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Indian cuisine is arguably one of the most iconic in the world. Now popular in a huge number of countries and cultures, there aren’t many of us who are unfamiliar with the exciting flavours and delicate spicing that Indian food provides.

But while you may well know your cumin from your cardamom, there are a few lesser-known spices and ingredients that have been used in Indian cookery for hundreds – if not thousands – of years. These have been explored briefly below, so take a look for yourself and see if you discover something new about this diverse cuisine; you never k now, you might be feeling adventurous and try them out yourself!

Asafoetida

Although this rather pungent spice has been given some unfortunate nicknames – such as “devil’s dung” – when cooked, it in fact adds an ‘oniony’ flavour to foods. It can be used in dressings and dips, or added to meat or vegetables during cooking. Just practice your pronunciation before you go asking for it at your Indian grocer’s. 

Amchur Powder

Amchur powder is a key ingredient for chat masala, which is a staple food across India. The powder is made from dried mango which is ground to a fine powder and is used to add a tart and slightly sour flavour to Indian cooking. Rather than using citrus juice, the powder adds acidity without additional moisture - which is not always required.

IdliPodi

This coarse powder– made from urad beans, dried chilli, chickpeas and sesame seeds – is a staple in Southern Indian homes, mostlyas a dipping condiment. Diners put a small amount of powder on their plate, then combine it with oil (such as sesame) to form a paste, before soaking it up with pieces of dosa or idli– a steamed savoury cake, made from rice.

Indian Bay Leaves

If you come across an Indian recipe that calls for bay leaves, you will probably think of the leaf from the laurel tree that is traditionally used in Mediterranean cooking. However, although they look fairly similar to this, Indian bay leaves– or TejPatta– have an altogether different flavour.

Whereas bay leaves offer a subtle, fragrant and herby taste to dishes; Indian bay leaves –which stem from the cassia tree – actually have a mild cinnamon flavour. You can find them in many Indian grocers, but be sure to ask for it specifically, or you may be offered the European alternative.

Taro Root

You’re sure to have eaten or cooked with ginger root, but have you heard of the taro root? This plant is native to Southern India and South East Asia, and is grown for its leaves and as a root vegetable. In fact, experts say that it one of the earliest plants to be cultivated by humans!

To experience some of these rare and unusual ingredients for yourself, why not pay a visit to one of London’s Indian brasseries or fine dining Indian restaurants? Their expert chefs are sure to ‘wow’ you with their ability to turn them into delicious and truly authentic dishes.

For the millions of Indians living around the world, Diwali is an extra special time of year. The festival of lights, as it is often called, is as well known for its fireworks and light displays as it is for its trays piled high with sweets (called mithai). For anyone watching their waistline it is a time of culinary temptation, so here are a few tips on how to eat tasty food that is good for you this Diwali.

Grill: Instead of frying meat and vegetables in a pan filled with ghee, why not grill them instead? This reduces the fat content dramatically without losing any of the flavour. Marinade your ingredients for added depth of flavour and relish that flame-grilled flavour.

Bake: Put the deep-fat fryer to one side when making samosas, bhajis and wadas. Instead, you can bake these tasty snacks in the oven. The snacks will be just as crispy, jam-packed with flavour and far healthier, so what’s not to like?

Tandoori: A classic style of Indian cooking, tandoori-style dishes are low in fat. Go for chicken, paneer or vegetables for a guilt-free feast.

Fish and vegetables: Avoiding fatty red meat can help reduce your fat intake. Make sure the dishes you are eating contain plenty of vegetables, and if you are reluctant to fully embrace all things vegetarian, go for fish and chicken dishes instead of lamb.

Avoid sugar: Rather than gorging on sugar-filled gulabjamun (however hard they are to resist), you can opt forshrikhand orrasmalai instead. Ingredients such as dried fruit, saffron and cardamom will make any dessert taste extra special.

You don’t have to break with tradition to eat well this Diwali. Celebrate Diwali in style and book a table at London’s exclusive Amaya. This unique fine dining Indian restaurant offers an extensive menu packed with contemporary Indian food with a fusion twist. Situated in the heart of Belgravia, and with a Michelin star to its name, Amaya offers you opulent fine dining, Indian style.

Amaya takes the age old concepts of Indian cuisine and brings them totally up to date. With flavours that will take you to another world, Amaya serves dishes that cater for all tastes. Plus, with its open grill kitchen, Amaya also gives you as much theatre as it does chic style and elegance.

From 20 to 26 October this year, Amayais offering a special menu to celebrate Diwali. Highlights on the menu include crispy cabbage and almond salad, fresh turmeric chicken tikka, grilled seabass with a coconut and mint crust, roasted corn and mixed vegetable seekh kebab and chicken saffron biryani (vegetarian options are also available). All washed down with a cocktail or two – golden martini, watermelon and rose or wild hibiscus and elderflower bellini, anyone? – it’s a menu that is hard to resist. And let’s not forget those Diwali mithai; Amaya’s selection includes the healthier and tastier chocolate rasmalai, saffron shrikhand and dry fruit samosa.

The perfect mix of healthy food (with a little bit of naughtiness thrown in for good measure), Amaya is the ideal location for an extra special Diwali. Book your table online now.

The whole world is obsessed about Asian food for the delicious taste and aroma derived from the countries of Asia. The healthy aromatic herbs and the spicy treat give the overwhelming experience of eating. America is full of all Asian people and many Asian Cuisines got established and there is no wonder that people mostly prefer the continental cuisine. Eating the traditional same local cuisine might be boring. If you are going out and looking for a different eating choice, then you might opt for an Indian or Chinese cuisine in your local area. You may not know how to prepare perfect Asian dish, so you can choose the best restaurants in your city. From thousands of available restaurants, you might find it difficult to get the best. So I have specified some of the best restaurants in famous cities, so that it would be easy for you to pick the best restaurant in less time.

E&O Asian Kitchen: -

In the restaurant city, you will surely find the best taste in many restaurants. But, Among the Chinese or Asian restaurants E&O is quite popular among people. The delicious food range designed as an extensive menu includes delicious cocktails, desserts and other drinking beverages along with food. They conveniently prepare the food stuffs from the finest touch of chef’s and bartenders. Executive Chef Shanon Nahm creates exciting, bold flavored dishes by adding spices from Asian Spice market and influenced by San Francisco’s food culture. Plan your casual dining with family, private parties with friends or special events in the spacious and nice environment restaurant.

Cai: -

This is a traditional restaurant prepares an extensive food menu in Hong Kong style, located in Chicago. With an impressive food menu including flavored dumplings, rolls, noodles, shrimp rolls and meat dishes  are the best in here. It has a large dining room good for parties and peak hours. Enjoy the Chinese dim sum cuisine in the big showy restaurant. They prepare the food with good ingredients and serve in a nice atmosphere.

Lotus Blossom: -

This is a gem in serving Asian food in Boston. Its menu is designed with flavorful and low grease dishes best for health and made quite tasty. Local people love the restaurant and visit more often to grab a bite of delicious Asian food. Lunch and Sunday Buffet are the most amazing here. If you are a foodie looking for large amount of food, then come to the sleek lounge to have a nice bite.

Legend Bar and Restaurant: -

NYC is the best city to travel according to many travelers. People come here to enjoy the live beauty and nightlife. Talking about the food and restaurants, you might like to step in the best Asian Restaurant in Manhattan.  Enjoy the best Szechuan food in the area at an affordable price. The shear bite of Chelsa Vietnamese fusion makes the best pancakes, cakes, eggplant dishes, and every favorite Chinese dish. It is the perfect Chinese restaurant in New York serves real Chinese food rather than a fusion.

Mumbai is a city that is proud of its diverse cuisine and culture. This bustling city, which is the fourth most populous in the world, is every Indian's urban dream. The Mumbaikars (the name often given to the city's residents) are extremely passionate about their local cuisine in all its diverse glory.

One such culinary culture that has been part of life in Mumbai is the city's Parsi cafes. These grand cafes started opening during the 19th century by Parsi settlers (Zoroastrians from Iran) and during their peak there were more than 500 of them dotted across the city. Many of them starting out as tea stalls and growing in size. The majority were family businesses, and still are, but the numbers have dwindled. Today, there are less than 20 of these cafes left in the city.

The reason so many of these cafes are no longer open is because the next generation are not interested in running the business. Instead they want jobs that pay well or want to go overseas. In fact, it seems unlikely that many of these cafes will exist once the current owners pass away.

One of the last remaining cafes in the southern part of the city is Britannia and Co Restaurant. This culinary institution has faded décor and peeling paint on the walls, but that just adds to its charm. Britannia and Co is open for lunch from Monday to Saturday and attracts a diverse crowd. As with all Parsi cafés, Britannia is completely inclusive; there is no discrimination around class, gender, background or religion - a nod to their Zoroastrian roots.

The current owner of the business, Boman Kohinoor has worked here for 75 years. Now over 90, he may well be one of the oldest working waiters, but he's not showing any signs of retiring just yet. Bomas has been serving the café's signature dishes ever since he was 16 years old. The most famous of which is chicken berry pulaos - a sweet-sour dish made of pilau rice, chicken, barberries, cashews, caramelised onions and a deliciously spiced sauce. It is the barberries that make this dish so unique. Similar to cranberries crossed with pomegranate, these berries are imported from Iran. Another dish on the must-try list is the crème caramel.

Parsi dishes are renowned for their bold flavours, mild levels of spice and use of dried fruits. Many Parsi recipes use meat such as chicken and mutton, but fish and eggs are also popular. Dishes are generally served with rice and flavoured with classic Indian spices.

If this has whetted your appetite for a taste of authentic Parsi cuisine then head to London's oldest fine dining Indian restaurant, overlooking Regent Street. You will be able to choose from a range of dishes from across India. These dishes are cooked from recipes dating back many years, and each dish has its own unique appeal - from rich and hearty to light and contemporary, you can take your pick. And enjoy every mouthful.

There are certain foods and drinks that will always be associated with specific places. Champagne is one such example. It is not champagne (or at least cannot be called champagne) unless it comes from the region in France called… you've got it, Champagne. Melton Mowbray pork pies are another case in point. Named after the town in Leicestershire, they can only carry the Melton Mowbray label if they have been made within the designated zone around Melton, using uncured pork and following the traditional recipe.

It is the system of geographical indication (GI) that acts as the guardian of these particular products of specific origin. Added to the list of foodstuffs that are protected by GI you will find a number that originate in India. Here we take a look at some of the food items that have been awarded the highly coveted 'badge of honour'.

Darjeeling Tea

This was the first product in India to be awarded GI status. Only tea that has been cultivated, grown, produced, manufactured and processed in tea gardens in the Darjeeling district of West Bengal can bear the name. It is available in black, green, white and oolong versions and unlike most other Indian teas uses the small-leaved Camellia Sinensis variety hailing from China. It was with seeds stolen from China that a civil surgeon started experimenting with tea plantations in Indian in 1841 - and the rest is history.

Kangra Tea

Less well-known (and often compared to Darjeeling) is Kangra Tea, produced in the Kangra district of Himachal Pradesh in North-West India. Another example of tea plantations using Chinese or Chinese-hybrid plants, Kangra Tea was first cultivated here in 1852. Kangra Tea is gold in colour and has a sweet undertone (unlike the sharper taste of Darjeeling).

Dharwad Pedha

Head to the state of Karnataka and you find yourself in the home of dharwad pedha, bite-sized sweet treats that have put the city of Dharwad on the culinary map. Such is the luxurious taste of these sweets that it is hard to believe they are made with nothing but milk and sugar. The exact recipe is a fiercely guarded secret, but the milk is cooked down and sweetened, and the resulting thickened mixture is then rolled in powdered sugar.

Hyderabadi Haleem

Haleem is a thick stew made using meat and lentils. It was originally an Arabic dish but was introduced to Hyderabad during the rule of the Nizams. By the 19th century, and with the addition of local spices, the dish had its own unique characteristics and was popular across the state. The Hyderabadi Haleem has often been compared to the world famous Hyderabadi biryani, but is one of the traditional dishes served at weddings and other celebrations. It was the first non-vegetarian dish to be awarded GI status in India in 2010.

Another place you can find great food is at one of London's popular Indian brasseries. Serving wonderful plates of authentically cooked Indian snacks, curries, sweets and more, the food is hard to beat.