INDIAN SPICE BLENDS
Different blends of spices can be said to have "heating" or "cooling" effects. Curry is a blend of spices cooked with tomatoes and onions, yogurt, or coconut milk. The lend varies according to the region and the cook. Curries are likely to include several spices like Cardamom, Pepper, Cloves, cinnamon, Cumin, Coriander, Turmeric, Red Chilli, Saffron, Tamarind, Ginger, Nutmeg, Fenugreek, and much more. Another term for a blend of spices is masala. The first garam masala was created in Northern India under Mughal Rule. It originally included cardamom, cinnamon, cloves, and black pepper. Over the years, cumin and coriander were added. This blend is now known as a Mughal masala. Spices are used with all types of main dishes, including meat, fish, poultry, and vegetables. In the south, curries are generally hotter and mainly vegetables (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 Josh (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.)
