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Regions and Religions Fabricate the Indian Cuisine


Spices are unquestionably the cornerstone of Indian cooking and are widely cultivated according to the region. Regions and Religions fabricate the Indian Cuisine without any doubt. Indian Cuisine is a mixture of every type of spice, pepper and the love that the food serves for you. This Cuisine is different from rest of the world not only in the aspect of taste but in cooking methods as well. It blends the taste of the history of India and its culture.

The period of British colonial rule left its mark on the food of India and the blending of eastern spices into western food that began at that time has endured to this day. Examples include kedgeree (a rice and lentil breakfast dish), mulligatawny (“pepper water”) soup and the ubiquitous curry. Curry is a catch-all term used originally by the Raj to refer to any sauce dish of spicy meat, fish or vegetables and is probably an adaption of the Tamil word kari, meaning “sauce”. The Curry Club serves you every type of dish of Indian Cuisine and tries to serve you what you are actually looking for. Each region of India has its own style of cooking and distinct flavors. The North is known for its tandoori and korma dishes; the South is famous for hot and spicy foods; the East specializes in chili curries; and the West uses coconut and seafood, whereas the Central part of India is a blend of all. As the majority of India’s population practices Hinduism, vegetarianism is widespread across the continent, but Hindu food habits also vary according to regional traditions.


Indian Cuisine does not only ends up North and South cuisines but has a wide variety in the map of India –

  1) Bengali Food

Bengali food is a perfect blend of sweet and spice flavours with the use of panch phoron, commonly known as peppers.


  2) Gujarati Food

Gujarati Food has a different method of cooking food and is known as a paradise for Vegetarians, mainly comprises of sweetness in food.


3) Kashmir Foods

The method of cooking food is adopted from Asia, Central Asia and the Mutton dishes are very popular in the air.


4) Punjabi Food

The cuisine of Punjab has an enormous variety of mouth-watering vegetarian as well as non-vegetarian dishes. The spice content ranges from minimal to pleasant to high. Punjabi food is usually relished by people of all communities. In Punjab, home cooking differs from the restaurant cooking style.


5) Rajasthani Food

Rajasthani food is known for enormous spices used and sweets that are served. Rajasthan serves both vegetarian and non-vegetarian dishes.


6) South Indian

The cuisine of South India is known for its light, low-calorie appetizing dishes. The traditional food of South India is mainly rice based. The cuisine is famous for its wonderful mixing of rice and lentils to prepare yummy lip smacking dosas, vadas, idlis and uttapams.


Indian Cuisine is rich in flavours and palate and serves you all the way long to relieve your exotic taste buds with lip-smacking and amour deserts in it like Besan Laddu, Carrot Halwa, Rasmalai, Pista Kulfi, Mango Ice-cream and much more.

 Book your table with us to relish all type of delicious dishes.


10 Interesting Facts About Indian Cuisine

Food is the purest form of love for every individual. Food is the peanut on the jelly and the straw to the berry spellbindingly. Indian cuisine is well known for its spices that relieve our taste buds.The amazing spices that are used to have a profound history and being a foodie you should know them all!  Here are some 10 unputdownable facts about Indian Cuisine that will really astonish the foodie inside you!


1# Greek, Roman, and Arab traders have contributed a lot to the first foreign flavors in Indian cuisine. Who did you think brought the amazing saffron to India?

Saffron is a spice as well as used a sweet dish in Indian cuisine. Saffron is used to making kheer, halwa, Kesar ki kulfi, etc and used as a spice mostly in Rajasthani dishes.


2# Staple ingredients like Tomato and Chilli were not originated in India but brought by Portuguese.

During the trading course, tomatoes and chili were introduced by Portuguese in India.


3# Refined sugars were introduced by Portuguese.

Refined sugars were brought by Portuguese before that honey and fruits were used as sweeteners in food.


4# The most Amazingly! The famous Butter Chicken was introduced in Scotland.


5# Daal chawal / Dal bhaat were introduced in Nepal not in India.


6# Coffee was not known to India before the 16th century.

Earlier only tea was in the Indian cuisine, coffee came with the Britishers.


7# Wikipedia has around 200 Indian deserts in its list.

Well, Indian cuisine is incomplete without desserts and Wikipedia holds around 200 in its list.


8# The first Indian restaurant was introduced in 1880’s.

The first Indian restaurant was established in London in 1880’s.


9# India’s chutneys are very famous, in fact, Britishers renamed our chutney into Major Grey’s.


10# “Pepper” is the king of the spices.

Pepper mixes with everything including salt so it is known as the king of the spices.

11# Naans are not from India

Naan bread is often associated with Indian cuisine but is not actually the child of India, it originated from Persia. It was eaten with the help of fork or spoon.


12# Chilli is the famous spice all over the world

The most famous and largest produced chili is ghost chili.    


13# Rice is cooked in various forms

Rice is eaten may be plain, or it also cooked as biryani, Kashmiri pulao and much more.


History of Indian cuisine is prodigious. From every spice to the grain and rice. Indian cuisine gives out the most tempting dishes that not only fills our stomach but enraptures our soul too! These facts about Indian cuisines are so ravishing that one cannot just ignore them. Knowing the history of food you love is the proud feeling like you are a warrior and you already know the winning aspects, and it’s you holding the trophy! Well, enjoy Indian cuisine and let the foodie in you step out to enjoy the privileges. Munch the food in the Curry Club to see the best of Indian Cuisine. Hurry up, Book Your Table Now!

Malai ki Kheer

Piquant Recipe : Malai ki Kheer

Malai ki kheer is a delicious recipe that not only solves your craving for the sweet taste buds but also spreads the moreish taste. Made up of half ice cream and half milk instead of condensed milk and is a delectable Indian dessert sprinkled with cashew nuts.  

Ingredients  for making Malai ki Kheer :

  • 4 cups milk + 2 tbsp for soaking cashews
  • 2 cups heavy cream ( you may use home-made Malayi as well )
  • ½ cup vermicelli
  • ½ cup Sago pearls
  • 2 cups sugar
  • 2 tsp strawberry Essence, or any other essence
  • 1 tbsp ghee  – to roast vermicelli
  • ½ cup cashews


Pre-Preparation: Soak Sago pearls for 4-5 hours in warm water, drain well and keep aside before starting with the cooking. You may wish to keep it soaked overnight depending on the quality of the pearls and the temperature in your region for delicious kheer.

  1. Heat ghee in a pan and roast vermicelli on low flame for about 4-5 minutes, it should just turn light brown and nothing more.  Keep stirring it to avoid burning, keep aside once done.
  2. Soak cashews in 2 tbsp milk for 1 hour and then grind it to a fine paste. Keep aside.
  3. Now heat milk in a big pan and bring it to the boil, add cream and sugar and simmer it just till sugar dissolves. This will take another 3-4 minutes.
  4. Now add cashew paste,  roasted vermicelli and Sago pearl to it and cook on a low-medium flame till it swells up and get thick. This will take around 10-12 minutes.
  5. Just check the softness of both Sago and vermicelli and if its cooked, add the essence of your choice turn off the flame. If you cook any further, this will get very thick and you may have to add more milk to it.
  6. Serve hot or chilled, depending on your choice. It tastes delish in both forms.


  • You may replace some of the milk with water, if it gets too thick
  • You can also add flavours if you wish to , to make it more pleasant.
  • You may add more nuts to it.

Enjoy your hard workin rest and have Malai ki Kheer.  

Indian Cuisine

A Guide to Indian Cuisine and Spices

India has a wide range of traditional and authentic local cuisine with the Indian essence all over them. With exotic ingredients, tongue-tingling flavours, ambrosial presentation and exclusive Indian touch these dishes can be thrilling and be specified as fit food for God’s. With Indian food, it is such that you incorporate all techniques from other cuisines and then add the special Indian spices to the dish to make it different and completely finger licking.

Indian delicacies use a palette of flavours ranging from spicy, sour to sweet all at the same time thus giving a different complete Indian tinge to the dish. All you need to know is which spice tastes best with what dish and the quantity of spice to be used and you are ready for Indian food.

There are some basic spices used in many dishes such as cumin, coriander, turmeric, chilli, ginger, garlic etc. All these spices are either obtained by ground or trees/plants and while being taste enhancers also serve a lot of medical purposes.

One popular belief associated with curries is that all Indian food are curries which is very unlikely. However, curry has become a staple name for all spicy veg or non-veg dishes with some gravy or sauce. Indian food serves thousands of variants of curries like watery, red, white, dried out, hot etc. with different ingredients and different flavours.

Indian food is paradise, especially for Vegans. Use of spices, curries, sauces breathe new flavour and life to potatoes, peas, eggplants, bottle guards, tofu, cottage cheese etc. All you need to know is the spices their tastes and uses and once you get the grip of Indian spices it is very easy to prepare and enjoy Indian food. Keep the spices simple when trying Indian in the beginning and see how far can you take it. Flavours like chutney (Green/red/yellow) and pickles are exclusive to Indian cuisine and trust me you will not find anything better, diverse in any other cuisine than Indian.

With the right selection of spices and condiments and experimental frame of mind, Indian dishes can get exciting and intimidating for you. Enjoy the flavourful dishes and once you know how they taste and feel only then start trying your hand at cooking Indian and you are sure to succeed.