Enlightening about the Indian Cuisine

Indians do not  really eat hot, hot foods. People have that wrong impression. They eat food flavored with spices, but then the spices are not  actually hot…

An Indian kitchen will not be the most comfortable of places to be in, if you carry a sensitive  nose & palate, are not adventurous about trying out new flavors, sensing different aromas and tasting new flavors.

The aroma of spices (their proportion & blend) is actually heavenly for many, while very sensitive for some. Thus making appreciation something very relative so to say, however with the advent globalization, more acceptance & appreciation of diverse international cuisines the world over today, the  Indian Cuisine has carved a distinct niche of its own.

Historically India has been the focal point and cornerstone of the spice trade that from time immemorial was developed between civilizations in Asia, Middle East, Northeast Africa and Europe. The colonial rule in India  that started with the Portuguese coming to Malabar (part of  the modern day Kerala State) to trade  in Pepper the “black gold”- a name attained when the ancient Romans traded Pepper for Gold  for their  medicinal and curative properties.

Apart from the good old Black Pepper, Turmeric (cure for arthritis, stomach pain, skin inflammation etc.), Cardamom (cancer fighting properties), Cloves (toothaches), Cinnamon (diabetes)  are just a few of the very popular spices that were highly valued  for their medicinal values. Saffron, Star anise, Cumin and their closest cousins Caraway, Carom seeds, Fennel etc.  although may not have their origin in India, but are  widely used in the  very flavorsome and  also therapeutic Indian cooking.

The Golden Rule in any Cuisine is to introduce and use spices & condiments in their right proportions and appropriately.  Any Soul Food could be transformed into a  Hot, Spicy and Heart burning experience, if wrongly used.

Vinod Radhakrishnan

A food production professional for the last 20 years, graduating in hotel management from India, he subsequently obtained a Masters in Hospitality Management from Wales Bridge University, USA. Has been associated with some of the finest international hotel chains such as Hyatt, Intercontinental (Six Continents Club) etc. and various fine dining outlets in the GCC and the Middle East. Has also been part of pre-opening properties (hotel & restaurants) in these regions namely Oman, Qatar & Bahrain. A culinary trainer for the last 10 yrs. working in culinary schools in India and the UAE, he has been with ICCA since 2006 and has been instrumental in developing its training curriculum. A certified food safety ​ ​trainer​, certified instructor from American Hotel and Lodging Association (AHLA) as well.

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