Although we’re yet to have a complaint about it, every week we have a new customer asking why we choose to put our famous Naan Bread on a stand. There’s plenty of reasons why we do this, but the truth is in the taste, which is why our loyal customers keep coming back, week on week.
One of the traditional methods is Tandoor cooking, available all over India, but mainly followed in the North. There are many different kinds of cooking methods in India, which depend on the dish to be made, the amount of heat needed and the nature of raw materials. The Punjab region is the birth place of the Tandoori style of cooking, but what is a tandoor? The Punjabi tandoor is a bell-shaped oven traditionally made of clay, which can be set into the earth and fired with wood or charcoal reaching temperatures of about 480 degrees Celsius.
Tandoor cooking uses four distinct techniques: direct heat rises from the charcoal, similar to grilling; The hot clay walls of the oven cook bread; Radiant heat in the belly of the tandoor produces similar results to convection baking; And smoke, which occurs as the marinade and meat juices drip onto the hot coals, add fragrance and flavour.
The heat and smoke, and moisture-retaining properties of the tandoor, make it perfect for roasting meat on vertical skewers. Despite its ancient origins and simplicity, the tandoor produces sophisticated results, including smoky flatbreads and roasted succulent meats. Food cooked in a Tandoor clay oven not only tastes great, but it is also good for you.
Visit our Restaurant and you will see fresh naan being made to order. Soft white dough rolled into flat cakes, draped over a round cloth pillow called a gandhi and pressed onto the hot inner walls of the tandoor, where they puff, blister and brown in minutes.
The tandoor’s cooking properties have made it the preferred barbecue pit throughout Central and South Asia and the Caucasus region. Iranians call it tanoor; Uzbeks, tandyr; Azerbaijanis, tandir; Armenians, tonir; and Georgians, tone. But the center of tandoori cooking is Punjab.
Come to Jamaira to try our grilled tandoori roti and our tandoori chicken, it won’t disappoint you!
Indian cuisine may be more commonly associated with beers such as Kingfisher and Cobra, rather than with a glass of wine. Nevertheless, selecting the right wine can make a real difference to your meal. To help you with this choice, Jumaira Sheffield has looked at the best wine match exquisite Indian dining.
Wine is a great companion for good cuisine. This is no exception when it comes to the rich and fragrant meals from Jumaira Sheffield. Tradionally, in India, the consumption of wine hasn’t been all that common in households. Over recent years, the Indian wine market has since grown and developed, becoming more widely enjoyed by Indians.
Jumaira Sheffield has chosen some excellent food/wine pairings to go with our signature Punjabi dishes.
Top chef tip: If you like spicy dishes, a mineral-based and acidic wine will add to the spices and will bring out those individual flavours.
Indian food with a wider combination of flavours is best suited to creamy, or buttery white wines. These help to combine the aromas. YUM!
If you prefer something that contrasts with a strong spicy flavour then select a sweet wine. This will work best at calming the flavours.
Authentic Indian dishes such as Jumaira Sheffild’s famous Chicken Tikka Masala, Lamb Gosht, Paneer Tikka, Tarka Daal and Biryani are all full of wonderfully complex flavours, created with a variety of spices. Take your taste buds to paradise!
We have sought out the very best wines to be included in our wine list for you.
Here are some of the most popular Jumaira Sheffield wine choices to go with Indian cuisine:
Gewürztraminer – A mildly sweet, white wine from the French region of Alsace. This is suited to dishes that are tandoori based or rich in masalas, herbs, ginger, garlic and cardamom.
Sauvignon Blanc or Australian Shiraz – Perfectly accompany tikka dishes, tandoori Prawns and paneer dishes.
Rose – These dry wines have the depth of a red wine, combined with the acidity of a light white wine. Rose is best suited with heavy meat dishes, such as lamb but not with poultry.
Pinot Noir – This choice is one of the most popular red wines consumed with Indian cuisine. Usually fruity, this red wine is smoother compared to other wines that are high in tannin. It also goes well with most other types of dishes, including; spicy, tangy, chicken, seafood, vegetarian dishes or paneer.
Champagne or Sparkling Wines – Champagne and other sparkling wines, can be paired with various dishes, including vegetarian food. Whether you choose to have a rich and creamy curry, such as a Korma, or something heavier like saag, balti dishes, paneer or potatoes, Champagne offers a nice contrast due to its bubbly acidic texture.
Ultimately, choosing a wine to go with your meal is a matter of personal preference, however our tips should help to guide your decision. All of the wines mentioned above are available to buy from our extensive wine list however if you would like more assistance choosing a wine, our experienced bar staff can advise you further.
Here at Jumaira Sheffield, we know that Indian food is far superior in taste when compared to many other cuisines. This may sound like we’re championing Indian food over over nations because we love it so much … well, maybe! But now it has actually been scientifically proven! YAY!
Indian cuisine has become popular all over the world!
Punjabi food is rich in flavours such as cumin, cardamom, ginger, coriander and authentic Punjab chillies. Our specialist chefs work hard to bring you the best taste and texture experience possible, when it comes to traditional Indian dining, with presentation and colour playing their part in creating multi-sensory pleasure. We pay extra special detail to ensure all your senses are aroused, not only when it comes to taste, but the smells, sounds and surroundings, in our beautiful Sheffield restaurant.
The science bit …
But beyond the surface of what makes Indian food so delectable, there is now actual scientifically proven research to factually make the case for why it’s so tasty and great. Analysis of more than 2,000 of the world’s most popular recipes has shown why Indian food has such unique flavours.
Western cuisine commonly tends to include overlapping flavours through its choice of ingredients. Indian dishes, especially Punjabi food, go against these rules. Along with many Asian cuisines, recipes are created with contradicting ingredients which do not overlap in flavour. This creates an intense taste experience.
Authentic Indian dishes contain, on average, a minimum of seven different ingredients. None of these share any similar qualities. As a result of this, each ingredient releases its own distinct flavours, when the final fantastic dish is created.
All of our fabulous dishes at Jumaira Spice stem from a huge rich and diverse cultural heritage, which has inspired our restaurant to become what it is today.
Experience an evening of taste, texture, colour and the exotic.
Indian cuisine can be characterised by its extensive and complex use of spices that are married together to make intense, flavourful dishes. These spices, which are usually referred to as masala in the Hindi culture and are the foundation that truly makes an Indian kitchen awesome.
Many diners, especially those who are fearful of too much heat, can be scared away at the mention of spices or spicy food. However, these people have yet to appreciate that the use of spices doesn’t mean that it will make your food hot and spicy. Many Indian spices are used in order to give the food flavour, rather than heat. They give each dish a distinct, aromatic flavour, that won’t always have you breathing fire like a crazed dragon at your first bite!
Each individual spice has its own unique characteristics and flavours. However, when they are combined with a selection of other spices, the flavours interact and merge together, creating a very different taste and changing their unique qualities. This fusion of contrasting flavours is what makes Indian cuisine so popular today.
Spices also have other qualities that make their use extremely beneficial. Each spice has its own health benefits and many are used for medicinal purposes and for the prevention of diseases. Some can also be used for the preservation of perishable foods.
Depending on the area of India, or Asia, where each dish originally found its creation, different spices vary in their use and popularity. For example, some spices that are very popular in northern India, may not be held in such high regard in the southern areas.
Some of the most widely used spices in Indian cuisine include: Turmeric, Cardamom, Chilli, Saffron, Cumin seeds and Coriander seeds.
So, if you’re guilty of hiding behind a Chicken Korma because you have been too scared to try the alternative flavours of traditional Indian spices, remember that using them won’t always make a dish fiery hot!
Speak to your table waiter and explain to her/him what you would like and enjoy the choice which will quench any fear and tantalise your taste buds. Our food is so great, you’ll be thinking about it all week at work and you’ll be secretly planning your return visit to us. Let our staff give you a dining experience you will never forget.