SPICES, OF COURSE, ARE ESSENTIAL.
Food as is, is bland. Spice it and it is superb. The spices of India yield some of the most incredible flavors in the world and the cuisine of the South Asian subcontinent is legendary. Banyan Tree South Asian Grill emerged with ancient traditions of South Asia region to blend the purest spices and adapted the American Way to devour them. The healthy and life enduring spices is what makes us unique.
MEATOur chicken, lamb and steak are grain fed, hormones and anti-biotic free. We marinate it overnight with essential Indian spices (Masala) that has been used by generations to make the best tender, flavorful meats.
Turmeric is the most important spice. We love to add this spice to anything, including milk. The benefits of turmeric are numerous and it has been used in Indian cuisine for many years. Read what University of Maryland Medical Center says about Turmeric here.
All our four sauces have turmeric.
Cardamom is a staple Indian spice with an intensely aromatic, resinous fragrance and strong cool taste therefore it is used in spicy dishes, dessert and in drinks. Some of the health benefits of this peppery, citrusy spice are now making their way into modern studies. It’s well worth adding cardamom to your food for the flavor alone, but these health benefits are also something to consider whenever you break out the spices.
Ginger is a root that’s been used in Indian cooking for many years as well. It is native to Asia. It is ginger that makes food taste pungent. Again, read what University of Maryland Medical Center says about ginger here.
There is something irresistible about the aroma of roasted garlic. It is so captivating with its powerful notes, that it has long been used as a flavor booster in curries. Though, it has the power to instantly liven up any dish. Garlic is also enriched with Vitamin B1, B2, B3, B6, (B-Complex), Vitamin C, calcium, iron, magnesium, manganese, phosphorous, potassium, sodium and zinc. Read more about garlic on University of Maryland, Medical Center website, here.
Basmati rice is a unique species originated from the foothills of the Himalayas in northern India. Our rice is grown the same traditional way and has pleasant nutty and earthy taste. Basmati is gluten-free and low in fat. It contains eight essential amino acids, folic acid, and has no cholesterol. It has a low to medium glycemic index – meaning that energy is release at a slower rate leading to balanced energy levels. Basmati Rice grown traditionally requires lot more effort then any other rice, depending on the weather conditions to mature it is much taller and prone to wind damage and therefore it requires constant vigilance and care from the farmer, to processor, exporter and importer as well as time and careful cooking process to make it absolute exuberant. Here’s at Banyan Tree Grill we take our time in making perfect batch every we make. Please read our rice post on how to make perfect Basmati Rice.
The best ingredient on our menu, next to spices is the chickpeas, aka garbanzo beans, gram bean, Bengal gram and Egyptian pea. Chickpeas are naturally green when harvested, but turn light brown when dried. India ranks as the #1 chickpeas producer and our chickpeas are imported as a dry chickpeas (not in cans or pre-cooked). The chickpea plants are left on a warm, flat surface for several days to give the pods enough time to dry out. It normally takes almost three hours for dry chickpeas to cook. We cook them with turmeric and garlic making it the healthiest and the beat protein on our menu, every 100g of chickpeas has 8.8g of Protein.