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Garam Masala

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Garam masala is a dry spice mixture used throughout India. In India, masala refers to any kind of spice, while garam suggests heat or warmth (could Indian spice be any other way?). Putting two and two together, garam masala means “hot spice.”

A true garam masala mixture is not hot in the way that chili spice mixtures are hot, although it usually is aromatic and pungent. It adds a definite kick to whatever dish it is added to, and its advocates assure us it creates a sense of happiness and well being. It also unmistakably adds a sense of fullness: it makes the consumer feel full.

Like other crucial elements of Indian cuisine, garam masala has been used for centuries and adopted by neighboring nations. Variations of garam masala to suit varying regional cuisines and palates can be found all over southeast Asia. Northern Indian and Punjabi cuisine use large servings of garam masala. Pungent curry mixtures are used in southern India. Most cooks in Pakistan, who are heavily influenced by Punjabi cuisine, also use garam masala in traditional foods.

Garam masala mixes are found in many markets, although most cooks insist that garam masala tastes best when it is made fresh--using spices the cook grew, picked and dried him- or herself. Traditional garam masala includes cumin, nutmeg, cinnamon, black pepper, chili powder, mace, cardamom, fennel, fenugreek, and coriander. Depending on the region, the dish, and the cook, the time of year, the mixture will vary. To prepare garam masala, the spices are ground, then toasted on a hot griddle [called a tava in India]. Pre-ground spices can be used, although are usually not be as pungent. The toasted mixture is used quickly, and any leftovers are tightly sealed and kept for no more than six months.

Unlike other spice mixes and curries, garam masala is usually added at the end of the cooking process so the pungent, spicy flavor survives. It is also added to fried dough and batter to give them an extra note of spicy texture. In both cases, it is used in small quantities because garam masala can be overwhelming in large quantities. Non-Indians may joke, but there are limits to the quantity of spice Indians enjoy per dish.

When India and Asia began to be explored by Europeans, many of the spices used in garam masala were brought to Europe and incorporated into the cuisines of curious nations. Without this addition, native European cooking would be deadly dull. Garam masala makes an excellent dry rub for meat, and can also be used in sauces and marinades. Adventurous cooks might want to experiment with this piquant, flavorful, and flexible spice mixture, which can easily be made to taste at home.

Learn how to cook Punjabi cuisine

Learn how to cook Punjabi cuisine

Do you suffer from cough, cold, nausea, liver dysfunction, stress, or high blood pressure? Instead of collecting pharmaceuticals, why not try a spice-stocked plate of tandoori chicken?

Mumbai is a Coastal City

By: Douglas Scott

Mumbai is the capital of the state of Maharashtra and is located on India’s western coast on the Arabian Sea. The seven islands Colaba, Mahim, Parel, Mazagaon, Old Womans Island, Wadala, and Matunga Sion were joined together to form Mumbai.

The principal part of the cities is concentrated at the southern claw shaped end of the island. The southernmost peninsula is known as Colaba. It has a decent range of hotels and restaurants and is home to the two of the citys best landmarks the Gateway of India and the Taj Mahal Hotel. Directly north of Colaba is the area known as the Fort, since this is where the old British fort once stood. Further west is Marine Drive, which sweeps around Back Bay, connecting the high rise modern business centre with Chowpatty Beach. To the north are the suburbs of Greater Mumbai. Here youll find the two airports, Sahar International and the domestic Santa Cruz.

It is never too hot or too cold in Mumbai and since it is a coastal city there is not much change in the temperature throughout the year. Due to its proximity to the sea the weather is humid throughout the year.

Mumbai is famous for its fast food consisting of vada pavs, batata vadas and bhel puri. Apart from its famous fast food, Mumbai offers lot of culinary variety such as South Indian, Chinese, Punjabi, Mughlai, Thai, Mexican and Lebanese. Amongst drinks the ubiquitously available coconut water is the most popular. Tea and coffee are the other popular beverages.

It is a city that never sleeps. No matter what time of night you venture out you will find substantial number of people on streets and roads. The city is famous for its vibrant night life. There are plenty of bars and clubs to suit every taste.

Mumbai is a shoppers paradise. From swanky air conditioned shops of big brands to street markets that involve hard bargaining, Bombay caters to shopper of every hue. There are niche-shopping areas for different items. Some of the famous shopping localities of Bombay are Crawford Market, Chor Bazaar, Colaba Causeway, and Fashion Street.

Juhu beach is one of the most famous beaches of India. It is also one of the most posh localities of Mumbai and home to many famous film personalities.

Chowpatty beach is one of the major tourist attractions of Mumbai and the site of many religious ceremonies. One can witness annual thread tying ceremony initiating young boys into the Brahmin caste, and the Nariel Purnima towards the end of the monsoons at the Chowpatty. But the place reaches it climax during Ganesha Chaturthi when lakhs of people congregate at Chowpatty and the idols of Lord Ganesha are immersed in the sea.

Douglas Scott works for The Rental Car Hire Specialist. and is a free lance writer for The Mumbai Rental Site

Article Source: http://www.articlespan.com/article/24173/mumbai-is-a-coastal-city