believed to ward off illnesses such as the common cold and fevers.
Preparing nihari
Preparing nihari takes some time as the meat needs to stew in its own juices for hours, sometimes even overnight. Traditionally, nihari has even been buried in the ground and left to cook, but in the present day it is far easier to select tender cuts of meat and cut down on the slow cooking process.
Additional ingredients to the dish include green chillies, fried onions and plenty of garam masala. The brains and bone marrow are served as sides to the stew, providing added depth of flavour to the dish. In Hyderabad, sheep's tongue also plays a part in the recipe.
Nihari is served with chunky, Indian flatbread such as naan or a tasty roti, and it is said in India that the perfect end to this hearty meal is a nice, long nap. Having said this, the name nihari is a derivative of the Arabic word nahaar, meaning day. This indicates the dish was traditionally consumed in the morning. If both of these beliefs are true, perhaps nihari is a recipe best saved for the weekend, when surely a nap at any time of the day is acceptable?
The fertile lands, sweeping monsoons and glorious sunshine of India have earned this mighty country the moniker 'fruit basket of the world' due to the long list of bright and colourful exotic fruits that flourish in this environment.
India is one of the world's biggest exporters of fruit with some of its top products including mangoes, grapes, apples, bananas, guavas, papaya, water melon, oranges and avocados. The Agricultural and Processed Food Products Export Development Authority (APEDA) recorded that the country exported 2,40,552.45 metric tonnes of fresh fruit (not including mango and grapes) during the year 2013-14.
The fruit bowl of India
Although the fruit producing states are topped by Andhra Pradesh and Maharashtra in terms of quantity, there is an often overlooked little state perched right at the top of the country that has developed a reputation for having some of the most beautiful fruit-yielding land in India.
Himachal Pradesh is a horticulturist's dream, with a temperate climate ideal for tropical fruits to thrive. It is a region known for its bountiful, blossom-filled orchards and wide, sweeping, green valleys. It is also famed for its abundance of crisp, juicy apples as well as for its pears, peaches, plums, grapes, apricots, mangoes, strawberries and citrus fruits. Kiwi and olives are somewhat newer crops but are gaining in popularity in this region.
The importance of agriculture
Agriculture is an integral part of life in Himachal Pradesh. It provides almost 45 percent of the new state domestic product and provides the means for around 93 percent of its population to make a living. However, despite the cultivation of grains and cereals in the region, it is through the delectable assortment of flourishing fruits that the state of Himachal Pradesh really cashes in.
Last year, News Wala reported that the apple harvesting season in Himachal Pradesh had seen over 25 million boxes sold and that farmers receive good prices for their high quality products. Much of the fruit cultivated in this state is exported to the big fruit and vegetable markets in Delhi and Chandigarh.
India loves fruit
Fruit is an intrinsic part of the Indian diet. It can be a refreshing snack to rehydrate the body in the hottest months as well as providing a variety of nutritional benefits and a range of vitamins, minerals and fibre.
Fruits are additionally often consumed as an end of meal treat or mixed into desserts; and who could possibly visit India without sampling the famous mango lassi? The national fruit of the country blended with creamy, thick yoghurt, milk and spices is one of the iconic beverages of the land.
The various chutneys of India that you might order alongside your papadums or curries at one of London's best Indian fine dining restaurants often star mouth-watering fruit, spiced and sugared to perfection. The tradition of using fruits to add flavour to savoury dishes was favoured by the chefs of the Mughlai kitchens. It was these inventive cooks that also experimented extensively with dried fruit in recipes to add texture and sweetness.
Whether fresh or dried, pickled or cooked, the versatile and exotic fruits of India will always hold a place in the hearts of any Indian food aficionado.
