It’s one thing to enjoy delicious Indian cuisine at one of the best restaurants in Kensington, London, but it’s quite another to take on the challenge of cooking your favourite Indian dishes yourself. For many Brits the idea of cooking curry can feel a little daunting; with so many spices available and techniques that may be unfamiliar, it’s undoubtedly easier to opt for a takeaway instead. But with a little courage and the right knowledge, you can begin to cook Indian food too. Here’s our guide to the Indian spice rack.
Finding quality spices
If you want to make Indian food like the best restaurants in South Kensington, London, it’s key to use good quality, fresh ingredients. Indian markets or South Asian food stores will have a variety of ingredients you may not find in large Western supermarkets, meaning you can get your hands on quality spices that will elevate your dish. Whole spices are generally recommended as they are more flavourful.
Cumin
With its warm, earthly, and slightly nutty flavour, cumin is one of the key spices in Indian cuisine. It provides the foundation to many dishes, from Daal and Chana Mossala to Dhansak and Jalfrezi. It’s best to buy cumin seeds and grind them yourself if the recipe calls for the ground spice.
Coriander
Coriander is another staple of Indian dishes, providing a light, lemony undertone. Korma recipes often include ground coriander, while Bhuna and Vindaloo require the seeds. The leaves also make for a bright, appealing garnish.
Mustard seeds
Mustard seeds are often used in the bases of Indian sauces, as well as in dishes such as Tarka Dall and Bombay Aloo. The seeds are typically toasted alongside cumin and turmeric to give a nutty flavour and balanced heat. Indian cuisine tends to favour brown mustard seeds, although yellow can be used for a milder, sweeter taste.
Ginger
Ginger is a foundational spice in many Indian dishes, used either fresh or as a paste or powder. You’ll find it in everything from Tikka Mosalla and Dupiaza to Vindaloo and Pathia. Its warm, peppery flavour and zesty tang bring a vibrant note to many recipes and contribute to their delicious aromas.
Turmeric
Turmeric not only adds colour to dishes such as Biryani and Korma, it also adds depth of flavour with its earthy tones and hint of bitterness. It’s one spice that can be bought ground rather than whole, but when used fresh rather than pre-ground, it provides a more robust aroma and a deeper colour.
Cinnamon
Cinnamon adds a sweeter note to many dishes, particularly if used as whole cinnamon sticks rather than a powder. It’s found not only in curries such as Korma, Pasanda and Butter Chicken, it’s also used in desserts such as Kheer.
Discover Indian cuisine in Kensington
With just these six spices you can create a whole array of Indian flavours at home, emulating the best restaurants in Kensington for Indian cuisine. If you prefer to have your curry cooked by professional chefs, why not head to Little India for an authentic taste of the Indian subcontinent? We offer a varied menu and attentive service, making your experience one to remember.
