I cook a lot of (North) Indian food, usually following a recipe. It tastes pretty good (to me). What strikes me is that most seem to call for the same or very similar spicing: onions, garlic, ginger, cumin, coriander, green chilis, and often turmeric and garam masala. Other spices show up more sparingly.
In other words, I feel as if I'm cooking the same dish again and again - most often with an onion/cumin base - and that much as I enjoy my meals, they're essentially similar. This is a particular concern when I'm having people over and cooking a multi-course meal.
Does anyone have, I don't know what to call it, an "overview" of the Indian spicing system which elaborates how particular spices work in combination, and how to put together multiple dishes each using some subset of the total range of spices so as to minimize "overlap" of taste across the dinner menu?
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