Chili Powder
Chili Powder - The strength of this powder varies, depending on the chili. It is very hot and used often.
    
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Cardamom
Cardamom - These pods are green, black and creamy-beige, green being the most common.
Whole pods used in rice and meat dishes to add flavor should not be eaten. Use black seeds in desserts.
  
  
Bay Leaves
Bay Leaves - These fragrant leaves are used in many meat and rice dishes.
     
   
Indian Breads
Indian breads are very different from western bread. Indian breads are usually unleavened bread (except Naan). The process of making it are from whole wheat flour, knead and roll to a dough, then cook in Tava.
Most common Indian breads are named as: Chapatti, Roti, Paratha and Naan.
 
 
 
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Murtabak
Murtabak, somebody calls it as Indian bread. It fills with minced meat with eggs and onion.Taste crispy on skin but juices on meat. Murtabak is widely accepted by many foreigners.
  
  
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Indian Pickle
Every Indians home have some kind of pickles. Pickle is the process of preserving a food by soaking and storing it in vinegar or brine, pickle usually taste salty and sour.
The Korean “Kimchi†is also one kind of Pickles.
    
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Chutney
Chutney is an Indian condiment. Basically is a combination of fruit, vegetable and chili. Chutney has two kinds in difference, dry and wet. Dry chutney is generally in the powder form. Wet chutney cooked with the ingredients.
Apart from the Curry, Naan, Chapatti, Tandoori, Biryani and Pickle, Chutney form an important part of an Indian meal. Â
  
  
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Indian Spice
There is no doubt that the Indian culinary art comprises of many spices with rich aroma and exotic flavor. Spices are main essential component in Indian cuisine, without spices shouldn’t be named as Indian food.
Spices are from the dried seeds, bark and roots or leaves of plants.
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