Depending on whom you want to believe, the Indian civilization is between 5000 to 7500 years old. It is one of the oldest civilizations, if not the oldest. Obviously, the Indian cuisine is also that old.
Add to that age, a billion plus people of different cultures (according to the 2001 Census of India, 29 recognized languages are spoken in India and another 122 unrecognized languages) and you have a whole plethora of cuisines. The most popular Indian cuisines are Punjabi, Kashmiri, Andhra, Tamil, Gujarati, Sindhi, Keralite, Bengali, Goan, Maharashtrian, Konkani, Rajasthani and Mughlai. The Indian cuisine can be more broadly divided into North Indian and South Indian. Although all of these are “Indian” cuisines, they differ remarkably in their flavor and styles of preparation.
The southerners prefer very hot and spicy food with rice as the staple while the northerners favor milder and richer sauces with generous amounts of butter and cheese. Their staples are the medley of Indian breads, including the famous roti and the naan.
In 1524 AD, Vasco da Gama, a Portuguese explorer discovered the sea route from Europe to India. The aim was to establish a trade-route to India and bring home the treasures that abound in the exotic lands. The main treasure was of course, spices. Portugal eventually had a colony in India. Even to this day, Portuguese influence is quite heavy in the Goan cuisine. Later French, Spanish and British colonies popped up all over India and imparted their culinary influence on India. Before the westerners, large parts of India were ruled by the Mughals and other Muslim invaders from the west. So, some Indian dishes have striking similarities with those popular in the middle-east and Persia.
All three of our sauces are centuries old. You are not just going to taste a different cuisine… you are going to taste history.
Indian cuisine has always been very popular in the UK and today, it is rapidly growing in popularity in the USA. The main reason for some westerners to be turned off by Indian cuisine is that it is intolerably hot and spicy. Unfortunately, that is true and that is the way most Indians prefer their food. We have toned down the heat of our sauces to suit the western palate, while preserving the spicy goodness.
Like most popular cuisines, Indian cuisine is elaborate and takes a lot of time and effort to prepare. In today’s busy world, most people have neither the time nor the inclination to cook elaborate meals. We have taken the time and put in the effort so that you can enjoy delicious, healthy and authentic Indian meals in a matter of minutes.
A jar of sauce is good for a pound of meat, seafood, vegetables or tofu. Just sauté the meat or veggies for a few minutes, pour the sauce over, cover and simmer for 10 minutes.