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• Turmeric: known for its anti-inflammatory properties and bright yellow color.
• Cumin: adds a warm, earthy flavor to many dishes.
• Coriander: used in a variety of forms, including seeds, powder, and leaves.
• Ginger: adds a spicy, warming flavor to many dishes.
• Garlic: used to add depth and complexity to many sauces and curries.

Traditional Indian cooking is a slow, sensory art form. Unlike the "set and forget" style of many Western cuisines, Indian cooking often relies on

• Seasonal Eating: We eat mangoes in the scorching summer because they cool the body. We eat root vegetables and gajak (sesame brittle) in winter to generate internal heat.
• Zero Waste: The peels of pumpkins become a dry curry. The stems of coriander go into chutney. Stale bread becomes bread upma. The Indian kitchen hates waste with a passion.
• The Joint Kitchen: Cooking is never a solo chore. In a traditional household, one chops vegetables, one grinds masala, and one rolls the chapatis. It is social therapy.