In search of India

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.

Perhaps the prettiest of spices, star anise.

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
• fennel
• cinnamon sticks
• whole dried red chiles
• bay leaves
• saffron
• nutmeg
• mace
• tumeric
• cloves
• cayenne

Indian ingredients: mustard oil, dried fenugreek leaves, fenugreek seeds, kalonji, black cardamom and black mustard seeds.

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
• kalonji
• black cardamom
• black mustard seeds

I’m excited to start cooking.

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