Provenance · Volume VI
The Indian Canon
Three hundred and sixteen entries
Contents
Iopening
IIopening
III16
IV106
V193
VIopening
VII1
VIIIopening
IXopening
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
The Thread
Where this book connects to others — migration, trade, diaspora.
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume VI · contents
Indian · V The Canonical Dishes
The Canonical Dishes
Ninety-one entries · page 2 of 2
Bengali Chingri Malai Curry (Prawn in Coconut Cream)BengalOdia Dalma (Lentils with Mixed Vegetables — Eastern Style)OdishaSouth Indian SambarTamil NaduTamil Nadu Chettinad IdliTamil Nadu, IndiaIdli and SambarTamil NaduSouth Indian Coconut Chutney: Preparation and VariationsMeen Kulambu: Tamil Fish CurryTamarind Rice (Puliyogare): Karnataka Temple PreparationChettinad Chicken (Tamil Nadu — Full Spice-Roasting Method)Chettinad, Tamil NaduChicken Chettinad: South Indian Spice IntensityChettinad Kuzhambu (Pepper and Tamarind Gravy)Chettinad, Tamil NaduKerala Appam (Fermented Rice Hoppers — Fermentation Timing)Kerala, IndiaKeralite Stew (White Stew — Coconut Milk and Cardamom)Kerala, IndiaKerala Fish Molee (Coconut Milk Poached Fish)Kerala, IndiaFish Curry: Kerala StyleKerala Fish Curry with KodampuliKerala Fish Preparations: The Coastal TraditionGoan Fish Curry (Kokum and Coconut — Coastal Technique)Goa, IndiaGoan Vinegar-Based PreparationsGoan Vindaloo — Full Method (Pork, Vinegar, Kashmiri Chilli)Goa, IndiaVindalooGoaGoan Sorpotel (Pork and Offal — Vinegar Preserved)Goa, IndiaMarathi Kolhapuri Mutton (Dry-Roasted Coconut Spice Paste)Kolhapur, MaharashtraMarathi Sol Kadhi (Kokum and Coconut Milk Digestive)Konkan coastBangladeshi Dal: The Regional TraditionsNepali Momos: Himalayan DumplingsNortheast India Pork with AxoneNagaland, IndiaMizoram BaiMizoram, IndiaManipuri ErombaManipur, IndiaChicken Tikka MasalaGlasgowमुगलई खाना (Mughlai Khana): The Court Cooking Legacy
V · The Canonical Dishes · 13 of 13Next chapter → The Table & Service
Also in this chapter
91 entries · page 2 of 2
Bengali Chingri Malai Curry (Prawn in Coconut Cream)Odia Dalma (Lentils with Mixed Vegetables — Eastern Style)South Indian SambarTamil Nadu Chettinad IdliIdli and SambarSouth Indian Coconut Chutney: Preparation and VariationsMeen Kulambu: Tamil Fish CurryTamarind Rice (Puliyogare): Karnataka Temple PreparationChettinad Chicken (Tamil Nadu — Full Spice-Roasting Method)Chicken Chettinad: South Indian Spice IntensityChettinad Kuzhambu (Pepper and Tamarind Gravy)Kerala Appam (Fermented Rice Hoppers — Fermentation Timing)Keralite Stew (White Stew — Coconut Milk and Cardamom)Kerala Fish Molee (Coconut Milk Poached Fish)Fish Curry: Kerala StyleKerala Fish Curry with KodampuliKerala Fish Preparations: The Coastal TraditionGoan Fish Curry (Kokum and Coconut — Coastal Technique)Goan Vinegar-Based PreparationsGoan Vindaloo — Full Method (Pork, Vinegar, Kashmiri Chilli)VindalooGoan Sorpotel (Pork and Offal — Vinegar Preserved)Marathi Kolhapuri Mutton (Dry-Roasted Coconut Spice Paste)Marathi Sol Kadhi (Kokum and Coconut Milk Digestive)Bangladeshi Dal: The Regional TraditionsNepali Momos: Himalayan DumplingsNortheast India Pork with AxoneMizoram BaiManipuri ErombaChicken Tikka Masalaमुगलई खाना (Mughlai Khana): The Court Cooking Legacy