By now I think it's reasonably common knowledge that curry powder is a British invention, not an Indian one. Indian cooking is no more summed up by that blend of turmeric, cumin, and black pepper than American cuisine is by ketchup and cheddar cheese. But there is a spice called curry—even by Indians!—whose singular aroma and flavor herald Indian cooking more than almost anything else. I'm talking about curry leaves, the nigh-magical herb essential to much of South Indian cooking. More

I'm afraid I'll never be able to get the stench of these out of my cabinets. I debated for months whether it was even worth writing about them. They stink, they aren't versatile, and there's not much English language information about them accessible to home cooks. But sometimes in the name of culinary creativity you do things you don't want to do, like cook with some curls of sun-dried and smoked fruit that look and smell like you found them behind an Ewok's ear. More

Most breakfast foods in South India are eaten hot and are pretty filling — to get your day off to a good start. They're high in carbohydrates, like most breakfast foods in the world, but are usually savory rather than sweet. They're all delicious, and many of them are pretty healthy, too. Here are some of the most common. More

Some spices are statement flavors that speak for themselves. They're the big-name headliners that sell recipes the way A-list actors sell movie tickets. They may be subtle and unassuming like basil and sage or bold and brash like cumin and pimentón. They play well with all sorts of flavors and ingredients, crossing culinary boundaries while always remaining the star. Asafoetida is not that kind of spice. More