Indian desserts are different from traditional western desserts in their creation and taste, at times requiring a level of expertise which can be a deterrent to making them at home. For beginners to Indian cooking, looking to make Indian desserts at home, I would suggest starting with simpler recipes like rice kheer-pudding and gajjar (carrot) halwa.

If you learning how to make Indian food at home, it’s worth starting with Indian flatbread like chapati and naan. An Indian home kitchen is always stocked with generous quantities of three grains, ready to go at a moment’s notice: rice, lentils and whole wheat ‘Atta’ flour.

Cooking good rice is like everything else, the more often you make it, the better you will be at it. While practice makes perfect, standard units of measure and an understanding of basic techniques will make the process much simpler. Use this step-by-step guide to cook the perfect fluffy aromatic Basmati rice at home.

Spices are the cornerstone of most Indian recipes, and learning how to cook Indian food starts with a basic understanding of spices and the role they play in this cuisine. Used moderately in the right balance, Indian spices can turn an ordinary meal into a smorgasbord of flavors on your palate. It’s time to wake up the taste buds.

This is the first post on Peri’s Spice Ladle, published in January 2012.