Western India
Regional Background
One of the most prosperous regions of India, this area includes the states of Gujarat, Goa and Maharashtra. The area is a combination of arid desert and coastline, flanked by the Arabian sea. Mumbai is the major city in the region.
Cuisine characteristics
This region covers a wide range of dishes from extremely mild to hot and spicy. A typical vegetarian dish would comprise vegetables, such as potatoes, cauliflower and tomatoes, and a sauce made from onions, garlic and mustard. Non-vegetarian dishes are generally made from chicken or mutton. Snacking is also popular in this region, with Gujarat the home of the puppodum.
- Gujarati cuisine is predominantly vegetarian. A typical meal would consist of rotis (flat breads), daals, rice and sabzi (vegetables and spices either stir-fried into a curry or served as a dry dish).
- Maharashtrian (or Marathi) cuisine is based on bread and rice as staples. These would normally be served with vegetables and lentils, and usually cooked in groundnut oil. Red and White curries are also popular in this region.
- Goan cuisine has been heavily influenced by the Portuguese who ruled there for 400 years. The classic Vindaloo dish comes from Goa, originally created as a pickle for sea journeys between Portugal and India. Cumin, chillies, black pepper, star anise and turmeric are common flavours and give the cuisine its distinctively fiery flavours.
Typical ingredients include:
- Turmeric – typically used to give a dish an earthy, almost peppery flavour, and most commonly ground down into a yellow spice which is then added to cooking.
- Cumin – cumin seeds are used for their distinctive bitter flavour and warm aroma. They are also a key ingredients within garam masala and chilli blends.
- Cloves – used in the majority of dishes to provide a deep flavour. As they have a strong taste, they tend to be used sparingly, and are most commonly ground up alongside other spices.
- Mustard– mustard seeds are often fried whole in hot oil until they ‘pop’, adding their sharp flavour into the oil.
Recipes from India