For Hing you just need a pinch. I’ve messed up spices too so I get where you’re coming from.
There is a lot in Indian cooking that is genuinely tough. But I think the basics are super easy to learn and can be used in a huge variety of foods.
The basics vary too, I guess. Everyone knows South Indian food is different from North Indian. But the way Punjabis prepare daal, for example, is different from how people in UP/Bihar do.
I just think Indian food is so interesting. I wish there was a way to properly explore all the different varieties and local versions and home recipes and everything.
For Hing you just need a pinch. I’ve messed up spices too so I get where you’re coming from.
There is a lot in Indian cooking that is genuinely tough. But I think the basics are super easy to learn and can be used in a huge variety of foods.
The basics vary too, I guess. Everyone knows South Indian food is different from North Indian. But the way Punjabis prepare daal, for example, is different from how people in UP/Bihar do.
I just think Indian food is so interesting. I wish there was a way to properly explore all the different varieties and local versions and home recipes and everything.
Anyways, thanks for talking about it.