Spices are an integral
part of Indian food. This does not mean that Indian
dishes are always hot. It
does mean that they are well seasoned and aromatic. There are some hot dishes
especially in the South of India, but overall the dishes of India are skilfully
prepared with the cook having a mastery over the properties of spices and how
they are blended. The cook will use cooling spices as well as warming spices,
bland spices as well as pungent spices, sweet spices as well as hot spices. The
cook will also use spices for colour and healthful properties. Most cooks in
India also know how to use spices seasonally. In everyday cooking in India
spices are used very sparingly or the dishes are seasoned with very few spices
and are supplemented with fresh herbal seasonings.
Fresh herbal chutneys,
dried fruit chutneys and hot pickles complement an Indian meal. These small
additions to the meal take the Indian menu to a higher level of taste
experience. They lend strong flavour impact to the meal. They also balance
taste, as they are sweet, pungent, hot, and sour all at the same time. The fresh
herbal chutneys make the meal very fresh and tasty. Popular fresh chutneys are
cilantro, mint, amla, coconut chutneys and popular pickles include lime, mango,
and eggplant. Indian pickles are preserved in oil as opposed to vinegar.
experienced chefs with years of achievement with renowned hotels would enchant
you with unique recipes and fine balance of spices.