Column: Spices key to creating Indian cuisine

A weekend getaway to Atlanta opened up a whole new world of Indian culture and cuisine that I have never experienced before.

I have made a couple of Indian dishes – like a quick curry sauce, a couple of homemade chutneys and Chicken Tikka -- but this particular trip proved there is much more to the food of India, reflecting the country’s religious, cultural and geographic diversity.

Our hosts for the visit, Shivang Patel and his lovely wife, Lomesha, personally guided us through an Indian market, a tantalizing Indian buffet, a wonderful sweet store, and a visit to their newly built home.

Lomesha, being a young bride of only three months, graciously led us through an Indian grocery store explaining the different types of fruits and vegetables used in their everyday cooking. From the bitter melons to Thai bird chilies, the ingredients are a true reflection of a flavorful cuisine, including the spices.

In India, each wife, mother or family has a spice tin, and each spice tin is as individual as the cook. Lomesha explained the use of spices like ground cardamom, powdered turmeric, whole mustard seeds and fenugreek, which roasted together produce aromatic blends for masalas, curries and sauces she referred to as “gravies.”

Lomesha introduced their version of pickled fruits and vegetables in jars which consisted of sliced turmeric in brine and mixed pickle, (south Indian style) made with mango, carrots, lime and green chili combined with sesame oil.

These spicy and colorful dishes are eaten with homemade naan (bread) and a special sesame seed-style cracker that is light, delicate and crispy all at the same time.

Needless to say, I now have my very own spice tin, an array of spices, vegetables and pickles to help create the cuisine of India. When I got home, my first recipe was a version of Beef Vindaloo. I highly recommend obtaining the spices used in this dish. It will benefit in creating more Indian dishes later, especially in vegetarian recipes. Give this recipe a try. You will be in India in minutes, by way of your kitchen.

Beef Vindaloo 2 pounds beef chuck, skirt or blade steak ½ tsp. ground cumin 1 Tbs. coriander seeds ½ tsp. ground cardamom 1 tsp. ground fenugreek 2 tsp. chili powder 1 tsp. ground turmeric 1 tsp. mustard powder 2 Tbs. olive oil 3 medium onions, sliced (sliced pole to pole) 3 tsp. fresh ginger, peeled and grated 3 cloves garlic, minced 1 cinnamon stick or 1 teaspoon ground cinnamon 1/3 cup apple cider vinegar 1 cup beef broth 1 tsp. sugar 1 tsp. salt

Cut steak into 1-inch cubes. Place the cumin, coriander seeds, cardamom, fenugreek, chili powder, turmeric and mustard powder in a spice grinder and process until all the spices are ground. Heat the oil in a large pot over high-heat and brown the meat in batches. Remove browned meat and reserve in a bowl. Add more oil if needed and add in onions, ginger, garlic and cinnamon to the pan, and stir over low-heat until onion is soft. Add in the spices and meat and stir until the meat is well coated. Add in the vinegar, stock, sugar, and salt. Cover and cook over low heat for 1 and ½ hours or until meat is tender. Serve over Basmati rice. Serves 4 people.