In a land so rich in cultural heritage, it is but natural that Indian cuisine is multifarious, offering a delight to both the eye and palate. Its myriad flavors and cooking traditions find their roots in its historical influences. The Mughals revolutionized the art of Indian cooking with their delectable "biryanis", (an exquisite oven preparation with meat/ vegetables, herbs and seasonings), "kormas" (a spicy meat or vegetarian preparation), kebabs and tikkas (meat and vegetables cooked in small pieces, usually on skewers) made in a "tandoor" (oven made of mud and heated by a slow charcoal fire).
In India, cooking is an art and a tradition handed down from generation to generation, from mother to daughter. Until the advent of cookbooks, all cookery instruction was oral and practical and, whereas certain items like dals, flour and rice were measured, important flavoring ingredients (like spices and masalas) were added according to individual judgement.
Different regions in India offer their own specialties with their very own taste, subtlety and aroma. The country's vast reservoir of spices made from its abundance of tropical herbs, serves as garnishing and contains medicinal and preservative properties. India's range of the Indian cuisine can amaze even a connoisseur.

» Spices : For many people who are just beginning to cook Indian dishes, the idea of working with strange spices can seem rather daunting. But, in fact, a few of the spices will be quite familiar cloves and cinnamon, for example, and perhaps chilly, paprika and ginger. The interested cook will soon learn to recognize and work confidently with the different spices.
Spices should be as fresh as possible. They can be bought from the shops but if you intend to use the spices infrequently, buy only a small quantity at a time. Always keep spices in tightly capped jars to keep them fresh.
When using spices, remember that they need to be cooked to produce their rich, distinctive flavors. It is unwise to add extra spices at the end of the cooking, in order to change or correct the taste of the dish. The spices will taste "raw" and will conflict with the tastes of the cooked spices.
» Culinary Experience : Today, Indian COOKING has become acknowledged far and wide, and is considered on par with Chinese, Mexican, Thai, Greek, Lebanese, and other International Cuisines.
We at Pradakshina are doing our fair bit to promote this art of cooking to people from across the world.
Do write to us for your specific interest.

Things that we do
- Visit to the country's finest restaurants.
- Arrange cooking lessons at School or Country Estate.
- Home visit to see a typical Indian Kitchen.
- Visit to local Indian Spice Market.

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