How do Indian restaurants cook food so fast?

Indian restaurants usually prepare the curry or the paste before hand. Taking a common example of Butter Chicken and Paneer Makhani, both of them have the same curry, it’s just the fact that one has paneer and one has chicken. This saves a lot of time and hence Indian restaurants are able to make the food quick.

Why does restaurant Indian food taste better?

Restaurant curry tastes better because they probably use the right spice. The secret to a perfect curry is to add a good amount of spices. Bring the curry to life by making a “Tarka”, that is, a sauce that is added at the end of cooking.

How can I make Indian food taste better?

Spices such as cumin powder, coriander powder, turmeric, and many others are used in raw form. They impart a very strong and pungent taste. If left uncooked they make the dish slightly metallic and flat-tasting instead of enhancing the flavour.

Do Indian restaurants use Pataks?

There is no way on gods’ green earth that 70% (and I’d take a bet on any at all) indian restaurants use Pataks sauces. They MIGHT use chutneys, packaged spices or some other preserves, but definitely not curry sauces.

Why is Indian food so unhealthy?

Surprisingly, 70 per cent of Indian diet calories come from consuming carbohydrates and most of them are not necessarily from the best quality of carbohydrates. These poor quality carbohydrates include a lot of sugar, flour-based products, snacks loaded with starch, loaves of bread, and white rice.

Is Chinese food better than Indian food?

Indian Food has more spice in it, so it is usually more savory than Chinese Food. Chinese Food is easier to make though, so if you are very tired, you would probably prefer Chinese Food. Both foods are very healthy. For Indian Food, Chicken Biriyani and Butter Naan is what most people would pick.

Why is Indian food so addictive?

Indian food, with its hodgepodge of ingredients and intoxicating aromas, is coveted around the world. Heavy doses of cardamom, cayenne, tamarind and other flavors can overwhelm an unfamiliar palate. Together, they help form the pillars of what tastes so good to so many people.

What are the 3 sauces at Indian restaurants?

The three main condiment types in the Indian repertoire are chutneys, raitas, and achaar, or pickles.

Why does restaurant curry taste better?

Restaurant dishes taste better than home made curry because they use lots of oil which brings out the sweetness of the produce while giving a crisp exterior.

Why does homemade curry not taste like takeaway?

Basically, you’re not getting restaurant-style curry without a specialized cooking pot and the willingness to buy and make massive amounts at once. Fortunately, the base gravy and cooked meat suspension freeze well in portions and from there it’s a matter of modifying it as appropriate for the curry you’d like.

Is Indian cooking difficult?

Indian food isn’t hard to cook, if you get down to basics. Texture and colour have low importance, complexity of flavour is very important. A pleasing aroma is nice to have, but not essential for all dishes until they are fully cooked. Start by frying your dry whole spices.

What is the secret to Indian food?

Often spices are cooked in oil or ghee to release their essential oils. This can then be added to a dish at the end of cooking to finish it off. When making a wet masala, which includes onions, garlic and ginger, Indian cooks will add a little water to cool the pan and stop the spices from burning.

Why Indian food is expensive?

Indian food can cost 45% more than Chinese or Thai food because there are 20 to 30 ingredients in many dishes, the sauces can take hours to cook and the spices are the most expensive in the world. There are also fewer restaurants and less competition since Indian food is less popular in the USA.