Written by Catherine Saxelby
on Tuesday, 11 September 2012.
Tagged: eating out, foodie, guides, health, healthy cooking, healthy eating, tips
Do you start salivating at the thought of spicy Indian fare? Indian food is a colourful blend of different regional cuisines, each influenced by climate, geography and historical events. In Australia, we are fortunate to be able to enjoy a wide variation of interesting Indian dishes and be part of the growing interest in Indian cuisine.
Around Kashmir and the Punjab, curries are thickened with yoghurt and cream while meat is fried in butter, reflecting the use of dairy products.
Northern dishes are generally mild and more fragrant and are usually accompanied by Naan, the staple bread.
This is also the home of tandoori, marinated meats traditionally cooked in the tandoor - an egg-shaped clay over fuelled by charcoal.
Islamic influences appear in the many stuffed dishes like kebabs and koftas (Indian meatballs). Dhal (spiced lentils or peas) and chutneys are common.
The Bengalis are famed for their love of fish as well as rich desserts.
Here vegetarianism is popular, with fresh vegetables being combined to create numerous side dishes. Hot madras curry is a speciality, whilst crispy poppadums accompany meals.
These coastal areas feature a wide range of fish recipes. Bombay duck is a traditional delicacy, but is in fact made from a small dried fish called the Bummalo.
Dish |
Kilojoules |
Fat (g) |
Sat. fat (g) |
Sodium (mg) |
Samosas, 3 | 1608 | 18.6 | 9.3 | 168 |
Pakora fritters, 4 | 2078 | 19.4 | 9.7 | 520 |
Tandoori chicken* | 1406 | 14.0 | 6.5 | 230 |
Tandoori lamb chops | 2210 | 38.4 | 19.2 | 260 |
Chicken tikka* | 1540 | 18.0 | 8.3 | 320 |
Butter chicken | 1866 | 36.0 | 17.4 | 234 |
Beef vindaloo | 1126 | 17.8 | 8.9 | 328 |
Lamb korma | 1490 | 19.6 | 9.8 | 112 |
Potato & pea curry* | 736 | 12.8 | 4.2 | 882 |
Vegetable curry* | 1528 | 25.3 | 6.8 | 160 |
Spinach curry | 1616 | 33.2 | 8.4 | 134 |
Pea fritters, 2 | 1986 | 33.4 | 11.2 | 99 |
Dhal lentil puree, 1 cup* | 1130 | 2.7 | 0.5 | 12 |
Cucumber raita, 1 tbsp* | 58 | 0.4 | 0.2 | 72 |
Lamb biryani | 1992 | 28.4 | 14.2 | 532 |
Rice, steamed, 1 cup* | 999 | 0.4 | 0 | 262 |
Kashmiri rice with almonds and spices* | 770 | 8.5 | 2.5 | 42 |
Naan bread, 1 | 1201 | 8.6 | 2.8 | 95 |
Roti, 1 | 1168 | 5.4 | 1.4 | 97 |
Paratha, 1 | 1115 | 9.7 | 3.2 | 104 |
Chapatti, 1* | 317 | 0.5 | 0.1 | 121 |
*Indicates best choices based on kilojoule content
Forget water. Drinking water doesn't help as capsicain (the active ingredient in chilli responsible for the burn) is not soluble in water, but in oil. So sip lassi (yoghurt drink) or rinse out your mouth with some cold milk.
Forget wine. Indian fare blasts your mouth so it's impossible to appreciate a delicate white. A gutsy red is better. But beer or cider are best to counteract the heat.
Sucking on an ice cube helps for a while but the heat quickly comes back to sting once your mouth returns to normal temperature.
Eat lots of the cucumber-yoghurt raita side dish. This cools and mops up the heat there.
Other than that, time will gradually restore your burning mouth back to normal! The good news is that your palate adjusts so you can eat hotter and hotter dishes as you get used to chilli!
Samosas, 3 |
|
1608 |
18.6 |
9.3 |
Pakora fritters, 4 |
|
2078 |
19.4 |
9.7 |
Tandoori chicken |
* |
1406 |
14.0 |
6.5 |
Tandoori lamb chops |
|
2210 |
38.4 |
19.2 |
Chicken tikka |
* |
1540 |
18.0 |
8.3 |
Butter chicken |
|
1866 |
36.0 |
17.4 |
Beef vindaloo |
|
1126 |
17.8 |
8.9 |
Lamb korma |
|
1490 |
19.6 |
9.8 |
Potato & pea curry |
* |
736 |
12.8 |
4.2 |
Vegetable curry |
* |
1528 |
25.3 |
6.8 |
Spinach curry |
|
1616 |
33.2 |
8.4 |
Pea fritters, 2 |
|
1986 |
33.4 |
11.2 |
Dhal lentil puree, 1 cup |
* |
1130 |
2.7 |
0.5 |
Cucumber raita, 1 tbsp |
* |
58 |
0.4 |
0.2 |
Lamb biryani |
|
1992 |
28.4 |
14.2 |
Rice, steamed, 1 cup |
* |
999 |
0.4 |
0 |
Kashmiri rice with almonds and spices |
* |
770 |
8.5 |
2.5 |
Naan bread, 1 |
|
1201 |
8.6 |
2.8 |
Roti, 1 |
|
1168 |
5.4 |
1.4 |
Paratha, 1 |
|
1115 |
9.7 |
3.2 |
Chapatti, 1 |
* |
317 |
0.5 |
0.1 |
Poppadams, 3 |
|
268 |
2.3 |
0.6 |
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