tips & Tricks

The Indian cuisine is complex. To master it is an art in itself. Here you will get valuable tips on how to handle the ingredients carefully and how to get the most and best out of them.


Garam Masala

Did you know that Garam Masala, when translated into English, means hot spice? The spice mix is just as much a part of the Indian cuisine as Lindt belongs to Switzerland. Garam Masala, which is regarded as one of Indias core spices, is used for nearly all dishes there are. The brown powder is a blend of various other spices and tastes differently, depending on the region it is from.


Contrary to other spices like coriander or cloves, Garam Masala is added at the very end of the cooking time to let the spice unfold its aroma. However, the dish with the Garam Masala should not be cooked longer than a few minutes, for the reason that it may get too bitter.


basmati Reis

Did you already ask yourself what “basmati” actually means? Basmati means aromatic and is grown in only two regions worldwide – In northern India and Pakistan. Around 2.2 million tons of basmati rice are yearly being exported out of India. A characteristic, which has made the basmati to one of the most popular varieties, is the thinness and length of the rice grain.


The rice should be rinsed prior to boiling it. Some prefer to soak the rice for approximately 30 minutes to reduce the cooking time. With one cup of rice we usually use 1 3/4 cups of water.



Where does the spice cardamom originate from? Exactly, the green seed pod first grew in the southern part of India! Cardamom pods are a commonly used spice in the Asian cuisine and are a major component of the Indian spice mixture "Garam Masala" as well as of masala chai. 


Interesting facts



... aids in improving blood circulation

... cures stomach disorders

... is a remedy against nausea and vomiting 

... gives relief from sore throat and hiccups 

... is an effective remedy for curing urinary tract infection