Indian Spices Quotes

The greatest skeptic must now admit that the land and sea-borne trade of India had given her a world-wide fame not only for her gold, spices and silk, but for her religions and philosophies also.

The past was a consumable, subject to the national preference for familiar products. And history, in America, is a dish best served plain. The first course could include a dollop of Italian in 1492, but not Spanish spice or French sauce or too much Indian corn. Nothing too filling or fancy ahead of the turkey and pumpkin pie, just the way Grandma used to cook it.

The plural of spouse is spice. —Christopher Morley

Oh Pia, I feel GOOD! Fully recovered!’ he always says in a dazzling tone that tells everyone within a ten-kilometre radius that he’s not.

It astounded Farah that Frankenstein-er, Frank Walters couldn't remember his given Christian name, but could recall the recipe for Indian curry with the endless measurements of exotic spices.

I know that you should eat a lot of the Indian spice turmeric, as it fights cancer. Also that you should avoid the Indian spice turmeric, as it might contain dangerous levels of lead. One or the other.

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

That was when the Venetians made an important discovery. More money could be made buying and selling salt than producing it. Beginning in 1281, the government paid merchants a subsidy on salt landed in Venice from other areas. As a result, shipping salt to Venice became so profitable that the same merchants could afford to ship other goods at prices that undersold their competitors. Growing fat on the salt subsidy, Venice merchants could afford to send ships to the eastern Mediterranean, where they picked up valuable cargoes of Indian spices and sold them in western Europe at low prices that their non-Venetian competitors could not afford to offer. This meant that the Venetian public was paying extremely high prices for salt, but they did not mind expensive salt if they could dominate the spice trade and be leaders in the grain trade. When grain harvests failed in Italy, the Venetian government would use its salt income to subsidize grain imports from other parts of the Mediterranean and thereby corner the Italian grain market.

Daisy nibbled the jalebi. Fragrant with rose water and spices and dripping with heavy, sweet syrup, the spiral-shaped orange treats were her favorite Indian dessert.

The chicken first, because saffron is a lazier flavor in terms of how long it takes to surface and register. Then the roti, because truffle oil and fennel both can overwhelm, unless tempered by a palate already coated with a softer spice.

Punch’ being of course an Indian word, arriving in the English language via the Hindustani panch (five), a reference to the number of ingredients for the drink, which traditionally were (according to Hobson Jobson) ‘arrack, sugar, lime-juice, spice and water’.

and Anna could smell sushi, baked bread, and frying hot dogs. She could even catch the faint tang of Indian spices- not the kinds of spices she was used to, of course, the very specific kind in pandhi curry or masala crab, but then she had never come across those flavors outside the small, beautiful corner of India that her mother had once called home. That said, this place did smell yummy. There was food everywhere she looked: street vendors, bakeries, cafés, take-out places, you name it. Hungry Heart Row, that's what this neighborhood was called, and it seemed its residents had taken that very seriously.

A Wrong Planet Chef always take an interest in the origins of the food he cooks. A particular dish of vegetables, herbs and spices could, for instance, have begun life 5000 years ago on the Indian subcontinent, perhaps in Central India where vegetarian Hindi food is considered as God (Brahman) as it sustains the entire physical, mental, emotional and sensual aspects of the human being. The dish may then have migrated to the Punjab region of the Indian-Pakistan border - The Land of Five Waters - around 250 BC, and from here could have moved on to Western Asia or North Africa as soldiers and merchants moved west with their families into the Eastern parts of the Roman empire, where the cooks would have experimented with new combinations of food, adding fruits, shellfish or poultry to the exotic dish. The dish could then have travelled in any direction heading North through Germany or Sweden to Britain or maybe migrating through Persia or North Africa to Spain and Portugal, creating two very distinct and separate menus but meeting once again in France

His stomach rumbled. He hadn't eaten since breakfast, and the aromas drifting up from the kitchen below reminded him of his mother's masala box, filled with all the spices she used to make their meals- zesty cumin, sweet cinnamon, fragrant bay leaves, savory mustard seeds, rich peppercorn, pungent garam masala, and spicy chilies- they were all tied up in a sense of home.

Layla poured the batter into the pan, drawing circles with the back of a tumbler to create a large crepe. "I've made coconut chutney, green chutney, and red chutney to go with it, as well as sambar." She pointed to the souplike side dish that was one of her favorite accompaniments to masala dosas. The journey through the dips with their hints of salt, heat, sour, and spice were what made masala dosas special.

He put a pan on the stove and roasted the rumali roti quarters for half a minute on each side just until the butter in the dough sizzled, then placed them on a plate and trickled them with truffle oil. Then he placed a paper-thin slice of heart of fennel dusted with roasted cumin over them. In a bowl next to that, he laid out chicken in the simplest Mughlai sauce of steamed onion in cream with the slightest hint of saffron. Finally, he tucked a perfectly curled papad into the bowl.

On the basis of an offhand comment Aida made about curry, I spent weeks reconstructing a recipe by the world's best Indian chef, twenty-two spices compressed into a thumb-sized cookie that liquefied against the roof of the mouth. I candied summer's last fruits and presented them, tournéed to jewel-like facets, on a length of velvet. I was all night tinkering with a pad thai, wanting Aida to experience, as I had in an alley of old Bangkok, this precise magic of sugar and lime, that species of anchovy.

The kitchen. Scent of cumin, ajwain and cardamom. On the table, a little pile of nutmeg. Thick, oily vapor rose from the pot on the stove. The room was warm and spacious, the window high and wide. Tiny drops of condensation covered the top of the glass. Smoke soared towards the ceiling in shafts of light. I noticed many shiny pots and pans hanging on the whitewashed walls. And strings of lal mirchi, and idli makers, and thalis, and conical molds for kulfi. In the corner the tandoor was ready. Its orange glow stirred in the utensils on the walls.

My mouth watered as she laid a serving bowl full of steaming kothu chapati on the table. It was a delicious dish made from sliced and shredded Indian flatbreads, or chapatis, garlic, ginger, vegetables, spices, and tonight, Mom's famous chicken curry. The shredded bread resembled noodles- crispy on the edges and full of flavor from the sauce soaked into them. "Can someone help me bring out the rest?" Henry and I went into the kitchen with Mom and returned with green beans with coconut, lemon rice, and a salad called kosambari, made with cucumbers, tomatoes, and soaked dal. Riya and Jules continued bickering, but they quieted down once Mom came in with a bowl of creamy homemade yogurt.

They walked quickly through the kitchen. A woman in a blue salwar kameez skewered bright orange pieces of chicken to go into the tandoor. An older woman was peeling and slicing a bag of onions. Two cooks in white aprons stirred pots full of spicy potatoes, braised lamb, and chunks of paneer swimming in creamy spinach. At the back of the kitchen, the cook who had glared at him when he had come to talk to Nasir used a giant paddle to stir a vat of what appeared to be goat curry. Sam breathed in the sweet mixed aroma of cardamom, turmeric, garam masala, and fresh chilies as Daisy led him past the stainless steel counters. It was the smell of his mother's kitchen last night when they'd had dinner together. The scent of home.

What do you remember most about what your pai put in his lamb chops?" "I think it was basically salt, pepper, and garlic." He squeezed his eyes shut and focused so hard that not dropping a kiss on his earnestly pursed mouth was the hardest thing. His eyes opened, bright with memory. "Of course. Mint." "That's perfect. Since we're only allowed only five tools, simple is good." "My mãe always made rice and potatoes with it. How about we make lamb chops and a biryani-style pilaf?" Ashna blinked. Since when was Rico such a foodie? He shrugged but his lips tugged to one side in his crooked smile. "What? I live in London. Of course Indian is my favorite cuisine." Tossing an onion at him, she asked him to start chopping, and put the rice to boil. Then she turned to the lamb chops. The automatic reflex to follow Baba's recipe to within an inch of its life rolled through her. But when she ignored it, the need to hyperventilate didn't follow. Next to her Rico was fully tuned in to her body language, dividing his focus between following the instructions she threw out and the job at hand. As he'd talked about his father's chops, she'd imagined exactly how she wanted them to taste. An overtone of garlic and lemon and an undertone of mint. The rice would be simple, in keeping with the Brazilian tradition, but she'd liven it up with fried onions, cashew nuts, whole black cardamom, cloves, bay leaves, and cinnamon stick. All she wanted was to create something that tasted like Rico's childhood, combined with their future together, and it felt like she was flying. Just like with her teas, she knew exactly what she wanted to taste and she knew exactly how to layer ingredients to coax out those flavors, those feelings. It was her and that alchemy and Rico's hands flying to follow instructions and help her make it happen. "There's another thing we have to make," she said. Rico raised a brow as he stirred rice into the spice-infused butter. "I want to make tea. A festive chai." He smiled at her, heat intensifying his eyes. Really? Talking about tea turned him on? Wasn't the universe just full of good news today.

It's basty!" "There's definitely a soup underneath the crust. I see carrots. Gingko nuts. Mushrooms. And... Shark fin! Simmered until it's falling apart!" Aah! It's all too much! I-I don't care if I burn my mouth... I want to dive in right now! Mm! Mmmm! UWAAAAH! "Incredible! The shark fin melts into a soft wave of warm umami goodness on the tongue... ...with the crispy piecrust providing a delectably crunchy contrast!" "Mmm... this piecrust shows all the signs of the swordsmanship he stole from Eishi Tsukasa too." Instead of melting warm butter to mix into the flour, he grated cold butter into granules and blended them... ... to form small lumps that then became airy layers during the baking, making the crust crispier and lighter. A light, airy crust like that soaks up the broth, making it the perfect complement to this dish! "Judge Ohizumi, what's that "basty" thing you were talking about?" "It's a dish in a certain style of cooking that's preserved for centuries in Nagasaki- Shippoku cuisine." "Shippoku cuisine?" Centuries ago, when Japan was still closed off from the rest of the world, only the island of Dejima in Nagasaki was permitted to trade with the West. There, a new style of cooking that fused Japanese, Chinese and Western foods was born- Shippoku cuisine! One of its signature dishes is Basty, which is a soup covered with a lattice piecrust. *It's widely assumed that Basty originated from the Portuguese word "Pasta."* "Shippoku cuisine is already a hybrid of many vastly different cooking styles, making it a perfect choice for this theme!" "The lattice piecrust is French. Under it is a wonderfully savory Chinese shark fin soup. And the soup's rich chicken broth and the vegetables in it have all been thoroughly infused with powerfully aromatic spices... ... using distinctively Indian spice blends and techniques!" "Hm? Wait a minute. There's more than just shark fin and vegetables in this soup. This looks just like an Italian ravioli! I wonder what's in it? ?!" "Holy crap, look at it stretch!" "What is that?! Mozzarella?! A mochi pouch?!" "Nope! Neither! That's Dondurma. Or as some people call it... ... Turkish ice cream. A major ingredient in Dondurma is salep, a flour made from the root of certain orchids. It gives the dish a thick, sticky texture. The moist chewiness of ravioli pasta melds together with the sticky gumminess of the Dondurma... ... making for an addictively thick and chewy texture!

That knife! It looks similar to a machete-like weapon used in India- the Kukri! He's using it to chop leeks, ginger and some herbs... Which he's tossing into a pot of rich chicken stock!" "Ah! Now he's grinding his spices!" Cross! "What?! He's crossing different implements in every step of his recipe?! Can he even do that?!" "I recognize that mortar and pestle. It's the kind they use in India to grind spices." "Oh gosh... I can already smell the fragrance from here!" He clearly knows just how much to grind each spice... ... and to toast each in a little oil to really bring out its fragrance! "Ah, I see! What he has steaming on that other burner is shark fin!" "From Indian cuisine, we dive straight into something very Chinese! Cross! Saiba x Mò Liú Zhâo!" "What the heck? He's stroking the fin... ... quickly running the claws along its grain!" Ah! I see what he's doing! Shark fin by itself is flavorless. Even in true Chinese cuisine... ...it's simmered in Paitan stock or oyster sauce first to give it a stronger, more concentrated umami punch. But by using those claws, he can't skip that step... ... and directly infuse the fin with umami flavor compounds! "Saiba... Cross..." "Aaaah! That implement! I recognize that one! Eishi Tsukasa!" Tsukasa Senpai's Super-Sized Grater-Sword! "He took a huge lump of butter... ... and is grating it down into shavings at unbelievable speed!"

We still talk a lot about ‘authentic’ cultures, but if by ‘authentic’ we mean something that developed independently, and that consists of ancient local traditions free of external influences, then there are no authentic cultures left on earth. Over the last few centuries, all cultures were changed almost beyond recognition by a flood of global influences. One of the most interesting examples of this globalisation is ‘ethnic’ cuisine. In an Italian restaurant we expect to find spaghetti in tomato sauce; in Polish and Irish restaurants lots of potatoes; in an Argentinian restaurant we can choose between dozens of kinds of beefsteaks; in an Indian restaurant hot chillies are incorporated into just about everything; and the highlight at any Swiss café is thick hot chocolate under an alp of whipped cream. But none of these foods is native to those nations. Tomatoes, chilli peppers and cocoa are all Mexican in origin; they reached Europe and Asia only after the Spaniards conquered Mexico. Julius Caesar and Dante Alighieri never twirled tomato-drenched spaghetti on their forks (even forks hadn’t been invented yet), William Tell never tasted chocolate, and Buddha never spiced up his food with chilli. Potatoes reached Poland and Ireland no more than 400 years ago. The only steak you could obtain in Argentina in 1492 was from a llama. Hollywood films have perpetuated an image of the Plains Indians as brave horsemen, courageously charging the wagons of European pioneers to protect the customs of their ancestors. However, these Native American horsemen were not the defenders of some ancient, authentic culture. Instead, they were the product of a major military and political revolution that swept the plains of western North America in the seventeenth and eighteenth centuries, a consequence of the arrival of European horses. In 1492 there were no horses in America. The culture of the nineteenth-century Sioux and Apache has many appealing features, but it was a modern culture – a result of global forces – much more than ‘authentic’.

A Mediterranean flatbread, the pita is baked at a high temperature so that puffy pockets form in the middle, which can then be stuffed with meat or beans. He did the same thing that Secretary Girl did with her turtle burger bun... ... picking something that would keep the meat juices from dripping out the bottom! Hmm. You used a handmade Tzatziki sauce to ameliorate the smelliness of the kebab meat and to create a mild base to make the spices stand out. And the burger patty... ... is kofta! A Middle Eastern meatloaf of ground beef and lamb mixed with onions and plentiful spices, its highly fragrant aroma hits the nose hard! Its scent and umami flavor are powerful enough to bring tears to the eyes!" W-what is going on here?! How could they eat all that greasy, heavy meat so quickly and easily?! "Here. Let me give you a lesson. Four things are required for a good burger. A bun, a patty, some kind of sauce and... ...pickles. The sharp smell and tart flavor of pickles is what highlights the meaty umami of the patty. Pickles are a hidden but key component of the best burgers! From what I could tell, you used ginger sticks as your pickle analogue... ... but that was a weak choice." "What?! Then what did you choose that's so much better?!" "The pickle type that I picked for my burger... ...is achaar." "Achaar?" "What kind of pickle is that?" ACHAAR South Asian in origin, achaar consists of fruits or vegetables pickled in mustard oil or brine, and then mixed with a variety of spices. Sometimes called Indian pickles, achaar is strongly tart and spicy. This is achaar I made with onions. The spicy scent of the mustard oil makes the meaty umami of the kofta patty really stands out. For the tartness, I used amchoor- also known as mango powder- a citrusy powder made from dried unripe mangoes. But that's just the base. I added lemon juice to bolster the citrusy flavor of the amchoor... ... and then some garlic, ginger and chili peppers to give it an aroma that tickles the nose. Cloves. Cumin seeds. Black pepper. Paprika. I even added a dab of honey to give it a hint of sweetness.

This rich pork flavor, which lands on the tongue with a thump... It's Chinese Dongpo Pork! He seasoned pork belly with a blend of spices and let it marinate thoroughly... ... before finely dicing it and mixing it into the fried rice!" "What? Dongpo Pork prepared this fast?! No way! He didn't have nearly enough time to simmer the pork belly!" "Heh heh. Actually, there's a little trick to that. I simmered it in sparkling water instead of tap water. The carbon dioxide that gives sparkling water its carbonation helps break down the fibers in meat. Using this, you can tenderize a piece of meat in less than half the normal time!" "That isn't the only protein in this dish. I can taste the seafood from an Acqua Pazza too!" "And these green beans... it's the Indian dish Poriyal! Diced green beans and shredded coconut fried in oil with chilies and mustard seeds... it has a wonderfully spicy kick!" "He also used the distinctly French Mirepoix to gently accentuate the sweetness of the vegetables. So many different delicious flavors... ... all clashing and sparking in my mouth! But the biggest key to this dish, and the core of its amazing deliciousness... ... is the rice!" "Hmph. Well, of course it is. The dish is fried rice. If the rice isn't the centerpiece, it isn't a..." "I see. His dish is fried rice while simultaneously being something other than fried rice. A rice lightly fried in butter before being steamed in some variety of soup stock... In other words, it's actually closer to that famous staple from Turkish cuisine- a Pilaf! In fact, it's believed the word "pilaf" actually comes from the Turkish word pilav. To think he built the foundation of his dish on pilaf of all things!" "Heh heh heh! Yep, that's right! Man, I've learned so much since I started going to Totsuki." "Mm, I see! When you finished the dish, you didn't fry it in oil! That's why it still tastes so light, despite the large volume and variety of additional ingredients. I could easily tuck away this entire plate! Still... I'm surprised at how distinct each grain of rice is. If it was in fact steamed in stock, you'd think it'd be mushier." "Ooh, you've got a discerning tongue, sir! See, when I steamed the rice... ... I did it in a Donabe ceramic pot instead of a rice cooker!" Ah! No wonder! A Donabe warms slowly, but once it's hot, it can hold high temperatures for a long time! It heats the rice evenly, holding a steady temperature throughout the steaming process to steam off all excess water. To think he'd apply a technique for sticky rice to a pilaf instead! With Turkish pilaf as his cornerstone... ... he added super-savory Dongpo pork, a Chinese dish... ... whitefish and clams from an Italian Acqua Pazza... ... spicy Indian green bean and red chili Poriyal... ... and for the French component, Mirepoix and Oeuf Mayonnaise as a topping! *Ouef is the French word for "egg."* By combining those five dishes into one, he has created an extremely unique take on fried rice! " "Hold it! Wait one dang minute! After listening to your entire spiel... ... it sounds to me like all he did was mix a bunch of dishes together and call it a day! There's no way that mishmash of a dish could meet the lofty standards of the BLUE! It can't nearly be gourmet enough!" "Oh, but it is. For one, he steamed the pilaf in the broth from the Acqua Pazza... ... creating a solid foundation that ties together the savory elements of all the disparate ingredients! The spiciness of the Poriyal could have destabilized the entire flavor structure... ... but by balancing it out with the mellow body of butter and soy sauce, he turned the Poriyal's sharp bite into a pleasing tingle!

The classic recipes are goat, lamb, vegetable, and/or chicken biriyani. But when I was in New Orleans, at this restaurant, they served Louisiana barbecue shrimp, which was simply delicious. When I asked the waiter what was in the shrimp sauce, he rattled off a number of spices (rosemary, thyme, basil, oregano, et cetera) and so, I went with memory. I marinated the raw prawns in mashed garlic, rosemary, basil, oregano, thyme, sage, paprika, black pepper, white pepper, cayenne, and onion powder, along with a dash of Worcestershire sauce. I decided to cook the rice in the pressure cooker, added crushed cloves, cardamom, and cinnamon, and a bay leaf for a minute or so. Then I added some onions and fried until the onions became golden brown. Then went in the rice, and enough water, and I closed the pressure cooker. The rice was ready in ten minutes. In a separate pan, I sautéed the marinated prawns in butter, along with extra chopped garlic and the marinade, and added them to the cooked rice. I garnished it with chopped fresh coriander and voilà, Cajun prawn biriyani. I served it with some regular cucumber raita. Mama had been so sure that Daddy would hate prawns but I saw him clean out each one on his plate and even get a second helping. Sometimes we forget why we don't like some things and then when we try them again, we realize that we had been wrong.

It is a shame that Mama doesn't use the hundreds of other fruits and vegetables and spices available from around the world. If it isn't Indian, according to her, it isn't good. I think she stared so long at the blueberries that they shriveled. The butcher gave me three whole breasts of fresh free-range chicken. All of a sudden I have become very particular about ecological vegetables and free-range chickens. If they've petted the chicken and played with it before cutting it open for my eating pleasure, I'll be happy to purchase its body parts. Even if I have a tough time understanding this ecological nonsense, I feel better for buying carrots that were grown without chemicals, and I can't come up with a good reason to deny myself that happiness. I marinated the chicken breasts in white wine and salt and pepper for a while and then grilled them on the barbecue outside. The blueberry sauce was ridiculously simple. Fry some onions in butter, add the regular green chili, ginger, garlic, and fry a while longer. Add just a touch of tomato paste along with white wine vinegar. In the end add the blueberries. Cook until everything becomes soft. Blend in a blender. Put it in a saucepan and heat it until it bubbles. In the end because G'ma wouldn't shut up about going back right away, I added, in anger and therefore in too much quantity: cayenne pepper. I felt the sauce needed a little bite... but I think I bit off more than the others could swallow. I took the grilled chicken, cut the breasts in long slices, and poured the sauce over them. I made some regularbasmatiwith fried cardamoms and some regular tomato and onion raita.I put too much green chili in the raitaas well.

For the most part, food plays a very functional role in American culture. We eat to work. If Aini was visiting in my home, I'd tell her, “Don't eat anything you don't like. We don't care.” And we really wouldn't for the most part. But in many parts of the world, food is deeply rooted in the life of people. Sometimes I've had Indian hosts prepare meals for me that used spices grown on their homestead for hundreds of years. The best Indian meals take days to prepare. So to pass on eating dishes prepared for you in that context could be far more insulting than passing on a dish you just don't care for. It can be seen as an all-out rejection. And as for eating with utensils versus eating with our hands, one of my Indian friends puts it this way: “Eating with utensils is like making love through an interpreter!” That says it all when it comes to the affection most Indians have for their cuisine. To reject the food of an Indian colleague can be extremely disrespectful and can erode any possibility of a business partnership. Who would have thought food could play such a strong role in successful global performance? Edwin,

She spent the afternoon typing up notes, answering readers' questions, and blogging about a new online source for organic cinnamon and nutmeg, either of which she could have used for testing the island recipe for Indian Pudding that afternoon. Both spices were produced from a tropical evergreen that, Cecily's miracles notwithstanding, did not grow on Quinnipeague, but since Indian pudding was a prized dessert here, Nicole refused to leave it out. Typically, Quinnie Indian Pudding called for cider molasses made from island apples. The recipe she had been given listed bottled molasses, which she supposed made sense, given its wider availability, though the taste wasn't quite the same. She made a mental note to ask Bev Simone about her supply of the real stuff.

She hadn't bothered to go to bed, since Tuesday was one of the days on which she rose before dawn to bake brioche, scones, cinnamon rolls, and- Tuesdays only- a coffee cake rich with cardamom, orange zest, and grated gingerroot: a cunningly savory sweet that left her work kitchen smelling like a fine Indian restaurant, a brief invigorating change from the happily married scents of butter, vanilla, and sugar (the fragrance, to Greenie, of ordinary life).

Mangos are my favorite fruit treat during spring and summer, but you have to know where to look to get good ones. Check out Hispanic markets and Indian grocery stores. The difference between a mango from Walmart and one from an Indian spice store is like the difference between a hard, pale, tasteless, pink tomato and a ripe, flavorful, farm-stand heirloom. You should be able to smell the mango at arm’s length.

What's your favorite spice?" "Hmm... It changes all the time." I dug around in my box. "I found a blend the other day I really liked. Feast has no cultural root, but even so, I never cook Indian, so I don't come across this every day." I pulled out a pouch and opened it for him. "I like that." He sniffed again. "I think it reflects my mood lately. It's a regional blend called Garam Masala, so you can find endless permutations, but they're all earthy, subdued, almost sad---a mixture of peppercorns, cloves, cinnamon, black-and-white cumin seeds, and black, brown, and green cardamom pods. This is the brightest iteration I've found. It pushes the green cardamom more and has a fresh kick at the end. Maybe that's what I want to happen in me." "I like the fresh kick.

Experience the culinary artistry of Spice Mantra, the award-winning new Indian restaurant in Bayside. Take pleasure in innovative flavors and exquisite dishes meticulously created to hoist your dining experience. Join us and discover the reason why Spice Mantra has acquired approval as the premier destination for Indian cuisine in the Bayside area.

Treat your friends and family to a remarkable culinary involvement in a Spice Mantra gift card. Ideal for any occasion, our gift cards open a universe of exquisite flavors and extraordinary dining at Spice Mantra in Hampton. Give the gift of gastronomic enjoyment and let them savor the best of Indian cuisine in style.

Set out on a culinary excursion like no other at Spice Mantra, the encapsulation of Indian gastronomy in Hampton. Immerse yourself in an exquisite mix of flavors, aromas, and textures meticulously created flawlessly. With a guarantee to greatness and a passion for true cuisine, Spice Mantra stands as the premier destination for discerning food enthusiasts seeking the finest Indian dining experience in Hampton.

Spice Mantra beckons with the promise of unrivaled Indian dining in Hampton, Bayside. Get a kick out of a symphony of spices and flavors meticulously organized to entice your sense of taste. Experience the glow of Indian hospitality amidst a stylish mood, making Spice Mantra the final location for a culinary journey through India's rich gastronomic legacy.

Discover culinary greatness at Spice Mantra, the crown gem of dining in Hampton, Melbourne. Indulge in exquisite flavors and perfect service that have procured us the standing as the best restaurant in the area. From traditional Indian delicacies to contemporary twists, experience a gastronomic excursion like no other at Spice Mantra.

Butter chicken, also known as murgh makhani, is a traditional Indian dish from Delhi.

Going by Dr. Marriott's description, Zoe imagined it to be small and elegant as she peered into dozens of shelves, rummaging through the contents. There were globes and charts and atlases, pocket watches and hand-painted Indian silk, gold-plated cutlery, litter coffers of spice, inlaid combs, silver fasteners, trinket boxes, blown-glass figurines, turn-of-the-century postcards with foreign stamps, and portraits of Victorian authors in elaborate frames. But nowhere did she discover a stone of any kind, with or without runes.

AS their peculiar perfume is the chief association with spices, so sorcery is allied in every memory to gypsies. And as it has not escaped many poets that there is something more strangely sweet and mysterious in the scent of cloves than in that of flowers, so the attribute of inherited magic power adds to the romance of these picturesque wanderers. Both the spices and the Romany come from the far East—the fatherland of divination and enchantment. The latter have been traced with tolerable accuracy, If we admit their affinity with the Indian Dom and Domar, back to the p. 2 threshold of history, or well-nigh into prehistoric times, and in all ages they, or their women, have been engaged, as if by elvish instinct, in selling enchant. merits, peddling prophecies and palmistry, and dealing with the devil generally ill a small retail way. As it was of old so it is to-day— Ki shan i Romani— Adoi san' i chov'hani. Wherever gypsies go, There the witches are, we know.

Cardamom, an ancient spice that you’ll find in Indian cooking, is often used as a digestive aid and a breath freshener. But it also stimulates the flow of bile, which enhances liver health and fat metabolism. Cinnamon contains phytochemicals that increase glucose metabolism in cells (and when glucose is metabolized, it doesn’t get stored as fat). It also can help to lower blood sugar, decrease blood pressure, and reduce triglyceride levels and “bad” (low-density lipoprotein [LDL]) cholesterol. Ginger helps control nausea, but it also decreases the stickiness of blood, which helps to prevent blood clots, and decreases inflammation. In animal studies, it lowered cholesterol and slowed the development of atherosclerosis. Turmeric contains curcumin, one of the most powerful compounds in the plant kingdom. Curcumin has been used at the University of Texas MD Anderson Cancer Center in cancer trials. It’s being studied in memory loss research at Columbia University Medical Center (it was shown to slow memory loss in laboratory animals) and at the University of California. It’s extremely healthy for the liver, which is “ground zero” for detoxification. Curcumin has also been shown to improve arthritis symptoms, not surprising in view of its enormous anti-inflammatory firepower. (Both of us take curcumin in supplement form; see more on supplements in Chapter 8.)

Chicken and vegetable pakoras, chickpea fritters with delicate spices. Aloo samosas filled with spicy potatoes, peas, and cilantro, with a fiery green sauce. Goat curry. Tandoori chicken. Mutton biryani. White lentil dal with onions and spices, potatoes and eggplant fried with onions and tomatoes, and four kinds of bread, naan, tandoor roti, chapati, and paratha.

Freezing chicken curry is a convenient method to save leftovers or prepare meals in advance.

Indian cuisine’s favorite meal, chicken curry, is renowned for its flavorful and fragrant spices. Whether it’s a spicy masala or a traditional butter chicken, people frequently ask if it can be frozen.

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!

Anyone who has dabbled in Indian cuisine as a foodie may have wondered, “Is butter chicken actually a curry?” after coming across the irresistible butter chicken. You might be surprised by the response! One of India’s most beloved cuisines, butter chicken (or murgh makhani) originated in the city of Delhi. Tender chicken breasts are cooked in a rich and velvety tomato sauce with a variety of aromatic spices. When served with rice or naan bread, it becomes a substantial and satisfying dinner.

For the food explorer in you delving into Indian cuisine, you might have chanced upon the mouth-watering butter chicken and pondered: Is butter chicken actually a curry? The reply might astonish you!

Situated at 532 Hampton Street, the restaurant offers a diverse menu that includes both vegetarian and non-vegetarian dishes, with specialties such as Amritsari fish, tandoori prawns, and a variety of traditional Indian snacks like samosas and Dahi bhalla​.

INGREDIENTS: 1 clean jam jar with airtight lid 2 cups rose petals, red or pink, washed, dried and shredded (be careful to use only rose petals that have not been sprayed with insecticides) 1 cup white sugar (or rock sugar) ½ teaspoon cardamom seeds, crushed (optional) DIRECTIONS: Layer the bottom of the jar with some shredded dried petals. Add a layer of sugar. Repeat the process until you’ve used up all the petals and sugar. At this point, you can add the crushed cardamom seeds if desired. Close the jar tightly with a lid. Place the jar in sunlight for 7 to 10 days. Every day, use a clean spoon to stir the contents, which will start to become moist. On the last day, stir and store the jar in the refrigerator. It should last up to a year. Enjoy on toast, ice cream, in milk or even just out of the jar! Some folks add it to paan, a popular Indian snack and breath freshener made with betel leaves and stuffed with areca nuts, lime paste, cardamom, coconut, fennel and other spices. A PERFUME PRIMER Perfume.

Butter chicken, also known as "murgh makhani," is a classic North Indian dish consisting of tender chicken cooked in a creamy tomato-based sauce. Its popularity transcends borders, making it a sought-after item in Indian restaurants worldwide.

Murgh Makhani, also known as Butter Chicken, is a popular Indian dish known for its rich and creamy tomato-based sauce. This dish combines tender chicken marinated in a mixture of spices, yogurt, and cream to create a decadent and flavorful meal

Discover the nutritional benefits and concerns of everyone's favorite Indian dish, Butter Chicken, at SpiceMantra. Find out why it's the best Indian takeaway in Hampton!

The shops of Palo Alto's Sorcerer Square are in plain sight, but this ordinary-seeming plaza has a secret side. My favorite is my parents' shop, of course, where they sell the most energizing, freshly made tea in the city---with a hint of a joy charm. Plus there's Ana's bakery, where her just-baked cinnamon streusel cupcakes brighten up her customers' days and give them a shot of courage. We've also got what looks like a pharmacy (but it is truly an apothecary for everything from bottled charms to elixirs that fix spells that go wrong); a clothing store (useful when you need jeans that have real pockets---and magical ones to hide charms and enchanted vials); an ensorcelled vegetarian South Indian restaurant with the most fragrant spice mixes ever; a cozy gem store filled with healing crystals and magic-gathering mood rings; and an enchanted fruit shop with dragon fruit that burns with a sugary fire.

Swadesh is an online Indian & Asian grocery & spice store delivering in Germany, France, Netherland & other European countries. We offer a wide variety of authentic Indian & Asian products spices and other food items.

Slave trade of young women and children on the Indian Ocean circuit, between the colonies run by the Dutch and British East India companies, increased during periods of famine, when families sold their young children to save them from starvation. European enslavers forced people’s labor to harvest sugar and spice, building vast wealth they themselves would never see. For hundreds of years, our people have been deemed backwards, rural, illiterate, but why do we forget that those with power have pushed them back to assure their own ascendancy?

As always, the dosas were perfect, crisp and lacy, and the unusual chef's addition of the habanero chutney made Naina's mouth burn in the best way. She'd inherited her ability to tolerate spice from her mother. Dr. Kohli was something of a wimp in this department, and so naturally Naina and her mother only ever ate the truly hot stuff when he wasn't around. "Never make people feel bad when you're better at something than they are," her mother had said with an unfamiliar amount of glee one night at dinner when her husband had been on call and she'd made the potato bhujia with enough red chili powder to make even Naina and her break into a sweat.

You can buy amla online or at any Indian spice store.

Anxious to let my features show': Asian American woman shares fear of harassment - CNN - YouTube channel - Comment for this video with broader perspective, Part 1 Not only America, but in many white countries, other races are getting attacked is happening here and then, Once in Australia, Indians were targeted, In USA before few years black people were targeted (Kindly stay away those genocide things - For example LTTE, Russia - Ukraine, Hindu - Muslim , these things are multi dimensional issues and can not be solved by anyone that soon or that easily), Now I focus only on racist attacks whether it happens in USA or India or Any countries, Not only asian women, all races are attacked somewhere, but why it happens? 1) Not understanding other cultural values, (For example Asian/ China food style is more unique (Noodles, spices, insects and all) why did they develop such food habit is a long way debate, because of evolution, In ancient time most of chinese and Mongolia land was affected by many pandemics and insect attacks due to so many ecological, evolutionary and spiritual reasons, thus their food habits became unique like eating insects and all, Now USA or Strong white people, they eat too much fats such as Burger, Hotdog, clarified butter, pork, beef steak, eggs and more and more eggs, alcohol, etc., their food habits are mostly attacking type or anti predatory type, why did they develop such attitude, it is because of White people that settled in North American land after defeating red - Indians or Native American or Geronimo , so after defeating those native people although America is cool place to live there are many places in America are extremely harsh not like India, those extremely harsh conditions, ecology, evolutionary, adaptation, and even spiritual reasons made them with strong life style and although they understand humanism as well they also protect neutral and orthodox Christianity within themselves just like UK, So when other races or other country people are taking jobs, places or even becoming dominating or some people are pervert in sexual relationships which may pollute society as well, extreme science which is against orthodox Christianity (If it is India , extreme science is against orthodox Hinduism), these are all some of the factors behind racist attack, the solution is understand other culture and try to assimilate and embrace rather than oppose it. Because in this world there is no perfect culture,

In its 150 years of existence, Dar es Salaam had grown from a small settlement and prospective summer home of Sultan Seyyid Majid to one of the largest cities in Africa, with a population of more than four million. People from all over Europe and Asia poured into its streets daily, jockeying for space with local tribesmen. Dar es Salaam was a disorienting experience for the first-time visitor. Hawkers and peddlers sold their wares in the crowded streets. Muslim women scurried by, shrouded in buibuis. Indian traders enticed prospective buyers with a myriad of spices and silks from the world’s most exotic corners

Up to now, gold bullion had represented 75 per cent of the EIC’s imports to Bengal, and was the source for much of the ‘prodigious ancient riches of the province’. But now the Company no longer had to ship anything from Britain in order to pay for the textiles, spices and saltpetre it wished to buy and export: Indian tax revenues were now being used to provide the finance for all such purchases. India would henceforth be treated as if it were a vast plantation to be milked and exploited, with all its profits shipped overseas to London

The scant menu had done the food a disservice. As the dishes arrived, ferried from the kitchen by a team of waiters, she surveyed the food. She swallowed at the sight. It was a lot. There were katoris filled with daal, as thick and silky as rice pudding but yellowed with turmeric, finished with cream; a dark, oily, goat curry, chunks of meat blackened by a tandoor; neatly cubed paneer swathed in spinach; prawns, pink and black and glistening, scattered with coriander, sitting spikily in their dish; grilled chicken thighs, reddened with spice, scattered with chilli. Among the plates were little bowls of rice and folded naan, roti, and feather-layered paratha.

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.

A buffet with a mix of Indian and Italian food beckons. It's like a fever dream from the bonkers corners of my recipe-obsessed mind--- samosas stuffed with zucchini blossoms and creamy ricotta; chapatis with tomato and mint chutneys made with local produce; artichoke pakoras topped with cilantro and ginger; local truffle panipuris, and even more truffles on the creamy turmeric lentils. There's a chef slicing a porchetta that's been rolled up with cardamom, cumin, black pepper, amchur, and coriander. The air is spiced and herbaceous, and I dive in the moment I see others partaking.

Our food was designed for women to be bound to the kitchen, Mami often said. There was the binding of the dough, the cutting of the vegetables, the spicing, the cleaning, the arranging . . . Nandini was exhausted just thinking about it.

Separate pots of simmering French and Italian soup stocks... Bowls of various Chinese spice blends... Trimmed and marinating lamb shanks, a common ingredient in Turkish cooking... And the foundation of all Indian cuisine- toasting the starter spices!

Split red or orange lentils are even easier. They’re ready in five minutes, quicker than boiling pasta.2372 Once they’ve softened, rinse them to cool, then mix with herbs and lemon juice for a basic legume salad. Another favorite of mine is to cook lentils a little longer so they thicken into almost a purée before adding spices like curry, turmeric, cumin, and garam masala for a thick, savory, and healthy Indian-inspired sauce.

A young man married is a man that’s marred.’ That’s a golden rule, Arthur; take it to heart. Anne Hathaway, I have not a doubt, suggested it; experience is the sole abestos, only unluckily one seldom gets it before one’s hands are burnt irrevocably. Shakespeare took to wife the ignorant, rosy-cheeked, Warwickshire peasant girl, at eighteen! Poor fellow! I picture him, with all his untried powers, struggling like new-born Hercules for strength and utterance, and the great germ of poetry within him, tinging all the common realities of life with its rose hue; genius giving him power to see with God-like vision, the ‘fairies nestling in the cowslip chalices,’ and the golden gleam of Cleopatra’s sails; to feel the ‘spiced Indian air’ by night, and the wild working of kings’ ambitious lust; to know by intuition, alike the voices of nature unheard by common ears, and the fierce schemes and passions of a world from which social position shut him out!

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

We Indians pride ourselves at the mention of spices, masalas and chutneys. To imagine Indian cooking without spice is like to imagine a world without water – it simply cannot exist. Making our food takes plenty of time and considerable effort, considering the amount of mixing, grinding and crushing involved in it. Best Bajaj Mixer Grinders in India Best Bajaj Mixer Grinders in India 750 W Best Bajaj Mixer Grinders in India 800 W Best Bajaj Mixer Grinders in India 1000 W