recipes & tips

Achar (or Atchar): A pickled and/or salted relish; they range from sweet to ­hot.

Basmati Rice: A fine, long­-­grained variety of rice that has been grown in the foothills of the Himalayas since ancient times. Basmati is aged after harvesting to give it its characteristic nutty flavor and perfumed ­aroma.

Curry: Kari is an all­-­purpose Indian culinary term that means “sauce.” Curries come in powdered form and also as oils or pastes, and are the basis for curry dishes, which can be meat, vegetable, or fish. Curry powder is a blend of toasted spices that commonly includes cardomom, cinnamon, cloves, coriander, cumin, fennel seed, fenugreek, mace, nutmeg, black pepper, and dried hot chili peppers. Curry powders can retain their flavors for up to six months if carefully stored in airtight containers. Curry pastes, made from the powder combined with vegetable oil and/or vinegar, can last up to one month if stored in an airtight container in the ­refrigerator.

Curry Leaves: Similar to bay leaves or small shiny lemon leaves, the leaves of this herb have a distinct curry flavor. Available fresh in most Indian ­markets.

Garam Masala: The masala, or “mix,” is the basic ingredient of a curry; garam masala means “hot spice.” Indian chefs are like master alchemists when it comes to combining herbs and spices; they use as many as twenty to create a garam masala. Each recipe is highly personalized and relies on centuries of cooking science and ­lore.

Raita: Refreshing yogurt salads designed to balance the hot, spicy aspect of much of the cuisine. In addition to yogurt, they include chopped fruits or vegetables and herbs or spices. The quintessential raita is yogurt­-cucumber.