Here you will find some information on the Indian Restaurants and Indian grocery stores across the world, some personal recipes and a few ayurvedic secrets about Indian spices and herbs and a vegetarian meal in general.

Characterising Indian food is indeed difficult. The art of Indian cooking is unique with its diverse taste that varies from the north to the south and from the east to the west. It is an art that is passed down from generation to generation from mother to daughter.

The exquisite taste come from a proper blend of the spices. The variation in quantity and proportion of the spices to form the base combination in different dishes vary from region to region. These spices are noted for its medicinal values and the combination of various spices, which we often refer to as grandma’s secrets, has a lot more in it than what the modern man can often comprehend. The spices which form heart and soul of Indian cuisine have various functions: some tenderize, others add heat, some color, others cool, some thicken, others bring a necessary tartness, others act as carminative.

Indian food is spicy, but spicy does not often mean “fiery” hot. It refers to the unique flavour brought in by the spices with the fore said functions. With the emerging technologies, Indian cooking has become easier in the 21st century, though, often the precision of grandmother’s recipes are often compromised.