The Indian genius lies not only in squeezing several flavours out of the same spice by roasting it, grinding it or popping it whole into hot oil, but in combining seasonings - curry leaves with popped mustard seeds, ground roasted cumin seeds with mint, ginger and garlic with green chillies - to create a vast spectrum of tastes. ... The variation in Indian food from region to region can be quite staggering. ...

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• Approx Pages: 6
• Grade Level: High School