Why Garam Masala Goes In Last
A short note on the difference between spices you cook and spices you finish with.
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Butter Chicken, and the Leaf Most People Leave Out
Home versions usually taste close but not right. The missing ingredient is almost always kasuri methi.
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Jeera Rice
Fifteen minutes, one whole spice, and rice that is worth eating on its own.
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Everyday Dhal with a Mustard Seed Tempering
Thirty minutes, four rand of lentils, and a tempering that decides whether it tastes like anything.
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Rassam for a Cold Evening
Thin, sour and peppery. Twenty minutes, and the pot most families make when somebody is not well.
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Chicken Breyani, Layered and Steamed
Marinate the day before, par-boil the rice properly, and do not stir it once the lid is on.
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Durban Mutton Curry
The Sunday pot. Bone-in mutton, a heavy hand with the masala, and enough time for the meat to give way.
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