Indian · IV The Method
Curry Paste Architecture: North vs South India
I
Origin
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II
Description
The culinary divide between North Indian and South Indian cooking is primarily a divide in cooking fat (ghee in the North, coconut oil in the South), base aromatics (onion-ginger-garlic in the North, mustard seed-curry leaf-coconut in the South), and the use of dried whole spices versus fresh ground coconut paste. Understanding these structural differences prevents the most common error in approaching South Asian cooking: applying North Indian techniques to South Indian preparations or vice versa.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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