Our chef integrates a special variety of the freshest herbs and spices.
Such ingredients include Cayenne Peppers, Cloves, Cinnamon, Ginger, and Garlic to name but a few. The vast medical benefits hidden in these ingredients have proven significance over India's history.

The Mugal Indian cuisine is one of the major contributors of the gastronomic world thanks to its carefully selected ingredients. The fresh food - prepared with reinforcing and harmonizing effects of herbs - ensure a balanced diet. The foundation of the Indian Muglai kitchen is not only simple, it is also good for your health.

Presented below are a variety of the herbs and spices that we implement into our recipes in the kitchen. Along with each Spice is a description which relates its particular specialty and benefit.

 

CARDAMOM

Cardamom has a strong, unique taste, with an intensely aromatic fragrance. Black cardamom has a distinctly more astringent aroma, though not bitter, with a coolness similar to mint, though with a different aroma. It strenghtens the heart and lungs. It relieved pain, gas, and strengthens the spirit. It's also antioxidant rich.

MUSTARD SEEDS

Indians have used mustard seeds in their food for over two thousand years. Mustard seed is a powerful antimicrobial agent (it can kill e. coli bacteria, listeria and other food-borne pathogens). Aa compound in mustard seed was also found to inhibit the growth of cancer cells and protect against cancer.

CAYENNE

This pepper helps to evacuate and destroy the intestinal parasite and worms. It has cleansing action in the colon. It also relieves colds, cough and aids congestiion. Helps to reduce inflammation Improves brains, cognitive processing, memory and visual motor speed. Also, itsused for relief of cold and flu. Detoxify herb creates freshness, strengthened and energizes the tissues.

CINNAMON

Can help people with adult onset diabetes. Helps reduce inflammation Improves brains, cognitive processing, memory and visual motor speed. Also used for relief of cold and flu Detoxify herb creates freshness, strengthened and energizes the tissues.

CLOVE

Cloves can be used in cooking either whole or in a ground form, but as they are extremely strong, they are used sparingly. A natural pain ever religious, clove oil is used for religious ever tooth ache. It reduces the cough, cold and sinus problems. The essential oil is used in aromatherapy when stimulation and warming are needed, especially for digestive problems. Topical application over the stomach or abdomen are said to warm the digestive tract.

CORIANDER SEED

Coriander seed is a spice (Hindi name: dhania), in garam masala and Indian curries, which often employ the ground fruits in generous amounts together with cumin. It acts as a thickener. Roasted coriander seeds, called dhana dal, are eaten as a snack. It is the main ingredient of the two south Indian dishes: sambhar and rasam. Coriander seeds are boiled with water and drunk as indigenous medicine for colds.

PLAIN AND ROASTED CUMIN

Today, cumin is the second most popular spice in the world after black pepper.[5][unreliable source?] Cumin seeds are used as a spice for their distinctive aroma, popular in Indian and Pakistani. Aids in digestion, improves the taste of food, relieves pain and cramps in the abdomen. Antioxidant, anti-inflammatoire, anti-kanker. Antioxidant, anti-inflammatory, anti-cancer. Also effective in intestinal disorders such as diarrhea and dysentery.

GARLIC

Garlic is widely used around the world for its pungent flavor as a seasoning or condiment. It is a fundamental component in many or most dishes of various regions including eastern Asia. Illuminated gas, relieves pain in the joints, aids in digestion and is effective for sinus headaches. Ontlast tand smachten en tintelingen in het oor. Relieve tooth ache and tingling in the ear. Het is anti reumatische en kan worden gebruikt voor een droge hoest en congestie. It is anti-rheumatic and can be used for a dry cough and congestion.

GINGER

The medical form of ginger historically was called Jamaica ginger; it was classified as a stimulant and carminative, and used frequently for dyspepsia and colic. It was also frequently employed to disguise the taste of medicines. Ginger may also decrease pain from arthritis, though studies have been inconsistent, and may have blood thinning and cholesterol lowering properties that may make it useful for treating heart disease. Make food lighter and easier to digest. This aids cleansing in the intestines and promotes a healthy bowel.

NUTMEG

In Indian cuisine, nutmeg is used in many sweet as well as savoury dishes (predominantly in Mughlai cuisine). It is known as Jaiphal in most parts of India and as Jatipatri and Jathi seed in Kerala. It may also be used in small quantities in garam masala. Ground nutmeg is also smoked in India. Serves as a tonic for the heart and brains.

SALT

In many East Asian cultures, salt is not traditionally used as a condiment. However, condiments such as soy sauce, fish sauce and oyster sauce tend to have a high salt content and fill much the same role as a salt-providing table condiment that table salt serves in western cultures. Salt Cleanse the mouth, relieves gas and stimulates secretion. Sodium is one of the primary electrolytes in the body. All four cationic electrolytes (sodium, potassium, magnesium, and calcium) are available in unrefined salt, as are other vital minerals needed for optimal bodily function.

TURMERIC

Turmeric is found everywhere and grows wild in the forests of Southeast asia. It has become the key ingredient for many India, Thailand, Malay dishes, not only in curry, but also in masak lemak, rendang, and many more. In Ayurvedic practices, turmeric is thought to have many medicinal properties and many in South Asia use it as a readily available antiseptic for cuts, burns and bruises. It is also used as an antibacterial agent. It is taken in some Asian countries as a dietary supplement, which allegedly helps with stomach problems and other ailments. Pakistanis also use it as an anti-inflammatory agent, and remedy for gastrointestinal discomfort associated with irritable bowel syndrome, and other digestive disorders. In Afghanistan and northwest Pakistan, turmeric is applied to a piece of burnt cloth, and placed over a wound to cleanse and stimulate recovery. Indians, in addition to its Ayurvedic properties, use turmeric in a wide variety of skin creams that are also exported to neighboring countries. It is currently being investigated for possible benefits in Alzheimer's disease, cancer, arthritis, and other biological disorders.