![]() "Today, we fancifully talk about 'root-to-fruit' consumption patterns to reduce waste," said Brar, "But coriander has always been that guy." The longer the anticipated cooking time, "the lower you go," meaning "lower" in the anatomy of the plant, from the leaf to the stalk, root and seed.Ĭoriander roots, for instance, impart a deep, woody flavour in the city of Lucknow's celebrated nihari, a sumptuous, slow-cooked meat stew. While it's clearly a versatile ingredient in both medicinal and culinary applications, coriander's most important trait might very well be that every part of the plant can be used. This may, he posited, have birthed the region's signature dish, Bhopali rezala, a robust whey and yoghurt-based curry with copious amounts of coriander. In fact, many medicinal uses for coriander may have stemmed from different regions due to their environments and then crossed over to culinary domains.įor instance, Brar explained that "hard" lake water (which is high in dissolved minerals like calcium and magnesium) in the city of Bhopal historically didn't sit well with early settlers, who began consuming coriander to alleviate symptoms of indigestion. Shaikh deploys coriander in multiple decoctions – to treat mouth ulcers, boils on the scalp and even hallucinatory insomnia – and describes the herb as having a cooling taseer or therapeutic effect on the body, particularly beneficial in the subcontinent's hot weather.Įven mainstay dishes in Indian cooking, such as raw mint-coriander-tomato chutney, have a light, zingy and refreshing effect – something that fits with the land just as, say, a decadently creamy soup would intuitively make sense in a cooler climate. She recommends having coriander mixed with fennel as a time-tested remedy for indigestion, and drinking 20-25 coriander leaves boiled in milk for immediate relief from backaches and menstrual cramps. We'd throw coriander seeds near the water canals, and they'd just sprout there and we'd pluck some to throw in ," said the author, restaurateur and MasterChef India judge.Īs he delved deeper into Indian cooking and travelled extensively throughout India, Brar began to appreciate coriander's various uses throughout regional Indian cuisines. ![]() "Growing up in a Punjabi household, coriander was a very important part of what we ate as a farming family. However, one chef, Ranveer Brar, is trying to change all that. Still, while coriander might be thoroughly enmeshed with Indian cooking, it's often uncelebrated in the kitchen – its sheer affordability, accessibility and ubiquity leading it to be taken for granted. Fresh coriander can also be finely chopped and sprinkled delicately on dishes as a final flourish. Coriander seeds might be added to a tadka, a technique of tempering or "blooming" spices and aromatics by frying them in hot oil and adding them to a dish to infuse and unlock flavour, while leaves are often ground into a tantalising chutney or added sparingly to a yoghurt-based raita. ![]() While preparing a gravy, coriander powder is typically used alongside turmeric and cumin to add bulk and a slightly sour undertone. However, some studies show that the aversion is less pronounced among South Asians as a result of exposure to its strong flavour during childhood. Research shows that a dislike for coriander might be inherited due to a genetic variant, which could account for much of its polarised response around the world. While those who appreciate the herb describe it as fresh, fragrant and citrusy, those who loathe it claim that it tastes like soap, dirt or bugs – often citing that the name coriander itself comes from the Greek word koris, meaning "bedbug" due to its pungent smell. Dedicated social media communities diligently denounce it, even commemorating their distaste annually with an international I Hate Coriander Day on 24 February. Its sheer ubiquity makes it a hero – albeit an unsung one – of Indian cuisine.Įlsewhere in the world, though, dislike towards the herb form of coriander is fierce. ![]() It's so customary to Indian cooking that pushcart vendors will cheerfully toss a complimentary bunch of fresh coriander (as well as a handful of green chillies) into customers' bags. As an herb, its fresh stalks and leaves often serve as an aromatic and tangy finishing flavour. Its coarsely ground seeds bring warmth and nuttiness to many dishes, while as a powder, it can be used to thicken curries. Though it lacks the striking ochre hue of haldi (turmeric) and isn't associated with any of India's signature red-hot flavours (like chilli powder), coriander (commonly called dhaniya or kothmir in India) is perhaps the most versatile of these spices. Peek inside any Indian spice box, and you'll likely find the holy trifecta of spices – turmeric, red chilli powder and ground coriander (often mixed with cumin) – that forms the base of many a curry, lentil or vegetable dish. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |