A mixture of spices used in the vegetarian dishes of southern India, particularly dhal. Every household will have its own preferred recipe. Garam masala is more common to northern India, as the "hot spices" are preferred to chillis in the cold winters. In southern Indian vegetarian cooking, the equivalent is sambhar powder and in western India, goda masala and kholombo powder. In Punjab, tandoori masala is the most common, and in Bengal panch phoron.
Samosas or shingaras are small deep-fried triangular shaped savory filled pastries. The fillings are spiced and seasoned with herbs, fruit, nuts, lentils, peas, potatoes and/or meats. They are most often associated with South Asia and India, in particular. However, as a testament to their great appeal, samosas, having originated in Egypt and made their way via travelers and invading combatants along the Silk Road from Persia to the Indian subcontinent during the Dehli Sultanate (1210-1526) where they found fertile soil and went “native,” are produced in recognizable fashion all along the path they traveled. The samosa was called a samsa or triangle, in Central Asia, or sanbusak or sanbusaj after the Persian word, sanbosag.
Black salt. A type of rock salt, dark grey in colour. It tastes of sea water and is relished in India.
Freshwater catfish. A relatively flavourless fish with slightly slimy skin and a broad flat head with whiskers.
Jicama. Mexican turnip or Mexican potato.Yambean. A crisp, turnip-like vegetable which can be cooked or eaten raw in salads.
Sweet lime. The nearest thing India has to an orange. It has a green skin and sweet, juicy, bright orange flesh.
