A Little About East Indian Cuisine

Cooking is an essential part of human civilization. Food has always held a place of honour in the scheme of all countries. But in India, from time immemorable, food has occupied a place of high esteem because of its scientific and artistic aspects. References to food can also be found in our (Indian) old scriptures like Vedas and Upanishadas.

The search for spices spurred explorers to set out on hazardous journeys and sent impassioned emperors to war. Columbus, Basco de Gama and Magellan all went in search of spice and changed the world forever. Europeans discovered what Indians have known for thousands of years- spices can be used for preservatives and as herbal medicines. The spice trade was so lucrative that the Dutch have a saying for anything too expensive-'As costly as pepper.'

Spices, condiments and aromatics are the essence and vital core of our cooking. Curry is essentially a flavour, and need not be hot at all. Although the dishes on our menu are marked at varying spice levels of mild to atomic hot, you may order any taste and flavour you personally relish and contrary to what some might think, curries don't make you evil tempered or shorten your life. In fact, spices are said to cure everything from halitosis to liver ailments and are loaded with vitamins and minerals.

The ancient Sanskrit treatise on Ayurvedic (the Hindu science of medicine) lists the following benefits of spices:

Pepper- Good for digestive ailments
Chilies- Digestives and paralysis
Turmeric- External application for itches and skin diseases
Ginger- Remedy for liver complaints and rheumatism
Cardamom- To combat halitosis, nausea, headaches and fever
Cloves- For fevers, heart, brain, liver and stomach ailments
Saffron- The most expensive spice

Health conscious dinners will be pleased that know that besides the herbal properties of spice, very little fat is found in Indian meat dishes. After being trimmed of fat, meat is marinated in yogurt and spices, then placed on five foot long skewers and slowly cooked over wood charcoal rather than fume producing briskets. At 700 and 800 degrees in a Tandoor oven, any remaining fat is seared off.