Indian Flavour Quotes

The basic recurring theme in Hindu mythology is the creation of the world by the self-sacrifice of God—"sacrifice" in the original sense of "making sacred"—whereby God becomes the world which, in the end, becomes again God. This creative activity of the Divine is called lila, the play of God, and the world is seen as the stage of the divine play. Like most of Hindu mythology, the myth of lila has a strong magical flavour. Brahman is the great magician who transforms himself into the world and then performs this feat with his "magic creative power", which is the original meaning of maya in the Rig Veda. The word maya—one of the most important terms in Indian philosophy—has changed its meaning over the centuries. From the might, or power, of the divine actor and magician, it came to signify the psychological state of anybody under the spell of the magic play. As long as we confuse the myriad forms of the divine lila with reality, without perceiving the unity of Brahman underlying all these forms, we are under the spell of maya. (...) In the Hindu view of nature, then, all forms are relative, fluid and ever-changing maya, conjured up by the great magician of the divine play. The world of maya changes continuously, because the divine lila is a rhythmic, dynamic play. The dynamic force of the play is karma, important concept of Indian thought. Karma means "action". It is the active principle of the play, the total universe in action, where everything is dynamically connected with everything else. In the words of the Gita Karma is the force of creation, wherefrom all things have their life.

Let China's earth, enrich'd with colour'd stains,   Pencil'd with gold, and streak'd with azure veins,   The grateful flavour of the Indian leaf,   Or Mocho's sunburnt berry glad receive.' MRS. BARBAULD.

Let China's earth, enrich'd with colour'd stains,   Pencil'd with gold, and streak'd with azure veins,   The grateful flavour of the Indian leaf,   Or Mocho's sunburnt berry glad receive.'           MRS. BARBAULD.

Arab merchants with their long caravans of camels traded Indian spices, hemp, opium and Chinese silk along the Incense Route which linked the Mediterranean world with Egypt, Arabia, India and Java. Although the merchants risked robbery and slavery along the way, the rich women of the Roman Empire could enjoy the perfumes of frankincense and myrrh, the flavours of Eastern spices, and the juices of exotic fruits such as guava, muskmelon and pomegranate

The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor. But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary … You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals. You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs. My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species.

Our senses were assaulted with colours, smells and noise. We saw a million saris, and never once did I see the same pattern repeated twice. We saw poverty that both humbled and disturbed us. We bartered with street traders for Indian prices, not tourist prices. We stopped by the side of the road and watched an old man crushing sugar canes so that we could drink the juice. It was the most delectable and flavourful drink we have ever tasted. We walked barefoot around the Swaminarayan Akshardham, the largest Hindu house of worship in the world, and were absolutely awed. The whole temple echoes with spirituality and we could have spent an entire day there. I saw a village of dirty black bricks, no rendering, just filth and grime, and right in the middle an exquisite and elegant white temple, freshly painted and unblemished. We drove from Jaipur to Delhi. The previous day the road had been closed due to the Jat caste protests. Thirty people died, ten women reported being raped and buildings and cars were set on fire

The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor. But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary ... You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals. You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs. My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species.

Waves upon waves of human activity around the seats of power had given Delhi its unique flavour and stink. The stink was visible. But to discover the distinct flavour of Delhi one had to dive deep into the human pool.

Chicken curry be a adored dish in Indian cuisine, well-known for its rich flavour and aromatic spices. Be it a classic butter chicken and a spicy masala, the inquiry regularly arises: can you freeze it? Well, the response be yes, you can!

This is the story of a man who embarked on a culinary adventure that forever altered the face and flavour of Indian cooking. This is the story of a man and a recipe that transformed the Indian palate's desire for succulence and spice in its cuisine. This is the story of a man who created a butter-filled delight, giving ordinary chicken a unique flavour. Kundan Lal Gujral's innovation transformed the plebeian village tandoor for baking into a royal mode of cooking. Let's discover the story of Kundan Lal Gujral, who is the man Behind the Brand Moti Mahal.

Seelans Superstore is the one-stop-shop for all your grocery needs. We are the trusted Online Asian grocery in UK with wide range of products with best quality. With rich variety of hand-picked Indian & Sri-lankan groceries, we have brought you the best flavours of Asia. To save your time and make shopping easier, we have our products available online and deliver to you at your doorstep. Start shopping with us.

The Kathakali man dances out the stories of your people. His ancient spinning filled your childhood nightmares. Years later, you met him again. Smiling, as always, on a jar of mango jam, in Target’s ‘International aisle’. Trapped in glass, he was still, for once—limbs frozen in incomplete twirls. Patel Brothers’ Mango Jam, he proclaimed. Bursting with the authentic regional flavours of India! The f reverberates: fff-flavour … Green face. Red eyes. The stories of your ancestors. The nightmares of your childhood. Infused, now, with Authentic Regional Flavour.

Should You Eat Dal Rice / Khichdi? Here's Why Research Now Backs This Protein Mix That Aids Weight Loss And Gut Health. Did you know dal rice is a dish with complete amino acid profile? Read here to know more benefits of this humble dish. 1. While dal and rice individually lack a few essential amino acids, the combination of the two make for a complete amino acid profile. Rice contains cysteine and methionine, both of which are lacking in lentils. Similarly, lentils contain lysine, the amino acid which grains lack. 2. The joy of eating dal rice is best with a lip-smacking tadka of ghee on it. Not only will ghee make the dish more delicious, it will also help you absorb all nutrients from dal rice and from spices like turmeric and cumin. However, you need to watch for the amount of ghee you use. Celebrity nutritionist Rujuta Diwekar says that you should add as much ghee to your food that enhances (and not kills) the original taste of it. 3. The beauty of dal rice and khichdi is that this simple dish can be prepared in unique ways. To make it more wholesome and nutritious, you can add a variety of lentils and grains (in your khichdi). And for the tadka, numerous spices can be added. Hing and jeera, for instance, are commonly added to dal and even khichdi. The two ingredients impart an earthy flavour to the dish and are excellent for digestion at the same time. 4. Turmeric is another essential ingredient in both dal rice and khichdi. This golden spice has numerous health benefits. Read here to know all about them. 5. Dal rice is high in fibre and antioxidants. You are likely to get Vitamin A, D, E and K all at once by eating this very easy-to-prepare staple Indian dish. It is one dish which can aid digestion, improve your metabolism, reduce inflammation in the body, promote weight loss and build immunity. * Subject to calorie controlled use for Weight Management.* Contact Sunrise Nutrition Hub 9820055036 Email: indar.rajani@gmail.com Address: Shop No 1&2, Bayview, Near Fortis Hospital, Opp Swamnarayan Kendra, Sector 10'A, Vashi, - 400703

The polyglot poet, composer, courtier and Indian-born intellectual Amir Khusrau (1253–1325) is in many ways the symbol of this confluence of the two opposing cultures. Born to a father from Khurasan and a mother from Delhi, Khusrau is credited with giving Indian Islamic culture a distinctive flavour for the first time, bringing together Indian classical music and Islamic mysticism, or Sufism, together with the invention of the qawwali. He also played a major role in the literary flowering of Hindavi, the root from which both Urdu and Hindi developed. As he put it himself: