Spice maths with Vivek Singh

By
Eve O'Sullivan
Added
07 September, 2015

In this four-part series made exclusively for Cooked, Bloomsbury author Vivek Singh of The Cinnamon restaurant group demystifies the complexity of spicing in Indian cooking. As he explains in this first video, it really is as easy as one, two, three…


Step 1: The basics.

Vivek Singh's Spice Maths - Step 1: The Basics


Vivek Singh explains how spicing in Indian food can be seen as formulaic, breaking down the different uses of ingredients such as turmeric, cardamom and cumin to give colour, flavour and texture.


Step 2: The equations.

Vivek Singh's Spice Maths - Step 2: The Equations


From a simply spiced daal to the key ingredients of a garam masala mix, Vivek Singh explains how separating your spices into three groups will unlock the recipes for dozens of Indian dishes.


Step 3: The dhansak formula


Vivek Singh's Spice Maths - Step 3: The Dhansak Formula


Vivek talks us through a dhansak spice mix, and how to use it. 


Step 4: The Karahi formula

Vivek Singh's Spice Maths - Step 4: The Karahi Formula


Learn how to cook an authentic karahi curry.


Cook these recipes from Spice at Home

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