Indian cuisine is famous for its bold and aromatic flavours, especially regarding non-vegetarian dishes. Using spices and herbs adds depth and complexity to the dishes, making them irresistible. These ingredients also have health benefits and are readily available at most Indian grocery stores.
Plenty of non-veg flavour boosters can take your dishes to the next level. There are endless options to explore. You can add them to the non-veg main course and benefit from it. That's why we've rounded up the best non-veg flavour boosters in Indian cooking that will make your taste buds go crazy. So, prepare to spice up your non-veg dishes with these delicious and aromatic ingredients!
Lime juice is a flexible component used in numerous meat-based dishes. The acidic nature of lime juice aids in tenderizing meat while elevating the dish's taste. Non-vegetarian dishes such as chicken tikka, tandoori chicken, and fish fry frequently employ lime juice in their marinades. By blending lime juice with other spices and herbs, an appetizing marinade can be created to enhance the flavour profile of your meat preparations.
Kachri is a miniature, green fruit typically employed as a seasoning in Indian gastronomy. It possesses a sour and marginally acrid flavour profile and is utilized to impart tartness to meaty preparations. Kachri frequently features in recipes hailing from India's northern provinces like Rajasthan and Punjab and finds its way into dishes like kebabs, curries, and biryanis.
Derived from the flower of Crocus sativus, also known as the saffron crocus, saffron is a pricey spice and is extensively used in Indian cuisine. It is used to lend a distinctive flavour and aroma to non-vegetarian dishes. Saffron finds common use in dishes such as biryanis, paellas, and risottos.
Mathania Mirch is a chilli pepper that grows in the Mathania region of Rajasthan, India. This small-sized, intensely spicy chilli is widely used in non-vegetarian dishes to add heat and flavour. Mathania Mirch is a crucial ingredient in fiery dishes like laal maas, a lamb curry that's rich and spicy, and kebabs. It can be used fresh or dried, whole, or ground into a powder while cooking. As it's extremely hot, it's advisable to use it sparingly to avoid dominating the other flavours in the dish.
In Indian cuisine, Kasuri Methi is an extensively used variant of dried fenugreek leaves. It contributes a distinct flavour and slightly bitter taste to non-vegetarian dishes. Butter chicken, chicken tikka masala, and chicken korma are some dishes that frequently incorporate Kasuri Methi. This ingredient is versatile and can be used as whole leaves, crushed leaves, or ground into powder. To avoid overpowering the other flavours, adding Kasuri Methi towards the end of the cooking process is advisable.
Non-veg flavour boosters are an essential part of Indian cooking and can elevate the flavours of non-veg dishes to new heights. From the tangy lime juice to the fiery Mathania Mirch, there are many different non-veg flavour boosters to explore.
Experimenting with different spices and herbs can help to create unique and flavourful non-vegetarian dishes that will leave your taste buds wanting more. So, spice up your non-veg dishes with these delicious and aromatic ingredients!