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 ndian cooking is as yet little known in Italy, and as with Chinese cooking, no single Indian dish can be pointed out given the vastness of the country.
Indian cooking relies on products of all kinds and their use is only limited by religious beliefs - prohibition to eat beef for the Hindus and pork for Muslims.
The supply of fruit and vegetables is incredibly vast and it should not be forgotten that many of the vegetables used in Italy originate from the Indus valley.
In the northern cookery from the area surrounding the Himalayas the ancient Persian influence is felt. Elaborate dishes include rice with fresh or dry fruit, chicken or lamb and delicate sauces, such as the characteristic spicy oven-baked roasts known as tandooris (in fact the term denotes a way of cooking, not a dish). Bengal cookery is based on fish, as it overlooks the Bay of Bengal whilst Bombay is home to a specialty of pork or lamb mince with vinegar. In the south the cooking is very spicy.
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Spicy Tandoory chicken
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1 chicken (1 kg./2½ lb.) - 1 tablespoon paprika - 2 tablespoons lemon juice - 50 g./1½ oz. butter - salt and pepper
For the marinade: 4 tablespoons yoghurt, 2 cloves garlic,
1 tablespoon raisins - 1 tablespoon ginger powder (can be replaced with saffron or curcuma) - 1 teaspoon of black cumin seeds - 1 coriander seed - 2 dry red chilli peppers
Pluck chicken and make cuts in legs and breast. Mix paprika, salt, pepper and lemon juice, brush chicken with mixture and spread sauce over cuts; leave for 20'.
For marinade: blend all the ingredients and pour over chicken placed in a casseruole dish. Cover and place in refrigerator for 24 h.
Heat the oven to a moderate heat and place chicken on its back on cooking grid with a recipient underneath to collect juices: pour the marinade over it together with melted butter. Cook for an hour, moistening now and again with the juices. Serve hot with the cooking juices from the recipient
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Ca' d'Archi Chardonnay Alto Adige D.O.C.
Santa Margherita
Classy wine from Chardonnay grapes from Alto Adige, fermented in oaks casks from Central France, refined for a further thirteen months, then bottled. Full hay color, full-bodied and harmonious structure. Bouquet of bread crust and vanilla. Highly refined taste with hints of artemisia and vanilla.
Serve at:
12° - 14° C.
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