The Importance of Spices in Indian Cooking
A La Salle University alumnus, Shreenivas Shah served as an engineer for several companies based in New Jersey and New York before taking the helm of a business. For nearly two decades, he has been the president and chief executive officer of BabyVision, Inc., a New York-based baby care company that he revived from the ground up. Born and raised in India, Shreenivas Shah remains connected with his culture through Indian cuisine.
Praised for its wide variety and its use of the whole palate of tastes, Indian cuisine is known all over the world for its complex and exotic flavors. This rich conflation of flavor has become the hallmark of food from India.
The key to successfully recreating Indian cooking is knowing how to use the right spices. Contrary to the pervasive belief that all Indian dishes are curry-based, the spectrum of Indian spices is much wider in range. In fact, as many as 30 basic spices are needed just to create common dishes. They can be used in combination with each other, making the flavor possibilities endless.
For those who are attempting to cook Indian dishes for the first time, it is essential to remember that blooming the spices is the most important step. Basically, blooming entails gently cooking the spices in fat to bring out the flavor. This is done before adding any other ingredients.