Spa Cuisine Of India
Indian cuisine is well known for its rich curries, dals (lentil preparations that accompany nearly every meal), breads and especially of its generous use of spices. The ability of an Indian chef to blend and use his spices well, be it to tenderise, color or enhance the flavor of his dish, is a measure of his skills. Ayurvedic texts dating back some 3000 years recorded the use of spices for their curative properties. Since then, spices have also been used to preserve food, aid digestion and balance the tastes and properties of food. For instance, it is believed that garlic lowers cholesterol levels and hypertension, turmeric provides relief from stomach ulcers and ginger aids digestion. Spices are also blended to give what is more commonly known as masala, literally a blend of several spices. Garam masala (hot masala) is the most important and is considered essential to Indian cuisine, although the blend differs from region to region. The Ananda-In the Himalayas has its own herb garden to ensure a steady supply of rare herbs and spices and its spa cuisine is centred around locally available fresh organic produce. Organic brown rice, baby potatoes or whole wheat pastas are served as staples. A wide range of soya products such as soya yogurt and tofu, along with organic mountain lentils fulfil the protein requirements of vegetarians. Jhangora a mountain grain known for its therapeutic properties, is used in desserts and main courses.
