According to Indian food Theory, our food has 6 different flavours:

sweet, salty, bitter, sour, astringent and spicy

Holy Basil-Tulsi

The 'Queen' of The Herbs
One of the most sacred plants in India -Tulsi is considered as "The Queen of the Herbs" for its restorative and spiritual properties. A Hindu household is considered incomplete if it doesn't have a tulsi plant in the courtyard. Many families have the tulsi planted in a specially built structure, which has images of deities installed on all four sides, and an alcove for a small earthen oil lamp. Tulsi is used in numerous households to support a healthy response to stress, natural detoxification, and restore balance and harmony. Holy basil is believed to be a purifier and hence the offerings to Gods are purified with these leaves.


Gives You A Glow Like No Other on Your Big Day
Turmeric- commonly called as Haldi, is a distant cousin of the ginger family with a strong distinctive flavor. Turmeric is at the centerpiece of marriage rituals amongst Hindus in India. Hindu brides apply turmeric as part of the wedding ceremony, and married women rib it into their cheeks with delight. Since turmeric is known for its medicinal properties as well as being antiseptic, an application of this ingredient before marriage would ensure that the bride and groom are blessed with blemish-free skin. It also ensures that the couple is protected against any cuts, bruises or ailments before the wedding. Acting as an exfoliating agent, it helps to get rid of dead cells and detoxifies the skin.


Its tryst with indian superstitions
Salt- an essential ingredient in almost all kinds of preparations and delicacies across india, is immensely popular. However, salt also finds a special place amongst superstitious in many parts of india. For instance,Spilling of salt is considered a bad omen and is said to bring hard luck in many cultures and traditions. Salt kept in small bowls in corners of the house is believed to absorb negativity according to Vastu Shastra (The Indian Science of Feng Shui & Architecture).

Lemon and Chillies

warder of The Evil Eye
India has a very diverse history, traditions, culture and faith. Along with this, some Indians believe in superstitions, and among them one of the most visible ones are the use of lemon and chilli to keep away evil energy.
This Nimbu Totka (lemon charm) is generally made of Seven chilies and One lemon. Both these elements are sour and pungent, which has led to people believing that they can be repulsive to any evil force that may come in their way. They are hung in houses, shops and even cars.

Idli Sambhar

Idli Sambhar
If there has been one dish that has been a true ‘game changer’ of the way south Indian food is perceived and eaten in India it has to be the humble and ubiquitous idli sambar. The inseparable and widely popular duo has surprising revelations in terms of its origins. Even though “Idli”, which was discovered as early as 800-1200 AD, its soulmate “sambhar” was discovered as late as the 18th Century! While Idli was bought to India by Arab traders in the form of ‘rice balls’, “Sambhar” finds its origins in the royal kitchens of the ‘Thanjavur Marathas. Versatile and healthy, the classic combination of idli and sambar has achieved widespread popularity in the country, Today, no matter which Indian city you’re in, you’d be hard-pressed not to come across a plate of idli sambar.

Curd and Sugar

A Cooling Health Shot
In a country like India where there are many faiths and beliefs, there are some superstitions that have been passed on or believed in by the people with or without any logic. One such belief is eating curd and sugar before heading out for an auspicious or important task, such as giving a job interview or buying a new car.

This practice has been carried out from the Vedic period and the explanation behind this practice is that curd(yogurt) has a cooling effect on the body, while sweet things are considered to be soothing and also provides instant glucose, which in turn comforts people and boosts positivity.

Banana leaf

Eating Meals on Banana Leaves is Way Healthier and Tastier Than You Can Imagine
According to Hindu culture, particularly in the South, people prefer eating food served on Banana leaves. Eating food on a banana leaf is considered extremely healthy. Placing hot food on these leaves emanates several nutrients that enrich your food. Banana leaves contain large amounts of polyphenols; a natural antioxidant found in many plant-based foods. Apart from enhancing the taste and flavor of the food being served,banana leaves are known to aid in digestion as well. The leaves have an added advantage of being easily disposable and environment friendly.


The Bohri Meal - "Dessert Before Mains? Yes, Please!”
The Bohri Muslim community follows a tradition of eating from one huge platter called the Thal. The Bohra feast—a fabulous procession of hand-churned icecreams, halwas, soups, tandoori chickens and pulaos is enjoyed all together by all members of the family from the same Thaal. Interestingly, the first course is usually a dessert and a meat appetiser follows as it is considered auspicious to start their meal with a sweet dish. Each and every member judiciously ensures that there are no leftovers.

Indian Thali

Nutritional Powerhouse
When it comes to India, there is no better way to know the country and its varied cultures than to eat a traditional Thali. The thali is typically served on a round plate (or more traditionally, a banana leaf), with small bowls (including vegetables, curries and curd) lining the periphery; in the center of the plate is places a heap of plain rice, which is replenished as you move through the meal.Any form of the thali across India is usually a powerhouse of nutrition with a delightful percentage of carbohydrates from grains, fiber from fruits and vegetables and nutrients from dairy products like yogurt.


Mango Etymology
History yields some very interesting facts about India’s most celebrated fruit.The mango made its first appearance even earlier – 25 to 30 million years ago in Northeast India, Myanmar and Bangladesh, from where it travelled down to southern India. The English word "mango" originated from the Malayalam word māṅṅa via Portuguese (also manga) during spice trade with Kerala in 1498. The earliest name given to the mango was Amra-Phal. On reaching South India, the name translated to Aam-Kaay in Tamil, which gradually became Maamkaay due to differences in pronunciation. The Malayali people further changed this to Maanga. The Portuguese were fascinated by the fruit on their arrival in Kerala and introduced it to the world as Mango.


Smallest “Meat”ing in The World
India has the largest number of vegetarians in the world ,hence it comes as no surprise that India has the lowest meat consumption in the world.. According to rough estimates, 30-40% of Indians are vegetarians (traditionally lacto-vegetarians) while another 10% are lacto-ovo vegetarians. Furthermore, 30 % of the population eat meat occasionally as meat is not present in their staple diet. This leaves a mere 30-35% of the population as regular meat eaters. Due to a multitude of prevalent religious taboos, pork and beef is avoided in most religions. As such the most commonly available varieties of meat in India remains chicken, fish and lamb.

Chicken Tikka Masala

The Bohri Meal - "Dessert Before Mains? Yes, Please!”
This Culinary wonders made of chunks of chicken in a creamy orange sauce has beed debated over its origin by many food enthusiast. Many in India believe that this dish is a Punjabi dish that was accidentally discovered around 50 years ago. Most fact point to a Bangladeshi man called Ali Ahmed Aslam who was settled in Glasgow, Scotland for being the creator of this dish. The story goes like one night in his restaurant in 1970, Mr Ali added tomato soup, curd and spices to satisfy a customer who had users in his stomach. The over joyed customer kept coming back for this dish which later came to be known as the Chicken Tikka Masala. Yet their are other who believe that this dish was created by the Indians to satisfy he desire of the British people. Today this dish is a symbol of the modern Multicultural Britain.


India's favorite street snack is Central Asia's gift to us. Indias favorite snack
Samosa is a triangular Golden-fried pastry filled with spicy mashed potato and vegetables and in some place even with minced meat. This Indian delicacy has not originated from India but was bought to India during the Delhi Sultanate period.
This dish was originally called Sanbusak or the Sanbosag, and was made by the travelers in Central Asia as it was easy to cook over a fire. Today Samosas have come from the royal kitchen to become a famous Indian street food and is eaten in different parts of India in different ways and with different fillings. However, a spicy potato filling is what truly makes an authentic Indian Samosa.

Paav Bhaji

Making Magic from Leftovers
Pav Bhaji is Mumbai's biggest contribution to the Indian eating out scene. Period. Pav Bhaji originated in the 1850s, as a quick fix meal for Mumbai’s textile mill workers, as they had to return to rigorous physical labour immediately after lunch. Pav Bhaji was invented as a midnight dish by street food vendors, made with all the leftover vegetables from the day, mashed up together, with loads of added spice, and butter. Pav Bhaji became an instant hit and eventually found its way into restaurants only to become one of the most loved dishes all over Mumbai. If a dish epitomize the ethos of a city it surely is the Pav Bhaji.

Bhut Jolokia

Mother of Hot Spices
India is home to bhoot jolokia, one of the hottest chillies in the world. Also called "ghost chilli", it is grown in the North-Eastern states of india and is known to be more than 400 times hotter than Tabasco sauce. So, when you want to treat your taste buds to an avalanche of “spiciness, you know what to have!!

Garam Masala

The secret to any great Indian dish
Curry is synonymous with Indian food in a broader sense of the word. However, an authentic Indian curry is distinguished by the use of Garam Masala. It is a blend of spices, typically containing tamarind, cinnamon, black pepper, cloves, cardamom and cumin, the amounts of which can differ from dish to dish. A cook’s reputation rests on their ability to add the spices in perfect proportions, to flavour the food without overpowering any other ingredient.

Black Rice

Black Rice not Black magic shall haunt your taste buds
Black Rice, also known as Magic Rice or Purple rice is a popular food preparation in Manipur and other parts of Northeast India where no celebration is complete without a delicious serving of black rice. This delightful preparation remains Black in colour when harvested, and turns deep purple when cooked.Black rice contains high amounts of antioxidants, dietary fibre, minerals and other anti-inflammatory nutrients.