When you think of India, don’t you think hot and spicy? I also think greasy and complex. After 40 years and traveling to many states of India here are some of my personal favorites with mild spices. Two of these are Kashmiri dishes and you might order them only at a wazwaan (Kashmiri cuisine restaurant). Caution: There is no comparison with home cooked food.
Kashmiri Haak Saag ( Spinach Kashmiri style)
I started with my comfort food. Haak Saag is found mainly in the northern locales and similar to spinach found south. I remember my mother making this dish by adding only water and salt. This soupy side dish is unique.While giving you necessary minerals, its light on the tummy and very yummy while piping hot. Best with plain white rice.
Prawn Malai Curry
When I first came to Calcutta, I was like a hungry kid. The kitchen hadn’t yet been unpacked and there was the curiosity of trying local cuisine. This dish, suggested by a restaurant in Park Street, was made of soft prawns blended in a creamy coconut milky base.
This is the eternal Indian comfort food for all homes. Mothers generally make a light lentil and rice mixture boiled till creamy consistency with minimum spices; generally for recovering kids or during the many tummy upsets of eating street food. The simplest variation of this chow is made using yellow pulses and rice, with no vegetables and no tadka (to keep it mild) and only some salt or red/green chilis. Its also called the poor man’s dish, but that’s debatable. Its easy to digest and easy to make.
Another Kashmiri dish, this is mutton boiled in a milky curry. Due to the milk base, very few spices are needed. The common tomato onion base is not used in the curry. The curry is made spiced with bay leaves, cardamom, cinnamon. Incase your dish arrives with a sea of fat floating on its surface, just separate it and pick out the mutton pieces from it instead. (That’s what I did in my childhood when coaxed to eat.)
Plain Roti (Phulka)
Rarely have I found the humble Phulka, or the flat wheat bread, on any Indian restaurant menu. Inspite of that, its the softest bread accompaniment for Indian food. I always try to avoid the roomali roti (too much refined flour) and the tandoori rotis (a hassle to chew when they cool).
This is a rice ball steamed to cook. If you are more experimental, you can try it with the white coconut chutney, but its fine on its own when fresh. Best hot & fresh for breakfast or an evening snack. Tinier versions called Baby Idlis are great finger foods for kids.