The Indian Cusine

Eating in India is an adventure and reflects the perfect blend of different cultures and influences.
Indian cuisine is well known for its spiciness. Commonly used spices such as black pepper, cardamom, turmeric, and bay and curry leaf originated in India, while many others brought from the Mediterranean, Middle East, and Central Asia are also an integral part of everyday cooking. “Masala” which freely translates to “mixture of spices,” has become a commonly used description for all things Indian—and it’s no wonder, given the infinite permutations of seasonings available to the Indian cook. A popular premixed powder called garam (hot) masala includes cumin, coriander, cinnamon, cardamom, and cloves.

Just like Indian culture, food in India has also been influenced by various civilizations:

Northern Indian cuisine reflects strong Central Asian influences and the impact of Mughlai cuisine is obvious. In Kashmir, mostly all the dishes are prepared around the main course of rice found abundantly in the beautiful valley. Another delicious item cooked here is the ‘Saag’ that is prepared with “Hak” a green leafy vegetable.

In regions such as Punjab, Haryana and Uttar Pradesh chapatis are a staple food. These chapatis are prepared with a variety of flours such as wheat, rice, maida, besan etc. Closely related baked breads of these regions include Tandoori, Rumaali and Naan.

The desert cuisine of Western India is famous for its unique taste and variety. In Rajasthan and Gujarat an immense variety of dals and achars (pickles) are used that simply substitutes the relative lack of fresh vegetables in these areas.

In the states like Maharashtra, the food is usually a mix of both north as well as south cooking styles. Here people use both the rice and the wheat with same interest. Along the coastline of Mumbai a wide variety of seafood is available, including the delicious Bombay Prawn and Pomfret.

Further south in Goa, one can notice Portuguese influence in the cooking style as well as in the dishes such as Vindaloo, duck baffad, sorpotel and egg molie.

In Eastern India, Bengali and Assamese cooking styles are apparent. The staple food of Bengalis is the delicious combination of rice and fish with Bamboo shoots often used in Bengali cooking. The locals here love fish and a special way of preparing the delicacy ‘Hilsa’ is cooking it wrapped in pumpkin leaf.

The coastal kitchens of Southern India make great use of spices, fish and coconut. Tamil Food distinguishes itself from other cuisines with the use of tamarind whereas the cooking style of Andhra Pradesh uses and abundance of chilies to enhance the flavours.

Savour delicious dishes in Kerala, such as lamb stew, Malabar fried prawns, Idlis, Dosas, fish molie, rice puttu and sweet delicacies made with coconut milk.

From North Indian barbecue and Mughlai cuisine, to South Indian fare, we take you on a journey sampling varied cuisine and taking in diverse religions, cultures, languages and a way of life!

The Sri Lankan Cuisine

One of main joys of travel in Sri Lanka is the delicious, spice-rich food.
Due to the island’s strategic position en route between East and West, many cultures have made their mark on Sri Lanka’s cuisine. Arab spice traders, Malay navigators, Portuguese, Dutch and British colonists and South Indian neighbours have influenced the island’s food, creating a delicious blend of Dutch, Portuguese, English, Arab, Malay and Indian flavours.

Key ingredients are rice, coconut and especially spices, reflecting the island’s history as a spice producer and trading post over several centuries.

Sri Lankan cuisine centers around rice served with a curry of fish, chicken, beef or mutton, accompanied with curried vegetables, lentils or tropical fruit. Dishes are served along with pickled fruit or vegetables, chutneys and sambals, such as coconut sambal, a paste of ground coconut mixed with chili peppers, dried Maldive fish and lime juice. Vegetarians will also be delighted to see so many vegetable dishes in Sri Lankan cuisine.

The Hill Country’s ‘tea capital’ is Nuwara Eliya, and it’s here you can best experience the impact and the influence of the British through visiting the vivid green surrounding tea estates, plus the grand colonial hotels.

If you want to taste and learn how to cook Sri Lankan cuisine, you are in for a treat and will be captivated by some of its unique local dishes!