What Is Tamarind

Tamarind is a fruit that is widely used in Indian Restaurants. It provides a complex sharp and sour flavour that enhances many Indian recipes. The fruit itself comes from the Tamarind tree, which is a hardy tree that thrives in tropical climates. It is not a native species to the Indian Continent, however, as it originates from Africa. It was brought to India so long ago that many people consider it to be a native species. It certainly it used extensively in Indian cooking and is a part of the Indian culture.

It is not something you can easily find in most high street supermarkets so if you are keen to try it, a visit to an Indian deli may be in order. Tamarind comes in two forms for cooking; it doesn't matter which you choose but one may be easier then the other. If you want the easier option then you can buy a tamarind paste, which is a thick gooey substance similar to molasses. It can also be bought in compressed blocks where you tear off the amount you need. This form will need to be soaked in warm water, mixed well and then strained. The water mixture is what is used in cooking, and the pulp that was strained is thrown away. It is commonly used in chutneys and curry dishes and it works incredibly well with lentils, such as chickpeas.

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Popular Indian Soups

There is no question that there is nothing quite as comforting as a big bowl of soup. When you couple that soup with the deep, rich exotic flavours and spices of Indian cooking then you really are in for a treat. Indian cooking offer soup lovers some of the more creative and delicious recipes that are not only simple to make, they are also quite healthy. One of the most famous soups is of course Dahl or Daal soup, which is made from a preparation of lentils. There are many different kinds of Dahl soup depending on which lentils or pulses are used. Some versions include, peta mung dahl soup, red lentil dahl and mung bean dahl, but the most common form usually uses brown or yellow split peas. Usually it is served with rice and naan bread, but it is satisfying enough to be a meal on its own.

Another popular Indian soup used in many Indian Restaurants is a spicy beef soup called Mulligatawny that is seasoned with curry powder and cumin. It has a lovely kick of spice but it also rich and earthy in taste. Occasionally rice is added for extra texture. This soup became incredibly popular in the colonies and was brought back to the UK with great enthusiasm; in fact it is still popular today. Perhaps a more unusual but no less popular soup is Tomato Shorba Soup. A brightly coloured and vibrant soup, it incorporates tomatoes, coconut milk and chillies along with a selection of other spices such as cumin, curry leaves and coriander.

Whatever soup you decide to try, you can be assured that Indian soups are fragrant and aromatic with the host of spices and herbs used. Whether you opt for a vegetarian soup such as Dahl or try a meaty soup such as Mutton Shorba, which uses lamb or goat shoulder as its base, you will not be disappointed in the depth of flavour and quality of ingredients used.

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