Are you a foodie who wants to experience different cuisines but would rather make it all on your own, with fresh and safe ingredients at home? Let's help you get your basics sorted for some Indian cuisines that are slightly different from your usual North Indian and Mughlai cuisines.
Bengali Cuisine Kosha Mangsho, Aaloo Poshto, Macher Jhol - if these dishes excite you and you want the Bengali flavour in your food, try incorporating the Panch Phoran. Panch Phoron is a combination of 5 spices, namely cumin seeds, black mustard seeds, fenugreek seeds, fennel seeds, and onion seeds, which are fried in the tempering of your dish.
Kashmiri Cuisine The rich and distinct cuisine of Kashmir uses a lot of sweet aromatic spices, mainly fennel, asafoetida, cardamom, and Kashmiri red chillies. Try making Dum Aloo or Yakhni gravy using these spices and your family will be left asking for more.
Kolhapur Cuisine Ever picked the hottest option in restaurants like Kohlapuri veg or chicken? Then you have to make a spice blend of this Mahrashtiran region that offers a spicy and flavourful taste. Kolhapur Masala comprises lots of Sabut Lal Mirch for spice, Kashmiri Lal Mirch for the colour, sesame seeds, coriander seeds, cumin seeds, black pepper, mustard seeds, and poppy seeds. These along with dried or desiccated coconut makes this nutty and spicy masala.
Chettinad Cusine Another spiced-up cuisine that you may have tried is the Chettinad Cuisine from Tamil Nadu. The traditional spices used in the cuisine are star anise, Sabut Lal Mirch, fennel seeds, cinnamon, cloves, bay leaf, black pepper, cumin seeds, and fenugreek. A distinctive ingredient added to this cuisine is the black stone flower "dagad phool" which has a bitter flavour but gives a smoky taste to the dish when cooked. And of course, a generous amount of coconut makes the base of the dishes rich and delectable.
So, for next time when you want to try something different keep these spices and cuisines in mind. And yeah, choose the safest spices of India. Happy cooking!