The cuisine of India is as varied and diverse as the sub-continent from which it originates. As a first time experience, the variety of taste and flavor is simply overpowering. In fact, a delicately spiced Indian curry can tantalize and tease the taste buds! The culinary art of India is passed from generation to generation, and the recipes have been seldom accurately reproduced in written form.

The “gurus” in cooking never divulge their exact methods of preparation. Professional skill inspires a sense of pride and satisfaction in a Chef, who will not part with their secret at any price.

The use of spices in Indian cookery dates back to time immemorial. It was the lure of these spices that brought many foreign traders to the shores of the ancient land of India. Indian cuisine is not necessarily acrid or searing. The art of Indian cookery lies not in the excessive uses of spices but in the delicate mix of variety of spices to enhance the taste and flavor.

There is a popular belief, rampant in the West, that Indian cookery requires the use of special herbs, ingredients, and that the cooking is done with special utensils by some complicated technique. Special utensils are used, but for another reason — different foods require certain heat conduction, dictating the use of brass, copper and iron utensils.