CONTACT

Ph:(512) - 244 - 2222

Fax:(512) - 244 - 2705

2601 S IH 35 B400 Round Rock TX 78664

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BUSINESS HOURS

Mon-Fri:11:00 a.m-2:30 p.m

Sat & Sun:12:00 Noon-3:00 p.m

DINNER

Sun-Thu:5:30 p.m-9:30 p.m

Fri & Sat:5:30-10:00 p.m

 

Food plays a cardinal part of India's culture, with cuisines differing according to community, region, and state. Indian cuisine is characterized by a great variety of foods, spices, and cooking techniques. It is distinguished by its sophisticated use of spices and herbs and the influence of the longstanding and widespread practice of vegetarianism in Indian society.

The staples of Indian cuisine are rice, atta (whole wheat flour), and at least five dozen varieties of pulses, the most important of which are chana (bengal gram), toor (pigeon pea or red gram), urad (black gram) and mung (green gram).The most important spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin, turmeric, fenugreek, ginger, coriander and asafoetida (hing). Another important spice is garam masala which is usually a powder of five or more dried spices, commonly comprising cardamom, cinnamon and clove. Some leaves commonly used are bay leaf, coriander leaf and mint leaf. The common use of curry leaves is typical of South Indian cuisine. In sweet dishes, cardamom, cinnamon, nutmeg, saffron and rose petal essence are used.

Appetizers

Indian cuisine has rich array of appetizers, snacks or hors d'oeuvres. Besides being extremely tasty and actually stimulating your appetite rather than diminishing it like some other cuisines’ appetizers, these fast snacks are also quite low in fat.

They are mainly based on a number of spices and herbs, such as ginger, cinnamon, garlic, cloves, asafetida, aniseed or coriander, as compared to the fat based appetizers you’ll find mostly anywhere else in the World

North Indian cuisine

North Indian cuisine is mainly distinguished by the use of dairy products—such as milk, paneer (cottage cheese), ghee (clarified butter), yoghurt and wheat. Cashew, ground into paste, are a usually part of North Indian cooking, making them rich and adding consistency, and are typically dairy-based. Other common ingredients include chillies, saffron and nuts.

South Indian cuisine

South Indian cuisine is distinguished by its greater emphasis on rice as the staple grain, the liberal use of coconut and curry leaves. Dishes are characterized by the used of coconut oil, and the ubiquity of sambar and rasam (also called saaru) at meals.

South Indian cooking is even more vegetarian-friendly than north Indian cooking.

Beverages

Tea enjoys heavy popularity throughout the nation, with the finest varieties grown in the northern regions of Darjeeling and Assam. Coffee is popular mainly in South India, and the finest variety of Arabica coffee beans are grown around Mysore,

Karnataka, and marketed under the brand name Mysore Nuggets. Other beverages include nimbu pani (lemonade), lassi, and coconut water.