A few notes from our kitchen

Good food starts with a little attention. These are the small habits we come back to, meal after meal.

Have everything ready

Measure spices, rinse vegetables and chop your aromatics before you turn on the heat. Tempering moves quickly, and having ingredients nearby makes cooking calmer.

Let the spices tell you

Warm the oil, add your whole spices and watch closely. Mustard seeds will begin to pop; cumin will release its aroma. Lower the heat if spices darken too quickly, and add dry curry leaves carefully to avoid splattering.

Build flavour, one layer at a time

Give onions time to soften and ginger-garlic paste time to lose its raw aroma. Add ground spices over gentle heat so they bloom without burning.

Know your pressure cooker

Follow the instructions for your cooker, respect its minimum liquid and maximum fill levels, and let pressure release fully before opening. The number of whistles in older recipes is a guide; cooker models and heat levels differ.

Taste as you go

Start with a little salt and chilli, then adjust near the end. A splash of water can loosen a gravy, and a short uncovered simmer can thicken it.

Make room for tomorrow

Cool leftovers promptly in shallow containers and refrigerate them. Reheat thoroughly, and keep raw ingredients separate from ready-to-eat food.

The best ingredient is a little patience.