Indian cuisine

The secret of the Indian culinary art lies in the combination of spices. For every dish we put together an individual composition of a multitude of aromatic ingredients. The recipes often are passed on from generation to generation as a part of a family's tradition.

Curry

Even if the appellation curry comes from India, a ready to use curry-powder – as common in Europe – is not used in Indian cuisine.
In India „curry“ means a sauce consisting of a combination of different spices, especially put together for the character of a certain dish. The degree of heat or mildness depends primary on the percentage of chilli, the extravagant taste, instead, is determined by other spices which build the basis of the appropriate curry for every dish.

Garam Masala

Garam Masala is a typical mixture ("Masala"), sometimes containing more than 30 different aromatic spices, like coriander, cumin, fenugreek seeds, curcuma, ginger, green cardamom, brown cardamom, cassia-cinnamon, cloves, laurel, pimento, nutmeg, mace, black pepper, anise, fennel, ...

Fiery-hot?

We would like to point out that the Indian cuisine is not necessarily hot.
Many Indians – especially in the South of the country – love to eat fiery, but there are reams of dishes offering a fine aroma without any heat. In Europe it is common to prepare the dishes in a rather mild way and to flavour them individually at the table, if desired.

Sweet-savoury chutneys and taste-intensive pickles as well as yoghurt, taken by the guests individually, round off a complete Indian dish.