What You Need to Know
Indian street food cooking employs the Maillard reaction, fermentation, tempering, gelatinization, grinding, spherification, deep-frying, caramelization, gelation, steaming, and emulsification to develop complex flavors and textures. These techniques often involve specific temperature and time ranges, such as 140°C to 180°C for 15-30 minutes for the Maillard reaction and 20-25°C for 12-48 hours for fermentation.
Steps
- 1.
Pani Puri (Mumbai): Simultaneous spherification (puri) and flavor layering (spiced water)
- 2.
Aloo Tikki (Delhi): Maillard reaction creates crispy crust while maintaining moist interior
- 3.
Dabeli (Gujarat): Tempering spices in oil releases aromatic compounds for the stuffing
The Science
Primary Reaction
Maillard reaction