Only Indians can incorporate a riot of sensory stimulation in their meals. In fact, the intensive use of spices - whole, ground, roasted and stewed - marks the unifying characteristic of an otherwise highly diverse cuisine. Characterizing Indian food is a bit like describing European cuisine - all of it at once.
Cumin, coriander and cardamom; mustard, mango powder, ginger; asafoetida, fenugreek and chillies. And then there's turmeric, tamarind and saffron, curry leaf and coconut milk, almonds, cashews and pistachios - and those are just the seasonings!
Our food presents a range of flavours, intense and subtle. In addition to the pronounced use of spices, common culinary threads include the prominence of flatbreads and a far greater use of dairy products. Breads are made with wheat while dairy products include milk, cream, yogurt, buttermilk, sour cream and cheese. We have got for you a diverse mixture of flavours and tastes that reflects a variety of cultures, geography and climate. We sincerely hope to serve you the best Indian meal that you will cherish for a long time. Enjoy.
