3 exotic spices one should use in their kitchen - PowerPoint PPT Presentation

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3 exotic spices one should use in their kitchen

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Noon Mirch, Rooftop Terrace Restaurant in East Delhi brings you a list of 3 different exotic spices which should be a must-have in all the royal households. Source: Website: – PowerPoint PPT presentation

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Title: 3 exotic spices one should use in their kitchen


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3 exotic spices one should use in their kitchen
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Spices are an important and integral part of
Indian cooking. A spice here and there can change
the entire taste of your meal. Have you ever seen
an Indian kitchen without spices? Its like our
race wont even exist without it. Right?
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Ever heard about Masala Dabba? I bet nobody can
say no this. It is usually a circular, now often
comes into a square shape, having little bowls to
contain 6 to 8 basic spices. There is a huge
difference in taste if you move from North to
South or vice-versa or East to West or vice-versa
or in fact you travel to any different part of
the country, the taste differs.
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Noon Mirch, Rooftop Terrace Restaurant in East
Delhi brings you a list of 3 different exotic
spices which should be a must-have in all the
royal households.
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1- Saffron Saffron is one of the most costliest
spices in the world. These are the stigmas of the
flower which are handpicked. These stigmas are
obtained from 200 to 500 flowers and that equals
to one gram of saffron. There are only 3 stigmas
in the flower (usually). So, to be precise if you
need a pound of saffron, one must grow it in
acres of land. Saffron is an important part of
sweets and desserts and also gives a very
different taste to the meat dishes too.
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2- Rose Petals A common flavoring agent in
Mughal kitchens. They are used to garnish or used
as an ingredient in desserts or meat dishes. 3-
Kushta Do you know that these are ashes of
precious gems like pearls and corals along with
gold and silver leaves? Kushta was consumed only
by the prince in the previous time. It is toxic
in its real form and therefore added to the meat,
covered in banana leaves and coated in
MultaniMitti, and sealed. The sealed meat is
buried in pits that were 4 to 6 feet deep. A low
fire was placed and cooked for 6-8 hours before
being dugout.
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There are more such spices which would be covered
in part-2 of our blog. If the thought of any of
these spices being added to your food brings
water to your mouth, then you should definitely
visit Noon Mirch, Rooftop Terrace Restaurant in
Indirapuram. It is a place where you will get
Indian cuisine in a redefined manner. Dont
believe what you read? Noon Mirch is very near
you. Happen to live anywhere in Delhi or Delhi
NCR? Good luck, you can have a taste of your life.
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Thank You
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