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The Essence of Culinary Art is Time. We Ask for your Kind Indulgence.About Indian Cooking
Archeological evidence has proved that India has been cooking with spices for at least 7,000 years.
The cooking of India is as varied as its terrain. From the rich Kashmiri dishes of the snow-capped Himalayas to the simple vegetarian cuisine of the palm-fringed coasts of the South there are numerous cooking styles.
Curry comes from the Tamil word “Kari” which means spicy sauce. North Indian curries, fragrant with saffron, and rich with almonds and yogurt are Moghul influenced dishes.
To the uninitiated, Indian cooking seems like a jigsaw puzzle incapable of solution. The reason is simple. There is no recorded text for Indian Cuisine. Every genre of cooking has innumerable schools, each school more than one style, each style its own Guru.
Recipes are handed down from generation to generation.
Indian Cuisine varies from region to region. The taste, colour, texture, appearance and aroma of the same delicacy changes every few kilometres. It is no secret that spices, freshly ground each day, are the basis of Indian cooking. All spices have their own characteristics and they are used in varying proportions to make the correct combination for a particular delicacy. If you can perfect the art of blending individual spices and herbs, it is possible to create a plethora of dishes, each distinctive and different.
The latest findings in medicine confirm that garlic and onions, almost universally used in Indian food, are useful in lowering cholesterol in the blood and controlling blood pressure. They are also rich in vitamins and trace elements. Chillies are very rich in vitamin even hot chillies have a purpose. They are used mainly in parts of India where the temperature stays very high for most of the year. They stimulate the appetite which tends to wilt in hot climates.