The gastronomy of the India has the rice atta (a special type of whole wheat flour with which bread is made) and the various varieties of legumes as the base components. and then the seeds, the chana (chickpea, pea), the toor (Indian chickpea), the urad (black lentil) and the mung (green soy).
But the star of the gastronomy of the Hindu country is the curry: most andThey are fried in vegetable oil. However, in the north of the India mustard oil is used, while in the west peanut oil is used. In the south, instead, coconut oil is used.
There are some very famous spice curry mixes, among them is the “garam masala” which is a mixture of cardamom, saffron, cinnamon and cloves. Another highly recommended masala is the “Tandoori masala”, which includes ginger, onion, pepper, cumin, cardamom, fenugreek and garlic. Intense flavors to taste in these five Buenos Aires Indian redoubts.
Thali (Jose A. Cabrera 4175)
Thali’s six-step menu is the restaurant’s standout flavor and aroma challenge. Two inputs, consisting of Aloo Ki Tiki (omelet with paneer cheese) and Gobi Maanchuri (tempora de cauliflower) they open the table. The main course is followed by Chicken Masala, the Columbia lamb. To close the banquet, the diners are served some Pistachio Burfis accompanied by black ginger and mint tea.
Mumbai (Honduras 5684)
Set with gods from Hindu mythology, the menu is based on regional flavors from the north such as murg makhan masala (chicken curry) or the tandoori ghost (tandoor lamb with pepper, turmeric, garlic and saffron). It is suggested to close the dinner with the traditional desserts of the house: the grated carrot cake with almonds and the small milk chocolates in cardamom syrup.
Delhi Mahal (Av. Córdoba 1147)
Exotic curries like vindaloo, tikka masala and nav rattan korma, all accompanied by basmati rice. yese can be tasted at the restaurant located in downtown Buenos Aires, which stands out in the traditional style of Indian food, characterized by a reception with chapati bread, and to finish, infusions of mint or cardamom.
Delhi Masala (Defense 714)
The kindness in the attention is always well accompanied by a good dish. That’s reflected in Delhi Masala, an Indian restaurant specializing in various styles of masala, highlighting combinations with cinnamon, coriander, fenugreek, cardamom, black pepper and nutmeg. The chicken and lamb curries are the most recommended on the menu by your hosts.
Tandoor (Laprida 1293)
Specialized in Indian curries and tandooris, they make balanced mixtures of different spices, many of them imported, to give fresh local products a balance of flavors and aromas characteristic of Indian cuisine. In a warm atmosphere, the white tablecloth restaurant also serves regional desserts and drinks.
by RN
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