The secret to authentic Indian cooking

The secret to authentic Indian cooking is the unique blend of fragrant spices that is used to prepare each dish. While many of the same spices are used over and over-cumin, coriander, turmeric, fenugreek, fennel, cardamom, ginger, garlic-by subtly varying the blend, each dish obtains a distinct flavor and aroma. There is no such thing as a "curry powder" in India this was a colonial invention for the export market but any complex combination of spices is referred to as a masala.

Once you purchase the individual spices it is both fun and easy to prepare and experiment with your own blends at home. Most whole and ground spices will keep for several months. Whole dried spices are generally dry-roasted in a skillet or fried in a small quantity of oil before being ground to a paste in a blender or spice grinder. The heating process "unlocks" the aromas in the dried spices and makes the flavors come alive.

In many parts of Asia, freshly ground spice pastes are also available and these are wonderful if you can find them. But try to avoid dried prepared "curry powders" as these do not recreate the same complexity of flavors needed for most Indian dishes. Store any leftover powder or paste in a jar, or in plastic wrap, inside the freezer.

Ingredients

The recipes that follow list all the ingredients you will need to create an authentic Indian dish. The final result is worth the effort of locating the ingredients listed and in most cases they are available in Asian food stores or market.

Time estimates

Estimates are given for preparation and cooking, and are based on the assumption that a spice grinder, food processor or blender will be used.