Indian Subcontinental Cooking Is a Fat and Spice Driven Thing

India has a fat and spice baste, in the sense that youv you basically all cooking starts by heating fat and putting some spices into it. The earlier you add powdered spices to a gravy, the more flavor you're goin to lose. A lot of indians were kind of looking at spices in the wrong way. You don't want to buy powders and just keep them at room temperature. There's a simple economic thing here as well. If you understand why you're doing what you're doing, you can actully be much smarter about it.

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