About Spices !

We have the choicest menu for Vegans ,Vegetarians & Non-Veg. We serve Appetizers, Soups, Salads, North Indian and South Indian Entrees, Beverages, Beer, Wine and much more. We use spices from India that are believed to have a positive impact on your health.

Here is a description of spices that we use in our kitchen
TURMERIC (HALDI)
Used in most Indian dishes, imparts rich looks great aroma and flavour when ground before cooking. Benefits: Blood purifier, improves liver function, prevents cough and colds, improves skin tone and is an antiseptic

GINGER (ADRAK)
Lends a distinctly sharp taste and aroma. Benefits: Improves digestion, lowers cholesterol controls blood pressure, inhibits cancer, prevents coughs and cold, has anti-nausea, anti-clotting properties.


GARLIC (LASUN):
Pungent smell a great compliment to ginger. Together emit and appetizing aroma when sautéed as seasoning in most dishes. Benefits: Lowers cholesterol, inhibits rheumatism, has anti-cancer, and flatulent and anti-bacterial properties.


BLACK PEPPER:
Very aromatic when freshly ground adds bite to the food giving it a mysterious after taste. Benefits: Effectively wards off colds and threat infections.


CLOVE (LAUNG):
Used wholly in rice and meat preparations. Also used in powdered form in baked foods. Benefits: Controls gum and tooth infection, anti-nausea, controls colds, strengthens nerves and improves circulation.


CUMIN (JEERA):
One of the main ingredients in curries used wholly as popular seasoned Benefits: Good digestive especially to settle heavy meals.


CARDAMOM (ELAICHI):
Mostly ground and sprinkled for their pleasing aroma. Indispensable to many preparations including desserts made from milk. Benefits: Cardamom prevents formation of kidney stones, cinnamon helps fight diabetes and food poisoning while nutmeg helps relive stress.


SAFFRON (KESAR):
The most expensive spice. Imparts great looks and exclusive flavor to rice, meat, seafood and deserts Benefits: Cures anemia, is a heart and a nerve tonic and has anti-aging properties.


CORIANDER (DHANIA):
The most sought after garnish enhances freshness and flavor of any dish. Benefits: Good for digestion and indigestion.


RED CHILLI PEPPER (LAL MIRCHI)
Gives Indian curries and gravies their irresistible looks and legendary hot character. Benefits: Said to contain vitamin C and most likely to be effective in curbing tendencies to overeat.