BDF Recipes Newsletter

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No Life without Spice

With so many varieties and common use of spices and chillies in preparing food in South Asia, it seems there's No Life without Spice for South Asians.

There are many varieties that are grown across India and a few are mentioned below.

Kashmiri Chilli

Known more for its colour than its spice, this chilli is ground into powder and used not only in Kashmiri recipes but in many dishes across the country and the world. It adds a beautiful red colour to the dish and enhances its taste. It's so mild that it measures barely 2000 SHU (Scoville Heat Units). The SHU measures the spiciness or the hotness of chilli. The highest is Pure Capsaicin and Dihydrocapsaicin, which measure 16,000,000 SHU. Now you know how mild the Kashmiri Chilli is.

Jwala Chilli

Grown primarily in Gujarat, this chilli is used widely for cooking in India. Though its green initially, once it matures it turns red in colour. They can even be grown at home. It is one of the country's most important crops.

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Serving a variety of North and South Indian vegetarian and Non-vegetarian dishes, salads and desserts, this conveniently located restaurant caters to patrons and food lovers from all walks of life. From the breads to the biryani's and sizzlers to the curries; you will experience a unique taste of Desi food at Banjara Indian Cuisine.

Lamb Roast
Recipe of the Week

Lamb Roast is an Indian cuisine that acquires its name from the British era and it is still popular among top roasted dishes in the world. It requires marinating a lamb leg with vinegar, mustard paste, white and black pepper, lemon juice and garlic.

Cook it till it is tender and serve it with sauce, fried onions, boil potatoes, carrots, and French beans makes it an enjoyable experience.

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