Cooking Guides
The core techniques of this cooking, step by step — and how to shop for them.
Techniques
- How to Cook Basmati Rice — The absorption method for long-grain basmati — the difference between separate, aromatic grains and …
- How to Cook Dal (Any Dal) — One method that covers every dal in the cupboard — moong, masoor, toor, chana, urad, rajma — by sort…
- Tadka: The Art of Tempering — The thirty-second technique that finishes most Indian and Nepali dishes: whole spices bloomed in hot…
- Making Sense of Garam Masala — What garam masala actually is — a warming whole-spice finishing blend, not a curry powder — and how …
- Cooking With Hing (Asafoetida) — How to use asafoetida so it tastes like the savoury back note it is — which form to buy, the exact h…
- How to Make Masala Chai — Real masala chai: water and milk boiled together with crushed ginger and green cardamom, then strong…
Buying guides
- Buying Indian Spices in Japan — Where to actually buy cumin, coriander and garam masala in Japan — the Indian and Nepali grocers eve…
- Whole vs Ground Spices: When It Matters — The form decision every recipe skips: when '1 tsp cumin' means the seed and when it means the powder…
8 guides and growing.