Introduction to Asafoetida use in indian cooking

For the love of Asafoetida

Asafoetida or Hing as known to Indians is an interesting spice that lends itself well to both vegetarian and non vegetarian Indian dishes.

Asafoetida is a common element in Indian cooking just like cumin and coriander, and can be used as a substitute to onions and garlic. This "secret spice" is believed to have many benefits, and the following are most notable -

• Aids digestion
• Lowers blood sugar levels
• Helps control high blood pressure

Hing comes from the resin of giant fennel plants that grow wild in Afghanistan and Iran. It is mostly used in powdered form and is stored in tight containers away from sunlight & heat. It has pungent odour but when cooked, the pungent odour mellows to a more mild garlic-like flavour. It has to be used in the right quantity else it will overpower the entire dish, making it just taste bitter!

Indians love with Hing extends beyond curries. Asafoetida is used as a preservative too, in pickles like hing-aam-achar. Not to forget hing golis, tiny balls of asafoetida, jaggery, tamarind and other spices that are often eaten as digestives.

Just add a pinch of Hing when cooking Indian curries and smell & taste the difference in flavour.


Fun Fact:
The spice was mentioned in few scenes of Bollywood blockbuster - Queen, when the lead actress calls her family & friends to ask for the "English" name of Hing.

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What's in our Logo?

Little History About Our Logo

Delhi by the way is committed to bring the taste of Delhi to your plate and our logo is a visual expression of that commitment. This was designed by our owner, Susheel Kumar himself. The logo features image of Parliament House, Delhi/ India on a serving plate.

Parliament House is one of the most magnificent buildings in New Delhi with the architecture of the building bearing a close imprint of the Indian tradition. The construction of the building took six years and the opening ceremony was performed on the 18th January, 1927.

 

To Delhi-ites, this logo may also bring back wonderful memories of "Connaught Place" due to its resemblance to the famous financial, commercial and business centre. "Connaught Place" of C.P. as it is fondly referred to as, houses many corporate office and restaurants / food joints which are frequented by tourists and locals alike. 

 

 

 

Did you know: Fun facts about Samosa

Did you know THIS about Samosa?

Here are some fun facts about beloved Samosa.

• Originated in Middle East prior to the 10th century
• Different names include Samsa, somsa, sambosak, sambusa, samoosa, singada, samuza, sambosa, somasi, somaas
• Popular as both salty or sweet treat - make excellent party food, and any-time snack
• Has more than 14 variations of savoury fillings - potatoes, onions, peas, lentils, macaroni, noodles, minced meat, chocolate, khoya, fried rice, egg, paneer, jam, fish - you name it!
• Bollywood even has Hindi film song celebrating this tasty snack and its most popular potato filling. Search for "Jab Tak Rahega Samose Me Aaloo" (Film: Mr and Mrs Khiladi, 1997) if you don't believe!

A Glimpse Into Our Famous Goat Curry

Satisfy Taste Buds Tonight with our Goat Curry Recipe

Our Patron's craving for Hot Indian is often satisfied by our Gymkhana Goat Curry. We share the recipe with you to try at your home and savour it when that craving comes calling in! PS: If you want this quick, pick up the phone and tell us ;)

Prep Time : 21-25 minutes

Cook time : 90 minutes

Serves: 4

Ingredients

◦ Goat meat cut in to pieces  2 Kilograms
◦ Turmeric powder  2 teaspoons
◦ Oil  4 tablespoons
◦ Onions finely chopped 4 medium
◦ Ginger 100 gram
◦ Garlic  100 gram
◦ 8 Green cardamoms
◦ 4 Bay leaf 
◦ 4 Cloves
◦Tomatoes chopped 6 large or Tomato paste 300ml 
◦ Red chilli powder  1.5 teaspoons
◦ Coriander powder  2 teaspoons
◦ Cumin powder 2 teaspoons
◦ Salt  to taste
◦ 700 ml Water

Method

Step 1
Mix the goat, turmeric together in a bowl. Keep this aside.

Step 2

Heat oil in Indian wok. Add onions,  ginger, garlic, cardamoms, bay leaf, and cloves.  Sauté until onions are translucent.

Step 3
Add tomatoes, red chilli powder , coriander powder, cumin powder and goat. Add salt to taste. Cook on medium heat for four to five minutes.

Step 4

Add water. Slow cook for one hour and thirty minutes on low heat, stirring occasionally. Post this, the goat should be tender and the sauce thickened.

Step 5

Garnish with chopped coriander leaves and serve hot.

About Delhi By The Way

Delhi By The Way uses best of local, seasonal ingredients and aromatic Indian spices to create traditional Indian cuisine. We have kept our menu diverse to provide you with many options while retaining some old time favourites like butter chicken. We are open for Lunch (Fri-Sun) and Dinner (Tues-Sun).

Up to 80 guests can enjoy our mouth-watering delicacies and drinks in our space spread across two levels. For groups looking for intimacy, we have private dining options.