Indian cuisine has been shaped over the centuries by many forces. And, the many components of this rich cuisine, which range from Indian breads to gravies, from rice to pickles, each boasts of a host of traditional recipes.

Gravies add body to Indian recipes. Just as rotis and rice form the staple diet in Indian cuisine, the gravy plays an indispensable role as an accompaniment for these. I was initially very eager to know how people make so many varieties of gravy with a single vegetable. Then, I realised that it is easy to make any kind of dish if the basic technique of making the gravy is known.

Thus, I started learning about the numerous forms of basic gravies including onion-tomato, only tomato, green masala, curd, cashewnut, coconut, poppy seeds, etc., and innovated by blending various ideas!

Cooking a vegetable curry might seem like a mammoth task, but it can be done in a jiffy if you have the masala paste ready on hand. One can make a masala paste in bulk and keep it in the fridge for use in small quantities whenever required. I often prepare the paste a few days before, if I know I will be expecting guests or if I am too busy with other things that do not allow me enough time in the kitchen on weekdays.

Cooking Indian gravies is not difficult; it just takes a little practice to get the balance of ingredients right. This in itself has been made much easier by the clear quantification in the recipes.

In this book, we look at the basic recipes from various regions such as Malvani, Nawabi, Goan, Chettinad, etc, and dishes based on those, such as DUM ALOO, MALWANI VATANA USAL, KESAR MAWA KOFTAS, POTATOES IN GOANESE GRAVY, CHETTINAD CURRY etc.

Join me; let us explore the world of gravies, and wade through it easily and knowledgeably!