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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.

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.