5 Tips For Indian Cooking  

GRIND YOUR OWN SPICES FOR BOLDER FLAVOUR

Dedicate a grinder for this.
“Do small amounts, and save leftovers in an airtight containers.”

LEARN ONE SKILL TARKA.

The technique of frying whole spices in hot oil takes just a few seconds, it will give them a roasted, intense flavour.

KNOW YOUR FRESH CHILLIES

Look for Bird’s eye chillies, which are thin-skinned, bright green or red, slim, and hot.  If you can not find them use serrano.

DON’T DROWN YOUR RICE

The standby ratio of 1 cup rice to 2 cups of water ends in gloppy grains.  Wash and soak rice, then use a proportion of 1 cup rice to 1-1/3 water.

MAKE IT AHEAD

Most dishes are just fine refrigerated for a day or two.  Most dishes will taste better the next day.