Most Indian foods are related by similiar usage of spices. Indian cooking is often distinguished by the use of a larger variety of vegetables than many other well-known cuisines. Within these recognisable similarities, there is an enormous variety of local styles.
In the north and in the west Kashmiri and Mughlai cuisines show strong central Asian influences. Through the medium of Mughlai food, this influence has propagated into many regional kitchens. To the east, the Bengali and Assamese styles shade off into the cuisines of East Asia.
All coastal kitchens make strong use of fish and coconuts. The desert cuisines of Rajasthan and Gujarat use an immense variety of dals and achars (preserves) to substitute for the relative lack of fresh vegetables. The use of tamarind to impart sourness distinguishes Tamil food. The Andhra kitchen is accused, sometimes unfairly, of using excessive amounts of chilies
All along the northern plain, from Punjab through Uttar Pradesh and Bihar, a variety of flours are used to make chapatis and other closely related breads. In the rain-swept regions of the north-eastern foothills and along the coasts, a large variety of rices are used. Potatoes are not used as the staple carbohydrate in any part of India.
Modern India is going through a period of rapid culinary evolution. With urbanisation and the consequent evolution of patterns of living, home-cooked food has become simpler. Old recipes are recalled more often than used. A small number of influential cookbooks have served the purpose of preserving some of this culinary heritage at the cost of homogenising palates. Meanwhile Indian restaurants, increasingly popular, encourage mixing of styles. Tandoori fish, mutton dosas and Jain pizzas are immediately recognisable by many Indians in cities.
One uniform trait of the people of India however, is the symbolic sanctity given to mealtime. A guest in an Indian home will never want for food, invited or not. Food plays a key role in traditional celebrations, as well as everyday life, and is prepared and consumed with great passion. The same one can say about cooking in the Indian restaurants.
If you've never before experienced Indian Cuisine, you're in for a treat. It is traditional, that Indian restaurants aim to give all the guests as royal treatment, sharing the richness of the native country's regional cuisine and allowing to enjoy the meal fully.
The Indian restaurants provide the assurance of quality recipes and traditional culinary expertise. They are committed to preserving a culture, tradition and standard in culinary tastes.
There you will be offered a richly-varied menu of fresh, natural ingredients, wholesome sauces and flavorful spices. All of food is natural and freshly-prepared daily on the premises with no additives or preservatives. And, at last, one good comment that might make your dining experience even richer. Contrary to the common belief, curry is not necessarily spicy. It is an Indian word which means "Sauce". In many dishes that are served with curry, you will find a different combination of mild spices.