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IN
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COOK IT!
COUNTRY FLAVOURS
HISTORY & INFLUENCES
ICONIC DISHES
Spiceology

Scroll to choose your favourite version of this iconic dish

Scroll to choose your favourite version of this iconic dish

Do you smell this? It’s now time to set your kitchen and do the magic…

Do you smell this? It’s now time to set your kitchen and do the magic…

Country flavours

Bringing flavour, aroma, and a rich intensity that’s second-to-none, each region of India has their own distinct combination of spices and ingredients used to scent local dishes. In the North, tandoori and korma are legendary, whilst the South is known for hot, spicy dishes. In the East, there is always an addition of chilli in curries while in the West, coconut and fresh seafood dominate, and in the Central region, it’s a diverse blend of each. Religions play a large role in the daily diet of many Indians.[…]

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History & influences

Originating some 7,000 years ago in the Indus River valley which in that time included Pakistan, India has a rich history of settlers and reigns bringing with them a myriad of cultural and culinary influences which have remained today. India’s focus on using grains, dairy products, pulses and vegetables began during its conception in the northern Hind region with the local economy driven by produce trade, in particular, cattle and grains like cereal. Spices in India became widely used as a way of giving flavour and ayurvedic medicinal properties to otherwise bland dishes due to their limited sources of produce. These spices were blended with sauteed onions, garlic, ginger, and chillies to form a flavour foundation used in many dishes. These masala blends still today are some of India’s most distinctive and well-known flavour bases.[…]

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Iconic dishes

Given the diversity in soil, climate, culture, ethnic groups, and occupations, the cuisines vary substantially across India and use locally available spices, herbs, vegetables, and fruits. Characterized by its clever and creative use of spices, Indian cuisine celebrates and highlights local produce from the vegetarian-focussed dals, palak paneer, and Gujarati potatoes of a traditional thali to the tender meaty dishes of rich red Tandoori chicken and Rogan Josh all mopped up with bundles of fluffy Naan. Then there are spicy hot curries such as the vindaloo, fish curries from the coastal Kerala region, samosas chaats and scented rice.  Meals are frequently finished with the sweet notes of cardamom-spiced Coconut Burfi and a warming Masala Chai.

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Spiceology

At the very heart of the famed spice route, India is one of the largest spice growers and producers in the world.  Home to a plethora of spices including many varieties of chillies, all ranging in heat, flavour and texture, cassia is primarily used in savoury dishes whilst cinnamon is sweet. Coriander,  the most versatile and used spice in India, takes on all flavours so well and two kinds of cardamom – black and green.  […]

India is one of the largest spice growers and producers in the world.  Home to a plethora of spices including chillies, cassia, and two kinds of cardamom – black and green. […]

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