Spices are essential in defining the flavour of a dish, but the form you use - whole or powdered - can make a big difference. Here's what you need to know about the science behind whole and powdered ...

Too much garam masala, by accident? Fear not! Here are some guidelines toward saving your food by simply adjusting the ...

In South East Asia, many households rely on convenient ready-made curry pastes purchased at ... away from direct sunlight and heat, dried whole spices will keep for about 12 months, and dried ...

One whole egg contains 6 grams of high-quality protein ... When combined with all the other spices and veggies like tomatoes, this recipe of egg curry turns out to be palate of healthy benefits.

There is something about pilau made using whole spices. I prefer to make pilau with whole spices rather because ground spices can be overwhelming in flavour and change the colour of the dish.

Add curry leaves and garlic, and about a minute later, mustard seeds, cumin seeds and cardamom. Fry mixture for 1 minute, stirring and taking care not to burn the spices. Add coconut milk ...

Boiled lobia mixed with onions, tomatoes, chutneys, and chaat masala. Stuffed whole wheat flatbread with spicy mashed lobia ...