Black Cumin
Black cumin can refer to the seeds of two quite different plants, both of which are used as spices. It is not at all similar to normal cumin in taste. It is similar to caraway seeds, but nigella seeds (or kalonji), as black cumin is also known, is more widely used in Indian cooking. Other…
Read MoreBay Leaves
Bay leaves come from the laurel tree and are used as a herb in cooking. They are dried for this purpose. The leaves are oval, pointed and smooth, dark green and shiny on top and lighter underneath when fresh. Dried leaves are duller and lighter in colour. If a leaf is brown in colour, then…
Read MorePhaal (Phall, Phal) Curry
Phaal or Phall is one of the hottest curries you will find on the menu. With the hottest chillies and often a large amount of chilli powder, this is not a curry for the feint hearted.
Phall is basically a thick, tomato based curry made with Habanero or Scotch Bonnet peppers (sometimes 10 to 12 of them). It originated in Indian Restaurants in the UK (Birmingham) so it’s not the most “authentic” dish and shouldn’t be mixed up with Phaal from Bangalore which is char-grilled without sauce and eaten as finger-food.
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