Indian Kitchen Basics

Every recipe on this site rests on a foundation of technique and pantry knowledge that most Indian home cooks absorbed without realising it. The way a tadka is built. The difference between toor and moong. Why coconut oil in a Mangalorean curry and mustard oil in a Bengali one. This collection documents that foundational knowledge so it does not have to be guessed at.

If you are new to Indian cooking, start with the spice guides and the tadka technique. Everything else builds from there. All of it connects directly to the recipes in Curries, Dal & Legumes, and Breakfast.