The defining feature of Indian cooking is its masterful use of spices. A masala is simply a spice mixture, either freshly ground or a dry blend. The most famous blend is garam masala, literally a "warm spice mix," typically built around cumin, coriander, cardamom, cinnamon, and cloves. Most families keep their own version, often containing between five and twelve spices. Garam masala is usually sprinkled at the end of cooking so its aroma remains bright rather than cooked away.
The word "curry" is largely a foreign umbrella term. In India, individual dishes are usually known by their specific names, such as tarkari, sabzi, or specific regional preparations. "Curry powder" itself is a British colonial invention, a single pre-mixed blend created for export rather than authentic home cooking. Indian cooks instead combine whole and freshly ground spices tailored to each dish.
One of the most distinctive Indian techniques is tadka, also called tempering or chhonk. In tadka, whole or ground spices are briefly heated in hot oil or ghee at the start or end of cooking, releasing their fat-soluble aromatic compounds into the fat, which is then poured over a dish. Typical tempering spices include mustard seeds, cumin seeds, curry leaves, dried chilies, and a pinch of asafoetida (hing), a pungent resin used in tiny amounts to add depth and aid digestion.
Beyond these blends and techniques, Indian cooks rely on a vocabulary of individual spices. Jeera (cumin) provides an earthy, warm base flavor; dhania (coriander) contributes citrusy sweetness from both seeds and fresh leaves; haldi (turmeric) gives dishes their bright yellow color along with earthy flavor and anti-inflammatory properties; mirchi covers a wide range of chilies for heat. Methi (fenugreek) appears as both seeds and dried leaves (kasoori methi), the latter used as a finishing aroma. Curry leaves, much smaller and more pungent than Mediterranean bay leaves, are central to South Indian tempering. Cardamom comes in two main forms: green, which is sweet and fragrant for desserts, chai, and rice dishes, and black, which is smoky and used in savory preparations like biryani. Indian "cinnamon" is usually cassia rather than true Ceylon cinnamon, and the local bay leaf (tejpatta) comes from the cassia tree as well. Smaller supporting spices include nigella seeds (kalonji) for breads and pickles, fennel seeds (saunf) for seasoning and after-meal digestion, and cloves used sparingly for their strong floral note. Whole spices keep their potency far longer than pre-ground ones, so Indian kitchens typically toast and grind them fresh as needed.