This article is authored by Jamuna Prakash, food consultant and former professor, Department of Food Science and Nutrition, University of Mysore.

“Trying to define curry is like trying to grasp liquid mercury and gather it into a neat pile,” said Raghavan Iyer, author of “660 Curries,” a cookbook that focuses on Indian curries.

Indian spices are traditionally kept in a countertop tin known as a masala dabba. Some staples include, clockwise from top, garam masala, cardamom powder, panch puran (five spice mix), fennel ...

1/4 cup vegetable oil, divided 6 pounds bone-in, skinless chicken drumsticks and thighs 1 teaspoon kosher salt, plus more for seasoning chicken and curry sauce 4 jalapeños, coarsely chopped with ...

Consider curry: the happy intersection of pungent chili powder and fragrant spices, a kaleidoscope of shifting colors. Anyone who has seen Indian food being prepared has watched the blending of ...

Markets with South Indian customers (see “Where to find curry leaves”) stock curry leaf year-round. The sprigs are usually packed in plastic bags, a few sprigs for about a dollar, or packaged ...