Misconceptions About Indian Food

blog-post-one-600x250
Come on, be honest. What are the first things that come to your mind when you think of Indian food? Hot, spicy, oily, rich, fatty, bad for you, difficult and time-consuming to cook, curry powder….If I were honest, I would say that if badly prepared it could be all those things and yet, so could any other cuisine! Indian food, though hugely popular, is highly misunderstood. Did you know that… …Indian food has evolved over thousands of years and is
Read More

Why curries are good for you

blog-post-one-600x250
Recent research has shown that curry could actually be good for you, easing arthritis and even protecting you from Alzheimer’s. Here, we look at the medicinal effects of the spices that go into a curry. Most curries contain turmeric, cumin, allspice, cardamon, ginger, garlic and capsicum – spices with strong anti-bacterial properties. That’s why they’re found in dishes from hot countries, where meat needs to be preserved. Studies have found that garlic, cinnamon and cumin can destroy up to 80
Read More

Scientific Reason Why Indian Food Is So Delicious

DailyDal_2952815b
What is it that makes Indian food so delicious, so rich, so craveable? A few scientists from the Indian Institute for Technology in Jodhpur wondered the same thing, so they analyzed over 2,500 Indian recipes to decode the complex, delicious magic of Indian food. Interested in what they found out? It’s all about opposites attract! While Western cuisines pair ingredients with similar flavor compounds, “Indian food’s signature is that it combines ingredients that don’t share these qualities at all.” For
Read More

Indian Street Food is Safer Than Restaurant Food

blog-post-one-600x250
Do you shrink away from street foods, thinking they are unhealthy and unhygienic? Well, think again, because a well-known Australian culinary historian claims that she found Indian street foods safer than restaurants catering to tourists. Charmaine O’Brien, the author of the recently released ‘The Penguin Food Guide to India’, was talking during a discussion on ‘It’s not Curry – Eating India’ at the University of Melbourne based Australia India Institute. She said that during her culinary tour to the country,
Read More

Guide to Food and Wine Pairings

wine_bottles_single-page-slider
Wine flavors are derived from specific components: sugar, acid, fruit, tannin and alcohol. Foods also have flavor components, such as fat, acid, salt, sugar and bitter. The most successful food and wine pairings feature complementary components, richness and textures. Here are a list of wine pairing suggestions for our popular dishes: Chicken Tikka: Angel Gate Pinot Noir, Ontario, Canada is full of ripe cherry-scented fruit with enticing notes of clove, allspice and hints of rosemary mingling with accents of forest
Read More