ABOUT INDIAN CURRY
Indian curry is over 5,000 years old and the term curry which is an English word is derived from the South Indian Tamil word kaikaari or its shortened version kari meaning vegetables cooked in spices. Curry is a gravy dish or a stew like dish with spices and seasonings and flavoured with hot and sour tastes. Authentic Indian curry, one of the world's fasted growing ethnic food trends, combines flavours, textures and pungency which are unique. Each region of India has its own distinctive style of seasoning while preparing a curry and a common factor in all the regional styles of cooking curry is marination and slow cooking which ensures the flavor and color of herbs and spices to meat, fish and vegetables.

1. Spices : are derived from plants and are aromatic dried bark, roots, buds, seeds, berries or fruits. When spices are heated the aroma and flavour is released.

2. Curry : the authentic indian curry often combines the following spices, coriander, turmeric, fenugreek, cloves, ginger, red and black pepper as well as other spices. One of the popular spice blends used in Indian curries is called "Garam Masala".

3. Bhuna : Bhuna is a Hindi term for cooking the various spices (Masala) in hot oil to release the natural oils and flavours of the spices and remove the raw taste. It literally means fry in oil and most important process in cooking a perfect Indian curry.

4. Tadka/Bargar/Poppu : Bargar is a Hindi term for the process of frying whole spices and is a technique used for the same reasons as Bhuna, to cook out the raw taste from the spices. The oil used should be hot and the spices added whole. The spices are cooked the moment they colour and start to float.

5. Masala : Is mixture of spices sautéed in oil or ghee. Perhaps the most famous is Garam masala, a major spice blend of Indian cookery where each home has its own spice blends. It is often added towards the end of the recipe.