Archive for January 2011
Garam Masala
Garam Masala from garam (“hot”) and masala (a mixture of spices) Garam masala has been part of Indian cuisine for centuries, also crossing over into neighbouring countries. Literally, the name means ‘hot spice’ – although this does not necessarily refer to chilli heat but to the fact that the cooking process involves toasting the spices.…
Read MoreRegional influences and styles of cooking
Indian cuisine is renowned for its sophisticated use of exotic spices and herbs in its dishes. Rice and pulses combined with rich spices such as chilli pepper, black mustard seed, cumin, turmeric, fenugreek, ginger, coriander and asafoetida form the staple ingredients in most dishes.
Read MoreThe basics
There are a few basics that anyone creating a curry will need to know and a few ingredients that are almost always used.
We discuss these curry basics here as well as giving you an overview of the regional influences that impact how curries are prepared….
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