The Indian expatriates living in Scotland and also the tourists visiting the country often crave for the tastes of food from their own land and so they look for Indian restaurants in cities like Aberdeen, Edinburgh, and Glasgow. Thanks to subtle variations in the mix of ingredients and cooking methods used to prepare certain dishes, a number of people from the local Scottish population have also developed a liking for some Indian restaurants.

Cooking is both a science and an art. All ingredients and their quantities have a specific role that can make or mar the taste of a dish. It is the right blend of ingredients and cooking style that makes a good meal. The presentation of the dish and its combination with other meal items of different texture, aroma and taste, also matter for a good meal. As a culinary expert, the chef must also be creative in presentation of the platter.

While visiting an Indian restaurant in Aberdeen, people usually expect a choice of appetisers, beverages, curries, breads, rice preparations and desserts. The variations of meals in India are aplenty and there are some specific dishes that have originated from the South and North parts of the country. In the North Indian states of Uttar Pradesh, Punjab and Haryana, the land is usually fertile and therefore there is a large variety of vegetables grown. These include potatoes, carrots, tomatoes, peas, cauliflower and leafy vegetables like spinach and mustard. So there is a high consumption of dishes made of such vegetables. The production of wheat in these areas is also substantial which makes bread in forms of chapati, poori, paratha, rumali roti and naan a staple part of daily meals. Mughlai food comprising chicken and meat are also eaten here. In South India dishes made of rice, rice flour, some lentils and pulses are more popular. So the vegan food includes idlis, dosas, vadas, sambhar and rice puttu. Coconut is commonly used to add flavour to food and to prepare meal accompaniment called €chutney' (a blend of fruits, spices and other flavouring agents). As the southern states are closer to the sea, fish and prawns are consumed by some people.

Irrespective of the region, foods of India are typically known for their spiciness but every single spice used in used in a platter has some nutritional or medicinal value. For instance turmeric, (called haldi in India) has mild antiseptic properties and it also adds a rich colour to the food. Cardamom (called elaichi in India) is the seed of a tropical fruit from the ginger family - it's used both in salted curries and desserts such as ice creams and custards. It is also used to flavour tea in India. Cardamom seeds are aromatic and can help in curing indigestion, burning sensation and debility. Few other popular spices and aromatics used in Indian meals include bay leaves, cayenne pepper, asafoetida, cinnamon, cloves, cumin, coriander powder and saffron.

Restaurants serving Indian cuisine in Aberdeen see heavier footfalls during holiday season when people like to go out for shopping and other leisure activities. The ambience of the restaurant and the service do matter besides the choice of items on the menu card. Some of these restaurants also offer take away service for those who may be in a hurry and prefer enjoying the meal in the informal atmosphere of their own home. Right from the starters up to the €sweet dishes' or desserts; the aroma, flavour, and overall experience of every food item is different.
Tasteful, nourishing and filling - Indian cuisine from a good restaurant can give that lingering savour of the meals that one might have enjoyed earlier in the Indian sub-continent.