| |
| | Currying flavour - Epicure - theage.com.au |
 | | It's a claim bound to start a heated (pun intended) argument because the word "curry" isn't really used in India, or not in the same sense as in the West. |
 | | In India, the ingredients of curry vary according to the cook, region and custom, but your standard spice mixture would include cumin, turmeric, nutmeg, ginger, cardamom, cloves and pepper. |
 | | A good tip I've learnt is if you're cooking for a group, just split the curry in two, keeping one half mild and the other spicy. |
| www.theage.com.au /articles/2003/08/19/1061261127970.html (739 words) |
|