Hi madam Actually nowadays I learn how to speak English perfectly, and I was going through your channel, I love your soft & easy style of speaking So watching your channel is my study study and recipe also Keep posting 🙏🙏
I am but I hate it it no balance between flavour profiles and just random things added together I love my culture but not the cuisine no way not all atleast yes
A tip to my Western friends: asafoetida/hing is a wonderful spice that’ll give extra savoriness to your Indian food. But you MUST store it in an airtight container such as a mason jar. It doesn’t smell very nice until you cook it, and its smell can permeate your apartment and other spices 😅
I am reading the comments about you publishing a cookbook. I am South African born, living in Australia. I grew up with spices and cooking Cape Malay cuisine. All the nurses at my hospital used to ask me for my recipes and some of the Indian nurses enquired about my methods. So we exchanged ideas all the time, because although we used the same spices, our methods were different and many of us used the spices because our mothers did, not fully understanding. With the help of my husband, I self published a cookbook which was a compilation of recipes from different people from South Africa. We sold more than 2000 books which was more than I expected. Bumbi, it was very rewarding but what a lot of work! Because whereas we taste then add then taste again, everything had to be measured. Every time I put something in the pot, I put the same amount in a little dish, then measure it after. Every recipe that someone contributed, I had to test. Plus we were working full time as well. I did the cooking and my husband did the photos. It took 8 months from the conception to the final product. We were exhausted and burned out. So, if you go this route you must know that it is extremely time consuming. But it is very rewarding. Having said all this, if you ever decide to do it, I will buy a few copies. Watch the movie Julia and Julia to get some idea.
@@CurriesWithBumbi It is very hard work. I’m saying it with honesty. Having said that, I’m sure that making and editing videos for TH-cam takes a lot of effort and time. That’s why people like me, appreciate people like you ❤️
Dear Bumbi. This is a video that everyone who wants to learn to cook Indian food needs to see. You explain everything so well and clearly. I have been cooking curries for many years now. My main interest being North Indian, Bangladeshi, Pakistani, Nepali, and Tibetan cuisines. As an experienced cook of curries, I would like to say, thank you so much for making this video. Invaluable to new curry chefs!
Hello Bumbi I discovered you some months ago as I stared to cook Indian curries and I bumped into you here on YT. I’m European but very very interested in Indian cooking . Living in Dubai all those spices suddenly become very available to me and I started to cook with a lot of passion. Now we move to the UK and I’m watching this video and Im very impressed by your spice box so much I went on eBay and buy one identical to yours immediately! Thank you so so much for enlightening me! I am Croatian lady born in Austria with British husband and we both love your recipes. Your voice is so lovely and you are one great lady! Greetings from Manchester~UK Ps: I would run to buy your book if you ever decide to publish one!❤️❤️❤️❤️❤️🍴🍴🍴🍴🍴🍴
Wow I learnt more in this video than the last 30 year’s about spices. Can you make some videos that explains the differences between Hindi,Gujarati, Bengali and Tamil cuisine Ideally chicken, lamb,vegetable & fish dishes for each cuisine type. Thank you 😊
Hi Bumbi . As I watched you explaining the properties and applications of all these spices , I had a great idea ! Why not write a cookbook ? I think if you give additional interesting information on the various ingredients , cooking techniques and possibly the history and evolution of the different recipes , and also which dishes compliment each other for a dinner party , the readers would be greatly encouraged and stimulated to explore the wonderful world of Indian cuisine . I think there’s even enough material for a great series of books , with photos and links to your U Tube videos . It was a thought prompted by the image of a kitchen shelf full of quick reference books compiled by yourself , and with the back up of being able to ask you a quick question on your U Tube video comments . But now the thought strikes me . You may create a huge monster over time that takes over your whole life !
Thanks for your wonderful idea. I often get requests from my viewers regarding writing a cookbook. The problem is finding time to concentrate on this mission but it is always at the back of my mind so maybe one day.
I really appreciate this video. I'm a beginner and all the options and names for the same things. I get so confused. Maybe one on the different lentils, beans and pulses. Also can you make one on just tools and grinders to make my own powders? I go to Patel Brothets, only place that has any tools where I live, I don't know what to get. I love your clarity and sometimes dry wit. Thank you for doing your channel
I'm not Indian, but my favorite cuisine is Indian, so I have all these spices and seeds, as I cook all my own food. Probably 70% of what I eat is Indian, actually. Another 20% is Syrian/Lebanese Middle Eastern cuisine. Anyway, I buy at my local Patel Bros. store, so Swad is very familiar to me. One thing I always tell people is to go to these Indian markets because the price is a fraction of what regular American supermarkets charge for the same things, and the quality is equal or better! Where else can you find a ten pound bag of brown basmati for about $12.00, after all? Anyway, yes, don't smell the asafoetida, and keep it very well sealed, or you'll think you're in a bathroom that hasn't been cleaned in six months. Tastes great, but that smell is awful. Take care.
I am so happy to hear that you like Indian food. I totally agree with you regarding the prices. I was shocked to see how costly is a small bottle of turmeric powder at our local grocery store. Your description of hing is hilarious 😂
@@CurriesWithBumbi Maybe one day you should do a video comparing the prices between the Indian markets and American markets, and let people see how they can save a ton of money. By the way, I live in NYC, and grew up in Jackson Heights, when places like Patel Bros and Apna first opened their stores. I still live in NYC, but go to Jackson Heights for the price savings.
@@sirdarklust nice to see another local yokel. I used to live in Elmhurst and would go to Jackson Heights for spices (and food :) I’m still in NY and do all my own cooking - it’s time for a trip to Jackson Heights again. Thanks for the encouragement! 😊
@@m.theresa1385 I grew up in Jackson Heights, right around the block from 74th street. I remember when "Little India" first started. I moved a few neighborhoods over about 15 years ago, but still go to Jackson Heights for shopping every couple of weeks.
Very interesting, thank you! I am an advanced beginner, cooking indian food for my elderly aunt, who has 100+ indian cookbooks. So far i've discovered the amazingness of freshly ground coriander seeds, homemade garam masala, and fenugreek leaves. So amazing! Looking forward to learning about more spices...
Greetings ma'am. I am a retired chef And I've learned so many different cuisines. I really have been wanting to centralize my Mind mindset to 1 specific 1.. Instead of being a jack of all trades Coma coma I would really like to master 1. Mediterranean Coma coma Korean coma Venezuela coma Peruvian coma Mexican coma et cetera. It is my favorite and we are so fortunate here to have an Indian buffet and my wife and I will go And just have the most wonderful time. I love the culture And I love the cuisine. So I have chosen this cuisine To master because my wife Craves all the time. In fact for passover I did a lamb curry And it was a knockout. So thank you so much I have subscribed to your channel and I'm going to sit under your like a good student. LOL Thank you so much so much
EXCELLENT TEACHER I AM GETTING MUCH BETTER WITH MAKING CHICKEN CURRY FROM YOUR SHOW. I TOLD MY FRIEND FROM SOUTH INDIA THAT I LOVE YOUR SHOW. THIS VIDEO HAS HELPED ME IN UNDERSTANDING THE ESSENTIAL SPICES I JUST BUY EVERY SPICE JUST TO HAVE IN MY HOME. NOW I WILL MOVE ON TO ANOTHER RECIPE LENTAL SOUPS. INDIA COOKING IS SO DELECTABLE AND VERY INVOLVED. I NEED A LARGER KITCHEN JUST TO ORGANIZE MY INGREDIENTS. LOL THANK YOU VERY MUCH. AFRICAN AMERICAN MUSLIMAH ☪️ 50S GENERATION. BLESSINGS
This was wonderful. Thank you so much. You showed us the spices and explained their use. From someone who loves Indian cooking but has lessons (from you!) on HOW to cook this was a great introduction as to WHY. Most grateful.
I just found the Gold . I love every lovely word you explain point by point , hair by hair on your teaching video .🙏 NAMASTE ❤❤❤❤❤ Mercy Madame 🙏👌🌷🌸🌹🥀💐
Thank you Bumbi for new inspiration in Indian cooking. My son introduced me to your recipes on TH-cam. I found a wonderful Indian spice shop in Cairns Australia. I found almost every ingredient you listed.❤
Very helpful video. I was pleased to know I'd already got most of the spices but your explanations add to my understanding. I like your recipes a lot, but most of all I like your approach. I've never understood the attraction of the 'ego chefs'. Cooking food is a service and you seem to embody that sentiment which I find very attractive. Many thanks.
I really like your way of introducing me and teaching me about indian cooking! I have now made three garam masalas and use them with great pleasure, also using all the other ekstras like fenugreek leaves on my dishes and soups. I really like that you tell a bit of background for spices and recepies as well as you show the indian and english names for them. I have written down the whole list of spices and living in a part of Copenhagen where there are numerous inhabitants who have originally immigrated from Asian countries, there are many shops very close to me with all the spices and most of the vegetables mentioned in your recepies! My stomac is very grateful as the way you prepare the dishes together in combination with the spices finally allow me to digest all sorts of leguminous vegetables like soya, chickpeas, lentils, beans and so much more so I finally can become more vegetarian. So far I have made one of your daal recepies, tofu with mushroom, mixed vegetables curry, and more and all so delicious! Thank you for the really nice wrok you are doing.
Enjoyed watching the video. A basic guide to stock up on basic Indian/subcontinent spices to have in your kitchen. If you are fortunate enough to be in the UK, then you'll find ample Asian shops with all the spices you'll ever need. Good luck.
Absolutely fantastic!!! The mystery is now solved. No longer do I need to look stupid or guess about anything that calls for spices in Indian cuisine. Thank you for sharing. PS: I need to know where you purchased the spice container. I like it. Thank you
This is such an informative video! I’ve never seen white poppy seeds and didn’t know that they existed. I tend to store most of my seeds in air tight containers, in the freezer. I see that there are more spices that I need to procure- and I’m always on the hunt for them. Have a lovely three day weekend.
I love that you said you are not a fan of fennel seeds. I am exactly the same. I just watched two of your videos, and I can say that I am a big fan of your channel. First time I feel encouraged to cook Indian food with the confidence that it will taste correctly. Thank you❤❤❤
I don’t like fennel taste very much either. But in my last dhal, I used sparingly fennel and it works very well that way. It differienciate from the other dish either.
Hi Bumbi. I'm British but I love Indian/Asian cuisine. Some years ago, I learned how to make some BIR (British Indian Restaurant) recipes. It is a special treat for me to go to the Asian Market and buy the most authentic spices (and cookware) that I can find there. In UK, not all spices are available in their natural state, so the restaurants adapted recipes to make best use of powdered equivalents - and that is what I aim for. I make my own Ginger/Garlic paste (that I call GiGa paste) and my own Indian style base gravy (known here as garabi) which includes celery in the recipe - I make large batches of both and freeze for future use. Love your channel!
Whoa. that is the beginners guide? I shall have to watch this at least five more times to get my mind to remember a bit of it. I guess I'm a pre-beginner - kindergarten level. :) One can spend a lifetime learning and enjoying Bengali recipes, it seems.
Thank you SO much for the excellent video. I appreciate the work you've done putting this together. I am new to Indian cooking. It's always been my favourite but I was never brave enough to try actually making it. My fav. Indian restaurant closed and I am now making my own. I've just discovered your channle and it is SO helpful. Thank you :)
Thank you so much for the effort you put into these tutorials. I've tried a few things and my family have loved the dishes. I can't wait to watch this video ❤❤
Hey Bumbi , a very informative and interesting video. I think it is a perfect introduction to Indian spices. A go to video for a beginner in Indian cooking. As usual the video is very meticulous. Have a lovely weekend 🌸 Loved Mr. Bo’s photo 🐾
I am so happy to hear that from you. Thanks for watching Veena. Always appreciate your support for this channel. Have a lovely weekend and thanks for mentioning about Bo.
Ive been learning how to make my favorite south asian dishes at home. Ive tried chicken curry, chicken biriyani, Jhol momo, pani puri, samosa chaat, and the other day I saw your recipe for masoor dal and it came out delicious. I love your channel Bumbi, you seem like a very wholesome lady and your recipes look amazing. Learning to cook Indian recipes is a lot of trial and error for me because there is so many technicalities when it comes to these spices, but channels like yours I am very grateful for.
Wow! Thank you so much! I found you through your curry mutton video and love the way you teach. I can't wait to try my hand at making some of these dishes you share with us! ❤
Hi Bumbi, I am new to Indian cuisine and I find this video as a tour de force to anyone who wants to know what is all about it. Thanks for sharing. Regards from Mexico.
Wow thanks for the video One of the key`s to cooking Indian food at home, I think is getting the spices cooked in the oil right Some times i add to much of something & it`s bitter / overpowering tastes burnt . But add Sugar (Jagary) or Salt It helps a lot ... But i will today try and cook a Cauliflower curry Boil it with just a pinch of turmeric & 1 cardamom pod Fry Onion & Garlic add cooked Cauliflower, Then some Korma paste and a tin off coconut milk Umm Rice or Sweet Nan Thank you for your video`s
I really enjoyed this video, it has a great vibe, it was informative and personal and a little different from what I've seen before. 😊You did a great job. 👍🙂As we would have been with you there in the kitchen. Thank you. 🤗
Hello Bumbi such an amazing selection of herbs and spices you have ❤.Necessary for many dishes In which you enjoy cooking. Thanks for showing us Simon and Beth ❤❤❤
I love this kind of video expecially like Bengali dish sort of masala reaching the different types and taste in such masala and different dishes sound yummiest!! Some more of this kind please in different dish like meat,fishes,rice,dal...ect.with different masala , thankyou ❤
What a great informative episode Bumbi , I have been following your channel for a year now, and you voice sounds so beautiful and natural in this episode, I hope you dont mind my saying so but I prefer these tones of your recoded voice other then the other tones in other videos ❤❤❤
Greetings, Bumbi; Wonderful! I love your beautiful voice! While watching this, I took some clues and made a very tasty pot of red lentil Dahl. It was just thrown together, but it turned out delicious! Now I am going to learn more so I can do it right! Thank you so much! ❤😊
Cute dog. Wonderful explanation of spices and how you use them. Like that you say what are the most important and then some that would be nice to have. I tend to buy too many spices and then not get to them. Hello from Oregon USA.
Shahi Jeera ( syahi in Persian meaning black) is often confused with black cumin and is often sold as such in grocery stores as well. But hey they are not the same. I searched extensively and found the real shahi jeera and their taste is similar to caraway seeds. Cumin, black cumin and shahi jeera are three different varieties of the cumin family. There are a few reliable articles in the internet in case you’re interested. Although there are many articles which have also unfortunately used the names interchangeably. I have all 3 in my pantry and they taste different.
Actually sometimes kalonji is referred to as black cumin which is not right. Kalonji is nigella seeds. If you cannot find shahi jeera you can use caraway seeds as an alternative.Both belong the same family as Apiaceae but Shahi jeera belongs to genus name Bunium while caraway is Carum. Shahi jeera is milder than jeera but tastes near to similar to jeera, but caraway seeds tastes different than jeera. It has more of a nutty flavor.
@@CurriesWithBumbiI was confused of these too . We in Southeast Asia use star anise in our meat curries. Chinese has 5 spice . SEA has 4 whole spice.. These gives me idea to put in my channel. Thank you for sharing. ❤
YES-just cook the Indian food at first and dont worry. You'll find your favorite brands of spices as you get comfortable with the flavor profiles. Don't get overwhelmed and give up, it is so worth it.
Thank you Bumbi this video is so helpful and will be very useful when buying spices and making Indian food which is my favourite cuisine as it is so flavorful.
Love this so much! My local international grocery store has been stocking more and more Indian spices, chilis and masala mixes so I have been stocking up 😂 But your tip to replace ajwain with thyme was 🤯 I love your channel Bumbi and all your recipes ❤
Many thanks for your wonderful video❤❤! I love cooking and always want to celebrate many cultures through food. I appreciate your knowledge and wisdom on crafting spices profile. Blessings to you!
Excellent guide Bumbi ⭐I have a masala dabba similar to yours and have all the same spices apart from the Byadgi chillies. Though I have seen them here. All the spices are very easy to find here in the UK. Yes I have made that mistake with the powdered spices in my dabba. I discovered the tej patta bay leaves a while ago. I have some of those packet masala mixes as well, along with some different ones. I just seem to keep picking them up 😄 Last week I made your Green Moong Bean Curry along with the Masala Coated Fried Okra. It was amazing 😋Loved this video Bumbi. Thank you ❤xxx
Thank you. This was a very useful and long awaited video. Can you please tell me when and in what dishes can I use the kasuri methi? I used it in just one recipe and I have a whole box of it leftover.
Thank you Bumbi for these valuable knowledge on different kinds of spices and their uses. Now I’m on my way to the closest Indian supermarket . There was a time I would be standing in an Indian shop wondering what this spices for and and how can I use them for cooking . Thanks for the knowledge . I only know the spices that starts with c . Cardamon, cinnamon ,cumin, coriander and cloves . Sometimes I made tea out of these spices . No measurement just a little bit of this and a little of that. I don’t think you can ever go wrong with little bit . Anything good I drink. I know these spices has its great properties . There’s was one time it said rosemary is good for you so I made myself tea as I have rosemary in my garden. I must have put too much rosemary thinking of instant effect but then I have the runs. So I realised little bits is safe . Thanks Bumbi. Please kerala chicken curry recipe .
I taught myself how to cook many Indian dishes just to include more turmeric into my diet. I also love using Kashmiri chili powder and whole Kashmir chilies. I adore all the Indian spices. My love of Indian spices started when I was in England or 3 months during college. I found garam masala in a small food shop. It smelled so amazing that I bought it. I had no idea how to use it. None at all. It just smelled so amazing. I was busy with school and didn’t figure out how to use it before it was too old and worn out, but I never forgot it. When I first tried Indian foods at home in California it was like stepping into a mystical new world that had the smell of the garam masala welcoming me back. Now I have all the spices and ingredients. I make Indian food often, especially when the veggie garden is in full production. I first learned Vedic cooking, so I still prefer vegetables cooked in the Indian style, but have made meat dishes too. I make my own ghee too. The cuisines of most countries make me feel dull and bloated. Indian cuisine always make me feel satisfied and energized. As to fennel, I love licorice, but fennel seed isn’t my favorite, so I only use it in a few recipes. ( I make a panir , bottle gourd and capsicum coconut recipe). I don’t mind hing. It’s tasty cooked in food. I do use ginger and garlic, too. Long story short, I’m so grateful I found Indian cuisine. It greatly enriches my life.
Hello Bumbi your videos are an inspiration for those who want to cook good seasoned and flavored Indian foods. Your simplicity and mastery of the kitchen spices are impressive and watching and learning from your videos make the experience a delight. I tried to order online the spices you mentioned in this video from the same company SWAD you showed in your videos but it is not possible. Can you recommend any online company from where I can order these spices? I live in the United States and in New York are not too many Indian grocery stores. I hope you can help me with it because the supermarket here does not sell most of these spices and I want to start using what you teach in your videos. God bless your talent and desire to share with others.
Hi, even I live in USA. Actually the Indian store I go to sells this brand mainly but you don’t have to buy this particular brand. During Covid time I bought my spices from Amazon. Everest, Laxmi, MTR are some of the brands I bought. Please do let me know if you have any questions. I am glad you found the video useful. Thanks.
Thank you so much for such an interesting and informative video. I have always loved Indian spices, but feel I have a much better understanding of them, and where to use them since watching this. Thank you from Exmouth. UK.
What a beautifulllll video .....could you please tell me what the diference is in taste between the black and the green cardanom ...thank you very much .
Black cardamom has a more strong flavor with a smoky note to it. I use it mostly when cooking chicken/lamb. Green cardamom has a more sweet and subtle flavor.
Wow bumbi these videos are very educational thank you very much, would love to see your take on a Cod curry or even more fish dishes outside of salmon. Much love from Somalia❤
Another great video thank you! Apart from the mess ground spices will leave in your masala daba they will quicky lose their intensity, its best to keep ground spices in sealed containers and that is second best to grinding your own in small quantities.. Anardana is one more I have in my pantry, especially use it for chole which is one of my favorites and can also be used in pickles. I think its worth to be on the look out for kalpaasi or dagad phool which can also be used to make specific masalas and imparts delicious flavors, its a lichen that grows on stone and trees but hard to find, at least where I live.
After watching this I made my own Panch phoron. It smells divine. I hope we'll see a recipe in the future where you use this blend since you said you use it a lot. Can it be added to any recipe like you usually add cumin seeds at the beginning?
You made my day !! I am so very happy to hear that this video inspired you into making panch phoron right away. You can use it in any vegetable curry that calls for cumin seeds. Please remember to allow the seeds to splutter. Do not add it in smoking hot oil as the seeds may burn. Better to add in not too hot oil and then allow it to splutter as the oil gets hot. Please follow the links below where I used panch phoron. th-cam.com/video/5Gf-1JFv8XQ/w-d-xo.html th-cam.com/video/hbcvdrfFRrA/w-d-xo.html
@@CurriesWithBumbi thank you for the tips and the suggestions! You made my day hearing I made your day! Haha I really appreciate you taking your time to answer, Im learning a lot
@Bumbi Hello! I am a new subscriber and am watching this video as I write. Can you please link where you bought your masala dabba? I can't find any with the measuring lid on the inner pots. Thank you, and keep up the great work on your videos! Your voice is so soothing and peaceful, and your explanations and info are wonderful. I love to cook all things Middle Eastern and Indian so finding you was a blessing. May God bless you in everything you do ❤
Hi madam
Actually nowadays I learn how to speak English perfectly, and I was going through your channel, I love your soft & easy style of speaking
So watching your channel is my study study and recipe also
Keep posting 🙏🙏
I am glad you find my videos useful
How long have you been cooking Indian food? How long did it take for you to duplicate good tastes?
I am but I hate it it no balance between flavour profiles and just random things added together I love my culture but not the cuisine no way not all atleast yes
A tip to my Western friends: asafoetida/hing is a wonderful spice that’ll give extra savoriness to your Indian food. But you MUST store it in an airtight container such as a mason jar. It doesn’t smell very nice until you cook it, and its smell can permeate your apartment and other spices 😅
I am reading the comments about you publishing a cookbook. I am South African born, living in Australia. I grew up with spices and cooking Cape Malay cuisine. All the nurses at my hospital used to ask me for my recipes and some of the Indian nurses enquired about my methods. So we exchanged ideas all the time, because although we used the same spices, our methods were different and many of us used the spices because our mothers did, not fully understanding. With the help of my husband, I self published a cookbook which was a compilation of recipes from different people from South Africa. We sold more than 2000 books which was more than I expected. Bumbi, it was very rewarding but what a lot of work! Because whereas we taste then add then taste again, everything had to be measured. Every time I put something in the pot, I put the same amount in a little dish, then measure it after. Every recipe that someone contributed, I had to test. Plus we were working full time as well. I did the cooking and my husband did the photos. It took 8 months from the conception to the final product. We were exhausted and burned out. So, if you go this route you must know that it is extremely time consuming. But it is very rewarding. Having said all this, if you ever decide to do it, I will buy a few copies. Watch the movie Julia and Julia to get some idea.
Thanks for all your suggestions. It’s that time required which is keeping me back.
@@CurriesWithBumbi It is very hard work. I’m saying it with honesty. Having said that, I’m sure that making and editing videos for TH-cam takes a lot of effort and time. That’s why people like me, appreciate people like you ❤️
Yes making videos also takes a lot of time and patience.
Dear Bumbi. This is a video that everyone who wants to learn to cook Indian food needs to see. You explain everything so well and clearly. I have been cooking curries for many years now. My main interest being North Indian, Bangladeshi, Pakistani, Nepali, and Tibetan cuisines. As an experienced cook of curries, I would like to say, thank you so much for making this video. Invaluable to new curry chefs!
Hello Bumbi
I discovered you some months ago as I stared to cook Indian curries and I bumped into you here on YT. I’m European but very very interested in Indian cooking .
Living in Dubai all those spices suddenly become very available to me and I started to cook with a lot of passion. Now we move to the UK and I’m watching this video and Im very impressed by your spice box so much I went on eBay and buy one identical to yours immediately! Thank you so so much for enlightening me!
I am Croatian lady born in Austria with British husband and we both love your recipes. Your voice is so lovely and you are one great lady!
Greetings from Manchester~UK
Ps: I would run to buy your book if you ever decide to publish one!❤️❤️❤️❤️❤️🍴🍴🍴🍴🍴🍴
I am so very happy to hear that you bought the spice box. Thanks for all your support 🙏🏾
Seconding this. PLEASE PUBLISH A BOOK.
I too would most certainly buy her book. Keeping my fingers crossed.
I have to say your knowledge and how you pass that on is so inspiring. Its like a cooking Documentary. Thank you so much Bumbi.
Wow I learnt more in this video than the last 30 year’s about spices.
Can you make some videos that explains the differences between Hindi,Gujarati, Bengali and Tamil cuisine
Ideally chicken, lamb,vegetable & fish dishes for each cuisine type.
Thank you 😊
Hi Bumbi . As I watched you explaining the properties and applications of all these spices , I had a great idea !
Why not write a cookbook ?
I think if you give additional interesting information on the various ingredients , cooking techniques and possibly the history and evolution of the different recipes , and also which dishes compliment each other for a dinner party , the readers would be greatly encouraged and stimulated to explore the wonderful world of Indian cuisine .
I think there’s even enough material for a great series of books , with photos and links to your U Tube videos .
It was a thought prompted by the image of a kitchen shelf full of quick reference books compiled by yourself , and with the back up of being able to ask you a quick question on your U Tube video comments .
But now the thought strikes me .
You may create a huge monster over time that takes over your whole life !
I agree
Thanks for your wonderful idea. I often get requests from my viewers regarding writing a cookbook. The problem is finding time to concentrate on this mission but it is always at the back of my mind so maybe one day.
Colin agrees with Bunbi ❤️❤️
I really appreciate this video. I'm a beginner and all the options and names for the same things. I get so confused. Maybe one on the different lentils, beans and pulses. Also can you make one on just tools and grinders to make my own powders? I go to Patel Brothets, only place that has any tools where I live, I don't know what to get. I love your clarity and sometimes dry wit. Thank you for doing your channel
Thanks for all your support.
I'm not Indian, but my favorite cuisine is Indian, so I have all these spices and seeds, as I cook all my own food. Probably 70% of what I eat is Indian, actually. Another 20% is Syrian/Lebanese Middle Eastern cuisine. Anyway, I buy at my local Patel Bros. store, so Swad is very familiar to me. One thing I always tell people is to go to these Indian markets because the price is a fraction of what regular American supermarkets charge for the same things, and the quality is equal or better! Where else can you find a ten pound bag of brown basmati for about $12.00, after all? Anyway, yes, don't smell the asafoetida, and keep it very well sealed, or you'll think you're in a bathroom that hasn't been cleaned in six months. Tastes great, but that smell is awful. Take care.
I am so happy to hear that you like Indian food. I totally agree with you regarding the prices. I was shocked to see how costly is a small bottle of turmeric powder at our local grocery store. Your description of hing is hilarious 😂
@@CurriesWithBumbi Maybe one day you should do a video comparing the prices between the Indian markets and American markets, and let people see how they can save a ton of money. By the way, I live in NYC, and grew up in Jackson Heights, when places like Patel Bros and Apna first opened their stores. I still live in NYC, but go to Jackson Heights for the price savings.
Don’t tell all the secrets!! I do tell folks not to sleep on the international grocery stores… But keep it on the low so their prices don’t go up.
@@sirdarklust nice to see another local yokel. I used to live in Elmhurst and would go to Jackson Heights for spices (and food :) I’m still in NY and do all my own cooking - it’s time for a trip to Jackson Heights again. Thanks for the encouragement! 😊
@@m.theresa1385 I grew up in Jackson Heights, right around the block from 74th street. I remember when "Little India" first started. I moved a few neighborhoods over about 15 years ago, but still go to Jackson Heights for shopping every couple of weeks.
Thanks for educating us on spices and the Masala Dabba bumbi 😊
Indian spices are always a must in the kitchen.
Very interesting, thank you! I am an advanced beginner, cooking indian food for my elderly aunt, who has 100+ indian cookbooks. So far i've discovered the amazingness of freshly ground coriander seeds, homemade garam masala, and fenugreek leaves. So amazing! Looking forward to learning about more spices...
Greetings ma'am. I am a retired chef And I've learned so many different cuisines. I really have been wanting to centralize my Mind mindset to 1 specific 1.. Instead of being a jack of all trades Coma coma I would really like to master 1. Mediterranean Coma coma Korean coma Venezuela coma Peruvian coma Mexican coma et cetera. It is my favorite and we are so fortunate here to have an Indian buffet and my wife and I will go And just have the most wonderful time. I love the culture And I love the cuisine. So I have chosen this cuisine To master because my wife Craves all the time. In fact for passover I did a lamb curry And it was a knockout. So thank you so much I have subscribed to your channel and I'm going to sit under your like a good student. LOL Thank you so much so much
Welcome 🙏🏾, I am glad you are here. Happy to hear about your interest in Indian cuisine
Hi Bumbi. Thank you very much for this video. I love to hear your voice talking about the food you love as I do too.
My pleasure, sincerely.
Thanks for watching.
Thank you for sharing your favourite spices with us.
I appreciate your relaxed, honest commentary. It's very encouraging.
Keep up the great work!
Thank you Bumbi this was a very useful and enjoyable video. I have been trying to perfect curries for years and I still have a long way to go.
Glad you found the video useful
EXCELLENT TEACHER I AM GETTING MUCH BETTER WITH MAKING CHICKEN CURRY FROM YOUR SHOW. I TOLD MY FRIEND FROM SOUTH INDIA THAT I LOVE YOUR SHOW. THIS VIDEO HAS HELPED ME IN UNDERSTANDING THE ESSENTIAL SPICES I JUST BUY EVERY SPICE JUST TO HAVE IN MY HOME. NOW I WILL MOVE ON TO ANOTHER RECIPE LENTAL SOUPS. INDIA COOKING IS SO DELECTABLE AND VERY INVOLVED. I NEED A LARGER KITCHEN JUST TO ORGANIZE MY INGREDIENTS. LOL THANK YOU VERY MUCH. AFRICAN AMERICAN MUSLIMAH ☪️ 50S GENERATION. BLESSINGS
I love this video. Thank you Bumbi for your passion and insight on all these spices. Peace and blessings to you all.
Thank you
Thank you for sharing this info. I just started cooking Indian cuisine and this helps a lot.
This was wonderful. Thank you so much. You showed us the spices and explained their use. From someone who loves Indian cooking but has lessons (from you!) on HOW to cook this was a great introduction as to WHY. Most grateful.
I am glad you found the video useful
Fantastic Video. I am now a life time subscriber. Your channel is amazing.
Thank you so much.
Welcome 🙏🏾, I am glad you are here. Thanks for your support.
I just found the Gold . I love every lovely word you explain point by point , hair by hair on your teaching video .🙏 NAMASTE ❤❤❤❤❤
Mercy Madame 🙏👌🌷🌸🌹🥀💐
Thank you Bumbi for new inspiration in Indian cooking. My son introduced me to your recipes on TH-cam. I found a wonderful Indian spice shop in Cairns Australia. I found almost every ingredient you listed.❤
🙏🏾
Hi Bumbi,
Thanks for very enlightening video on the spices.
Very helpful video. I was pleased to know I'd already got most of the spices but your explanations add to my understanding. I like your recipes a lot, but most of all I like your approach. I've never understood the attraction of the 'ego chefs'. Cooking food is a service and you seem to embody that sentiment which I find very attractive. Many thanks.
Thanks for your kind words. I am glad you find my videos helpful.
I really like your way of introducing me and teaching me about indian cooking! I have now made three garam masalas and use them with great pleasure, also using all the other ekstras like fenugreek leaves on my dishes and soups.
I really like that you tell a bit of background for spices and recepies as well as you show the indian and english names for them. I have written down the whole list of spices and living in a part of Copenhagen where there are numerous inhabitants who have originally immigrated from Asian countries, there are many shops very close to me with all the spices and most of the vegetables mentioned in your recepies! My stomac is very grateful as the way you prepare the dishes together in combination with the spices finally allow me to digest all sorts of leguminous vegetables like soya, chickpeas, lentils, beans and so much more so I finally can become more vegetarian. So far I have made one of your daal recepies, tofu with mushroom, mixed vegetables curry, and more and all so delicious! Thank you for the really nice wrok you are doing.
I am so happy you try my recipes. Thanks for all your support 🙏🏾
Enjoyed watching the video. A basic guide to stock up on basic Indian/subcontinent spices to have in your kitchen. If you are fortunate enough to be in the UK, then you'll find ample Asian shops with all the spices you'll ever need. Good luck.
Absolutely fantastic!!!
The mystery is now solved.
No longer do I need to look stupid or guess about anything that calls for spices in Indian cuisine.
Thank you for sharing.
PS:
I need to know where you purchased the spice container. I like it.
Thank you
I am glad you found the video useful. I got the masala dabba as a gift but you can find similar products online.
Thank you for this video. Very helpful in building my pantry while learning to cook one of my favorite foods.
Thanks for this brilliant video Bumbi. This information will be so useful to me and my family.
I am glad you found the video useful Thanks for watching.
This is such an informative video! I’ve never seen white poppy seeds and didn’t know that they existed. I tend to store most of my seeds in air tight containers, in the freezer. I see that there are more spices that I need to procure- and I’m always on the hunt for them. Have a lovely three day weekend.
Thanks for watching my friend. Have a wonderful long weekend.
I love that you said you are not a fan of fennel seeds. I am exactly the same. I just watched two of your videos, and I can say that I am a big fan of your channel. First time I feel encouraged to cook Indian food with the confidence that it will taste correctly. Thank you❤❤❤
I am so happy that you find my videos useful. Thank you.
I don’t like fennel taste very much either. But in my last dhal, I used sparingly fennel and it works very well that way. It differienciate from the other dish either.
Hi Bumbi. I'm British but I love Indian/Asian cuisine. Some years ago, I learned how to make some BIR (British Indian Restaurant) recipes. It is a special treat for me to go to the Asian Market and buy the most authentic spices (and cookware) that I can find there. In UK, not all spices are available in their natural state, so the restaurants adapted recipes to make best use of powdered equivalents - and that is what I aim for. I make my own Ginger/Garlic paste (that I call GiGa paste) and my own Indian style base gravy (known here as garabi) which includes celery in the recipe - I make large batches of both and freeze for future use. Love your channel!
To clarify what I posted above, in UK, Western gravy here is gravy, Indian/Asian gravy here is garabi.
Thanks for leaving a comment
Whoa. that is the beginners guide? I shall have to watch this at least five more times to get my mind to remember a bit of it. I guess I'm a pre-beginner - kindergarten level. :) One can spend a lifetime learning and enjoying Bengali recipes, it seems.
This is _extremely_ helpful to an American. Thanks.😊
Thank you SO much for the excellent video. I appreciate the work you've done putting this together. I am new to Indian cooking. It's always been my favourite but I was never brave enough to try actually making it. My fav. Indian restaurant closed and I am now making my own. I've just discovered your channle and it is SO helpful. Thank you :)
Thank you so much for the effort you put into these tutorials. I've tried a few things and my family have loved the dishes. I can't wait to watch this video ❤❤
Thank you.
thanx for the video, ma'am its very helpful for my spices blogs. again thanx a lot.🙏
Hey Bumbi , a very informative and interesting video. I think it is a perfect introduction to Indian spices. A go to video for a beginner in Indian cooking. As usual the video is very meticulous. Have a lovely weekend 🌸 Loved Mr. Bo’s photo 🐾
I am so happy to hear that from you. Thanks for watching Veena. Always appreciate your support for this channel. Have a lovely weekend and thanks for mentioning about Bo.
Ive been learning how to make my favorite south asian dishes at home. Ive tried chicken curry, chicken biriyani, Jhol momo, pani puri, samosa chaat, and the other day I saw your recipe for masoor dal and it came out delicious. I love your channel Bumbi, you seem like a very wholesome lady and your recipes look amazing. Learning to cook Indian recipes is a lot of trial and error for me because there is so many technicalities when it comes to these spices, but channels like yours I am very grateful for.
Thanks for your kind words
Ma’am, thanks for your explanation about spices. I’m really enjoying all your videos. Much of my appreciation to you!
Thanks for all your support
Wow! Thank you so much! I found you through your curry mutton video and love the way you teach. I can't wait to try my hand at making some of these dishes you share with us! ❤
such a peaceful voice
🙏🏾
Hi Bumbi, I am new to Indian cuisine and I find this video as a tour de force to anyone who wants to know what is all about it. Thanks for sharing. Regards from Mexico.
Thanks for watching
Wow thanks for the video
One of the key`s to cooking Indian food at home,
I think is getting the spices cooked in the oil right
Some times i add to much of something & it`s bitter / overpowering tastes burnt .
But add Sugar (Jagary) or Salt
It helps a lot ...
But i will today try and cook a Cauliflower curry
Boil it with just a pinch of turmeric & 1 cardamom pod
Fry Onion & Garlic add cooked Cauliflower, Then some Korma paste and a tin off coconut milk
Umm Rice or Sweet Nan
Thank you for your video`s
Sounds delicious. Do not add too much of spice powders as it overpowers the taste of the dish.
Super video, very helpful. Thank you from England 🎉❤
I really enjoyed this video, it has a great vibe, it was informative and personal and a little different from what I've seen before. 😊You did a great job. 👍🙂As we would have been with you there in the kitchen. Thank you. 🤗
I am glad you enjoyed watching the video. Hope it helps.
Hello Bumbi such an amazing selection of herbs and spices you have ❤.Necessary for many dishes In which you enjoy cooking.
Thanks for showing us Simon and Beth ❤❤❤
Thanks for watching. Hope it will be helpful.
I love this kind of video expecially like Bengali dish sort of masala reaching the different types and taste in such masala and different dishes sound yummiest!! Some more of this kind please in different dish like meat,fishes,rice,dal...ect.with different masala , thankyou ❤
Multumesc mult numai bine felicitări pentru tot ce faceți gustos si delicios felicitări
This has been really helpful, and educational. Thankful.
What a great informative episode Bumbi , I have been following your channel for a year now, and you voice sounds so beautiful and natural in this episode, I hope you dont mind my saying so but I prefer these tones of your recoded voice other then the other tones in other videos ❤❤❤
Thanks for all your support
Greetings, Bumbi; Wonderful! I love your beautiful voice! While watching this, I took some clues and made a very tasty pot of red lentil Dahl. It was just thrown together, but it turned out delicious! Now I am going to learn more so I can do it right! Thank you so much! ❤😊
Thanks for watching and leaving a comment 🙏🏾
Cute dog. Wonderful explanation of spices and how you use them. Like that you say what are the most important and then some that would be nice to have. I tend to buy too many spices and then not get to them. Hello from Oregon USA.
Welcome 🙏🏾, I am glad you are here.
This was brilliant, Bumbi! I’ve been listening while wrapping Christmas presents! 😃🎄🎊🎉🎁
Awwww!! Thank you.
Shahi Jeera ( syahi in Persian meaning black) is often confused with black cumin and is often sold as such in grocery stores as well. But hey they are not the same. I searched extensively and found the real shahi jeera and their taste is similar to caraway seeds. Cumin, black cumin and shahi jeera are three different varieties of the cumin family. There are a few reliable articles in the internet in case you’re interested. Although there are many articles which have also unfortunately used the names interchangeably. I have all 3 in my pantry and they taste different.
Actually sometimes kalonji is referred to as black cumin which is not right. Kalonji is nigella seeds. If you cannot find shahi jeera you can use caraway seeds as an alternative.Both belong the same family as Apiaceae but Shahi jeera belongs to genus name Bunium while caraway is Carum. Shahi jeera is milder than jeera but tastes near to similar to jeera, but caraway seeds tastes different than jeera. It has more of a nutty flavor.
@@CurriesWithBumbiI was confused of these too . We in Southeast Asia use star anise in our meat curries. Chinese has 5 spice . SEA has 4 whole spice.. These gives me idea to put in my channel. Thank you for sharing. ❤
❤ I was confused with the names . Thank you for sharing.
YES-just cook the Indian food at first and dont worry. You'll find your favorite brands of spices as you get comfortable with the flavor profiles. Don't get overwhelmed and give up, it is so worth it.
Excellent Mam. Truly you are a woman of order.
Thanks for watching.
AWESOME! Thank you so much for clarifying. This was very helpful.
Thank you Bumbi this video is so helpful and will be very useful when buying spices and making Indian food which is my favourite cuisine as it is so flavorful.
Glad you found this video useful
Really educational video! Thank you! I always add a teaspoon of shahi jeera to my garam masala. ❤
Thanks for watching
Love this so much! My local international grocery store has been stocking more and more Indian spices, chilis and masala mixes so I have been stocking up 😂 But your tip to replace ajwain with thyme was 🤯 I love your channel Bumbi and all your recipes ❤
Thanks for all your love and support 🙏🏾
Just found your channel and love it. This is just the video that I've been searching for! Thank you 🙂
Welcome, 🙏🏾I am glad you are here
Many thanks for your wonderful video❤❤! I love cooking and always want to celebrate many cultures through food. I appreciate your knowledge and wisdom on crafting spices profile. Blessings to you!
Thanks for your kind words
Very informative and appreciated. Thank you.
Excellent guide Bumbi ⭐I have a masala dabba similar to yours and have all the same spices apart from the Byadgi chillies. Though I have seen them here. All the spices are very easy to find here in the UK. Yes I have made that mistake with the powdered spices in my dabba. I discovered the tej patta bay leaves a while ago. I have some of those packet masala mixes as well, along with some different ones. I just seem to keep picking them up 😄 Last week I made your Green Moong Bean Curry along with the Masala Coated Fried Okra. It was amazing 😋Loved this video Bumbi. Thank you ❤xxx
I am so glad you tried those recipes. Even I tend to buy more than I plan to whenever I go shopping to Indian grocery store😊
Just discovered your channel, as I'm looking for tasty vegetarian dishes. I'll be going to the local Indian market to pick up spices soon!
Welcome 🙏🏾, I am glad you are here.
what a fabulous guide thank you
Wow. Fantastic video! Thank you so much! Greetings from Sweden.
Thanks
Thank you. This was a very useful and long awaited video. Can you please tell me when and in what dishes can I use the kasuri methi? I used it in just one recipe and I have a whole box of it leftover.
You can add it in any vegetable/chicken curry.
I absolutely loved this video! I learned so much, thank you!
I am glad you found the video useful.
Thank you Bumbi for these valuable knowledge on different kinds of spices and their uses. Now I’m on my way to the closest Indian supermarket . There was a time I would be standing in an Indian shop wondering what this spices for and and how can I use them for cooking . Thanks for the knowledge . I only know the spices that starts with c . Cardamon, cinnamon ,cumin, coriander and cloves . Sometimes I made tea out of these spices . No measurement just a little bit of this and a little of that. I don’t think you can ever go wrong with little bit . Anything good I drink. I know these spices has its great properties . There’s was one time it said rosemary is good for you so I made myself tea as I have rosemary in my garden. I must have put too much rosemary thinking of instant effect but then I have the runs. So I realised little bits is safe . Thanks Bumbi. Please kerala chicken curry recipe .
Glad you found the video useful
Beautiful Sharing ❤Your pet is soo cute❤❤❤
Thanks you
I taught myself how to cook many Indian dishes just to include more turmeric into my diet. I also love using Kashmiri chili powder and whole Kashmir chilies. I adore all the Indian spices. My love of Indian spices started when I was in England or 3 months during college. I found garam masala in a small food shop. It smelled so amazing that I bought it. I had no idea how to use it. None at all. It just smelled so amazing. I was busy with school and didn’t figure out how to use it before it was too old and worn out, but I never forgot it.
When I first tried Indian foods at home in California it was like stepping into a mystical new world that had the smell of the garam masala welcoming me back. Now I have all the spices and ingredients. I make Indian food often, especially when the veggie garden is in full production. I first learned Vedic cooking, so I still prefer vegetables cooked in the Indian style, but have made meat dishes too. I make my own ghee too.
The cuisines of most countries make me feel dull and bloated. Indian cuisine always make me feel satisfied and energized.
As to fennel, I love licorice, but fennel seed isn’t my favorite, so I only use it in a few recipes. ( I make a panir , bottle gourd and capsicum coconut recipe). I don’t mind hing. It’s tasty cooked in food. I do use ginger and garlic, too.
Long story short, I’m so grateful I found Indian cuisine. It greatly enriches my life.
Even I do not like adding much of fennel seeds. Thanks for your lovely comment
Merci pour cela, on ne l'a vu nulle part ailleurs avec autant de precisions. Une question: où peut-on se procurer votre présentoir à épices?
Do you mean the spice box? It is sold as masala dabba on Amazon
@@CurriesWithBumbiEn effet, il s'agit de la Spice box. Merci pour votre réponse.
Hello Bumbi your videos are an inspiration for those who want to cook good seasoned and flavored Indian foods. Your simplicity and mastery of the kitchen spices are impressive and watching and learning from your videos make the experience a delight. I tried to order online the spices you mentioned in this video from the same company SWAD you showed in your videos but it is not possible. Can you recommend any online company from where I can order these spices? I live in the United States and in New York are not too many Indian grocery stores. I hope you can help me with it because the supermarket here does not sell most of these spices and I want to start using what you teach in your videos. God bless your talent and desire to share with others.
Hi, even I live in USA. Actually the Indian store I go to sells this brand mainly but you don’t have to buy this particular brand. During Covid time I bought my spices from Amazon. Everest, Laxmi, MTR are some of the brands I bought. Please do let me know if you have any questions. I am glad you found the video useful. Thanks.
Love this video so informative thank you bumbi 👍
Thank you Bambi, sincerity appreciate you from South Africa. Upload more videos.
🙏🏾
Thank you so much for such an interesting and informative video. I have always loved Indian spices, but feel I have a much better understanding of them, and where to use them since watching this. Thank you from Exmouth. UK.
I am glad you found this video useful. Thanks.
Thank you for this video, especially in discussing substitutions.
I am glad you found the video useful.
What a beautifulllll video .....could you please tell me what the diference is in taste between the black and the green cardanom ...thank you very much .
Black cardamom has a more strong flavor with a smoky note to it. I use it mostly when cooking chicken/lamb. Green cardamom has a more sweet and subtle flavor.
Is there a complete list of tbe ingredients you discuss on the net. Thank you. Fabulous work
Not for this particular video but all my other recipe videos have the list of ingredients in the description box.
Yes I see the others, that's why I thought there may be a list on one of your platforms. Thank you for the prompt reply ...and the fab recipes
Wow bumbi these videos are very educational thank you very much, would love to see your take on a Cod curry or even more fish dishes outside of salmon. Much love from Somalia❤
Thanks
Thank you so much for sharing this video. I really learnt alot from it. 🙏❤
So glad!
Another great video thank you! Apart from the mess ground spices will leave in your masala daba they will quicky lose their intensity, its best to keep ground spices in sealed containers and that is second best to grinding your own in small quantities.. Anardana is one more I have in my pantry, especially use it for chole which is one of my favorites and can also be used in pickles. I think its worth to be on the look out for kalpaasi or dagad phool which can also be used to make specific masalas and imparts delicious flavors, its a lichen that grows on stone and trees but hard to find, at least where I live.
I love your videos very informative ❤ the details are amazing ❤😊
Thanks
Great great great!! I really needed this advice.❤
Ma’am, could you provide a link to purchase the same Dabba you are showing? Thank you for sharing your food life.
I have got this as a gift but you can find similar products on Amazon.
@@CurriesWithBumbi I found lots of them but they did not have the little 1/2 lid on each container. I will keep researching. I’ll find it. 😊
This was so helpful, thank you!
Great video Bumbi
Thank you
Thanks! I would love to know more recipes to make with panch pharon!
Sure. Add it in any vegetable curry that calls for cumin seeds.
Amazing person you are very helpful. GOD BLESS YOU❤❤❤
Thanks for your kind words
Very informative. Thank you dd
I refer back to this many times. Thanks.
Glad you find this video useful
Fantastic information. This really helped alot.
Thanks for watching
Thank you. Love from South Africa
Welcome 🙏🏾, I am glad you are here.
After watching this I made my own Panch phoron. It smells divine. I hope we'll see a recipe in the future where you use this blend since you said you use it a lot. Can it be added to any recipe like you usually add cumin seeds at the beginning?
You made my day !! I am so very happy to hear that this video inspired you into making panch phoron right away. You can use it in any vegetable curry that calls for cumin seeds. Please remember to allow the seeds to splutter. Do not add it in smoking hot oil as the seeds may burn. Better to add in not too hot oil and then allow it to splutter as the oil gets hot. Please follow the links below where I used panch phoron.
th-cam.com/video/5Gf-1JFv8XQ/w-d-xo.html
th-cam.com/video/hbcvdrfFRrA/w-d-xo.html
@@CurriesWithBumbi thank you for the tips and the suggestions! You made my day hearing I made your day! Haha
I really appreciate you taking your time to answer, Im learning a lot
@@loati94 Thanks for all your support.
@Bumbi Hello! I am a new subscriber and am watching this video as I write. Can you please link where you bought your masala dabba? I can't find any with the measuring lid on the inner pots. Thank you, and keep up the great work on your videos! Your voice is so soothing and peaceful, and your explanations and info are wonderful. I love to cook all things Middle Eastern and Indian so finding you was a blessing. May God bless you in everything you do ❤
Welcome 🙏🏾, I am glad you are here. Actually I got that dabba as a gift but you will get similar products on Amazon. Thanks for your kind words.
Amazing video as always Bumbi!!
Thanks