Indian cookery has developed over thousands of years. Our chefs take the best of that knowledge to create the finest dishes for Lilu's guests. This includes making use of a range of techniques.
Indian food gets its layers of flavour from the different cooking techniques that apply spice and taste at a number of stages at the cooking process. Items like the Dumpukht Biryani make use of long cooking in a sealed environment to hold the flavour in. Here, the rice and all of the flavourings are sealed in with a cover of fresh naan dough during the cooking. This also traps the steam which helps the rice to be light and delicious.
We talked about marination in our last blog. However, there are a number of ways to add flavour to a protein that is absorbed and permeates the dish. We create our own spice mixes, rubs and crusts for this purpose.
Of course, the mighty tandoori oven is also an important part of the dishes we create. The char flavour imparted by the scorching temperatures of the oven is an important part of the flavour of our Lilu special kebab. We are also well known for our cheese naans - the Blue Stilton using local cheese from Long Clawson - as well as our signature Red Leicester naan which oozes with luscious flavour.
If you want to learn more about Indian cookery, and have a go at making it for yourself, why not join us for a private cookery lesson? We have availability at the restaurant, or have our Chef come to your kitchen at home for a fun private session.