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Each recipe here specifies the spices necessary, but a general rule is to use garam masala for everything, kat a kat for any dry veggies, achar gosht for beans & legumes, and lahori fish for… well, fish. When these spice mixes aren't available at home or in stores, it's often easy to make them– or something similar enough to them– just by looking up their ingredients.
It’s also good to know that these dishes are generally meant to be made together. It's not necessary, of course, but allows coordinating dishes and thus making things easier– only needing to take & prepare one onion and split it in half between an okra and daal recipe.
These recipes can take some time– shortcuts are allowed. They're surprisingly healthy meals and work great for mass cooking a week or two of a dish, though it does taste a bit worse that way, as Indian food naturally lends itself to small, hot, fresh portions.