The true art of Indian cooking lies in the subtle use and variation of spices which make each dish exotic with exciting new experiences. The use of spices however does not mean their use in vast amounts, nor does it mean that all Indian food is extremely hot and spicy. As many people believe, the dishes can be as hot or as mild as individual chooses, since this is a matter of personal taste, the best Indian dishes are a clever blend of exotic spices, delicate herbs, accompanied with vegetables, cheese, grains, meats, or seafood. The vastness of country, together with its great regional diversity, is the main factor that places Indian cuisine in its unique and interesting position in the culinary history of the world. Indian food reflects the colorful and varied life led by its people as well as the external and internal influences that have shaped its particular style of cooking.
The Mughals, a regal race of Muslims, invaded India from their traditional homeland Afghanistan and the Middle East, bringing with them exotic spices, dried fruit and nuts, which they combined with milk and cream to concoct rich “Mughalai” dishes. These are among the finest in Indian regional cuisine. The Mughals settled in North India, making “Mughalai” cuisine famous throughout the country. Dishes cooked in this particular style, with their delicately havered, rich smooth sauces, include Korma’s, delicious Tandoori dishes, mouth watering bread varieties, and wonderfully fragmented Biryani’s and Pillau’s, all of which have become extremely popular in India and the rest of the world.