The skill of using Indian spices comes not only with knowing what spices to use, but also how to use them. Indians have traditionally used
spices for their medicinal qualities as well as flavor. Different blends of spices can be said to have "heating" or "cooling" effects. A
curry is a blend of spices cooked with tomatoes and onions, yogurt or coconut milk. The blend varies according to the region and the
cook. Curries are likely to include several of the following spices:
- cardamom- an antiseptic spice
- pepper
- cloves- antiseptic
- cinnamon
- cumin
- coriander
- turmeric
- a food preservative, also used against skin diseases, bruises, and leach bites - red chili
- saffron
- tamarind
- said to "sweeten" the voice - ginger- good for digestion
- nutmeg
- fenugreek
Another term for a blend of spices is a masala. The first garam masala was created in Northern India under Monghul rule. It
originally included cardamom, cinnamon, cloves, and black pepper. Over the years, cumin and coriander were added. This blend is now
know as a Monghul masala.Spice blends are used with all types of main dishes, including meat, fish, poultry, and vegetables. In the south, curries are generally hotter and mainly vegetable (Bhujia, Dosa, Idli). Specialties include Pharsi Dhan Sak (lamb or chicken cooked with curried lentils) and the sweet-sour Vinaloo vinegar marinade.
Northern cuisine focuses on meat dishes like Rogan John (curried lamb), Gushtaba (spicy meatballs in yogurt), kebabs, and Tandoori cooking (chicken, meat, or fish marinated in curd and spices and baked in a traditional clay Tandoor oven).