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How to get the great takeaway taste from home

The humble British Indian takeaway has its roots in the far away exotic regions of India. The variety of Indian cuisine is dependent on which region you are in. There are five different regions: north, eastern, southern and western. The staple diet in India is mainly rice based, and generally vegetarian.

When ordering Indian takeaways, not many people consider what has gone into making the rich offering in front of them. If asked to make a curry that tasted professional, I wonder how many people would know how it was done? Unless you are pretty handy in the kitchen, then the methods are probably going to stay a mystery. Personally, I enjoy trying to match a delicious meal that I have had the pleasure of ordering from a local restaurant. If you take the time, it is not difficult to taste the various spices such as coriander and parsley. These ingredients can often be found in a local supermarket or small supplier.

For the uninitiated, curry is usually fried in variety of different vegetable oils, and mixed together with over 25 different spices. Pulses and chilli peppers are the most common of all the spices that are used. Rich texture and creamyness is obtained by the use of coconut milk, which also yield a pleasant aroma. During preparation, lime juice is often used as a marinade, which gives the meat the tartness that is delicious. To garnish or decorate the completed meal, herbs are used for their olour and also their aroma. It seems rather implausable, but curry recipes in India do not seem to exist for these kinds of dishes. Western countries have a different outlook, and champion the celebrity chef and their recipes. The most popular expert on Indian food in the UK is Madhur Jaffrey, who has presented her food many times on television.

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