The Indian cook carefully chooses her
spices to enhance the flavor of the main ingredient. Thus while cardamom
and cloves will do wonders for mutton, fenugreek will be all-important
when it comes to fish curry.
Normally more than one curry is served, with rice and / or Indian bread.
Side dishes of fruity chutneys, tangy pickles and mild raitas (yogurt
sauces) can be added according to your taste. Aubergine - A native to India, the purple
aubergine is the most common. It is always eaten cooked and is use din
classic mince dishes such as moussaka. It has a slightly bitter taste
and should be left to stand covered in salt before use to extract the
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