APPETIZERS
The throbbing pulse of India is its streets, and the essential element of this vibrating and pulsating scene is the street food vendor, hawking freshly cooked, mouth-watering fare to the hungry passers-by all times of the day and often into the night. The tastes, sounds and feel of these street foods are simply unparalleled.
TANDOOR-GRILLED SPECIALTIES
Cooking in a tandoor (a special frontier province open oven made of clay) dates back to the Indus Valley civilization where meats, breads and vegetables were exposed to high heat for a short period of time,. Today it is the lightest and most nutritious form of cooking in Indian restaurants where meats and vegetables are marinated and lightly grilled, as also fresh breads are baked with great skill and expertise.
BIRYANIS
These entrees are made by combining rice with spices and seasonings and meats or vegetables. While this method of cooking, may have originated in iran/persia, It is in India that the recipes of biryanis have developed to their current form.
CURRIES SPECIALTIES
During the british rule in India, curry was rather a catchall word for anything Indian mottled with hot spices, with or without a sauce. and that is how it stayed to rest of the western world as well. We would like to define it as dish consisting of meat, fish, chicken or vegetables, simmered in or covered with a sauce, gravy or liquid that is redolent with spices and herbs. and the variations of ingredients, spices and herbs are what make each curry different from the other.