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Cooking Indian Food At Home - Where To Start?
By Liz Canham, Tue Jan 10th

If you read my article, Curry - A Journey, published on theCurry page of this site, you'll know that my first experiencesof the dish were of the generic variety which the Britishinvariably cooked and ate when living abroad a few decades ago.You'll also know that I then discovered "real" Indian cookeryand decided that as I couldn't afford to eat out that much, Ineeded to learn how to cook the stuff myself.

My first stop then, was a local bookshop, where the choice ofbooks on Indian cookery was somewhat limited. However, I strucklucky and discovered a book called Indian Cookery by MadhurJaffrey - what a find. Written in simple language but withlovely descriptive text and recommendations on what to servewith what, it was just what I had been looking for.

There was a stumbling block, however, which was the endless listof spices, seasonings and flavourings in the front of the book.I didn't know where to start - I'd heard of quite a lot of them,having watched a few TV programmes on Indian cooking but, "help"I thought, "buying that many all at once is going to cost afortune". If you're thinking the same, don't panic. Check inyour store cupboard. You probably already have some of the itemsyou will need. For example, look for black peppercorns, bayleaves, chilli powder (if you're already a fan of chilli concarne), ground ginger, nutmeg, cloves and cinnamon if you bakecakes or apple pies. Maybe you'll find mustard seeds if you doyour own pickling and sesame seeds if you make rolls or cookChinese food. That only leaves a few basic ingredients whichappear in a lot of Indian recipes - cumin, coriander, turmericand cardamom. Often you need ground cumin and coriander but ifyou buy the whole spices, you can grind them as necessary (andthey keep longer that way too).

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