Spices
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Spices constitute an important group of agricultural commodities that are virtually indispensable in the culinary art. They can be primarily defined as farm products used in various forms viz; fresh, ripe, dried, broken, powdered etc. which contributes aroma, taste, flavour, colour and pungency to food, rather than a lone food seasoning factor. Spices may be bark, buds, flowers, fruits, leaves, rhizomes, roots, seeds, stigmas and styles or the entire plant tops. They are well known as appetizers or preservatives and many of them have rich medicinal properties and are used in pharmaceutical, perfumery, cosmetic products, religious rituals etc. The history and culture of Indian spices is probably as old as human civilization itself. The Vedas, the Bible are all replete with references - direct or indirect - to Indian spices. The earliest literary record in India on spices is the Rig Veda (around 6000 BC), and the other three Vedas - Yajur, Sama and Atharva.
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The magic of Indian cuisine is in the blending of spices because it is important to know which spice is ideally suited to which particular food. It is no secret that spices, freshly ground each day, are the very basis of Indian cuisine. Our chef’s practice this art of blending and freshly grinding spices and herbs to give you a memorable experience.
Indian food is spicy but not ‘chilli hot’ as we make use of our exotic spices for their flavours and aroma. The use of red chillies is at one’s own discretion so it depends on ones taste to use the chillies.
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