From the seemingly infinite diversity of culinary creations that exist throughout the Indian subcontinent - we have chosen to present some of the more characteristic - yet legendary dishes.

A Unique Cuisine
Incredibly varied, Indian cuisine is a combination of many nationalities and cultures. The most elaborate dishes came from the North and were inherited from the invading Persian Moghuls. Pulaos and Biryanis are rich and lavish due to the ingredients used - an abundance of meat, Ghee (clarified butter), nuts and saffron. The North Indian Kormas in their Savoury sauces, the Kebabas and Tandoori dishes, complemented by home made wheat breads such as Choppatis, Parathas and Naan are world renowned. Hot, spiced tea is the favourite drink in the cold North Indian winter.

The preparation and presentation of Indian Cuisine varies from region to region. However the above information broadly illustrates the essential basic differences between North and South India.

Our most experienced chef offers you the delights of India's cuisine, specialising in Indian lay oven and Sizzler dishes. The traditional Tandoor is renowned for the mysterious and unique flavour it gives to meat and breads.

Spices of Life
Around 5000 years ago, the Himalyan Sages conceived the use of spices and herbs as natural means to balance the metabolism of the body.  Some spices were "Heat Producing". Others were "Cooling".  The knowledge became part of Ayuverda - the Hindu "Science of Medicine" - eventually surfacing as taste giving ingredients in Indian cooking, and it is the variety, the combinations and the myriad uses of spices the distinguishes Indian cooking from any other cuisine in the world.  The origin of the popular amorphism "The Spice of Life" can perhaps be traced to those ancient times.

Tandoor
The Exciting Taste of a Timeless Tradition
Indian villages still use the traditional mud stoves and clay ovens for cooking purposes and fed with coal or firewood, the food becomes imbued with a special smoked flavour.

One such oven is the "Tandoor". Shaped like a barrel with live coals at the bottom, the cylinder becomes evenly heated.

The food, prepared first in a special marinade, is spiked on long metal rods and inserted into the oven for roasting.

The Tandoor was intorduced into India from the Arab world prior to the 13th century and eventually became so popular wth the reigning Moghuls that the Emperor Jehangir - a connoisseur of both good food and good living - considered it an essential item in his travelling kit for his hunting expeditions.

Rice
RICE is known to have been used in the Indus Valley around 3000 BC. India today grows nearly 1000 varieties of rice with colours ranging from almost white, to yellow, to reddish brown, each having its own particular characteristics and fragrance.

PULAO: A Persian word meaning "Rice boiled in Meats and Spices". Chicken is traditionally the most agreeable meat for this type of dish.

BIRYANI: The Persian word for "Fried" or "Roasted". The Biryani, regarded as one of the finest expressions of Indian cooking, reached its height of perfection at the court of Shah Jehan in the 17th century. Lamb or Mutton were the meats generally employed in creating the royal repast.

Roti
The Chorus of 800 Million Indians!
Roti Is Most Commonly Spoken Word. It Means Bread.

ROTI: Originally the name applied to whole Wheat Dough roasted on an open fire.
CHAPATI: Roti, when roasted on an open fire on a "Tava" or cast iron plate.
PURI: A Chapati, deep fried in Ghee (clarified butter)
PARATHA: Roti, lightly fried on a "Tava" sprinkled with oil, rather than deep fried like the Puri. A thicker, layered Roti of richer taste which allows a variety of stuffings to be used for further enhancing the taste and nutritional value.
NAAN: The Persian word for Roti, generally applied to refined, white bread made with flour (Maida).

TANDOORI and TANDOORI NAAN are those breads roasted in THE TANDOOR

The variety of Indian Breads is enormous and differs from region to region. However, those listed are the better known examples which deliciously complement the Indian dining experience.