Indian food is as diverse as it is delicious – and it is allot easier to make than you might think – from simple snacks served with tangy relishes to light and beautifully elegant meals.  Believe me there is allot more to Indian cuisine than just curry!

There are a few bits of hardware that make preparing Indian food easier - A karahi or wok (because of its narrow base, the cooking oil sits in a small pool at the bottom of the pan, which means you use a lot less fat than you would in a saucepan), and a mortar and pestle or a spice grinder.

Spices are to India what basic stocks, sauces and dressings are to the West - they add warmth, pungency, heat, and subtlety to dishes.

There are a few things to keep in mind with Indian cuisine that will make the experience of creating an authentic Indian meal rewarding:

Flour is rarely used as a thickening agent in India. Many dishes depend on pastes such as cashew nuts, onions and coconut to thicken sauces.

Practice toasting spices. You can't miss the acrid aroma of spices as they catch and burn on a griddle. If this happens, best to dump them and start again. Similarly, if spices are not cooked enough before grinding, you'll miss out on their full-bodied, almost nutty-tasting flavours.

When making a paste, grind ingredients such as onion, ginger and garlic with a dash of water. This ensures a silky-smooth finish.

For lighter curries, swap the cream for whipped Greek yogurt or crème fraîche. Instead of ghee, use groundnut oil for cooking.

Indian food is as diverse as it is delicious – and it is allot easier to make than you might think – from simple snacks served with tangy relishes to light and beautifully elegant meals.  Believe me there is allot more to Indian cuisine than just curry!

There are a few bits of hardware that make preparing Indian food easier - A karahi or wok (because of its narrow base, the cooking oil sits in a small pool at the bottom of the pan, which means you use a lot less fat than you would in a saucepan), and a mortar and pestle or a spice grinder.

Spices are to India what basic stocks, sauces and dressings are to the West - they add warmth, pungency, heat, and subtlety to dishes.

There are a few things to keep in mind with Indian cuisine that will make the experience of creating an authentic Indian meal rewarding:

Flour is rarely used as a thickening agent in India. Many dishes depend on pastes such as cashew nuts, onions and coconut to thicken sauces.

Practice toasting spices. You can't miss the acrid aroma of spices as they catch and burn on a griddle. If this happens, best to dump them and start again. Similarly, if spices are not cooked enough before grinding, you'll miss out on their full-bodied, almost nutty-tasting flavours.

When making a paste, grind ingredients such as onion, ginger and garlic with a dash of water. This ensures a silky-smooth finish.

For lighter curries, swap the cream for whipped Greek yogurt or crème fraîche. Instead of ghee, use groundnut oil for cooking.