If you desire to taste savory curry dishes slow-cooked with an assortment of spices, you might want to head to the Indian restaurants of Omaha. Exotic soups with spices like the Mullagatwany soup as well as vegan and non-vegan entrees are made inside the kitchens of Omaha’s classy and new Indian restaurants, adding a dash of creativity to the wide diversity of ethnic Indian meals.
Chefs from all Indian restaurants in Omaha unanimously say that they want to bring the authentic ethnic flavor of India to the spicy Indian recipes in which they want to recreate the taste and aroma of the vintage Indian dishes. Generous amounts of turmeric powder along with exotic spices from India like cardamom, cloves, cumin seeds, coriander seeds, saffron and fenugreek are ubiquitously present in these Indian recipes, transforming simple meals to delicious gourmet cuisine.
The taste and medicinal benefits of turmeric have been confirmed by the ancient studies of Ayurveda as well as by modern science. Recent studies indicate that a pinch of turmeric every day means that one is armed with essential nutrients like potassium, phosphorous, magnesium, manganese, calcium, iron, sodium, zinc and selenium. At the same time, the spices from India have been well recognized today as powerful antioxidants having strong medicinal properties. Herbs like cumin and paprika are said to contain antibacterial, antioxidant properties.
Chefs from popular Indian restaurants in Omaha like The Jaipur, The Taj Kabob and Curry and Tanduri Fusion say that they are always keen on experimenting with a variety of these beneficial spices. In the process, they intend to transform tastes and textures of traditional Indian cuisine and to make them ever more appealing to various cultures and ethnicities.
The highlights of these Indian restaurants include slow cooked recipes for more tasty and healthy meals. These include traditional vegetarian recipes like the Dal Makhani (a spicy lentil delicacy tossed with onions, tomatoes, ginger and garlic), Matar Paneer (a delicious cottage cheese and peas curry dish) as well as popular non-vegetarian ones like the Lamb Korma (tender chunks of lamb simmered in a hot sauce with spices and yoghurt) or the spicy chicken curry entrees. Most of these entrees are enriched with a concoction of spices, yoghurt and seasonings, which cumulatively add luster and life to Indian cuisine. The goal is to make the meal appealing, satisfying and nutritionally sound, while retaining the basic flavor of the food and making it pleasing to the eyes.
Most of these slow-cooked Indian recipes use a crock pot to simmer the food for hours, adding a unique flavor and texture to the recipes. In this slow-cooking process, pre-softening of the vegetables, lentils as well as the meat is a pre-requisite. At the same time, it is ensured that onions and garlic are sautéed, caramelized enough with spices and infused with oil so that the authentic Indian flavor is retained. This slow cooking process of traditional Indian cuisine is improvised over a number of years to minimize the use of fat and to bring out the natural oils of the ingredients used.
Today when you decide to dine out in any of the popular Indian restaurants in Omaha, whether the old, established dining options like Indian Oven in downtown Omaha or the newly opened Dhaba Indian Cuisine, you have the chance to befriend yourself with Indian recipes cooked with an enormous variety of spices brimming with health benefits. And though Indian cuisine is often known to be cooked in butter, ghee (clarified butter) or highly saturated oil, you can always opt for the low-fat Tandoori cuisine, coupled with raita, a soothing side dish mostly made with low-fat yoghurt. Try these options and you will have reasons enough to thank the natural goodness of these Indian recipes.