Fact Sheets & Video - India

The tastes of India

India has the world's second largest population, at approx. 1.08 bilion, and is tipped to exceed China as the planet's most populous nation by 2030. Being the seventh-largest country by geographical area, it has one of the most diverse populations of wildlife, geographical terrain and climate systems found anywhere in the world.

Chennai is India's 4th most populated city, previously known as Madras this city has officially been Chennai since 1996. Chennai is the capital of the state of Tamil Nadu and is located on the Coromandel Coast of the Bay of Bengal. With an estimated population of 7.06 million (2007), it is 32nd largest metropolitan area in the world. The city was established in the 17th century by the British, who developed it into a major urban center and naval base.The city has somewhat ungenerously described as having three seasons - hot, hotter and hottest.

The Indian cuisine boasts of an immense variety not restricted to only curry. An authentic Indian curry is an intricate combination of a stir-fried Masala - a mixture of onion, garlic, ginger, and tomatoes; various spices and seasonings with which meat; poultry, vegetables or fish is prepared to produce a stew-type dish. Note: the word Masala also means spice. Food in India is wide-ranging in variety, taste and flavour. Being so diverse geographically, each region has its own cuisine and style of preparation. Indian cuisine, renowned for its exotic gravies seems complicated for any newcomer. The Mughlai cuisine of North differs sharply from the preparations of the south. The Wazwan style of Kashmir is luxurious but the same can be said about Bengal's Macher Jhol, Rajasthan's Dal Bati, Uttar Pradesh's Kebabs and Punjab's Sarson Ka Saag and Makki di Roti. In India, recipes are handed down from generation to generation.

The unique and strong flavours in Indian cuisine are derived from spices, seasonings and nutritious ingredients such as leafy vegetables, grains, fruits, and legumes. Most of the spices used in Indian cooking were originally chosen thousands of years ago for their medicinal qualities and not for flavour. Many of them such as turmeric, cloves and cardamoms are very antiseptic, others like ginger, are carminative and good for the digestion. All curries are made using a wide variety of spices.

In Indian cuisine, food is categorized into six tastes - sweet, sour, salty, spicy, bitter and astringent. A well-balanced Indian meal contains all six tastes, not always can this be accomplished. This principle explains the use of numerous spice combinations and depth of flavour in Indian recipes. Side dishes and condiments like chutneys, curries, daals and Indian pickles contribute to and add to the overall flavour and texture of a meal and provide balance needed.

Lining the east of the city is the famous Marina Beach, the pride of Chennai. This is 'supposed' to be the second longest beach in the world and runs to a length of around 13 km, (though this has been disputed) with a wide, sandy shore. Thousands visit the beach daily, with a visit ideally suited to the early mornings or late evenings, when the area becomes a virtual fair ground; with food stalls, fish markets, fortune tellers, kids flying kites, cricket matches and families enjoying the sea breeze.

Situated on the beach, are the Samadhis or memorials dedicated to C.N.Annadurai and M.G.Ramachandran, both former Chief Ministers of the state. They attract thousands of visitors everyday. Some of the most beautiful buildings in Chennai such as the University of Madras, the Senate House, Chepauk Palace, Presidency College and the Ice House are located on the beach drive.

Madras chicken Curry

Chicken: 1, about 800-900 gm

Grated coconut: 1/3 cup

White poppy seeds: 2 Tbsp

Cashew nuts: 2 Tbsp

Garlic paste: 2 tsp

Red chilli powder: 1 tsp or to taste

Coriander powder: 2 tsp

Cumin powder: 1 tsp

Fennel seed powder: 2 tsp

Vegetable oil: 5 Tbsp

Cloves: 2

Cinnamon: 2 pieces, 2 cm each

Bay leaf: 1

Onion: 1 1/2 cup sliced

Tomato: 1/2 cup, chopped

Ginger paste: 1 tsp

Garlic paste: 2 tsp

Salt to taste

1. Cut the chicken into joints. Peel way the skin. (Boneless chicken pieces may be used if preferred)

2. Grind coconut, poppy seeds and cashew nuts to a paste, adding about 1/2 cup of water.

3. Mix all the powders together, add about 1/4 cup of water and mix to a smooth paste.

4. Heat the oil in a deep fry pan. Add cloves, cinnamon and bay leaves. Fry for few seconds. Add onion and fry till it turns light brown. Add the spice powder paste and fry till fragrant. Add chicken pieces, and cook for 4-5 minutes. Add tomato, coconut paste, ginger paste and garlic paste. Continue to fry for 4-5 minutes.

5. Add about 1 cup of water and salt. Cover and simmer till the chicken is cooked.

Further Information

Thai Airways International

THAI have 40 flights per week from Australia to Bangkok, with daily connections onto Chennai.

Contact Thai Airways International on 1300 651 960 or visit: www.thaiairways.com.au

Le Royal Meridien Chennai

Situated on 3.5 acres of exquisitely landscaped gardens, the architectural wonder of Le Royal Meridien Chennai inspires guests to explore the city's allegiance to ancient traditions, no matter how modernized it has become.

Located between the international airport and the business district, Le Royal Meridien Chennai features five restaurants and bars.

starwoodhotels.com

Chandri Bhat

Cooking lessons with Chandri available on request

chandri@realvaluesystems.com