It’s About Flavour and Taste

All the cuisines we like or dislike is largely because either they are too spicy or they are too bland, there is no other reason. Flavour and taste are one of the main reasons Indian cuisines have been appreciated across the world and are consumed in every part of the world blended to suit the various taste buds.

Indian food is one of the favourite Asian cuisines well known for spicy delicacies and aromatic flavours that are popular part of home style cooking as well as have been blended by restaurants from various parts of the rich Indian heritage. Indian cooking is simple as the varieties of spices have individualistic benefits and there is something that you can always taste.

Unlike other cuisines Indian spices are a part of spicy as well as sweet dishes, hence are gaining popularity over other cooking techniques. However to understand the difference what’s best for the appropriate it’s important to experiment as sometimes many professional cooks to discover the charm of spices accidentally and then become famous.

Mostly Indian cuisines are available in an extensive range at restaurant buffets or wedding ceremonies, so we all often think they are difficult to make, but that’s not true at all. A little knowledge of the taste of the spices and basic cooking etiquettes can help you cook almost any Indian delicacy whether it is a dessert, starter or entrée, a main course dish.

Indian food is all about simplicity and that comes with adding the appropriate amount of Indian spices mostly dry, often available in powdered form or whole spice sun dried or roasted in clarified unsalted butter. To plan a perfect family meal, all you need is a bunch of essential Indian spices depending on the dish you decide to make.

Oil and clarified unsalted butter blends in with some of the dishes, so always have that handy. If you are planning on cooking meat or vegetables with rice always steam then then add, as it is the traditional method of Indian cooking to allow the aromas of the meat or veggies to blend in with the dry or roasted or whole spices like cloves, bay leaf etc.