You don’t need 20 different spices to cook beautiful Indian food. Just seven. Mustard seeds, cumin seeds, ground coriander, ground cumin, turmeric, chili powder, garam masala, and the aromatics. These seven are the backbone of almost every Indian dish I cook. Once you understand how to use each one, everything falls into place. That’s exactly what I teach. How to build real flavor simply.
Dining and Cooking