Spices & candied fennel seed from Shalimar Indian Foods & Spices

Ranveer explained that many Indian dishes are comprised of four basic spices: cumin, coriander, tumeric & chili. The biggest misconception of Indian cuisine is that all dishes are spicy. In reality, Ranveer stated that only about 10% of Indian dishes have the heat that people think of. Indian recipes are compiled from complex layers of aromatics & spices.

Ranveer Brar, Corporate Chef of One World Cuisine Restaurant Group

Ranveer has opened over 13 restaurants, and is the Corporate Chef of One World Cuisine. Some restaurants in this group include Mantra, Diva and Cafe of India, located in and around Boston, MA.

Lynne, in lentil paradise

Lentils lined the shelves like colors of the rainbow. Ranveer explains in a Lentils & Other Legumes video (coming soon!), the differences in preparations and soaking/cooking methods with each type.

Ranveer, showing Lynne & Kelsey the difference in aroma between black & green cardamom pods

The spices were fascinating (and well-organized!). Lynne commented on the smokiness of the black cardamom pod’s aroma compared to green cardamom pods. Ranveer showed us asafoetida, a spice in the allium family (garlic, leeks, onions…) that smells about as pleasant as the name! It is said to have purification qualities and is good for the body… if you can tolerate the stench!

Ranveer's Paneer Masala served with rice: video coming soon!

Ranveer used the four basic spices in Paneer (Indian cottage cheese) Masala. Delicious! Watch for the video, coming soon to how2heroes.com!

Masala Dosa: video coming soon!

If you have yet to have your first dosa experience, you have not lived. Like a thin crepe, the Indian dosa’s batter is made of soaked, ground rice and lentils. This Masala Dosa is filled with a potato, lentil & spice mixture, and served at Dosa Factory with Lentil & Vegetable soup, as well as Coconut Chutney (Coconut Chutney & Masala Dosa videos coming soon!).

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