Spices

The spices you’ll need if you're a curry lover

Written By: Anika Akthar

11/02/21

Is your spice rack looking dull with no colour? To cook any Indian dish, a variety of spices is needed. Indian cooking prides itself in its vibrancy. It’s what defines itself apart from other cuisines. A plateful of Indian food is visually bright and inviting with a tantalising aroma rising through the smoke giving the lucky recipient a taste of the rich flavours. This all comes down to the spices used.

So what are herbs and spices? Spices are retrieved from aromatic bark, roots, seeds and flowers. They provide an enticing smell to a curry, at the same time delivering those infamous curry flavours. They are the backbone of any curry. India has become recognised for its influences on seasonings. The bazaars with spices spiralling out of their sacks in colourful mounds are often what comes to people’s mind. Dotted around the subcontinent, these bazaars go back centuries, often being the focal point of trades from people across all four corners of the world.

Through these trades, spices were beginning to travel across to various parts of the globe, bringing India to the forefront. In fact, even as of today, India is the biggest producer and exporter of spices in the world, yielding 75 of the 100 known variety of spices. The history of spice is central to India and just as fittingly, spices are at the heart of a good curry. Each dish has its own blend of spices which can be modified to fit your palate while still keeping its traditional value. However, there is never one form of an Indian dish.

Depending on the region and the recipe, spices and ingredients will vary. Can you spot any of these in your spice cabinet? If not, it might be worth adding to your collection to create a warm and aromatic curry.

Garam Masala

Rightly titled the king of all Indian seasonings, garam masala is a combination of spices that packs a punch when added to any curry. This maharaja sits on a throne of a mix of spices including fennel, bay leaves, peppercorn, cloves, cinnamon, mace, cardamom, cumin, and coriander seeds. The beauty of garam masala is that it can be tailored for your tastebuds. If you want your tongue to dance when tasting an inviting curry, then adding some chili powder into that mix will do the trick. An extra tip for those who want to get as authentic of a flavour would be to roast this mixture before use. The heat will release those aromatic scents and create that signature curry smell we all know and love. It’s really no wonder how such a powerful mixture of spice holds such a high pedestal.

Turmeric

Like all kings, there must be a queen, and this spice reigns colour in Indian cuisine. Turmeric, or haldi as it’s known, is a bright orange spice that gives the vibrant hues that are often associated with curries. This is perhaps one of the most used spice in Indian cooking as it is what gives those intense tones of yellows, reds, and browns. Even in the palest of curries such as a mild korma, you will notice a faint glow of yellow from the turmeric used in the earlier stages of cooking. When cooking, turmeric can be used in its root or powder form.

The fine grounds are added in the early stages of masala to create that vivid but distinct colour that all curries should have. This is a must for any curry lover and will definitely rule the spice rack.

Coriander Seeds

Can a curry really be called a curry without a healthy dose of coriander? Whether that be a fresh garnish of coriander leaves gently placed on top or whether it is mixed into the masala like it is in its seeded form, this spice is integral to a good curry. One of the many spices included in a garam masala, coriander seeds can be added to curry to provide that citrusy flavour. If you prefer a more pungent and nutty smell, then roasting the seeds before grounding them will release a warm aroma that will enhance any curry. If the warm smell is just too delicious for you to hold back, then pop a few of those roasted seeds into your mouth. Roasted coriander seeds are often eaten as a snack. Make sure to keep some for you

spice jars though!

Chilli

There’s an extensive form of chillies that are used throughout Indian cooking. Ripe chillies can go into a curry to give it a fresh colour while also bringing in that extra kick to the dish. Ground chillies are what gets that deep-rooted spicy flavour while also creating that striking red-brown colour of a fiery masala. Dried chillies have a slightly sweeter taste but don’t be fooled, they can still pack a punch. With different forms of chillies providing a different taste, don’t feel afraid to experiment and see what works. You can add a little if you only desire your tastebuds to tingle or use a variety to see how spicy you can handle it.

Cardamom

Otherwise known as elaichi, this spice is extremely pungent, particularly in the form of cardamom pods. In this form, cardamom is usually used to enhance the aroma of a dish. Use it in biryani and you will have a great smelling rice dish with the added lightly smoky flavour that cardamom brings. Never again will rice be a boring side dish for any meal.

Although this spice is quite expensive, little really does go a long way to those Indian flavours out in your dish. Elaichi powder similarly is only needed in small amounts for any curry. However, this powdered form provides more control since you can sprinkle a little for that hint of sweetness and smokiness or pour more for a stronger taste and smell. Whether you use pods or powders, cardamoms are a must for your pantry.

Cumin

A staple in Indian cooking, cumin, or jeera as it’s known, is a tiny seed that holds so much flavour. The earthy and slightly bitter flavouring bursts through when you add this to a curry. If you want the aromas of cumin to last, then we recommend adding this later on while cooking your curry. Some of the simple ways to implement this into your cooking could be to add the seeds whole to your tarka to top off your daal with that mouth-watering nutty scent. Another way could be to grind the roasted seed and pour some into the curry mixture. Whichever way you decide to use this spice, we know that the inviting smell of cumin will draw you in as you plate up.

The great thing about using spices in Indian cooking is that it’s so versatile. If you need that pop of colour, then turmeric can do that for you. If you want a more aromatic smell, then add a bay leaf. You can play around to find your preference and make a dish your own.

That’s the beauty of Indian cuisine.

A Brief History Of Restaurants in Britain

Written By: Anika Akthar

Eating out and getting a Friday night takeaway has become a ritual for Britons these days.

However, restaurants filled with evening revellers and takeaway orders flying through the door haven’t always been the norm. These were initially settings for the country’s elite to wine and dine with other notable associates from across the world; think cigars and mellow piano sonatas in the background. It was only after World War 2 that restaurants became more frequent. Post-war food restrictions eventually lifted in the 1950s and Britain’s financial and economic expansion meant that regular working- and middle-class Britons were finally able to indulge a little in the luxuries of eating out. Along with the dine-in experiences, takeaways also have an extensive history in Britain. Street vendors were customary to the roadside, selling everything from hearty pies to alcoholic beverages. Initially popular with the urban poor due to the lack of cooking facilities, takeaway culture has transformed in modern-day Britain. It has become part of the fabric of contemporary culture with Fridays and Saturday nights often being reserved for these deliveries.

Britain has a wide variety of restaurants, one of the most popular being a pub. Pubs are perhaps some of the earliest forms of a dine-in experience that we know of in the country. They were not only used by locals for what could only be described as the average Saturday night out in today’s terms but were also used extensively by the traveler. Before the days of speedy air travel, trips journeyed across the railway tracks. And even before that, it was the horse and cart. These long and arduous voyages often meant having to stop for respite and a bite to eat. Along with providing a warm and hearty meal, many of these local watering holes offered rooms to stay the night, something that modern-day pubs have lost touch with.

With a plethora of restaurants specialising in a variety of cuisines, quintessential British food has evolved alongside this growth and popularity. It’s not just fish and chips any more. In fact, it has been a few years of a constant tussle between chicken tikka masala and chicken chow mein for the title of Britain’s favourite takeaway. It’s not surprising that these are considered to be the nation’s favourite dishes. This rich culture of restaurants stems from immigrants travelling from across the world to make their mark on Britain.

Although some of these restaurants may be large national and international chains, many of them are independently run and owned by first- and second-generation immigrants. Often family-run, these restaurants provide authentic cuisines, or perhaps slightly modified for a British palate. In amongst the cultural décor, you will find pieces of their country framed onto walls, laid on tables and most importantly served on plates. A good old Chinese is always a popular choice for a Friday or Saturday night in.

The first Chinese restaurant was established in 1908 in London, selling recognised dishes from fish cakes to chop suey. It was in the 50s and 60s that Britain saw a growth in its Chinese population which in turn influenced the takeaway trade. Many opened their own establishments to feed the growing curiosity of the British people as they started to open up their tastebuds to new flavours. It was through these pockets of restaurants that established various Chinatowns across the UK. These hubs provided rows of independent restaurants and takeaways selling the flavours of china, whether that be the well-known sweet and sour dishes or the spicy Szechuan cuisine we all know and love. Chinese cooking has a wide range of flavours, appealing to the adventurous side of the British palate. Pizza is another beloved food in Britain. Popularised by American pop culture, pizza has become more than a party food. It’s almost a staple in most homes, whether that is sticking a frozen one in the oven or getting your hands on that two-for-Tuesday deal. Originating in Italy, the dish is a more simplified version from what we see on the menu in many of the high street’s restaurants. In fact, a Margherita is often a popular choice. This classic pizza was created to resemble the Italian flag and is perhaps fitting to know that Margherita has become the face of Italian food. However, it’s not just pizza that is popular among Britons. Various pasta, lasagne and gnocchi dishes are also loved. The simplicity of Italian cooking is what elevates the flavours. Whether it’s the Anglified flavours of big chain restaurants or the more authentic essence of independent restaurants, Britain’s love for Italian cuisine is a no brainer.

Indian restaurants are also popular among the British public. Whether it’s for a takeaway or a dine-in experience, the aromatic flavours are sure to grab everyone’s attention. The first restaurant dedicated to Indian gastronomy was a place called the Hindustani Coffee House established in 1809. The curry house specialises in providing authentic Indian cuisine while not holding back on the ambience. Patrons dined in extravagant wicker chairs with a beautiful table spread while also attending to a hookah pipe if desired. Curries were especially popularised in Britain through their royal family. Queen Victoria had her own personal Indian chef who would cook her a dish full of flavours from the

subcontinent. This love for a Masalafied dish has continued on today with the industry making over £5bn alone. The majority of Indian restaurants are owned and established by Bangladeshis. Without their effort, the curry industry would not be as thriving as it is today.

The Shanaz embodies what all of these restaurants stand for: a family-run business trying to share their culture and love of food to the wider community. It’s not surprising why the British public has chosen such a diverse palate. The flavour combinations, the spices, and the beautiful colorful dishes all create tantalising menus that can be seen throughout the country. It just goes to show, there is no stopping these entrepreneurial restauranteurs in their effort to satiate a nation of exploratory eaters.

Indian Cooking Techniques

12/03/21

Written By: Anika Akthar

Traditional Indian Cooking Techniques That Will Take Your Curry to the Next Level

Have you ever tried following a quick Indian recipe that you found from the depths of the internet, but the result fell short of your regular Saturday night takeaway order? That recipe might be titled authentic but one thing missing is the cooking technique that will help bring out the flavours of the spices and herbs used as well as the meat and vegetables. Indian recipes hardly ever call for boiling any of its ingredients. This is because the process often reduces the pungent flavours, a quality that Indian cuisine is infamous for. Rather the methods of marinating, slow cooking and simmering amongst others are preferred as they often free those hidden aromas. When boiling is required, it is often in a watery gravy base. For example, meat may be boiled in this process to quicken the cooking time before it is submerged in a gloriously sumptuous sauce and served. If you want to learn more about traditional Indian cooking methods, then keep on reading to find out.

Bhuna

To Bhuna is to essentially sauté. This involves a mixture of thinly chopped onions, garlic, ginger, tomatoes, and a myriad of spices. Once the onions have caramelised, and the garlic and ginger have browned slightly, the spices and tomatoes can be added in to slowly reach that thick yet flavoursome masala that’s desired. They bring colour and a salivating flavour to the Bhuna ranging from turmeric to chilli powder to curry powder. If you want to find out more about the different spices, check out our blog post.

A Bhuna is similar to a stir fry but focuses more on creating that base masala for a dish through cooking on medium heat. Often adding small quantities of water to stop it burning and keep it aromatic and caramelised, the aim of a bhuna is to reach a peak golden brown which is the signal to start putting in the protein. Although an ancient cooking technique, a bhuna is essential in most Indian dishes. It is part of what brings out those iconic flavours and if missed in the cooking process, your curry will lose the essence of the cuisine.

Bhagar

Similar to tempering, a Tarka is a cooking method utilising high heat. Aromatics are cooked in ghee or oil to release those intrinsic flavours. Spices that are added to the Tarka range from households and regions of the Indian subcontinent. Some of the popular choices include dried chillis, peppercorns, cardamom, and cloves. Once these whole spices are added, you will see them swooping through the hot oil, sizzling away in the pan. When the scents start to release, your Bhagar is ready.

Different recipes call for a Tarka to be used in different stages. For example, a sabzi baazi or a channa masala will require the Bhagar to be cooked at the beginning. Once the Tarka is created, you can add in the desired meat and vegetables and feel the dish amalgamate their separate flavours and combine that perfect, sumptuous dish. A Tarka is added at the end of the cooking process for recipes such as daal. After making the Bhagar in another pan, pour it over your dish and listen to it come alive. The iconic sizzle as you pour it into the daal will invite you closer to really take in the sound and smell. But make sure to stand a little back, this one can sometimes sputter out of the pot. By adding the Tarka at the end of certain dishes like daal, the slight starchy smell of lentils will be masked alongside bringing out those fragrant and slightly smoky flavours.

Dum

This process of cooking is a little more time-consuming than others, often taking hours to cook. The process of dum cooking is similar to steaming, however, the food is stewed in its own gravy and juices. Little to no water is used in this process to keep those vibrant flavours intact. A large metal pot is used to make sure the heat is distributed well, especially as a low flame is used in this method. The pot must be fully sealed to stop heat from escaping. This technique incorporates all of the ingredients and spices to create one hearty yet tantalising dish.

Nowadays, instant pots and pressure cookers are used to cook in the dum style. However, traditionally, the food was cooked in a deep vessel with wheat flour dough used to close off any steam from escaping. Once the cooking process started, hot coal was placed on top of the lid to evenly distribute the heat. Although this process isn’t used for everyday dum cooking anymore, on special occasions such as weddings, this traditional method is used to feed a large number of guests. Once the whistle of the pressure cooker sounds or the doughy seal is broken, then you won’t be able to resist the smell of the cooked spices glazed throughout the dish. The food that is often cooked with this technique is often meat dishes and biryanis and pulao. The slow cooking style means the tenderness that is iconic to these meals is met.

Grilling/Tandoor

Perhaps the most recognised form of Indian gastronomy is the tandoori dishes. This method utilizes a tandoor, a large, deep clay oven with a direct source of heat at the bottom of it. Chunks of boneless meat are marinated in a masala marinade overnight to soak in the spices. They are then skewered and placed vertically into the tandoor and enveloped into the heat. As the marinade drips onto the fiery coals, smoke arises onto the laden skewers, injecting the meat with bursts of flavour. Bread such as naan and roti is slapped onto the sidewalls of the tandoor, immersing into the heat of the oven. Once a tandoori dish has been cooked to perfection, a smoky scent wafts up from the plate, giving you the authentic tastes of the tandoor. Tender chicken tikka pieces will melt in your mouth as they combine the smoky flavours of the tandoor coals and the mouth-watering marinade.

Some of the most popular dishes at The Shanaz are our tandoori dishes, particularly the Chicken Tikka, immersed to perfection in a yogurt and masala mixture, giving you an eruption of sweet, spicy, and smoky flavours.

To find out more about some of the best curry in Truro, check out our menu.

A Quick Guide to Experience North Cornwall

Written By: Anika Akthar

A soul searchers dream is what North Cornwall is. As you cross the bridge into the southernmost county in the UK, you can start to feel a wave of calm and contentedness. Yep, you’ve just entered jam first, cream second territory. North Cornwall is a great setting for a wide variety of people. The beautiful scenery and walking paths stir up the hidden adventurer inside many. The leafy green parks boasting picturesque views are a great space for families. Sleepy villages hidden away in small clusters always bring the curious to peer closer. And of course the beaches! Find out more about what North Cornwall has to offer.

Bodmin Moor

Bodmin Moor is one of Cornwall’s rugged jewels. Located just outside the town of Bodmin, this moorland is an explorer’s dream. With around 208 square kilometres of land, there is something for everyone at Bodmin Moor. For the walking enthusiasts, Brown Willy, the highest point in Cornwall, is certainly a worthy challenge to take up. The view across the moorland is well worth the trek up to the top. Hues of green merge in with ruddy browns as they meet the sky in the distant background.

Bodmin Moor is also bursting with some beautiful wildlife. Eurasian otters are returning once again to the winding rivers in the moors. The peaks and flatland are home to wild ponies too. If you’re lucky enough, you may be able to spot one on one of the various walking routes. With a lot of history tied to Bodmin Moor, perhaps one of the most fascinating is the Darley Oak. Believed to be around 1,000 years old, this majestic tree is definitely a sight to see.

Lost Gardens of Heligan

Located near Mevagissey, the Lost Gardens of Heligan are a cluster of gardens originally owned by the Tremayne family in the 18 th century. The history behind the rediscovery of the gardens is awe-inspiring. As World War 1 broke out, many of the caretakers of the gardens were sent off to fight, leaving the garden unattended for decades. Overgrown plants, crawling moss and weeds were slowly taking over the once tended gardens. The sea of green was becoming thicker and thicker until the 1990s that is. The restoration process made sure to keep those overgrown charms while making it possible to navigate through the paths so the gardens beauty could be admired.

The Lost Gardens of Heligan is a great outing for young families. It’s the perfect natural playground for children, exploring the flora and fauna, learning about their environment through their senses. The Jungle is particularly a focal point of the gardens. A widespread landscape filled with subtropical trees, snaking rivers and an abundance of wildlife creates a stunning post-card worthy scene. The iconic rope bridge just brings this place all together.

Tintagel Castle

This English Heritage site possessed many things from beautiful views to a wealth of history. This is a great place to visit for all the knowledge buffs out there or anyone looking to learn a bit more about Cornish heritage while drinking in the beautiful backdrop. Tintagel Castle is engulfed in legends and lore. The tales of King Arthur is embedded in the stone walls of the spires, while the love story of Tristan and Iseult flow through the passageways.

Walking across the elevated bridge, as you step close to the looming castle, a sense of wonder will overcome you. The dramatic views of cliff edges and the water crashing beneath you as you walk across the bridge is one way to visit an ancient castle. Standing under the turrets brings an element of wonder. Your surrounded by years of history and are becoming a part of it as you take each step. It wouldn’t be Cornwall without a beach either. You can take the route to the beach below the castle where the rockpools and cliffs above will keep you entertained. Mind the droplets of water from the waterfall as you start your adventure into the old caves.

Camel Trail

For the athletes and the regular bike ride enthusiasts, the Camel Trail is for you. Just over 17 miles of bike trail is what the Camel Trail has to offer. Witness some of the most beautiful countryside scenes as you race past, the wind propelling you further as you see the sun bringing the colourful flowers to life. The Camel Trail segments off into cosy seaside towns and fishing villages, some great places to take a break and get a hearty Cornish pasty. The trail winds past old railway lines and wooded paths. One of the lanes will lead you towards the edge of Bodmin Moor, yet another beautiful sight. Since the trail is largely flat, this is great for all ability riders. Bikes can be rented out in designated areas of Bodmin, Padstow and Wadebridge. Bedruthan Steps A coastal cliff walk is a must when in Cornwall. The breath-taking views that the Bedruthan Steps hold will bring a sense of peace and wonder. The Bedruthan Steps will not only give you the sense of walking across the edge of the world, but the stacks peeking above the waters will really make the views worthwhile. The myths and fables behind the Bedruthan steps are just as exciting as the landscape. Legend says that a giant named Bedruthan used the giant stacks as steps to cut across the bay. Can you imagine the size of this giant?

You can spend the night under the stars on a cliff-top campsite. The crashing waves against the cliff face will gently soothe you to sleep. Imagine waking up to a sunrise, framing the stacks, each ray weaving through the giant rocks in a race to rise before the day begins.

Bude Beaches

Is it really a trip to Cornwall without a visit to at least one beach? Bude has several to offer, all within fairly close proximity. Perhaps one of the most popular one would be Summerleaze Beach. This place provides everything from friendly surf schools to a coastal walk path and even some rock pools to explore. The famous Bude canal also opens out into Summerleaze beach, making it a lovely walk while enjoying delicious cone of Cornish ice cream.

If you want a less crowded place to be, then Duckpool Beach is also a great option. Enclosed against the backdrop of spectacular cliffs, Duckpool gives an amorous ambience. As you walk past the rocky ground and onto the sand, the wide expanse of the landscape becomes even more vivid. The steps going up to the cliff will also show you the view but with the added height, the expanse of Cornish landscape will greet you with every crash of the waves.

A Guide Through Spice Levels

Written By: Anika Akthar

Chillies. Spicy. Hot. Fiery. Zesty.

Just some of the words that may come to your mind when you think of a good ol’ fashioned Indian curry. It can be quite the hot topic around the table. But, as always, Indian cuisine is a lot more complicated than that. Different dishes are known for different spice levels but can always be adjusted to your taste buds. That’s the beauty of Indian cuisine, every palate is catered to.

It might be a little confusing looking through a menu to see if there is anything that will suit your palate. Is the dish that is beautifully pictured going to live up to the expectations of my taste buds? This is why learning the different spice levels, and more importantly if a dish can be changed to fit your palate is a great way to fully enjoy Indian food. Although most dishes are flexible with their flavourings, certain dishes are iconic for how spicy, sweet or tangy it is. Changing that could really affect the overall flavours of the food. I mean can you imagine adding too much chilli powder to a korma… shocking!

So, let’s start with what each of the different spice levels are.

Mild. Medium. Hot.

We’ve all heard about it but what does it really mean? Which spices fall into which categories? Keep on reading to find out and let us know which category you fall into.

Mild

We often assume that all curries are spicy, bright red from the chilli powder with vibrant, long green chillies placed delicately on top. This is not the case for all dishes. It doesn’t have to be a fiery pit in your mouth for the dish to be an authentic curry. You can just as easily opt for milder choices and still enjoy your meal. A lot of milder dishes will often have cream, almonds, and cashews to soften the flavour. Some of the spices they use could range from cinnamon and bay leaves to curry powder and cumin seeds. Along with flavour, Indian cuisine is all about vibrancy. One of the tricks that chefs do to bring out the iconic red colour in dishes is to use Kashmiri chilli powder. Milder in taste, you will still get the beautiful shade without having to add more spice.

Recommended dishes: Chicken Korma, Chicken Panasia (a Shanaz exclusive created by our very own chef), tarka dal, chicken moglai.

Medium

The next step up in the scales is Medium. Dishes that are medium in heat often tingle the tongue, gradually bringing the spiciness into your palate. Medium dishes are great for people who don’t want to be bombarded with the strong flavours of chillies but still want that slight kick. These curries are often infused with peppers, ginger, and panch phoron (Indian five spice). Tomatoes are also often seen in these dishes, bringing that tangy and sweetness into this flavour explosion.

Recommended dishes: Karahi gosth, Chicken tikka masala, rogan josh, and chicken satkhora (another Shanaz exclusive that focuses on the zesty satkhora. Check out our post about hidden gems in the Shanaz menu to learn more about this).

Hot

Lastly, we have Hot. Spice is synonymous to Indian cuisine. It is the reason why many flock to Indian restaurants or a takeaway. However, it can be a little difficult to find the balance. It is easy to assume that a spicy dish is all about throwing spoonful’s of chilli powder but there is more to it than that. Chefs have to strategically balance the pungent heat with other flavours of the meat, vegetables and gravy so that the dish can perform. That is what a curry does right? It is a performance with every bite. Along with chilli powder, spices like garam masala are also used to enhance the heat.

Recommended dishes: Jal king prawns, Naga Mukim chicken and phaal.

Of course, you can’t have a curry without a side of naan or a rice dish. Not only does it create a filling meal, but the mildness of a good naan will help tame the spice levels, perfect for those with a milder palette. The spice lovers will be glad to know about our new Garlic Chilli Cheese Naan, a scrumptious combination of sharp garlic, zesty chilli’s and lots of cheesy goodness all wrapped up in one naan.

For those who may be unsure about what is right for them, our staff are well versed with the menu and will be able to provide you with different suggestions to fit your flavour palates.

Check out our menu for more sumptuous choices.

If you have any queries, please call us on 01872 225895 or 01872 225896.