Anandam: A Culinary Journey By Chef Anand Raghavan

Indian cuisine reflects a tapestry of so many cultures groups and tastes in the sub-continent that it would be impossible to categorise in a simple manner. From coastal cuisine which varies from one coast to another to Moghul and Royal recipes that were shaped over time and passed down over generations vegetarian delicacies grills and roasts and gravies and desserts Indian food is constantly on the move evolving with the times while holding on to its classic nuances.</br> </br> Vegetarian cuisine has come a long way. Due to restrictions on many recipes that are based on religious or cultural reasons there are thousands of vegetarian recipes that vary from one part of India to another.</br> </br> With access to an endless variety of spices and herbs and the fusion of tastes that can marry sweet and salty bitter and sour almost all ingredients in India have their roots in healthful and nourishing reasons for their inclusion in certain dishes. My own evolution in the art of cooking and the study of why a spice an herb or a vegetable is important have instilled in my own cooking a sense of balance.