Home

Indian Cuisine

Indian Spices

Indian Festivals

Group Booking

Sitemap

Indian cuisine is a subtle taste. Flavours are as varied as climate and as exotic as the people of India. Fragrant spices, pungent and warm spices, are delicately blended in meticulous proportions to create each dish which will have its own distinctive flavour from spices which have to prepared afresh. The blending and preparation of spices is a centuries old craft to Indian cuisine Spice Image Aniseed (Suwa) is the fruit or seed from the flowering plant, Pimpinella anisum. The seeds are used whole or crushed as a flavoring in various foods, from baked goods and sweets to liquours Asafoetida (Hing) or asafoetid (Devil's Dung) is the dried latex (oleo-gum-resin) exuded from the living rhizome, rootstock or taproot of an umbelliferous plant of varied species. A popular spice in foods and medicines. Basil (Tulsi) is obtained from a small, erect, glabrous, profusely branched herb, indigenous to India. It forms part of the 'sweet' herbs. Basil is a member of the mint family. Basil is popular worldwide because of its rich aroma, attractive fragrance and superb blending properties when used in seasonings. Bay Leaf (Tejpata) these fragrant leaves with pointed ends are used in their dried form. These are used in curries and rice preparations. The leaves are first browned in oil first to increase the aroma. Cardamom Small (Elaichi) often dubbed as the "grains of paradise" is a pungent, aromatic herb. It is the dried ripe fruit (capsules of cardamom plant) often referred as the Queen of Spices because of its very pleasant aroma and taste. Cardamom Large (Elaichi) Large cardamom is the dried fruit of a perennial herbaceous plant. It's quality characteristics are different from that of small cardamom. The fruit is 4 to 6 times size of small cardamom. Chillies (Mirchi) India's most important contribution to the world of spices. An annual plant, chilli comes in a wide variety of shapes, sizes, colours and in different degrees of pungency. Cinnamon (Dalchini) is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. r Clove (Lavang) are the aromatic dried flower buds of a tree in the family Myrtaceae. They have a numbing effect on mouth tissues. The flower buds are at first of a pale color and gradually become green, after which they develop into a bright red. Coriander (Dhanya) The name `coriander' is based on the Greek work `kopis' which means `bug'. Coriander requires full exposure to sunlight but with less heat and medium-to-heavy loamy soil, good drainage and well-distributed moisture. Cumin (Zeera) Though native to Egypt and the Mediterranean, cumin is now mostly produced in India. Fenugreek (Methi) The ripe, dried fruit of a quick-growing annual leguminous herb, fenugreek has a strong, pleasant and quite peculiar odour reminiscent of maple. r Garlic (Lasan) Garlic is a hardy bulbous annual, with narrow flat leaves a pungent and acid flavour and acknowledged medicinal value. The entire bulb ('cloves') is almost without odour but, once cut, they produce an intensely strong and characteristic odour. Ginger (Adrak) has been cultivated in India both as a fresh vegetable and marketed as a dried spice since time immemorial. Ginger has always meant many things to many people. A taste- maker. A flavourant. An appetizer. A drug. Jaggery (Gud) is a concentrated product of cane juice or date juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color. Jaggery is mixed with peanuts, condensed milk, coconut etc to make Indian delicacies.

Indian Grocery List Hindi English Adrak Ginger Ajwain Carom seed Amchur Mnago powder Baigan Aubergine, Egg Plant Besan Chicpea Flour Chana Chick Peas, Gram Dalchini Cinnamon Dhanya Coriander Dhanya Hara Cilantro Elaichi Cardamom Foodino Mint leaves Garam Masala Blend of spices Ghee Clarified butter Gud Jaggery Gulab jal Rose water Haldi Tumeric Hing Asafoetida Imli Tamarind Jaifal Nutmeg Jeera Cumin Kali mirach Pepper Kalonjii Onion seeds Kesar Saffron Kokum Garcinia indica Lasan Garlic Lavang Cloves Lentils Grain Madh Honey Malai Cream Masoor Lentils Mattar Peas Methi Fenugreek Mirchi Hari Green Chillies Mirchi degi Paprika Namak Salt Neem Patta Curry leaf Nimbu Lemon Nimbu phool Citric acid Paani Water Paneer Cheese Podina Mint Rai Mustard seed (sarson) Raita Spiced Vegetbl Yoghurt Rajma Red Kidney beans Rava - Sooji Cream of wheat Rong Clove Sahad Honey Sakar Sugar Sanchal Black Rock salt Saunf Fennel Sauntha Diried Ginger Powder Suwa Dill Takrai Lemon Grass Tej Patta Bay leaf Til Sesame seed Tulsi Basil Tur (toovar) Pigeon-peas Urad Zafrani Saffron, Zeera Cumin