Flavor Profile
The Home Curry Cook
You swapped butter for ghee and it changed your life.
You swapped butter for ghee and it changed your life. You love Indian cooking, but you don't just suffer through it: you translate it. You make a dal on a Tuesday, a vegetable curry on Wednesday, chicken tikka on Saturday. You know garam masala from Madras curry from…
Your main traits
- indian
- warm spice
- umami
- warm
Your aromatic portrait
You love Indian cooking, but you don't just suffer through it: you translate it. You make a dal on a Tuesday, a vegetable curry on Wednesday, chicken tikka on Saturday. You know garam masala from Madras curry from tandoori. You toast your spices before you use them. You go heavy on cardamom, cumin, coriander, ginger. You love spiced warmth, but the controlled kind, not chili heat, the heat of the long spices. You handle tamari (or soy) as an umami accent in fusion cooking. Black salt, kala namak, doesn't scare you, for its sulfurous note in vegetarian dishes. You cook vegetarian as readily as meat. Basmati is your base. You finish with a pinch of freshly ground spice, never a blind one.
Your 5 signature products
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« Green cardamom is your signature spice. You toast it into curries, steep it in chai, grind it into desserts. Crack the pods fresh every time. »
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« Kala namak, Indian black salt with its sulfurous egg note, is your secret for giving character to vegetarian dishes and raitas. »
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« Tamari brings the deep umami to your Indo-Asian fusion dishes and your chicken tikka marinades. The savory backbone behind the spice. »
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« Ras el hanout, the layered North African blend, goes into your braises and roasts when you want depth without building a masala from scratch. »
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« Tellicherry, the pepper of India's Malabar coast, is your reference on simmered meats and powerful curries. Whole, toasted, ground at the end. »
Your signature dishes
- chicken tikka masala
- cardamom dal
- kala namak raita
Your go-to occasions
Indian cooking, spiced dishes, family dinners
Your opposite profile
At the other end of the spectrum:
The Tidewater CookYou eat the shellfish straight off the rock.