It’s easy to pull together a fairly tasty Indian dinner using the pre-blended spice mixtures, curry powder or garam masala, or sauces you find at the grocery or bulk food store. But for a meal that is more authentic and satisfying in its preparation and flavours, I am learning to start with the whole spices, then grind, toast, fry and blend.
We are hosting dear friends for an Indian feast this weekend. And, while I won’t spoil the surprise by detailing the menu here, I did want to post about the spices required to make six dishes from scratch — starter, main, two sides, condiment and dessert.
Although my spice cupboard (not rack, cupboard) is well stocked, I did need to add some items for this undertaking. Here is the sum of my list.
These items (most of which I always have on hand) are readily available in my local Bulk Barn:
• green cardamom
• star anise
• coriander seeds
• cumin seeds
• cinnamon sticks
• whole dried red chiles
• bay leaves
For other items, look in the Indian section of larger grocery stores or an Indian grocer.
Since I happened to be in downtown Toronto Tuesday, I stopped by a stall at the St. Lawrence Market that had everything else on my shopping list:
• dried fenugreek (methi) leaves
• fenugreek seeds
• black cardamom
• black mustard seeds
I’m excited to start cooking.