10 Years of Indian Cooking in 20 Minutes

Indian cuisine is defined by its mastery of spice layers, aromatic foundations, and texturing. In this retrospective guide, Mike Greenfield distils ten years of practical Indian culinary exploration into a foundational framework designed for any professional looking to expand their global menu development. Rather than focusing on rigid, single-dish recipes, the emphasis is placed on scalable techniques: perfecting aromatic pastes, toasted spice blending, tempering, and slow-cooking pulses and proteins.

The Pillars of Aromatic Development

The backbone of successful Indian cookery relies on two main preparatory elements: a high-quality ginger-garlic paste and toasted spice blends. Greenfield demonstrates that using fresh, blended ginger and garlic in equal measures serves as the instant flavour base for almost every savoury dish. From there, understanding how to handle spices is paramount. Rather than relying on store-bought powders, the focus is on dry-toasting whole spices to release volatile oils before grinding them into a bespoke garam masala. This creates a vibrant, multi-dimensional complexity that pre-packaged alternatives cannot replicate.

When introducing these spices to a dish, blooming them in hot fat—either oil or clarified butter (ghee)—is a non-negotiable step. This process solubilises the flavour compounds, distributing them evenly throughout sauces and stews rather than leaving them gritty and flat.

Constructing the Feast

Transitioning these foundations into complete dishes involves distinct textural techniques. For a classic dal, Greenfield highlights the importance of simmering pulses until creamy, finished with a fresh 'tadka' (hot fat infused with whole spices and aromatics poured over the cooked lentils at the very end).

For richer mains, such as a slow-cooked lamb curry, the key lies in patience: browning the meat deeply, then letting the onions melt down into a thick, cohesive gravy over a gentle simmer. In contrast, green preparations like saag require gentle handling of leafy brassicas and spinach to retain their vibrant colour and earthy flavour profile, pairing beautifully with fresh paneer. Rounding out the meal are raw, high-acid components like a fresh coriander and mint chutney, which cut through the rich, slow-cooked elements of the feast, alongside crisp, fermented dosa to provide structural and textural contrast.