The common denominator in all Indian cooking is the use of spices. The use of spices does not make the dish hot, the 'heat' in Indian food comes from chillies, which were introduced from the new world in the 16th Century by the Portuguese. The spices and seasonings mostly used are black pepper, cumin, cinnamon, cloves, cardamom, coriander, fennel seeds, mustard seeds and tumeric.
The combinations are endless as is the variety of tastes. It is this carefully orchestrated use of spices, seasonings and flavours that gives our food its unique character. The genuine and authentic dishes which are served here have been created with an exotic collection of spices and herbs, distinctively blended in the traditional way of Bengal, Punjab and the Northwest of India. Each dish has its own distinctive flavour and aroma.