India

There is much more to India than curry. Food here is, in fact, wonderfully diverse, taking in everything from the thali platters of Gujarat to the pani puri of Mumbai. Something all Indian dishes have in common is a remarkable harmony of spice. From the subtle honeyed hue of saffron in kulfi to the robust earthiness of cumin and fenugreek in a dal. You may be inclined to think that recipes with ingredients lists calling for so many spices will be difficult, but stocking up on ground coriander, garam masala and anise-like fennel seeds is not that much of an effort, and when you try these dishes you’ll be glad you went to the trouble. As you cook your way through this chapter, you’ll learn that cumin and mustard seeds need to be tempered first, in sizzling hot oil to release their beautiful aromas. And that stirring garam masala into a dish towards the end of cooking leaves the more delicate flavours of cardamom and cloves intact.