the appetizer:

Though vegetarian dishes featuring rice and a variety of beans dominate Indian cuisine, India's cooking has also been influenced by traders such as the Arabs and Chinese, and invaders such as the Persians, Mongols, Turks, British and Portuguese. North Indian food features more dairy and pulses, while South Indian cooking includes more rice, curries, and fruits like coconut.

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Curry Powder (Garam Masala)

1/2-inch long cinnamon stick
2 T cumin seeds
2 T ground coriander
1 T cardamom pods, shelled
1 t whole cloves
1 T black pepper corns
1 t ground turmeric

Dry roast all of the spices in a heavy skillet over medium-high heat. The whole process should take about 10 minutes. Let cool. Transfer spices to a grinder and blend until smooth. Store in an airtight jar.



Indian Recipes

Indian Cookbooks

from Kate's Global Kitchen:


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This page modified January 2007