How do I learn to cook Indian food: What are the 7 Indian spices?

by marcos billas

I grew up in Mumbai when it was still called Bombay, amongst great lovers of food, then went on to train as a chef at the Institute of Hotel Management, Catering Technology and Applied Nutrition, commonly known as IHM, Mumbai. Every evening, I’d be in the family kitchen trying out recipes by blending spices and practising techniques such as grating a coconut to make milk. Those were an intensely food-related three years and I loved the chance to be creative and learn about the diversity of a cuisine that had such a rich history and so much variety. Mumbai was and still is India’s commercial capital and therefore attracts people from all over the country. It was wonderful to taste a wide variety of regional Indian cuisines such as Sindhi, Gujarati, south Indian and Kashmiri, through friends, neighbours and speciality restaurants. I also tried a range of regional dishes on family holidays to almost every state of India. I remember eating Kerala ‘

set off in search of the right ingredients. In those days, grocery shops still had very seasonal vegetables and all I could see were parsnips, swedes and Brussels sprouts. Not what I was used to at all! Thankfully, I could buy a cauli

465 pages, Kindle Edition

Published December 5, 2020