Talk about a nation that prides itself in having nature’s
bounty, the earliest civilizations, a rich and varied cultural
heritage, a glorious past…and you can expect the perpetuation
of a great legacy.
That’s India.
Home to the Aryans, Moguls, Arabs, Persians, Portuguese, French
and British, we are a veritable melting pot of the world’s
finest philosophies, sciences, arts and skills. But more than
our religion, our sculpture, our architecture, dance and music
which weave a common fabric, it is our food, our refined sense
of taste, that defines us as a people.
Indian cuisine is an assortment of zealously guarded culinary
skills that have descended down generations, from a host of
regions and communities. Yet, each is distinct in flavour,
ranging from the sharpest to the subtlest.
Despite its unparalleled dietary range, there’s something
mystical and intrinsic about all Indian food: the reverence
and thoughtfulness with which it is prepared.
The exotic blend of herbs and spices, and the intricate preparatory
methods, are all intended to let the aromas and flavours sink
into the fare and your senses. Not only does the food smell
or look gorgeous, it fires your appetite until you and your
taste buds succumb to temptation. And the seduction is total!
Efforts to resist indulgence often prove futile. But you’ll
feel no remorse because such sublime experiences are a step
closer to spirituality.
Indian food lets you savour the very essence of India that
has transcended boundaries to gain worldwide awe and recognition.
Come, embark on an epic culinary voyage and rediscover your
inner self.
Food for a Maharajah now at your table
The legendary culinary masters marinated vegetables, fish
and meats in a host of herbs and spices. They emphasized that
all spices be freshly ground to a very fine paste and stir
fried to achieve a homogenous blend.
“Garam masala” used in most Indian dishes is a
combination of cloves, cinnamon, poppy seeds, coriander seeds,
black pepper, nutmeg and mace – all lightly roasted and
then ground.
Meat delicacies particularly require the spices to be stir
fried in yoghurt and be cooked under a lid over a low flame
for a long time. The flavours thus become integral to the main
dish and there’s little difference between vegetarian
and non-vegetarian fare in terms of looks, aroma or flavour.
The Portuguese introduced the red chilli pepper which has
given Indian curries a totally new dimension.
The Moguls, Arabs and Persians are credited
with having introduced food concepts such as khichri, pulao,
biryani, kebabs and tandoori. Earlier confined to the northern
states and the royalty, they are fast becoming the world’s
most popular foods.
The soul of Indian Cuisine
Turmeric(haldi): Used in most Indian dishes. Imparts rich
looks. Great aroma and flavour when ground before cooking.
Benefits: Blood purifier, improves liver function, prevents
coughs and colds, improves skin tone and is an antiseptic.
Ginger(adrak): Lends a distinctly sharp taste and aroma.
Benefits: Improves digestion, lowers cholesterol, controls
blood pressure, inhibits cancer, prevents coughs and colds,
has anti-nausea and anti-clotting properties.
Garlic(lasun): Pungent smell. A great
complement to ginger. Together emit an appetizing aroma when
sautéed as seasoning
in most dishes.
Benefits: Lowers cholesterol, inhibits rheumatism, has anti-cancer,
anti-flatulent and anti-bacterial properties.
Black Pepper: Very aromatic when freshly
ground. Adds ‘bite’ to
the food giving it a mysterious after-taste.
Benefits: Effectively wards off colds and throat infections.
Clove(laung):Used wholly in rice and meat preparations. Also
used in powdered form in baked goods
Benefits: Controls gum and tooth infections, anti-nausea, combats
colds, strengthens nerves and improves circulation.
Cumin(jeera): One of the main ingredients in curries. Used
wholly as popular seasoning.
Benefits: Good digestive especially to ‘settle’ a
heavy meal.
Cardamom(elaichi), Cinnamon(dalchini) and Nutmeg(jaifal):
Mostly ground and sprinkled for their pleasing aroma and subtle
flavours. Indispensable to many preparations including desserts
made from milk.
Benefits: Cardamom prevents formation of kidney stones, cinnamon
helps fight diabetes and food poisoning while nutmeg helps
relieve stress.
Saffron(kesar): The most expensive spice. Imparts great looks
and exclusive flavour to rice, meats, seafood and desserts.
Benefits: Cures anaemia, is a heart and nerve tonic and has
anti-aging properties.
Coriander(dhania): The most sought after garnish. Enhances
freshness and flavour of any dish.
Benefits: Cures indigestion. The seeds can reduce high cholesterol.
Red chilli pepper(lal mirchi):Gives
Indian curries and gravies their irresistible looks and legendary ‘hot’ character.
Benefits: said to contain vitamin C but is most likely to be
effective in curbing tendencies to over-eat!
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