No cuisine mixes exotic spices, color, texture and aroma better than traditional Indian cuisine. Although there are variations on nearly every dish in the world, there’s nothing quite like a really well made Indian Curry.
Like most cultures throughout history, India’s foods and culture have traveled all across the globe and can be found in nearly every city in the world. Traditional Indian food itself is a melting pot of influences from the many visitors of India. With the country being a kind of a gateway to the east, it has consistently been an area of trade and travel for centuries. Travelers from all over brought their recipes and preparations to add into the countries growing recipe box, and eventually evolved to what we know as modern Indian food.

One of the most well known characteristics of Indian cuisine is it highly diverse blends of spices and flavors. The climate of India is perfect for cultivating some of the most colorful and flavorful spices in the world. In 15th century England, thousands of Privateers sailed around the world in search for what was called “the Spice land”, later in history India was the major distributor in the spice trading lines crisscrossing Europe Africa and Asia. Specific blends of Indian spices are like the hometown calling card of Indian foods with certain blends being indigenous of particular regions of the country.

Vegetarianism is quite common in India, both by choice and necessity in some areas. Meat and seafood dishes are just as common. Indian cuisine also uses a variety of indigenous rices. Another popular starch in Indian food is a simple flatbread that is used to scoop rice, meat and vegetables. There are typically no utensils used in traditional Indian meals.

The melting pot of traveling flavors and aromas that have become modern Indian fare have become popular all over the world. England especially has adopted Indian curries and other dishes nearly as much as their revered fish and chips. With its complex blends of exotic flavors and spices, it’s not hard to see why.

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