Indian Cuisine for a Symphony of Flavour and Spice

There is so much more to Indian cuisine than curry and rice – which is quite a reductive generalisation. There’s immense diversity in both culture and flavour when it comes to Indian food.

There’s More to Indian Food than Takeaways

I’m pretty sure most of us are familiar with butter chicken: tender pieces of chicken cooked in a creamy, rich tomato-based sauce, but I’m also fairly certain even Indians would agree that butter chicken has become the chicken-a-la-king of Indian cuisine – especially when you can pick it up pre-packed from your local supermarket. That said, whether we’re talking Italian cuisine or Indian cuisine, I’m still a sucker for a creamy tomato-based sauce. But I do think we can afford to expand our horizons a little.

Find a local Indian restaurant. There are so many great ones in Johannesburg – from Fordsburg to Fourways, you’re certainly not going to be starved for choice. Or, you can learn to cook like an Indian. I mean, you can walk like an Egyptian, so why not cook like an Indian?

My favourite Indian Dishes

Some of my favourite dishes to make – besides butter chicken because it’s ridiculously easy, include dal makhani. I learned this when I was vegan. It’s a rich and creamy lentil dish. So quick, so easy, so economical, and it’s perfect for winter because rather than being a dull vegan dish, you enrich it with butter, cream, and spices. Honestly, a good dal makhani is heaven in a bowl.

Returning to vegetarian dishes, I’m trying to think why I’m so familiar with them… Oh yes! When I was vegetarian (or vegan), my go-to meals were Indian. One of my absolute favourites is masala dosa, which is a crepe – or a crêpe if you’re feeling French, stuffed with a spiced potato mix. Sometimes it’s mashed, sometimes just chunky.

To me, it’s the ultimate in carbo comfort. I mean, it’s carbs wrapped in carbs, sometimes with extra carbs on top. I’ve even had them stuffed with potatoes and rice for a double-carb treat. Occasionally cheese too – and for me, anything with cheese is non-negotiable. I also love palak paneer – since we’re talking about cheese. It’s paneer (Indian cheese) served in a rich, creamy spinach-based sauce.

And let’s not forget biryani (or briyani, however you say it). It’s a fragrant mix of rice layered with meat – could be chicken, lamb, goat, or even a vegetarian version with just vegetables, slow-cooked until the flavours infuse beautifully.

My personal highlight when it comes to Indian cuisine has to be gravy and bread. Give me a saucy Indian curry and some naan, and I’m in heaven. I love mopping up all that gravy with naan and getting my fingers gloriously sticky. Half the fun of eating is in the mess beause it is finger-licking good.

Indian cuisine also excels in “dry” dishes—and yes, I’m using air quotes here. One of my favourites is tandoori chicken – marinated in yoghurt and spices, then cooked in a tandoor oven, giving it a smoky flavour and vibrant colour.

It’s almost like a braai. Maybe not quite as good as a braai – patriotism compels me to say that – but still incredibly delicious. Smoky, spicy, and juicy.

One of my most memorable meals ever? Tandoori prawns at an Indian restaurant. Unless you have a tandoor oven at home (which, let’s face it, most of us don’t), you won’t easily replicate them. But I have never forgotten those prawns. I’m salivating just thinking about them.

Spice Spice Baby!

That said, Indian cuisine isn’t intimidating. Yes, there are hundreds of spices, and yes, they must be added in layers at various stages, but once you get into the rhythm, it’s not daunting.

One of the first rules I learned? Respect your spices. Don’t just chuck them in straight from the jar. Learn to use whole spices, and toast them in a dry pan to awaken their oils and deepen their flavour. Grinding them fresh is ideal, but even a quick toasting works wonders.

It’s about building that aromatic base: the holy trinity of Indian cooking: onion, garlic, and ginger. In Western cuisine we have mirepoix (onion, carrot, celery), but in Indian cuisine, garlic, ginger, and onion reign supreme. Add chilli if you want to up the heat. These three ingredients are your backbone. Sauté them until golden for rich, deep flavour before adding anything else.

Then comes balance: sweet, sour, spicy, savoury. Indian cuisine is a symphony of flavours, but I like mine subtle. I don’t go overboard with chillies or cayenne. I lean towards mild and creamy curries, enriched with yoghurt, coconut milk, or cream.

And don’t forget the fats. Ghee (clarified butter) is a staple. Yes, it costs a small fortune and no, it’s not the same as plain butter which burns quickly. Ghee is purified, removing proteins so it has a higher smoke point and richer flavour. If you’ve never used ghee before, add it to your shopping list the next time you make curry. You’ll taste the difference.

Two universal rules I swear by – equally applicable to Indian cuisine:

Marination: Regardless of whether it’s meat or paneer, marination is key. A quick mix of garlic, ginger, lemon juice, spices, and yoghurt will tenderise tougher cuts and boost flavour.
Slow cooking: Whether you’re simmering a curry or roasting veg, give it time. Flavours meld and deepen, and the result is always more delicious than fast frying.

Another thing I love about Indian food? The garnishes and sambals.

Always top your dishes with fresh herbs like coriander or mint. They add an aroma that elevates everything.

Never skimp on garnishes. And don’t forget the accompaniments. That mint-coriander chutney blows my brain backwards. It’s a flavour explosion. I’m salivating again just thinking about it.

You can also whip up a quick onion and tomato salsa—add some chilli, coriander, mint… Get creative.

Chutneys are also where you can have fun. Tomato, mango, brinjal chutneys – the options are endless. (And yes, I love brinjals. Don’t come at me!)

Ten Popular Indian Dishes To Try

Butter Chicken: Tender chicken pieces cooked in a creamy, rich tomato-based sauce.
Chicken Tikka Masala: Marinated chicken pieces roasted and then served in a creamy, spiced tomato sauce. (Note that its origin is debated, with some claiming it originated in the Indian diaspora in Britain.)
Tandoori Chicken: Marinated in tandoori spices, cooked in a tandoor oven, giving it a smoky flavour.
Dal Makhani: Lentil made with black lentils and kidney beans, slow-cooked with butter, cream, and spices.
Masala Dosa: A crispy crepe filled with a spiced potato mixture.
Samoosa: A fried pastry with a savoury filling, such as spiced potatoes, onions, peas, or meat.
Palak Paneer: A vegetarian dish made with spinach and Indian cheese (paneer) in a creamy gravy.
Chana Masala: A spicy and flavourful chickpea curry, often served with bread.
Biryani: A fragrant mixed rice dish made with basmati rice, spices, layered and slow-cooked.
Naan: A soft, leavened flatbread. It’s a staple accompaniment to many Indian dishes.

The Secret to Cooking Indian Food

The Power of Whole Spices (and Knowing When to Grind): Don’t underestimate the impact of toasting whole spices like cumin, coriander, and mustard seeds in a dry pan before using them. This awakens their aromatic oils and adds a depth of flavour that pre-ground spices often lack. Grind them fresh for the best results, but know that sometimes using whole spices directly in the oil at the beginning of cooking infuses it beautifully.

Building the Aromatic Base (The Holy Trinity): Many Indian dishes start with a flavourful foundation of onions, ginger, and garlic. Sautéing these patiently until the onions are golden brown and the raw smell disappears is crucial. This “holy trinity” forms the backbone of countless curries and sauces.

Layering Spices (Timing is Key): Spices aren’t just thrown in all at once. Add whole spices early in hot oil to release their flavour. Ground spices are often added later to prevent burning and to allow their aromas to meld with the other ingredients.

The Art of “Bhuna” (Sautéing for Flavour): The term “bhuna” refers to the process of cooking ingredients, especially the spice paste and aromatics, over medium heat until the oil starts to separate. This slow sautéing intensifies the flavours and creates a richer, more complex taste. Don’t rush this step!

Understanding the Role of Fats (Flavour Carrier): Ghee (clarified butter) or oil isn’t just for cooking; it acts as a carrier for the spices, allowing their flavours to disperse throughout the dish. The type of fat used can also influence the final taste.

Balancing Flavours (Sweet, Sour, Spicy, Savoury): Great Indian food is a symphony of flavours. Don’t be afraid to balance the heat of chillies with the tanginess of tomatoes or yogurt, a touch of sweetness from onions or even a pinch of sugar, and the umami of spices and vegetables.

The Magic of Marination (Tenderness and Flavour Infusion): For dishes with meat or paneer, marination is key. Yogurt, ginger-garlic paste, lemon juice, and spices work together to tenderize and deeply flavour the ingredients before cooking.

Patience is a Virtue (Low and Slow Wins): Many Indian dishes benefit from slow cooking. Whether it’s simmering a curry or roasting vegetables, allowing the flavours to meld and deepen over time results in a far more delicious outcome.

Fresh Herbs are Your Friend (Garnish and Flavour Boost): Fresh coriander, mint, and curry leaves added at the end of cooking provide a burst of freshness and aroma that elevates the entire dish. Don’t skimp on the garnish!

Embrace Imperfection (Experiment and Adapt): Indian cuisine is incredibly diverse, with regional variations and family recipes passed down through generations. Don’t be afraid to experiment with spice combinations and adjust recipes to your taste. The most important secret is to enjoy the process and learn as you go!

Spice Spice Baby: Ten Essential Spices for Indian Cooking

Garam Masala: A blend of ground spices like cumin, coriander, cardamom, cinnamon, cloves, nutmeg, and black pepper. The exact composition varies regionally.
Turmeric (Haldi): A vibrant yellow spice with earthy flavour and anti-inflammatory properties. Used for colour and taste in many dishes.
Cumin (Jeera): Seeds with a warm, nutty, and slightly earthy flavour. Used whole for tempering in oil or ground.
Coriander (Dhania): Seeds with a citrusy and slightly sweet flavour, used whole or ground. Fresh coriander leaves (cilantro) are also widely used as a garnish.
Red Chilli Powder (Lal Mirch): Adds heat and colour to dishes. Different varieties offer varying levels of spiciness.
Mustard Seeds (Rai): Small seeds (black or brown) that pop when tempered in hot oil, releasing a nutty flavour. Especially common in South Indian and Bengali cuisine.
Ginger (Adrak): A pungent and warm spice used fresh, dried, or as a paste in many savoury and some sweet dishes.
Garlic (Lahsun): A strong and aromatic flavour base, often used with ginger and onions in the initial stages of cooking.
Cardamom (Elaichi): Aromatic pods with sweet and slightly floral notes. Green cardamom is more common, while black cardamom has a smoky flavour.
Cinnamon (Dalchini): Bark with a warm, sweet, and woody aroma, used in both sweet and savoury dishes, often as part of garam masala.

In South African English, the term “sambal” might be used broadly for various spicy and flavourful accompaniments. In Indian cuisine, these are more commonly known as chutneys or achaars (pickles). Here are some popular types:

Mint-Coriander Chutney: A fresh and vibrant chutney made with mint leaves, coriander leaves, green chillies, ginger, garlic, lemon juice, and sometimes yogurt. It’s a popular accompaniment to snacks like samosas and pakoras.
Mango Chutney: Made from raw or ripe mangoes, sugar or jaggery, vinegar, and various spices. It can be sweet, sour, or spicy and is a popular side with curries and bread.
Garlic Chutney: A spicy and pungent chutney made primarily with garlic, red chillies, and sometimes tomatoes or vinegar.
Brinjal (Eggplant) Chutney: Made with roasted or cooked brinjal, onions, tomatoes, and a blend of spices. It has a smoky and savoury flavour.
Mixed Vegetable Pickle: A combination of various vegetables like carrots, cauliflower, green beans, and others, pickled with spices and oil. It adds a tangy and spicy kick to meals.
Tomato Chutney: A versatile chutney made with tomatoes, spices (like chilli, mustard seeds, cumin), and sometimes onions, garlic, and curry leaves. It can be sweet, spicy, or tangy.
Tamarind Chutney (Imli Chutney): A sweet and tangy chutney made from tamarind pulp, jaggery (or sugar), and spices. Often served with chaat dishes and samosas.
Coconut Chutney: A South Indian staple made with grated coconut, green chillies, ginger, mustard seeds, curry leaves, and lentils. It’s a common accompaniment to dosas, idlis, and vadas.
Onion Chutney: Made with caramelized onions, vinegar, sugar, and spices. It has a sweet and tangy flavour and goes well with various dishes.
Lemon Pickle (Nimbu Achaar): While technically a pickle, it serves a similar purpose as a flavourful and often spicy accompaniment. It’s made with lemons, spices, and oil.

These chutneys and pickles add a crucial element to the Indian dining experience, providing contrasting textures and bursts of flavour that complement the main dishes.

I used to be intimidated by Indian recipes. You never know when to add what. But I’ve learned: you can add things at any time. It’s about layering flavours, and there’s no “right” or “wrong.” Unless you’re inviting an Indian family for dinner. In that case, I might just roast a chicken and call it a night – less pressure!

But when you’re cooking for yourself? Go wild. Open your pantry, get playful with accompaniments, stack up the breads, and eat to your heart’s content.

When I create an Indian-themed dinner at home, I like to start with something light – maybe a soup then move into a smorgasbord of dishes: curries, sambals, rice, naan, chutneys. It’s a visual spectacle and an aromatic symphony.

And I always finish with ice cream. There’s something beautiful about ending a spice-heavy meal with a cool, creamy scoop of vanilla, chocolate, or even (dare I say it) chocolate mint. Or, if you’re feeling traditional, go for a lassi – a yoghurt-based drink. Sweet, fruity, refreshing. Think of it as a dairy sorbet. The perfect palate cleanser.

Of course, “Indian cuisine” is an umbrella term because what you eat in Punjab is worlds apart from Kerala or Gujarat, but I’m curious to know what’s your favourite Indian dish?