Indian cooking class in Cologne

India, the second-most populous and seventh-largest country in the world with over 1.3 billion inhabitants, has a culinary diversity of different regional dishes and cooking styles. The development of India into a holiday destination had a considerable influence on the spread of Indian cuisine; Indian immigrants also made the food popular. But Indian cuisine is incomparably more than you can experience in Indian restaurants. That's why we invite you to try out a few recipes with us. You won't regret it!

Why is Indian cuisine so diverse?

The diversity of Indian cuisine not only reflects the enormous size of the country, but also its religious and cultural history. Indian cuisine includes many elements of oriental cuisine (e.g. pilaf), but also western influences from former colonial powers such as tomatoes, potatoes and chilli. Chili has had a lasting influence on Indian cuisine and is today an integral part of any regional cuisine, although Indian food is by no means consistently spicy. However, the cuisine often has major differences due to climate and culture: from the north with its pronounced dry season to the south with the tropical climate and the proximity of the coast, and from the west with its Islamic influence to the east as an ancient trading area with cosmopolitan influence.

Indian cuisine is mostly vegetarian (cauliflower, potatoes, eggplants, zucchini, spinach or okra, onions, garlic, ginger, tomatoes, sweet peppers and leeks). Meat plays a minor role in the daily diet and is often only a small side dish in terms of quantity. The main sources of protein are rice or millet, wheat, dairy products (processed into yoghurt, ghee and cheese) and legumes, such as peeled red lentils, shrub or even chickpeas (lentils and beans are collectively referred to as dal in Indian cuisine). As a protein source, they have two advantages over dairy products: They can be kept for years when dried and are also significantly cheaper. Apart from a purely vegetarian diet, which usually also excludes the consumption of eggs, chicken meat is popular across all caste and religious borders.

The most famous Indian bread is naan, which is particularly characteristic of the Northwest; the soft flatbread fermented with yoghurt and yeast is also very popular in German Indian restaurants.

The most famous international Indian dishes became popular under the collective name curry — a common method of preparation in India that most closely corresponds to ragout. Curries are characterized by the use of various spices such as coriander, turmeric, cardamom, cumin, fenugreek and spice mixtures (e.g. masala).

What are the differences in spice blends?

Indian spice blends are variably combined, with regional preferences, but family traditions also play a role. The most fragrant and aromatic blends come from the Islamic-influenced cuisine of the North, with the two Mughal centers Delhi and Agra — this is where Garam Masala, the “hot mix”, which is supposed to warm the body through generous use of pepper, cinnamon and cloves. The Bengali blend Panch Phoron, which consists of five to six unground spices and combines the tart aromas of cumin, mustard and fenugreek with a sweet fennel scent, occupies a special position.

In addition to considerable spiciness, spice blends in South Indian cuisine often offer earthy or roasted aromas, which come from dry-roasted spices (fenugreek, coriander, cardamom, turmeric, cumin, mustard) and legumes and which perfectly complement the fresh taste of tropical vegetables and sweet coconut milk. South Indian curries are often acidified (lime, tamarind or the local seasoning kokam) and have a slightly sweet and sour character due to the addition of palm sugar or coconut milk.

Have we made you curious? Then visit India and its mysterious spices with us and experience a firework of a very special kind.