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Coriander for curries


January 18, 2011

Coriander (Coriandrum sativum) (Dhaniya – Urdu translation) From the Cori plant that is native to the Mediterranean.  Both the seeds and the leaves are used for cooking but each have different flavours, aromas and uses. Seeds The seeds produce a sweet, woody aroma and a mellow, warm flavour.  They can…

How curries can be healthy

January 13, 2011

In this article we describe some of the health benefits of many of the most common ingredients in Indian dishes including vegetables and the most popular spices

garam masala

Garam Masala

January 11, 2011

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. It is also said that…