Nik Sharma
Ginger and Tamarind Refresher
Recipe: Ginger and Tamarind Refresher
Brussels Sprouts with Spiced Coconut Oil
Lamb Chops with Red Lentils
Recipe: Lamb Chops with Red Lentils
Rainbow Root Raita
Recipe: Rainbow Root Raita
Apple Masala Chai Cake
Recipe: Apple Masala Chai Cake
Learn Seasoning Skills, in Nik's Own Words
BRUISING AND CHOPPING herbs and spices before using helps release their flavor. For garlic or cardamom pods, I rub the outside with the flat of a knife, just enough to open them up.
TOASTING reduces the bitterness or magnifies the flavor of a whole spice like cumin seed (it’s a good way to revive dried spices that have been sitting in your pantry for a while). Heat a dry skillet over medium-high heat, add the spice, and toast, swirling. Be vigilant: The darker the spice, the faster it absorbs heat, which is why black peppercorns burn faster than coriander seeds. As soon as you start to smell the spice, transfer it to a plate to cool. You can then grind it or use it whole.
TEMPERING (tadka in Hindi) is another form of toasting in which a spice or other seasoning is crisped in hot fat, such as coconut oil. The flavored oil and seasoning are then drizzled over the dish.
Flavor Glossary: Nik's Go-To Spices
Black cardamom pods, although related to green cardamom, are larger and dried over open flames, which gives them a woody, resinous aroma. As with green cardamom, both pod and seeds are edible and used in sweet as well as savory dishes.