OUR CUISINES

GOAN CUISINE

Goan cuisine consists of regional foods popular in Goa, located along India's west coast along the Arabian Sea. Seafood, coconut milk, rice and paste are main ingredients of Goan delicacies. The area is located in a tropical climate, and spices and flavors are intense. Use of Kokum is another distinct feature. Goan food cannot be considered complete without fish. It is similar to the Malvani cuisine/ Konkani cuisine.
CHINESE CUISINE

Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. It is said to have been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. Immensely popular with Indians, it is widespread in major Indian metropolitan cites such as Kolkata, Mumbai, New Delhi and Chennai. It is also popular in Goa, where there is a large Chinese and Tibetan population. It is also enjoyed by Indian and Chinese communities in Malaysia, Singapore and North America. Indian Chinese has followed the mainstream Indian expatriate community as they have spread across the world, providing expatriate Indians with a taste of authentic Indian Chinese.
TANDOOR CUISINE

A tandoor is a cylindrical clay oven used in cooking and baking. The word tandoori is the adjective meaning "pertaining to the tandoor" and is used to describe a dish cooked in a tandoor. In India, the tandoor is also known by the name of bhatti. Tandoori Chicken and Chicken Tikka are two famous dishes made in tandoor.
INDIAN CUISINE

The cuisine of India is characterized by the use of various spices, herbs and other vegetables grown in India and also for the widespread practice of vegetarianism across many sections of its society. Each family of Indian cuisine is characterized by a wide assortment of dishes and cooking techniques. As a consequence, it varies from region to region, reflecting the varied demographics of the ethnically diverse Indian subcontinent.