The Instant Indian Kitchen

At the heart of Indian cooking are spices and herbs. I have tried my best to keep the spices and herbs used in this book to a few key essentials. Beyond taste, the benefits and the practical uses of these spices and herbs are rooted in the tradition of Ayurveda (Indian holistic medicine). The Ayurvedic tradition of cooking comes from a 14th-century ancient Indian text, or veda, that is the prescription or base of Indian cuisine.

I am fond of using fresh ingredients like ginger, garlic, and herbs rather than an excessive amount of spices to season my food. The staple ingredients in my cooking are fresh ginger and garlic and loads of cilantro, lemon, cumin seeds, and black pepper. I also encourage you to try my recipes with freshly ground spices, as they impart more flavor. It is a good idea to invest in a sturdy coffee or spice grinder for this purpose.