Indian food is a feast for the senses—vibrant colors, wafting fragrances, and layered tastes that linger on.
The central force behind this long-lasting sensation is a varied bouquet of spices. These are not mere ingredients; they’re keepers of history.
Through this blog, we shall present to you the world of Indian spices—their history, usage,
health benefits, and how they combine in our signature dishes at Teekha
Indian food doesn’t depend on one or two spices—it’s a well-balanced symphony. The charm of Indian cooking is in combining spices into harmonious “masalas” that differ from dish to dish and region to region.
How We Use Spices at Teekha
In our kitchen, we don’t merely add spices—we wake them up.
We roast, grind, temper, and blend with attention to detail. Every dish has a carefully chosen spice profile to unveil its finest. Whether it’s the smoky cumin in our Dal Tadka or the garam masala that finishes off our Chicken Korma, spices are the essence of our cooking. Our chefs hand-toast spices daily quite often. This releases critical oils and fragrance that pre-ground blends can’t compete.
Why Indian Food? Why Now?
“Indian food gets misunderstood. It’s not simply ‘spicy’ or ‘heavy.’ We balanced, nutritious, flavor dance and an aroma dance. I want to transform the way people experience it.” At Teekha, that vision is realized with each dish we serve.
Signature Dishes with a Story
- Grandma’s Chicken Curry
Inspired by Sunday lunches with family at home, this dish is a slow-cooked mix of caramelized onions, tomatoes, and whole spices. “It tastes like home,” the chef remarks. “That’s the highest compliment I can get.
- Jackfruit Biryani (Kathal Biryani)
A North Indian vegetarian wonder, prepared dum-style and stacked with saffron rice. “It was my mother’s way of treating guests with something unique—rich like meat, but all veg.” - Filter Coffee Kulfi
Sweet take on a South Indian classic—slow-brewed coffee frozen into a creamy kulfi. “This one is my own invention,” the chef jokes. “India in a spoon.
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