New era of Indian curry with real spices

If you love curry then this is an article for you to read and get some new idea on Indian curry. Many of us in the west have tested curries only from an Indian restaurant and you can be assured that many restaurants don’t even get any close to a real curry. A homemade Indian curry will smell fresh and test fabulous with real spices.

Many Indian restaurant owners in London seem to get the fact that making curries with fresh spice is the key to stand out from many other restaurants in the town. For example some places use fresh chilli in chicken pal rather than chilli powder. It helps the curry to get a natural flavouring instead of disgusting hot taste.

Using of real coconut powder in chicken korma instead of artificial flavourings can also change the whole taste of it. Spices like tamarind is also very important to take in consideration while mixing with any curry as a fresh bunch of tamarinds can smell two hundred percent better than usual powder spice.

Another big problem for many curry restaurant owners is using of same gravy in most of the dishes they cook. The gravy is mainly a sauce that is made of onions and some other spices. Chefs normally mix this gravy with different curries and then add other spices and flavourings to make various dishes.

Many Indian restaurants in London use lemon flavouring instead of fresh lemon juice in curries like chicken dansak. This is a big fact that many chefs need to understand. There is no point saving few pounds in lemon if you don’t have satisfied customers. Lemon flavourings only have a sour taste and it doesn’t taste any close to real lemon.

Big Indian restaurant companies in London have this little secret of using real spices in their foods and this has definitely brought them a huge success.

Tags- Indian Restaurants, Indian Curry, Indian Spices, Curry Spice, Indian Foods, Asian Foods