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Authentic Indian Food and The Plantain Leaf

Cousine in India

The unforgettable aroma of India is not just the heavy scent of jasmine and roses, it is also the fragrance of spices so important to Indian cooking especially to preparing curry. Broadly speaking, meat dishes are more common in the North. Mughlai cuisine is rich creamy, deliciously spiced and liberally sprinkled with nuts and saffron.

The essence of good Indian cooking revolves around the appropriate use of mixed aromatic spices. Base ingredients of such mixed spices are elements such as coriander, cumin, turmeric, red pepper, nutmeg, mustered, saffron, cinnamon, cardamom, ginger powder etc. the skill lies in the subtle blending of these spices to enhance rather than overwhelm the basic flavour of a particular dish. These spices act as appetizers and digestives. Read the rest of this entry

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