Spice up

There’s nothing to beat the aroma of herbs when introduced to ingredients it is to be cooked with. Most herbs are easily available but one should look out for those with a vibrant colour and aroma, keeping in mind that it goes with the food in totality.

Just like Indian cuisines use a lot of spices and herbs in preparing and seasoning, fast food these days also uses a lot of spices and herbs for seasoning and for making the food delectable. But the use of herbs and spices was alien to the European culture. With the arrival of new cultures from the Mediterranean and Asian herb growing regions, herbs eventually gained popularity in Europe and America, which too started with the humble pizza and evolving it into the exotic proportions, it has achieved today.

Fast food in India has caught on the fancy of young executives and college going crowd. Liked by many, this jhat pat khaana is not only filling but is also light on the pocket. There is a mad scramble among the fast food chains to cash on this growing fad. Pizzas, pastas and hotdogs, and the list is endless…

Popular Spices There’s nothing to beat the aroma of herbs when introduced to ingredients it is to be cooked with. Most herbs are easily available but one should look out for those with a vibrant colour and aroma, keeping in mind that it goes with the food in totality.

Hardy herbs like rosemary, marjoram and sage will stay green and fragrant for a week or two, as long as they are refrigerated and don’t get wet. But tender herbs like basil, dill, cilantro, tarragon and chervil need extra attention. Herb Butter enhances everything from grilled seafood, chicken to rice, pasta and soups.