About Our Cuisine
Parsi originally came from Persia and settled in Bombay. Parsi food mainly consists of meat, however, vegetables are included in their meat preparations. The cuisine uses a variety of dry fruits and can be spicy, but it is rarely chili hot.
Goa is a state along the western coastline, just south of Bombay. Goa was long colonized by the Portuguese and the cuisine, like the culture, blends elements of Portugal and India. Ingredients such as chilis, coconut, and wine vinegar are used extensively in Goan recipes. Occasionally the cuisine can be hot.
The rule of the Moghuls in Northern India began in 1526 and lasted 300 years. During this time the royal kitchens of the Moghul emperors used exotic imported spices and new ingredients like nuts, which were not used Indian cooking before, and added body and gravies. Today, a number of dishes from Northern India retain a strong Moghlai accent.
The four states of the Southern Indian Peninsula – Andhara Pradesh, Tamil Nadu, Kerala, and Karnataka – are steeped in a rich culture with timeless traditions. They have a passion for hot and sour food. Keralites use black pepper, ginger, and coconut in most of their preparations. In Tamil Nadu red chilis, fresh coriander, and black pepper are used in abundance. People in Karnataka use cinnamon, cloves, and cardamom along with tamarind and coconut to spice up their food. In Andhra Pradesh, they use a combination of red and green chilis in their traditional basic mixture of onions, tomatoes, and ginger.