Mayo in Indian Cooking: How It Fits Into Indian Recipes and Flavors
When you think of mayo, a creamy emulsion made from egg yolks, oil, and vinegar or lemon juice. Also known as mayonnaise, it's a staple in Western sandwiches and salads, you probably don’t picture it next to a bowl of dal or a plate of chole bhature. And you’re right—it’s not traditional. But that doesn’t mean it’s absent. Across urban kitchens in India, mayo is quietly showing up, not as a replacement, but as a new tool in the pantry. It’s used in chutneys, in wraps, even in some versions of stuffed parathas. It adds richness where yogurt or coconut milk used to do the job.
Indian cooking has always been about balance—spice, tang, heat, creaminess. Traditional creaminess comes from yogurt, a fermented dairy product used in raitas, marinades, and gravies, or khoya, reduced milk solids that give sweets and curries their dense, sweet richness. But mayo? It brings something different: a cold, thick, fatty texture that doesn’t curdle under heat like yogurt can. That’s why you’ll find it in Indo-Chinese dishes like mayo-spiked noodles or as a spread on vada pav instead of tamarind chutney. It’s not replacing tradition—it’s layering on a new flavor profile that younger cooks are experimenting with.
Still, it’s not without controversy. Many home cooks still avoid it because of its processed nature, or because it doesn’t align with the idea of ‘pure’ Indian flavors. But if you’ve ever tried a street-side sandwich in Mumbai with a dollop of green mayo, or a grilled paneer wrap with garlic mayo, you know it works. It’s not about authenticity—it’s about what tastes good now. The posts below show you exactly how people are using mayo in Indian recipes: from quick fusion snacks to modern takes on classic dips. Some use it to cut heat. Others use it to bind fillings. A few even mix it with ginger-garlic paste and soy sauce to make their own version of Indo-Chinese sauce. You won’t find mayo in a 100-year-old recipe book, but you’ll find it in a lot of 2024 kitchen counters. Let’s see how.
Mayo Instead of Yogurt for Tandoori Chicken Marinade: Does It Work?
Thinking about swapping yogurt for mayo in your tandoori chicken marinade? This article breaks down whether mayo works, how it changes the texture and taste, and what you should consider before making the trade. Get practical tips, flavor hacks, and a peek into the science behind both ingredients. Find out if this shortcut fits your kitchen needs or if you’re better off hunting down that tub of yogurt. We’ll help you whip up chicken that actually tastes good, not just passable.
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