Indian cuisine is a combination of many subtle tastes. Flavours are as varied as the climate in India , and as exotic as the people of India.
Fragrant, pungent and warm spices from the four corners of the country are delicately blended in meticulous proportions to create the dishes we present to you.
Each dish will have its own distinctive flavour and aroma which cannot come from any curry powder, but from spices which have been separately prepared each day fresh for each individual dish. The blending and preparation of spices is a centuries-old craft and indispensable to Indian fusion cuisine.
Spices such as coriander, cumin, cloves, cinnamon, cardamom, black pepper, red chilli powder, turmeric and mustard are regularly used in Punjabi cuisine. However these spices do not dominate the dish but instead gently promote the primary ingredient, meat, fish or vegetable.
And certainly for those who like their food without a hot and peppery taste there is much to choose from! Indian food comes from many spice groupings. Add to this the large number of Tandoori dishes (yoghurt marinated food cooked in the traditional stone Tandoori oven) as well as slow cooked dishes and you have a wonderful variety.