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Indian Cuisine

The Indian Cuisine is a mystical world of herbs and spices which reflects a perfect blend of various cultures and eras. With a history of over 5,000 years, India is identified by its culture, religion and its cuisine.

The advent of Buddhism and the fertile soil of India created the conditions for the existence of a complete vegetarian menu. Fruits, vegetables, cereals, eggs, dairy products and honey were key ingredients of the Indian cuisine. Rice, lentils and chickpeas are very popular in the Indian cuisine.

Later with the invasion of cultures from Asia, the Indian cuisine embraced meat except beef which remains prohibitive in Hinduism.

The big secret to the delicious but yet lean foods is the clay Tandoori oven. Inside the Tandoori oven marinated meats are slowly cooked with spices. Naans (bread that looks like pie) are also baked in the Tandoori oven. The most popular spices are cardamom, cinnamon and cloves with herbs like the bay leaf, coriander, mint leaves and ginger being the protagonists of the Indian cuisine.

North Indian cuisine prefers peppers, saffron, yogurt, cottage cheese and ghee (purified butter). In the South love pepper and coconut while the East prefers mustard and fish.

Indians drink cool Lassie (ice cream with mango, sugar or plain) and for dessert prefer Kulfi and Gulab Jamun

Popular Indian dishes: Samosa, Pakora, Lamb Kebab, Chicken or Paneer Tikka, Butter Chicken, Vegetable Jalfrezi, Paneer Kofta, Palak Paneer, Dum Aloo, Lamb Roganjosh, Korma, Basmati Rice, Naans: Plain Naan, Garlic Naan, Roti and Tandoori: Tandoori Chicken, Tandoori Kebab.