Lemon (Nimbu)
油っぽさを一瞬でゼロに！インド料理に爽快な魔法をかける酸味の王様
Description
Indian lemons (often small resembling limes). Grants intense acidity and freshness to all dishes: curry finish, salad dressing, marinades, drinks.
Classification: For Everyone,Citrus,Acidity,Diet
Shops selling Lemon (Nimbu)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Lemon(or Lime)
Instructions
- When making Tandoori Chicken, rub lemon juice and salt into meat as the very first marinade, erasing odors and softening meat.
- When making salads (Kachumber), toss chopped veg with lemon juice, salt, cumin powder to set the taste.
- Squeeze firmly over Biryani or heavy meat curries right before eating, adding refreshing acidity as a flavor change.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Lime (perfect sub due to flavor and size close to Indian Nimbu)
Pairing
All Indian dishes, Kachumber (Salad), Nimbu Pani (Lemonade)
Trivia
[Trend] Indian set meals (Thali) are invariably accompanied by 'raw onions and cut lemon'. The act of squeezing lemon yourself mid-meal to add acidity is an important ritual for Indians to create dining rhythm.
Eating tips & etiquette
[Unique Eating] On scorching streets, chug 'Nimbu Pani (salty lemonade)' mixing freshly squeezed lemon juice, black salt, cumin, and ice water to blow away heatstroke!
Allergen
None