(also known as nigella) small black tear-shaped onions seeds, used to add piquancy to vegetable curries and Indian breads.

Toasted bread, or handkerchief bread, which is also found in other eastern countries, is made up of numerous layers of dough like a folded handkerchief.

(also know as a chapatti flour) - whole wheat flour widely used for making unleavened flat breads.

is widely used for wrapping ingredients (particularly fish) before cooking. They should be soaked briefly in hot water to make them pliable. If banana leaves are unavailable use alumininium foil.

the finest Indian long-grained rise grown in the foothills of the Himalayas. It is known as the prince of the rice because of its fine flavor and aroma. It should be rinsed and soaked for 10 minutes before using.

also known as gram flour, this is made from chickpeas. It is used to flavor and thicken curries and for making Pakoras and bhajias, pancakes and teamed patties.

a rice and vegetable, meat or seafood oven - cooked dish.

This is a special sweet spice mix for biriyani dishes. Grind together the cardamom seeds from 8 pods, 25 g (1 oz) cinnamon stick, 6 cloves and 1 tsp fennel seeds.

tiny balls of fried besan or gram flour.

with their sweet and nutty flavor, chana dal is the most popular dal in India. They're made from splitting a small relative of the chickpea in half. They're a dull yellow and are renown for causing flatulence, which Indians try to counter by adding asafoetida to the dish. Chana dal is delicious, nutritious and easily digested, but, aside [..]