Indian Cuisine

The use of spices is a distinguishing characteristic of Indian cuisine. Curry is an all-purpose term used to cover the entire range of Indian food spicing. Indian cooks have at least 25 spices on their standard list, which can include cinnamon, saffron, turmeric, coriander and cardamom.

Indian dishes are cooked in three stages. First, the base or gravy is prepared by warming oil with spices and salt. Then the vegetables are stirred into the gravy base. Lastly, the dish simmers until completely cooked.

Did you know…

• An Indian meal finishes with Paan—the name given to the collection of spices and condiments chewed with betel leaves. Betel aids in digestion.
• Tandoori chicken and naan breads are prepared with the tandoori style of cooking, which uses an Indian clay oven.

• Tamarind Shrimp (Prawns Varathiathu)