|India is a country full of traditions,
with a multitude of cooking styles and
regional dishes. Indian cuisine is a combination
of subtle flavours - it is a real feast
for all connoisseurs of exotic foods.
Flavours are so varied, as the Indian
climate and its inhabitants are.
Delicately scented, tangy, hot spices
coming from this beautiful country are
mixed with expertise in precise proportions,
in order to create the dishes we offer.
Medical research confirms what Asians
have known for centuries - the spices
in a typical curry can be good for you,
as they contain powerful antioxidants
that help protect cells and ward off conditions
such as heart disease and some types of
cancer. Let's take a little journey through
the most common spices used in our restaurant.
Chillies come in many varieties,
green being the more immature type. India
is the largest producer of this popular
spice, which grows on a small bush-like
plant. They have a lingering hot taste,
which can be relieved by drinking milk
or yogurt. Many Indian dishes contain
chillies for their flavour as well as
fire but are more noted for their presence
in Vindaloo and Jalfrezi type dishes.
Chillies are used in many forms fresh,
dried or powdered green are the mildest
form. When they have ripened to red and
dried in the sun they become hotter, and
hotter still when ground to a powder.
They are rich in vitamin C and are said
to stimulate the appetite. Chillies contain
capsacin -the powerful compound that
gives them their firepower. This increases
the lining of the stomach and protects
against ulcers. Applying in the form of
a cream can relieve muscular aches and
Cardamoms grow wild in the forests
of Southern India. They have been used
in Indian cooking for centuries and are a favourite
for adding to desserts. They have a strong
distinctive aroma. The seed contains an
oil that is believed to have aphrodisiac
Coriander leaves are used as a
garnish and like parsley are added to
most dishes for their strong pungent flavour.
The seed ground to a powder is used to
give more of an aroma as their scent is
quite dominant. The use of coriander as
a remedy which dates back to ancient Egypt.
It is wildly used for its antibacterial
properties and aids in neuralgia and rheumatism,
studies also suggest coriander has anti-inflammatory
Cumin cultivated in India is
a native of Eastern Mediterranean Countries.
The seed has a spicy sweet aroma with
a slightly bitter taste. Its use is
valued in vegetable, lentils and rice
dishes and is said to improve the appetite
and ease stomach disorders.
Fenugreek is native to India.
The spicy leaves called 'Methi' are
commonly used in India to enhance the
flavour of curry and are particularly
good with fish and vegetable dishes
when ground to a powder, the flavour
becomes more tangy and aromatic. Fenugreek
is rich in protein, iron and vitamins,
which make it an important ingredient
in the poorer areas of India. It also
helps lower blood pressure and aid in
cases of anaemia and diabetes.
Ginger is an aromatic hot tasting
root of a tropical plant. Most of the
crop is sun dried and ground to a powder.
Fresh ginger, is a well-used ingredient
in Indian cooking added it to a wide
variety of dishes. In the early years,
it was considered one of the most popular
spices after pepper. In many parts
of the world, harvesting is still done
by hand. Ginger is of great benefit
in treating nausea, indigestion, poor
circulation of blood and travel sickness.