Behind the Names of the Indian Dishes

The way that the Indian dishes sounds and looks gives a feeling that they are very complex. But naming the dishes is not that complex. Generally naming a food is done by checking up the ingredients added or the process involved in their preparation. Tandoori chicken is prepared by using tandoor oven, Murg kali Mirch is prepared by using kali mirch or black pepper. The naming of the dish can also be done after the name of the place from where it was originated. The dish called Fish Amritsari is an example of such naming. The item can also be named after the culture or heritage from which the item was derived. Mughal biryani comes from the period of Mughal reign. Chicken Saagwala is named so because it included greens and chicken. Texture of the item also has a great deal to do with the naming of the item. Reshmi kabab is named in this way. The item Malai prawns is named after the creamy gravy and Achaari Murg is named after its pickle style flavor.

Here some of the group of items and the actual reason for naming them in that way are discussed here. From this we can also get an idea of what and in which combination to order food in a restaurant.

Achaari: These dishes named with the label achaari have the main flavor of that of an Indian style pickle. These dishes can vary their taste from very hot and spicy to medium flavored. The tongue tickling taste is obtained from the rich spices like chilli, fennel, cumin, carom, mustard etc. These dishes generally comes under the group of dry items so they should be ordered with curry items like dal (lentil curry) or a yoghurt preparation called Raita. This is also to minimize the hotness of the item. This style of items is a great combination with bread, chapattis, roti, naan etc.

Bhoona, Bhuna or Fry: The meaning of the term Bhuna means to stir fry or sauté. Some of Indian spices needed to be sauté or stir fried before being added to curries in order to prevent their raw taste when added to curries. Bhuna dishes taste from mild to hot. These dishes contains spices like cinnamon, cardamom, cloves, bay leaves, chilies, coriander, cumin, pepper, and vegetables like onions and tomatoes. These items have the added meat or vegetables that are cooked up in their own juice or water even without adding a single drop of water.

Bhurji: The term Bhurji means scrambled. The most common item known by all is egg bhurji which is scrambled egg. They prepared by the process of stir frying. The main ingredient whether egg, chicken, meat or vegetables is combined with onions, tomatoes, ginger, garlic, chilies used as per the range of hotness, coriander and turmeric. They are items that do well with gravied onions. Bhurji can be made spicy and hot depending on the taste of the customer. It’s better to previously mention this to the person who takes your orders. This is a great combination with paratha, chapatti and naan.

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