A Taste of India

A Taste of India: Discovering the Regional Flavors That Make our Teekha
India is not a single nation—it’s a big ensemble of cultures, languages, and customs, all bound
together by a rich culinary tradition.

At Teekha, we don’t merely offer Indian food—we offer a tour of India, plate by plate. From the decadent gravies of the
North to the hot soups of the South, each of our dishes is a tale of place, people, and passion.

If you’ve ever been curious about what makes Indian food so uniquely varied and rich, this blog will show you on a flavor-filled journey through India’s regional cuisines—and how we’ve incorporated those Flavors into our kitchen.

The Diversity of Indian Cuisine: More Than Curry
Let’s clear one thing up—there’s no single “Indian cuisine.” Instead, each region of India
offers its own unique approach to cooking, based on local ingredients, climate, religious
traditions, and cultural influences. The result? A country where a dish as simple as lentils
(dal) has hundreds of regional variations.

At Teekha, we’ve taken inspiration from across the Indian subcontinent to craft a menu
that reflects India’s culinary diversity—without ever compromising on authenticity

Behind the Taste of India: The Chef’s Story from Our Teekhha Restaurant
At the heart of every great restaurant is a kitchen that hums with energy,
purpose, and passion. And at the center of that kitchen is the chef—a creator,
curator, and storyteller who brings recipes to life, one spice at a time.

At Teekha, our food is more than just a menu—it’s a reflection of our chef’s
journey. This blog takes you behind the scenes, into the heart of our kitchen,
and into the story of the person who turns simple ingredients into
unforgettable Flavors.

Where Every Meal Tells a Story

From a Small Indian Town to a Global Table
Every chef has an origin story. Ours began in a modest family kitchen in state,
e.g., Lucknow, Kerala, or Chennai, where food was more than fuel—it was the
glue that brought generations together. Born into a household where cooking
was a shared tradition, Chef Bhuprakash learned early on that food was an act
of love.

“My earliest memory,” the chef recalls, “is sitting on a stool next to my
grandmother, watching her grind spices by hand and telling me why each one
mattered. Cooking was never rushed—it was sacred.”

In Our Kitchen: A Philosophy of Patience and Precision
Step into the kitchen at Teekha, and you’ll feel a quiet intensity. Pans sizzle, spices bloom in
hot oil, fresh herbs are crushed moments before being tossed into a pot. Our chef leads
with discipline, but also deep respect—for ingredients, for process, and for people.
Here’s what a typical day in our kitchen looks like:

• 6:00 AM: Whole spices are hand-roasted and ground in small batches.
• 7:30 AM: Vegetables are washed, chopped, and sorted for the day’s cooking.
• 9:00 AM: Curries begin simmering, dosa batter is fermented overnight, and breads
  are prepped for tandoor baking.
• Before every shift: The chef personally tastes each sauce and curry. “Every dish has
  to pass through my palate before it reaches your table,” they say.