Indian Roast

About

Indian food is exposed to more combinations of flavours and seasonings than perhaps any other food in the world. Indian food is based on this variety which in flavours encompasses hot and sour, hot and nutty, hot and sweet, bitter and sour and sweet and salty.

In seasonings it stretches from freshness and sweetness of highly aromatic curry leaves to the dark pungency of the asafoetida, whose earthly aroma tends to startle.

Our spice shelves often contain more than thirty seasonings. The Indian cuisine lies not only in the sqeezing several flavours. Out of the same spice by roasting, grinding or popping it whole into hot oil, but in combining seasonings curry leaves with popped mustard seeds with mint, ginger and garlic with green chillies to create a vast spectrum of taste. It is in the total mastery over seasoning that makes Indian food quite unique.

Spices are used keeping the gentleness of your taste in mind. The hot or chilli part of spices is kept out unless asked for tongue sweating strengths.