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Indian Cuisine, the food from the Indian subcontinent in Asia is primarily characterized by the extensive use of various spices, herbs and other vegetables and sometimes fruits. The subcontinent is as diversified in its culinary traditions as its languages and religions, thus, include a wide assortment of dishes and cooking techniques. As a consequence, it varied from region to region, reflecting the varied demographics.

The cuisine is as ancient as its civilization and has evolved over thousands of years while absorbing influences from the Mughals, the Persians and the Portuguese. The British, who originally introduced Indian food to the world, became addicted to “curries” principally for the battling variety of the delectable gravy dishes created by true Indian craftsmen in the kitchen. So much so, that the British invented the now famous CURRY POWDER. However, true Indian curries, each with its own distinctive aroma, flavor, taste and textures painstakingly created not from a so-called curry powder, but from a host of imported spices and herbs that are blended for the whole spice to give the individual taste to each dish.