At a global level, today, spices, herbs and blends thereof, are a hot trend. Availability, accessibility, discovery, and more, have driven them to a popularity unlike ever before. But in all the global conversations around spices, there is a large gap in understanding them in context to their place in Indian cuisine. Understandable, because as Indians we ourselves have a limited perspective on our food. In India culinary knowledge has been handed down orally from one generation of cooks to the next.
Knowledge that is eroding through a lack of documentation, changes in culinary traditions and lifestyles. And even there we have inherited the knowledge of DOING things, using spices and ingredients a certain way, cooking with various techniques, pairing specific foo
ds with certain spices, such as giving a tadka to dal. But we haven’t inherited the knowledge of WHY we cook and eat the way we do.
Episode Guide (updated periodically)
Section 1 - Introduction to Spices in the Indian Cuisine context
Episode 01 - The Indian Way with Spices - No culinary culture uses spices like Indian cuisine. In this introductory episode of #SpiceChroniclesWithRMG we look at The Indian way with spices, covering topics like, what are spices, the categories, forms, techniques of spices used in the Indian Kitchen.
Episode 02 - Tadka or Tempering with Spices - This episode explores the Tadka or the concept of tempering with spices the Indian way. Not to be confused with tempering of chocolate or eggs in patisserie, tempering in the context of Indian Cuisine refers to the technique of spluttering spices (or blooming spices - (as some western food writers describe it), in fat, typically ghee (clarified/brown butter}, or oil.