Diwali 2008: Masala - The Story of Spices and Indian Cuisine

This exhibition will immerse the viewers in the world of spices. The spice trade has been of major economic importance throughout human history and it particularly helped spur the Age of Exploration. Spices brought to Europe from distant lands along the spice route were some of the most valuable commodities for their weight, sometimes rivalling gold.

Ground or whole, fried or roasted, dry or as a paste, at the beginning or the end of the cooking, alone or in combination, spices are used widely and creatively in Indian cooking. The exuberant colours and aromas of spices can elevate an ordinary dish into a sublime feast for the senses. What is more, many spices have therapeutic properties, so every meal can become an experience in enhancing health and well-being.

The colourful, visually appealing and fragrant display of spices of the Indian cuisine will highlight their history, the meaning of spices, their significance in Indian cooking and medicinal properties.

Curator: Arti Gentejohann