From Pan Asia to your plate: How black garlic is revolutionizing Indian cuisine

Picture this: ordinary garlic bulbs wrapped in darkness, their cloves slowly fermenting over weeks or months. The result? A complex flavour profile. Black garlic’s journey began in Pan Asian kitchens, but today, it graces gourmet tables from Paris to Tokyo.

Distinct flavour profile

Renowned chefs globally have fallen for its umami allure. Imagine a flavour that marries balsamic vinegar, tamarind and a hint of molasses. That’s black garlic.

While regular garlic is sharp and pungent, black garlic offers a much sweeter and more subdued taste. Its texture is soft and chewy, with a flavour that combines the savoury soy sauce with the rich sweetness of balsamic vinegar. This makes black garlic a versatile ingredient, though it might not be the first choice for traditional recipes that rely on the bold, spicy kick of fresh garlic.

Black garlic is made from fresh garlic that undergoes a Maillard reaction, a process akin to caramelisation, over several weeks. This transformation is sometimes mistaken for fermentation. However, the Maillard reaction in black garlic is more accurately an aging process, leading some chefs to call it ‘aged black garlic’.

How to use black garlic in Indian recipes

Swapping regular garlic for black garlic in Indian dishes can elevate the flavour profile in surprising ways. Here are some ideas:

Black garlic podi: A spicy South Indian condiment, podi can be given a gourmet twist by incorporating black garlic. This adds a deep, umami flavour that pairs beautifully with rice or idlis.

Dals: Incorporate black garlic into rich dals like Dal Makhani or Yellow Moong Dal. Its subtle sweetness enhances the dish without overshadowing the other spices.

Tadka (Tempering): The black garlic’s rich flavour can add a new dimension to your tempering, making everyday dishes feel special.

Cooking tips

How to Cook with black garlic

Black garlic is incredibly versatile and can be minced, chopped, pureed or used whole to enhance a variety of dishes. Here are some ways to incorporate it into your cooking:

Soup boost: Add black garlic to your soups for an extra layer of depth.

Salad dressing twist: Mix pureed black garlic into your salad dressings for a unique flavour, whether you’re using olive oil, mayonnaise or vinaigrettes.

Dip and sauce swap: Replace regular garlic with black garlic in your homemade dip, spreads, and sauces.

Roasted veggies: Toss roasted black garlic with your mixed vegetables, chicken, or other proteins for added richness.

Pasta and pizza: Add it in your pasta sauces and pizza toppings for a gourmet upgrade.

Storage tips

Store black garlic much as you would store regular garlic. It will last several weeks in an airtight container, or you can freeze it for up to one year.

Ready to use black garlic in your cooking? Share your experiences in the comment section below.