Highlights from "Masala Lab"

The Tamil expression kai manam, which literally means ‘hand flavour’, is used as a compliment for those who have somehow had this arcane knowledge handed down to them.

Flavour molecules dissolve best in hot oil or alcohol, not water. So, before you add water to your gravy, always add a splash of the cheapest brandy or vodka you can find and, trust me, the heat will burn off most of the alcohol by the time the dish is done, but not before it extracts a ton of more flavour from all the spice

Punjabi style? Use ghee, cumin (jeera), onions, tomatoes, amchoor (a spice powder made from dried unripe green mangoes), and ginger and garlic. Malabar style? Use shallots, garlic, curry leaves, coconut milk. Bengali style? Use mustard oil, Nigella seeds, mustard, fenugreek, fennel and carom seeds (ajwain).