People in Europe often use curry powder to mimic Indian flavors:
Living in France, with my French husband and surrounded by his family and friends, I’ve lost count of how many times I’ve heard innocent Europeans look at me and say: “Hey, I cooked butter chicken the other day, we used curry powder, and it was pretty good!”
I had no idea what this “curry powder” they used was, because growing up in an Indian household, we never had “curry powder.”
What is this curry powder?
It’s a term invented by British colonizers to simplify any spice mix prepared by Indians (or even Asians). This curry powder, found in many European stores, is not authentic and never has been. It’s a poor attempt to sell something “authentic” Indian when it clearly isn’t. The closest equivalent to curry powder in Indian cuisine is Garam Masala.
Differences and similarities between garam masala and curry powder:
Both are spice blends, but there are many, clearly significant differences between the two. Curry powder contains a large amount of turmeric and is very generic. However, garam masala has never contained a trace of turmeric in any Indian household, and garam masala varies from one Indian dish to another, from one household to another. For each Indian dish, a specific set of spices is chosen, with the exact quantity of each spice varying greatly from one dish to another.
Yes, we add turmeric as a base spice in many dishes—it’s even one of the most important spices in our household—but it’s not included in garam masala, the only spice mix I know of.
Adding curry powder to a dish and calling it Indian is like adding soy sauce to a dish and calling it Chinese—it simply doesn’t capture the complexity and diversity of the entire cuisine.
How is garam masala made and used?
Garam masala normally will contain coriander seeds, cumin seeds, cardamom, cloves, cinnamon, nutmeg, black peppercorns, mace ( but it can also include bay leaf, star anise, fennel seeds and other spices depending on various households).
Let me clarify that garam masala is never used on its own.
It’s usually added along with other powdered spices like turmeric, red chili, etc., depending on the dish. Often, other spices are added much earlier in the cooking process, and garam masala is added only at the end, in a small quantity. You see, it’s not even used as a standalone seasoning like curry powder.
The art of Indian cooking is quite complex. But we have a solution for you!
Yes, for those accustomed to simpler preparations, the complexity of Indian cooking can be an intimidating new experience. It often requires at least 10 steps, even for a simple dal, which often means cooking multiple things at the same time. This is exactly why we’ve launched this range of products, mainly for people who want to learn and understand the basics of Indian cooking and join us on this beautiful journey. We believe in slow living and enjoying every moment, just like my French husband’s family!
Does this mean you need to throw out your curry powder?
Yes! I understand that many of you may have been using curry powder for years and probably enjoy it, so you can perhaps keep it during your transition to authentic Indian cooking, but I’m sure the humble curry powder will be the last thing you’ll need in your kitchen!
No more “instant spice mixes”—you’ll be able to see, smell, and taste each spice individually and know exactly how to use it!
I’ve handcrafted each spice mix for every recipe provided here, with the exact amount of spices needed for each dish. The beauty of this spice mix? Well, we don’t grind it into a powder to sell it—you’ll see exactly which spice you’re using, you’ll smell it, look at it in its whole form, and with our step-by-step recipe, you’ll know exactly when to use it! After cooking a few beginner dishes, you’ll get the hang of Indian cuisine and want to explore more. While we offer a few quick-to-cook premixes, our main goal is to make preparing Indian dishes easier for you.
Once you’re ready, we’ll offer all Indian spices on our website, which are fair trade and organically grown in India, so you can buy them in larger quantities to make your own pulao or spiced rice. Because now you know that cooking Indian food isn’t as simple as adding curry powder.
