With its many sauces and condiments, Indian food can be a highly personal culinary experience, allowing diners to customize each dish to suit their tastes. Trying a bit of this and that is part of what makes going to an Indian restaurant much more than just a meal; you can always find a new dish to try and a different condiment to complement it. Whether you are eating Indian food for the first time or are a devoted fan, you may not be familiar with the many condiments that are typically offered. Here’s what you need to know about some of the popular sauces and condiments you can sample when you go to an Indian restaurant.
Chutneys
Fiery or sweet, smooth or chunky, chutneys come in a variety of flavors to enhance an Indian dish. They tend to have a sour component, accented either with a sweet or spicy flavor to balance it. Chutney can be made with herbs, fruits, vegetables, or a mix of all three. They are usually used as a dip or sauce for snacks (chaats) such as samosas or pakoras.
One of the more popular types of chutney is mango, which is the perfect blend of sweet, savory, and sour flavors. Sugary mango is front and center, with a hint of tang and spice thanks to vinegar, ginger, and hot peppers. It’s delicious with any fried chaat.
Mint or cilantro chutney is also a common staple you find at most Indian tables. With all the herbs, this chutney lends a fresh, bright flavor that complements most anything. You can try it with pakoras or lamb dishes.
For a more powerful, tart taste, you can opt for an onion chutney, which is often red thanks to tomatoes or paprika. It’s also got an earthy punch from cumin, and no chutney goes better with light, crispy papadam than this flavorful condiment.
With tamarind chutney, you can add a tangy sweetness to your appetizers to hit all the flavor notes. This condiment is smoother than some of the other varieties and works to balance spiciness in other dishes.
Some of the dishes you order may be served with one or more chutneys for dipping, but if not, you should order some to add another layer of zest to your appetizers.
Achaar
Achaar, also known as pickles, are not at all like the western European idea of what a pickle is. Instead of being preserved in vinegar and flavored with herbs, Indian achaar are preserved in oil and spices for an extra kick and crunch to liven up vegetable dishes, dhal, or buttery parathas. Try these different kinds of achaar:
- Green or sweet mango
- Garlic
- Carrot
- Mixed vegetable
- Lemon or lime
Yogurt
Even people with a high tolerance for spicy food need something to cool their mouths, and that’s why yogurt is a common accompaniment at an Indian table. Yogurt is also called raita, and it is traditionally served with biryanis or kebabs, although you can rely on raita anytime you need a break from the spice. Yogurt can be served plain alongside a dish or layered with chutney for a more traditional street food flair.
The most familiar kind of raita features a soothing combination of diced or shredded cucumber, small bits of carrot, and spices mixed with cooling yogurt. It’s refreshing and flavorful, but it also provides much-needed relief from the heat.
There are other types of raita, which can include the following:
- Boondi (chickpea flour made into small chewy balls)
- Potato
- Spinach or beetroot
Visit Little India of Denver
Is your mouth watering yet? Visit Little India of Denver to sample some of these condiments with your thali or chaat. We have two convenient locations to serve you flavorful dishes that bring the heart of India to Denver. Look for these condiments on our lunch buffet or order them off the menu to make any dish meet your flavor expectations.
Call 6th Ave Call 32nd Ave Call Downing St.
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