Indian Cooking Question - Muslim vs. Hindu

[Una_Persson]

Well, most of my GQ’s don’t get much response, so maybe this one will, as it deals with:

FOOD!

Anyhow. In India, is there a difference typically seen between cooking done by Muslims vs. that done by Hindus? And I don’t mean just the obvious factor of allowable meats per se - what I’m wondering is if the spices, vegetables, preparation, etc. are very different, or if there is a large difference in style between them?

Also - as a side question that is of great interest to me - can someone point me to a site with good beef-based curries? Even if they are not “real” Indian food, I’m looking for suggestions and ways to branch out from chicken/pork/prawns, that do not involve seafood or fish.

[sub](I ask for a site or link because I fear that soliciting recipes here would violate the spirit of GQ, whereas asking for a place which has recipes like this can yield a factual answer.)[/sub]

[AncientHumanoid]

I thought this was a cannibalism question, sorry.

Disregard the last sentence.

And this one.

[Duck_Duck_Goose]

What you need is a Cliff’s Notes to Indian cooking.

Tourist-level info, FWIW.
http://www.tourismofindia.com/exi/cuisine.htm

Although a number of religions exist in India, the two most influential to Indian cuisine are the Hindu and the Muslim traditions. The latter is most evident in dishes like Mughlai food, kababs, Kormas, Koftas (meat-balls), Biryani (rice with meats), Rogan Josh, and barbecued preparations like tandoori rotis and tandoori chicken which are made in clay ovens popularly known as the tandoor. A majority of these are staple foods in the North of India, parts of which were ruled by the Mughals.

Hindu cuisine in the North mainly comprises rotis (unleavened flat bread) or parathas (unleavened layered flat bread), rice and an assortment of dishes like dals, fried vegetables, curries, chutney, and pickles.

In the South, the focus is more on light steamed food and rice is staple and coconut is a basic ingredient in most dishes. Usually rice is served with sambhar, rasam (a thin soup), dry and curried vegetables accompanied by papads. The South Indian dosas, idlis and vadas (made of fermented dal) are popular throughout the country.

[MC_Master_of_Ceremonies]

I’ve always found the difference is regional rather than divided on religious grounds. Each region of the Indian subcontinent has different styles of currys.

[martin_ibn_martin]

For really rockin’ beef curries, look farther East. Thailand has IMHO the best curry tradition. Also, look at North Indian muslim type food as well. Muslims had no qualms with eating meat, except for pork:D

There are also some curry type dishes in Etheopia called wat. Not sure if they are close enough for you.

Martin

[martin_ibn_martin]

Here’s a link

http://www.curryfrenzy.com/curry/recipes.asp?type=beef

I suspect that the whole Curryfrenzy site will be of interest to you.
I’m bookmarking it now:D

Martin

[Una_Persson]

Thank you everyone for the responses. Well, except for the cannibalism one. :eek:

Mainly, I wanted to know if when I fix “Indian” curry if it was something cross-cultural, or more regional. This sort of developed out of a discussion by Fierra and me over the difficult time finding beef curries either in London or in Kansas City.