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JUICY, TASTY TANDOORI DELIGHTS MADE EASY! AS MARINATION NOW TAKES JUST 20 MINUTES! Unilever Foodsolutions extends its foray into Indian cuisine with the launch of Knorr Tandoori Mix. The USP of this product is that Knorr Tandoori Mix requires only 20 minutes of marinating against the traditional method of marinating which requires four to five hours for the flavours to penetrate the core. Knorr Tandoori Mix delivers authentic and tasty tandoori dishes, consistent in quality and taste and saves on time as flavours infusion happens in just 20 minutes. Knorr Tandoori Mix has been launched in two flavours - Knorr Tandoori Tikka Mix and Knorr Tandoori Malai Tikka Mix. Knorr Tandoori Mix can be used as it is or you have the choice to use your magic touch to create your own signature dishes. It also serves as an excellent base to make delicious tandoori dishes of your choice. Whether it is chicken afghani or paneer lasooni or any other flavour you want to try, Knorr Tandoori Mix is just the right solution for quick and consistent marination. In a few quick steps, you can have a well-marinated protein. For example, to one kilogramme of chicken, paneer, fish or vegetables, all you need to do is just add 60g of Knorr Tandoori Mix and 100g of hung curd, mix well and keep aside. In 20 minutes, your protein is ready to go into the tandoor. Now, you no longer need to worry about: - Long hours of marination - Variety of masala - Taste and consistency throughout the year - Skilled labour or wastage This product is ideally suited for hotels, restaurants and caterers who can use it to their advantage to add variety to their Indian menu with no worries. Both the variants of Knorr Tandoori Mix are available in convenient packs of 500g. One pack is suited to marinate approximately eight kilogrammes of chicken or paneer. It can be stored at ambient temperature and has a shelf life of nine months. This is a great opportunity to create great difference in your kitchen and in the plates of your customers! For further details, please E-mail feedback.ufsindia@unilever.com or call (+91)22 3983 3874.
India is a land of diverse cultures and ethnicities and this is also reflected in its cuisine. It is home to more than one billion people with 800 recognised dialects. Indians practice several religions and have their own exclusive style of cooking. Over the centuries, Indian cuisine has been influenced by the Arab and Chinese traders and conquerors such as the Persians, Mongolians, Turks, British and Portuguese. By 3000 B.C., turmeric, cardamom, pepper and mustard were harvested in India. Rice was domesticated in the Ganges delta around the same period. The thread that weaves India’s diverse cuisine together is the abundance of aromatic and flavourful spices. The magic of Indian dishes is the complex but harmonious marriage of many spices and other ingredients. Some of the spices critical to Indian cuisine will be: • Black peppercorns: The world’s best peppercorns are grown in Malabar in southern India. • Cardamom: Green cardamom pods are widely used in Indian desserts and they are highly aromatic and considered a breath freshener. • Coriander seed: Grounded, it is an important flavour element in spice blends. • Cumin seed: Nutty and highly aromatic, with a deep, earthy flavour. • Sesame seed: Tiny, tear-shaped seeds are used in everything from snacks to desserts. • Turmeric: Dried and ground root, a cousin to ginger root, it is a sharp yellow powder that’s used extensively but sparingly—a little goes a long way. • Fennel seed: A member of the anise family, with a strong liquorice flavour. Used in savoury dishes and also as a digestive aid and breath freshener. • Saffron: The orange-yellow stigma of the crocus flower and the world’s most expensive spice. Saffron threads are used sparingly—counted one by one—to give savoury and sweet dishes the unmistakable, magical touch of saffron. Indian cuisine is gaining popularity all around the globe. It has time and again enthralled outsiders with its rich nature. The cuisine of India is not only a form of food but also a work of art from the culinary experts from India. Cuisines in India The delicious and exotic dishes of India are marked by the subtle uses of spices and herbs. Indian cuisines vary widely from region to region. The style of cooking, flavours and their specialties change with the landscapes. Most of Indian cuisines are vegetarian but the Indians also love non-vegetarian delicacies cooked out of fish, lamb, goat, chicken and other meats. Food has always been important to the culture of India. North Indian Cuisine The North Indian cuisines are distinctly marked by the Persian influence. Spices are added generously to the dishes prepared in this part of India. Some of the delectable delicacies of North India are biryanis, kormas, koftas, kebabs, rajma-chawal, makki ki roti, sarson ka saag, shahi tukda, tandoori chicken, shami kebabs, shahi paneer, dal makhni, naan and the most popular chicken tikka Masala. South Indian Cuisine Rice is the main ingredient of the dishes in this part of the country. Idli, dosa, sambhar, vada and uttapam are some of the mouth watering delicacies of South India. Apart from these, spicy curries rule the tables of South India. The South Indians like adding chillies, coconut oil, tamarind, mustard and spicy seeds to create some of the most delicious delicacies of the world. East Indian Cuisine Sweet dishes rule the culinary section of this part of India. Some of the tastiest desserts available here are sandesh, rosogolla, chhena poda, chumchum, goja, and kheeri. Apart from the sweets, you can also taste a wide range of delectable culinary delights. West Indian Cuisine The western part of India is famous for its bhel puris, dhoklas, vindaloo and dal batti choorma. Among the sweet delights, shrikhand finds itself to be on top of the list. Khandvi, ghevar, mawa misri, nawab biryani, dahi keema samosa, gujarati kadhi, besan ka cheela and Goan fish curry are the other famous West Indian cuisines. Diverse Cuisine All those who think Indian cuisine begins and ends with curry, be prepared for a big surprise. The cuisines of India are essentially regional due to the sheer size of the country which forced every area to develop a style of cooking of its own. In times gone by, transportation was a problem, and this meant that each area had to come up with a style of food which made use of the locally available ingredients. As a result, not only dishes, but flavours, colours, methods of cooking, to even the style of cutting the vegetables prior to be cooked changes as often as the landscape does. It is said you can eat more varieties of cuisines in India than the rest of the world together! We call India a multi-faceted country because of the variety of colours symbolising cultural differences, food, festivals, languages, outfits and so forth. The delicious Indian recipes as rich and diverse as its civilisation have been passed on through generations purely by word-of-mouth. The range varies from region to region, right from the taste, colour and texture to the appearance. Each little corner of the country has a speciality of its own.
The Food & Beverage sector in growing at 25% a year.71% of affluent Indians enjoy eating out atleast once every fortnight.Indian / Mughlai is by far the most preferred cuisine followed by Chinese.Casual eating out is by far the most popular form of dining, with almost all age groups preferring local colony restaurants. | | | | |||||||||||||||||
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