Over 5,000 years of history, India has had a multitude of settlers with a variety of belief systems. Hindu and Muslim are the two dominant religions that have influenced Indian cooking and food habits. The Hindu culture is vegetarian. Islamic rule introduced gravies, biryani and non-vegetarian fare such as kebabs, resulting in Mughlai cuisine, as well as fruits (such as apricots, melons, peaches, and plums).
There is no beef or pork in Indian recipes due to religious factors. The Hindu culture is vegetarian. Cows are sacred to the Hindus while pork is prohibited in the Muslim diet.
Around 7000 BCE, agriculture spread from the Fertile Crescent to the Indus Valley, where wheat, barley, and sesame were domesticated in the local farming communities. By 3000 BCE, turmeric, cardamom, black pepper, and mustard were harvested in India. Spices are key to Indian cooking. Spices can be grouped into five basic categories: sweet, pungent, tangy, hot, and amalgamating.
The diverse climate in the region has broadened the set of ingredients readily available. In many cases, food has become a marker of religious and social identity.
At Serene Cuisine of India, we serve Denver diners with a dazzling array of Indian dishes prepared in traditional methods honed over the centuries. We look forward to your first experience and visit with us.