Cooking with Spices

Spices are the crux of cooking across the subcontinent. For me, the intoxicating aroma of spices being ground or cooked is the scent of my childhood, my travels and my connection to place — there is nothing more beautiful than the smell of spices as they evolve and intensify.

Depending on how you handle spices, their flavour profile can change dramatically. From the blooming of spices in oil before building a curry, to sizzling onions and chilli in ghee to fold through dhal, understanding how to work with spices is key to releasing their full potential and intensifying their glorious spectrum of flavours.