Badam Indian cuisine dates back over 5000 years where each region has its own traditions and culture that influences its foods. The food has been influenced by Mongolians, Mughals, Greeks, Persian and Chinese cuisine, among others. 

The common thread throughout the centuries remains the distinct mixing of spices and nuts that invariably gives the cuisine its unique flavour and aroma. Almonds (Badam in Hindi) is used in many forms, such as sliced (flaked, slivered), almond butter, almond milk and almond oil.

These can be used in both sweet and savoury dishes. Consumption of soaked almonds is very common in India. Chillies, mustard seeds, gram flour, coconut, almond (badam) or cashew nut (Kaaju) and yoghurt are some ingredients used to make different types of Indian curries. 

Herbs are added to get the biriyani masala—cardamom (ilaichi), cinnamon (dalchini), cloves (Lavang) and fennel (saunf) and the paste of spices with cashew nuts or almonds can be used to prepare the curry masala for vegetables, seafood or meat to get the creamy rich taste.


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