The Biryani is traditionally a BASMATI RICE dish and a NATIVE FOOD with spices and with or without meat. There are regional variations which club India together with their delicious flavours.
The different types of Biryani by region in India-
Hyderabad: A well-known Kacchi Dum style, it is famous for its juiciness, aroma and spicy. Along with cardamom, cinnamon, clove, and other spices, saffron is a strong feature of this dish.
Lucknow (Awadhi): Famous for the method Pakki Dum, also Known as Awadhi Biryani, it differentiates itself by being more subtle in the use of spices.
Kolkata: Recognized by its sweetness, one of the features of Bengali cuisine. Other characteristics of this dish are the use of nutmeg, potatoes, boiled egg and fragrances such as Kewra and Rosewater.
Ambur (Tamil Nadu): This Biryani uses a different type of rice called Seerga which is characterized by shorter grains than traditional basmati rice. Among the spices, the use of coriander and mint is highlighted.
Malabar: Well-known in Kerala, the Malabar Biryani also uses another local short-grain rice called Khyma with the option of Tamarind sauce to mix with it.
Rice needed for biryani is especially the most important because it serves as the base for the other ingredients. Asavi EXTRA LONG GRAIN BASMATI RICE is the preferred choice for biryani because of its starch content. The two types of starches often found in BASMATI RICE are amylose and amylopectin. BASMATI RICE is much higher in amylose than other kinds of rice.
This means that instead of becoming sticky and puffy, they expand in length and tend to separate more. Because BASMATI RICE separates more easily though, it allows the other ingredients to mix easily within the grains and create a uniform dish.
Asavi LONG GRAIN BASMATI RICE will fluff up even more with a quick soak before cooking. The other reason that Asavi LONG GRAIN BASMATI RICE is perfect for biryani is that it is highly aromatic.
MASALA CHAI
There’s no escaping the fact that chai has a ubiquitous presence in our lives, and there’s no escaping its presence for anybody living in India specially. While it is obviously biased, it is believed that STONEGROUNDED CHAI MASALA is what makes the chai so special.
It is a delicious blend of cloves, ginger, cinnamon, cardamom, nutmeg, and black pepper. All the spices add a delicious warmth to the chai, and the black pepper and ginger add a subtle heat as well.
Everyone has a specific ratio that one follows to make the spice blend. Asavi’s Stonegrounded Chai Masala is the perfect blend as per the average taste of an Indian palate. The flavours that make stone grounded spices taste delicious are all aromatic compounds.
Aromatic compounds are made of molecules that contain a structure known as a benzene ring, meaning they dissolve best in fats. If you make this chai with a non-fat milk, you won’t extract as many flavours from the spices as if you make it with a milk that has some fat.
ROTI
Chapati, phulka, roti – no meal in India is complete without this quintessential flatbread. It is as much an Indian NATIVE FOOD and table essential as rice. And while North India is known to be particularly fixated about this oldest flatbread, there is no denying that it is one of the easy to take to and yet one of the trickiest dishes to make- both shape and softness wise.
There are many different types of rotis in today’s world but the most common is the phulka roti made from Asavi STONEGROUNDED SHARBATI WHEAT FLOUR. Roti is soft, generally mild with little taste, which makes it a great base for other tastes like curries.
You can taste the essence of the STONEGROUNDED SHARBATI WHEAT in a roti as it gets speckled and puffed up, turning golden brown and crisp on the flame.
STONEGROUNDED SHABATI WHEAT Phulka is a source of soluble fiber that helps keep blood cholesterol levels low and provides digestive aid. It is loaded with carbohydrates that give you energy and keep you satiated for hours.
The phosphorus in roti is good for the bones. It is also good for the skin as it is rich in zinc. Roti is filled with nutrients of all types and is a beneficial addition to your daily diet.
CHANA DAL
India’s most favourite NATIVE FOOD is skinned chickpeas which is high in protein and has a nutty flavour. Asavi STONEGROUNDED CHANA DAL is-
- Rich in B-complex vitamins such as B1, B2, B3, and B9 which plays an important role in glucose metabolism.
- It extracts energy from our food and converts it into ATP (adenosine triphosphate), which is the biochemical form in which our body stores and uses energy.
- One cup of cooked Chana Dal provides 33% of your protein for the day.
- Being a rich antioxidant, Chana Dal reduces the damage done by free radicals to the blood vessels and lowers inflammation.
- Being a very good source of folic acid, chana dal helps in lowering the levels of homocysteine and reduces the risk of blood clots and hardening of the arteries.
- Being a very good source of folic acid, chana dal helps in lowering the levels of homocysteine and reduces the risk of blood clots and hardening of the arteries.
- The glycemic index of raw Bengal gram dal is extremely low around 8 which make it super food for diabetics.
- The high fiber content of the dal allows slow release of glucose into the bloodstream and manages your blood sugar levels.
- It has negligible amount of fats, helps in lowering your cholesterol levels. It also contributes in managing your blood pressure.
MOONG DAL
Moong is one of the most common NATIVE FOODS and frequently used dal in Indian households and it contains a lot of nutrition along with a delicious taste. ASAVI STONEGROUNDED MOONG DAL is touted as superfoods as it is one of the richest sources of plant-based protein in the world.
Moong dal is cultivated since ancient times and India is the largest producer of this legume. This dal is one of the NATIVE FOODS for its indispensable medicinal and culinary purposes.
IDLI
In Indian households, women often toil with the preparation by RICE FLOUR and LENTILS, overnight fermenting, and steaming of the batter to make IDLIS.
Given its versatility and adaptability, IDLIS have continued to be the NATIVE and quintessential Indian FOOD over centuries.
Few historians say IDLIS originated from Persia, others say it was from the ARAB. Irrespective of where IDLIS originated, the fact remains that it is one of the healthiest foods known to mankind.
Little wonder then that doctors recommend them as the first solid food for babies as well as safe food to eat while battling any ailment. In fact, IDLI is the most nutritious food in the world and is recommended by WHO for its nutrient quotient.
With zero saturated fat and cholesterol, the low-calorie IDLI is high on nutrients. Rich source of carbohydrates, proteins, enzymes, amino acids, fibre, vitamins and minerals, a plate of IDLI is a complete meal.
HALWA
The word ‘halwa’ comes from the Arabic word ‘Hulw’, which means sweet and is believed to have entered the English language between 1840 and 1850. It is believed that Halwa arrived in India during the Delhi Sultanate, from the early 13th to the mid-16th century.
As per some other legends, the method of cooking Halwa has its roots in the Ottoman Empire. Suleiman, the tenth and longest-reigning Sultan of the Empire, was so fond of desserts that he had a separate kitchen for only sweet dishes, Halwa being one of them.
Today, there are numerous varieties of Halwa available all across the country. ‘Hari Mirch ka Halwa’ from Pune, ‘Cholar Dal Halwa’ from West Bengal, ‘Anda Halwa’ from Uttar Pradesh and Bihar, ‘Kashi Halwa’ from Karnataka, ‘Karutha Haluwa’ from Kerala, are some of the few assortments of NATIVE FOOD- Halwa that one could get in India.
Different parts of the country prepare its HALWA differently however, almost everyone just like the old days- prefer it to be JAGGERY SWEETENED because of its winy natural fragrance.