Unlock the Flavor: 4 Aromatic Spices That Make Our Food Unforgettable
Discover the rich flavors of Mughlai cuisine through four essential spices, each playing a key role in creating unforgettable dishes at Goshtana.
12/3/20247 min read
Delhi’s cuisine is celebrated for its rich and aromatic flavors that come from the careful blend of spices. These spices not only bring depth and complexity to the dishes but also elevate the entire dining experience. Here are four aromatic spices that are essential in crafting the bold, unforgettable flavors of our non-vegetarian dishes.
1. Saffron (Kesar)
The King of Spices
Often referred to as the "king of spices," saffron—or kesar—is a symbol of luxury and refinement. Known for its vibrant golden hue, saffron has deep roots in ancient culinary traditions. Originating from the Middle East and later embraced by Indian chefs during the Mughal era, saffron is prized for its distinct floral aroma and subtle yet powerful flavor. Derived from the Crocus sativus flower, it is one of the most labor-intensive spices to harvest, which makes it one of the most expensive.
Saffron is used to impart not only a striking color but also a rich, delicate fragrance. It is an integral ingredient in dishes like chicken biryani, mutton korma, and nihari. The floral notes of saffron blend harmoniously with the earthy richness of meats, transforming a dish into an aromatic masterpiece. Its delicate essence is also present in our Zafrani Phirni, adding a luxurious finish to the meal.
2. Star Anise
A Sweet, Licorice-Like Flavor
Star anise, with its star-shaped appearance, is a spice that has traveled across centuries from Southeast Asia to become a staple in Indian cuisine. With its warm, licorice-like taste, star anise has carved a niche for itself in the world of cooking, particularly in meat dishes. It is used extensively in garam masala blends and finds its way into slow-cooked delicacies such as mutton biryani and nihari.
The addition of star anise in non-veg dishes brings a subtle sweetness that balances the richness of meats like mutton and chicken. Its complex flavor, especially when combined with cinnamon and cloves, enriches stews, gravies, and biryanis. The spice's aromatic profile enhances the overall depth of the dish, making every bite a multi-layered experience.
3. Black Cardamom
Smoky, Bold, and Earthy
Unlike its smaller green counterpart, black cardamom (or badi elaichi) is larger, darker, and has a much smokier flavor. Native to the Himalayas, black cardamom is an essential spice in Indian kitchens, particularly in slow-cooked meat dishes. Its intense, earthy notes make it ideal for hearty preparations like mutton curry, chicken tikka, and nihari.
When used in cooking, black cardamom imparts a smoky, almost burnt aroma to meats, which complements their richness and enhances the dish’s depth. Its bold presence helps balance out the more delicate flavors of other spices. It’s often used whole, allowing the flavors to infuse slowly into stews or biryanis, ensuring that each bite carries a distinct smoky undertone.
4. Cloves (Laung)
Intense and Pungent Warmth
Cloves, with their pungent and slightly sweet flavor, have been a cornerstone of Indian cooking for centuries. They originated in the Maluku Islands of Indonesia and have since become integral to Indian and Mughlai cuisine. Their intense, aromatic flavor makes them a go-to spice in both savory and sweet dishes.
In cooking, cloves are used in whole form, either added to marinades for tandoori chicken or simmered in slow-cooked gravies like mutton stew and nihari. Cloves lend a warm, sharp edge that cuts through the richness of the meat and provides a fragrant base for the dish. When paired with other spices like cinnamon and star anise, cloves create a dynamic balance, infusing the entire dish with an unforgettable flavor.
How These Aromatic Spices Define Our Dishes at Goshtana
At Goshtana, we understand that the secret to truly exceptional non-veg cuisine lies in the careful selection and combination of spices. Whether it's the subtle sweetness of star anise, the smoky depth of black cardamom, or the luxurious richness of saffron, these spices bring complexity and character to every dish. Our offerings like butter chicken, tandoori chicken, mutton seekh kebabs, and chicken biryani are elevated by the perfect balance of these aromatic spices, ensuring that every meal is an indulgent experience.
These four spices—saffron, star anise, black cardamom, and cloves—play a significant role in making our non-veg dishes stand out. Their deep history and aromatic essence bring richness to the cuisine, creating a harmonious blend that defines Delhi’s signature flavors. Want to discover the magic of these spices? Visit Goshtana to experience the most aromatic and flavorful food in town
Explore more on our website.
Have a sneak peek to our menu
Delhi’s cuisine is celebrated for its rich and aromatic flavors that come from the careful blend of spices. These spices not only bring depth and complexity to the dishes but also elevate the entire dining experience. Here are four aromatic spices that are essential in crafting the bold, unforgettable flavors of our non-vegetarian dishes.
1. Saffron (Kesar)
The King of Spices
Often referred to as the "king of spices," saffron—or kesar—is a symbol of luxury and refinement. Known for its vibrant golden hue, saffron has deep roots in ancient culinary traditions. Originating from the Middle East and later embraced by Indian chefs during the Mughal era, saffron is prized for its distinct floral aroma and subtle yet powerful flavor. Derived from the Crocus sativus flower, it is one of the most labor-intensive spices to harvest, which makes it one of the most expensive.
Saffron is used to impart not only a striking color but also a rich, delicate fragrance. It is an integral ingredient in dishes like chicken biryani, mutton korma, and nihari. The floral notes of saffron blend harmoniously with the earthy richness of meats, transforming a dish into an aromatic masterpiece. Its delicate essence is also present in our Zafrani Phirni, adding a luxurious finish to the meal.
2. Star Anise
A Sweet, Licorice-Like Flavor
Star anise, with its star-shaped appearance, is a spice that has traveled across centuries from Southeast Asia to become a staple in Indian cuisine. With its warm, licorice-like taste, star anise has carved a niche for itself in the world of cooking, particularly in meat dishes. It is used extensively in garam masala blends and finds its way into slow-cooked delicacies such as mutton biryani and nihari.
The addition of star anise in non-veg dishes brings a subtle sweetness that balances the richness of meats like mutton and chicken. Its complex flavor, especially when combined with cinnamon and cloves, enriches stews, gravies, and biryanis. The spice's aromatic profile enhances the overall depth of the dish, making every bite a multi-layered experience.
3. Black Cardamom
Smoky, Bold, and Earthy
Unlike its smaller green counterpart, black cardamom (or badi elaichi) is larger, darker, and has a much smokier flavor. Native to the Himalayas, black cardamom is an essential spice in Indian kitchens, particularly in slow-cooked meat dishes. Its intense, earthy notes make it ideal for hearty preparations like mutton curry, chicken tikka, and nihari.
When used in cooking, black cardamom imparts a smoky, almost burnt aroma to meats, which complements their richness and enhances the dish’s depth. Its bold presence helps balance out the more delicate flavors of other spices. It’s often used whole, allowing the flavors to infuse slowly into stews or biryanis, ensuring that each bite carries a distinct smoky undertone.
4. Cloves (Laung)
Intense and Pungent Warmth
Cloves, with their pungent and slightly sweet flavor, have been a cornerstone of Indian cooking for centuries. They originated in the Maluku Islands of Indonesia and have since become integral to Indian and Mughlai cuisine. Their intense, aromatic flavor makes them a go-to spice in both savory and sweet dishes.
In cooking, cloves are used in whole form, either added to marinades for tandoori chicken or simmered in slow-cooked gravies like mutton stew and nihari. Cloves lend a warm, sharp edge that cuts through the richness of the meat and provides a fragrant base for the dish. When paired with other spices like cinnamon and star anise, cloves create a dynamic balance, infusing the entire dish with an unforgettable flavor.
How These Aromatic Spices Define Our Dishes at Goshtana
At Goshtana, we understand that the secret to truly exceptional non-veg cuisine lies in the careful selection and combination of spices. Whether it's the subtle sweetness of star anise, the smoky depth of black cardamom, or the luxurious richness of saffron, these spices bring complexity and character to every dish. Our offerings like butter chicken, tandoori chicken, mutton seekh kebabs, and chicken biryani are elevated by the perfect balance of these aromatic spices, ensuring that every meal is an indulgent experience.
These four spices—saffron, star anise, black cardamom, and cloves—play a significant role in making our non-veg dishes stand out. Their deep history and aromatic essence bring richness to the cuisine, creating a harmonious blend that defines Delhi’s signature flavors. Want to discover the magic of these spices? Visit Goshtana to experience the most aromatic and flavorful food in town
Explore more on our website.
Have a sneak peek to our menu
