Indian Cooking

Diverse regional cooking from across the Indian subcontinent.

Spices, dals (lentils), rice, wheat, vegetables, dairy.

North Indian, South Indian, East Indian, West Indian, plus many sub-regions.

North: wheat, dairy, rich gravies; South: rice, coconut, lighter sauces.

East Indian, with fish, mustard oil, and sweet-sour balance.

West Indian, predominantly vegetarian, sweet-sour-salty balance.

North Indian, hearty with dairy, wheat, lots of ghee.

South Indian, rice and lentils dominant, coconut, tamarind.

South Indian coastal, coconut milk, seafood, curry leaves.

Portuguese-influenced, fish, vinegar, vindaloo.

A spice mixture, fresh or dry.

"Warm spice mix"; classic blend with cumin, coriander, cardamom, cinnamon, cloves.