Black cardamom pods

Murgh Makhani is lightly baked chicken in a tomato sauce with lots of spices. In addition to the usual ginger and garlic for chicken, there are cloves, cinnamon, cardamom and fenugreek, as well as the traditional Indian spice set garam masala. The heat of the chili pepper and the spiciness are softened by the cream that is poured into the sauce at the end.

"Thali" literally translates from Hindi as "tray", which exhaustively speaks about its appearance. It is a large metal dish on which several bowls with different snacks are served.

Kima-matar is a fragrant and warming dish from Indian cuisine, where tender minced lamb combines with a spicy sauce and the sweetness of green peas. Its roots delve into the culinary traditions of North India, where spices play a key role. The dish delights with a richness of flavors: creamy curry notes blend harmoniously with the warmth of garam masala, meat curry, and coriander. Kima-matar is perfect as a main course and is served with hot flatbreads or aromatic basmati rice. It features not only the depth of spicy tones but also a light freshness from cilantro that completes the flavor composition. This dish is ideal for cozy evenings when one wants to enjoy the rich, warming aromas of Indian cuisine.

Veg korma is a fragrant dish of Indian cuisine that embodies the harmony of spices and creamy texture. Its roots delve into traditional recipes from Northern India, where thick, rich sauces form the base for vegetable and meat curries. In this version, fresh vegetables—broccoli, cauliflower, mushrooms, and carrots—are slowly simmered in a delicate cashew sauce made with milk and cream. Spices like garam masala, cardamom, and cloves fill the dish with warm, complex notes. The taste of veg korma is a rich symphony of creamy softness, light sweetness, and subtle spiciness that creates a cozy and warming sensation. It pairs perfectly with fragrant rice or soft flatbreads to complement the traditional Indian dining experience.

Palak Paneer is a traditional Indian snack made from spinach and cheese. It is usually served with rice or hot flatbreads, but can also be used as a side dish for chicken, for example.

Chicken tikka masala is one of the most famous dishes of Indian cuisine, embodying the richness of spices and aromas. It is believed to have originated in the UK when Indian chefs adapted the traditional recipe for local gourmets, creating a creamier and tomato-based version. The dish consists of tender pieces of chicken marinated in yogurt and spices, then baked and immersed in a rich sauce with tomatoes, cashews, cream, and fresh herbs. The taste of tikka masala is a harmony of spicy, sweet, and creamy notes with the warmth of spices that complement each other perfectly. It pairs wonderfully with basmati rice or naan, creating a cozy and warming meal that captivates food lovers around the world.

Thai masala is a fragrant drink that embodies the rich traditions of Thai cuisine and Indian tea. Its origin is linked to a culinary synthesis where Eastern spices harmoniously blend with the creaminess of milk and exotic notes of coconut. The taste of Thai masala features the warmth of cinnamon, the sharpness of cardamom, and the gentle sweetness of cane sugar, complemented by citrusy hints of lemongrass. Galangal adds a slight spiciness to the drink, while nutmeg provides depth to its aroma. This drink is perfect for cozy evenings or a leisurely start to the day. It not only warms but also has a relaxing effect, offering moments of true enjoyment.

A traditional Indian very spicy porridge made from mung beans and rice, one of the most important Ayurvedic dishes. It is spiced with cardamom, cumin, turmeric, garlic and ginger. This version of kichari does not contain vegetables, but sometimes zucchini, carrots and pumpkin are added.

Duck magret in red sauce is an exquisite dish inspired by Italian cuisine, combining a richness of flavors and aromas. Tender duck fillet is marinated in a wine marinade with hints of kiwi, cardamom, and clove, giving the meat depth of flavor and a subtle fruity tang. The sauce made from red wine and cherry juice has a rich, tart taste that perfectly complements the tenderness of the duck. Cooking skin-side down without oil achieves a crispy crust while finishing in the oven retains the meat's juiciness. The recommended rare doneness reveals the true flavor of the duck. Serving on a wooden board with a thick aromatic sauce makes the dish not only a gastronomic delight but also an aesthetic masterpiece. It pairs perfectly with light side dishes and dry red wines.

Tikka Masala with Naan flatbreads occupies about the same place in Indian cuisine as borscht with pampushki in Ukrainian cuisine - that is, it is actually central. The main part of the list of ingredients here is occupied by spices, and the recipe itself is actually extremely simple and requires only monotonous adherence to simple and constantly repeating actions: chop-stir-simmer.

Masala chai is a fragrant Indian drink that combines strong tea, milk, and a rich bouquet of spices. Its origins date back centuries when it served not only as a warming treat but also as a means to improve digestion and boost immunity. The secret of its flavor lies in the spices: cardamom, ginger, cloves, and cinnamon create a spicy, warming, slightly sharp yet surprisingly harmonious taste. Honey or sugar adds a touch of sweetness that balances the bitterness of black tea. It is served hot through a strainer to preserve its rich aroma. Masala chai is not just a drink; it's a small journey into the world of Indian traditions where each sip brings warmth and comfort.