Monthly Archives: August 2007

When cooking curries, one of the most important parts of the meal that often gets little, or no, attention is, of course, the rice. There is nothing worse than trying to eat soggy, or badly cooked, rice and that’s why … Continue reading →

Asafoetida (sometimes called Hing) is a spice that is used extensively in vegetarian Indian curries. The asafoetida plant, Ferula assafoetida, is native to Iran and grows to a height of around two metres. Nowadays the plant is grown in Afghanistan … Continue reading →

Allspice is the dried unripened fruit of the Pimenta dioica plant. The taste of allspice is similar to a mixture of cloves, nutmeg, cinnamon and pepper – hence the name allspice. Allspice originally comes from the Caribbean. The Jamaican strain … Continue reading →

One of the most popular curries (along with curry chicken) is, of course, the well known curried eggs dish. Simple to make and extremely tasty, curried eggs have long been a favourite of cooks around the world because they are … Continue reading →

Lemon grass (Cymbopogon citratus) is a tropical grass that is grown in India, southeast Asia, Africa and central America. The grass thrives in sandy in hot climates with a lot of rain. The grass has a bulb like root at … Continue reading →

Cardamom is a member of the ginger family and is used to flavour food. The aroma is mild whilst the taste is sharply bitter and strong but is not unpleasant. The cardamom plant, Elletaria cardamomum, originally comes from India and … Continue reading →

Indian Curry restaurants serve approximately 2.5 million customers every week! The most popular Indian dish is, of course, the tasty chicken curry ( and our top recipe most months ) – Chicken Tikka Masala Over 70,000 staff are employed by … Continue reading →