Indian food culture is one of the oldest culture of the century and thus Indian food has lot of diversities, lot of different tastes. India incorporates 32 states with 1.27 billion population. Different people have different cooking style and that gives the origin to enormous dishes with flavourful different spices to cook with. Due to its older origin and diversity of taste and flavors, Indian food has numerous fans on international scale in terms of serving different appetisers, snacks, side dishes, main dishes and desserts. Combining all the flavors, spices and tastes together, Indian food guarantees to satisfy the spice lovers – salty and sweet tooth people).
Aniseed – Asafoetida – Red Chilli – White Pepper – Black cardamom – Black pepper – Peppercorns – Black Cumin – Celery seeds – Indian bay leaf – Cinnamon – Cloves – Coriander seeds – Curry leaf – Fennel seeds – Fenugreek seeds – Garam Masala – Green cardamon – Dry ginger – Mustard seeds – Nutmeg – Mace – Panch Phoron (combination of 5 spices) – Poppy seeds – Pomegranate seeds – Saffron – Tamarind – Seaseme seeds – Carom seeds – Basil leaf
Our Traditional way of serving Samosa with chickpea curry has amused the people of Melbourne who have tried and it became one of our famous traditional Indian appetiser just with in days.