WHY INDIAN FOOD?

Indian food is almost equated with oily, hot, spicy food whereas our food is not only tastier than any Asian or ethnic food but also has great nutrition value. Three main components of our food - Onion, Garlic and Ginger - are known as great anti-bodies and most of our spices have huge nutritional value as detailed below. For example, Indian food is equated with 'curry' and now there is a research going on in Boston University that it can reduce obesity. Click here to read more about this research

Here's another article 'Great Indian curry may beat cancer'

Indian spices when mixed in right proportion and cooked under right temperature gives a delicious taste with great nutritional value. Indian spices and herbs have great medicinal, preservative, and seasoning properties. As more and more master chefs and gourmets research the origin of Indian cuisine, there is a better understanding of the role spices play in our well-being. Granny was right - "You are what you eat." And so, Indian spices made its way into foods and beverages for better health. Come down to Temptations to enjoy the aroma of spices and enjoy the food.

Turmeric
Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It's an antibacterial and anti-inflammatory agent. It is currently being investigated for possible benefits in Alzheimer's disease,[4] cancer and liver disorders.

Coriander
Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. It is also known as cilantro, particularly in the Americas. In holistic and traditional medicine, it is used as a carminative and as a digestive aid.

Cumin
Cumin (Cuminum cyminum) is a flowering plant in the family Apiaceae, native from the east Mediterranean to East India. Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. Cumin seeds contain a relatively large percentage amount of iron.

Clove
The Indian name for cloves is Laung or Lavang, pronounced as long or love-ung. Cloves are the unopened flower bud of the evergreen clove tree. When they are first handpicked, they are pink in color! They are then dried till they turn dark brown. Clove contains volatile oils whose main component is Eugenol which has anti-inflammatory properties.

Mustard
Seeds Indian name for mustard is Rai, Sarson, pronounced as raa-ee and sur-so. Mustard seeds are from the mustard plant, which belongs to the Cruciferous plant family. Other vegetables belonging to this family are cauliflower, broccoli, Brussels sprouts and cabbage. They are a great source of omega-3 fatty acids, iron, calcium, zinc, manganese and magnesium. Some research suggests they contain compounds that help fight cancer!

Carom Seeds - Ajwain
Ajwain, pronounced as uj-wine Ajwain belongs to the Apiaceae family of plants. It has been used for ages past as a medicinal ingredient in Ayurveda!