History has also had its influence on the sub-continent’s cuisine. British colonialists introduced cutlets, which Indian cooks adapted by marinating them in garlic and ginger. The Moghuls, who came to India via Persia in the mid 15th century, introduced the milder pilaus, and meat or poultry cooked in yoghurt, cream, and other dairy products.
The common denominator in Indian cooking is the use of spices. These primarily consist of cinnamon, cardamom, cloves, bayleaf, mint, methi leaves, curry leaves, black pepper, cumin, fennel seeds, mustard seeds, coriander, ginger, garlic and turmeric, to name but a few. These spices can be left whole and fried or roasted, crushed or ground with water and vinegar to form a paste. The combinations are endless, as are the variety of tastes. Each method draws out a completely different flavour from the spice. It is this carefully orchestrated use of spices and seasonings that gives our food its unique character.
The use of spices does not make the dish hot. The heat, termed ‘Jal’ in Indian cuisine, comes from chilies, which were introduced to the Indian sub-continent in the century by the Portuguese. The majority of dishes on our menu are mild to medium in strength. However, there are a handful of ‘Jal’ dishes where chilies have been used sparingly. These are clearly indicated for ease of selection.
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