The Indique: Contemporary Indian Cuisine

Chaat is a family of savoury snacks that originated in North India in the 17th century, typically served as an hors d'oeuvre and as popular street food across South Asia. The rich culinary diversity of India has led to the creation of a plethora of chaat dishes inspired by its various regions.

The word derives from Hindi and means tasting or a delicacy, as in licking one's fingers while eating.

The chaat variants are all based on carbohydrates like fried dough, with various other ingredients. It is garnished with onion, potatoes, coriander, peas and hot spices, and topped with sauces, especially sour Indian chili and saunth (dried ginger and tamarind sauce), fresh green coriander leaves and yogurt. Popular versions are rajkachori, bhel puri, dahi puri, panipuri, dahi vada, papri chaat, and sev puri.

In India, "chaat" is a word that describes more than just a set of snacks: It’s a way of life, and a category of food that hits practically every element that makes something craveable—sweet, sour, tangy, spicy, and crunchy. Chaat can be enjoyed anytime.

Hyderabadi Biryani has been a part of South Indian cuisine tradition for close to 400 years. It is believed to have been served directly from Persia, having its title origin from there only. Birian means "fried before cooking" and Birinj is rice in Persian language, combining to Biryani. Some believe it to be an invention of the Mughal Royal Kitchen, while others say that the DUM concept belongs originally to Bengal.

Legend has it that there are over 100 variations of biryani in India. However, each of the variation still has meat/ vegetables soaked in a spicy curry and sandwiched between layered basmati (aromatic) rice. It is a meal of the kings, and an emotional topic for many in India.

One of the main reasons for Hyderabadi Dum Biryani, Hyderabadi Chicken Biryani, Hyderabadi Veg Biryani or simply Hyderabadi Biryani being popular is its cooking style. The unique process includes the marination of chicken/veggies in Yogurt and Spices and then slowly cooked with rice ensuring the rice absorbs all the juiciness & spices to release its aroma and taste.

Another fact of its popularity is its signature taste which has a confluence of strong South Indian aromas enriched with foreign flavors. The aroma comes from the spices like cardamom, cloves etc. is what makes you out of your senses asking you to have more and more of the Biryani.

From ancient times, Kerala's Malabar Coast had been a major trading centre in connection with the Middle East and other Arab countries. Blessed with unique riches—such as cardamom, cinnamon, ginger, turmeric and pepper—Kerala was the spice garden of the ancient world; for which traders from distant countries travelled great distances by sea.

The food practices that existed in Kerala before modern interventions began were based on the traditional understanding that food itself is medicinal. The consumption of food cooked with native ingredients, especially the plants in the backyard, was considered to be highly beneficial and had lifelong health benefits, and gave birth to a unique cooking style known as Malabar Cuisine. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice as a typical accompaniment. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, asafoetida and other spices are also used in the preparation.

Prawns Pepper Roast is a delicious and spicy stir fry made with prawns or shrimps with black pepper and cumin powder. Served with rice, it is a popular dish amongst our guests at The Indique.

Indian Chinese cuisine or Desi-Chinese cuisine is a distinct fusion culinary style that combines aspects of both Indian and Chinese foods and flavours. Though Asian cuisines have mixed throughout history throughout Asia, the most popular origin story of the fusion food resides with the Chinese of Calcutta, who immigrated to British Raj India looking for work.

Chinese Indian food is generally characterised by its ingredients: Indian vegetables and spices are used, along with a heavy amount of pungent Chinese sauces, thickening agents, and oil. Stir-fried in a wok, Sino-Indian food takes Chinese culinary styles and adds spices and flavours familiar to the Indian palate. Popular culinary styles often seen in Indian Chinese fare include "Chili" (implying batter-fried items cooked with pieces of chili pepper), "Manchurian" (implying a sweet and salty brown sauce), and "Schezwan" (implying a spicy red sauce). Originating from Eastern India, Indian Chinese is loved by all across India.

These include Manchurian which generally consists of a variety of deep-fried meats or balls made of minced vegetables in a spicy brown sauce, and Hakka Noodles combining noodles, vegetables, ginger and garlic, soy sauce, green chili sauce, red chili sauce and vinegar.

Raj Kachori is deep fried pastry made from flour stuffed with lentils or other mixes, and garnished with yogurt, and sweet and spicy sauces.

This divine dish is the most flavorful goodness that you will ever try.

Basically, they are kachoris stuffed with lentil mix but are served quite differently. On top of Raj kachori, you will find curd, chutney, sev, potatoes, spices and pomegranate seeds. The tamarind chutney and coriander chutney along with chillies make it sweet and spicy at the same time.

If you are trying Indian street foods, you cannot miss this one. And The Indique is one of the very few places in Europe that prepares an authentic version of this dish. A must try!