SPICE IT UP Indian Cooking Class Forget those jar sauces and ready- made pastes that you can buy in supermarkets. If you want a real curry, you’ll need to make it yourself but aren’t they complicated? Well they can be but that’s why you need an Indian cooking class. Ian's spice kit is named after Christine Manfield's new cookbook called 'Indian Cooking Class.' If you're a bit daunted by Indian recipes then would be chefs would find this very useful. In this segment Ian takes us through what some of the most often used spices are in Indian cooking and why they are so important to Indian cuisine.  Some of these are: Ajowan seed Methi or Fenugreek leaves. Panch phora- a spice blend Chaat masala is a spice blend containing cumin, black salt, fennel seed, amchur or green mango powder, and garam masala-(fennel,caraway, cinnamon, cardamom, cloves and pepper) and Asafeotida.. Gunpowder spice blend. I have now tried the 'butter chicken recipe twice for this book and give a 5 star rating. As good as if not better than restaurant butter chicken. You start off making a roux with chick pea powder and canola oil Then marinate chicken pieces in a spice blend that is made from a ginger/garlic paste, kashmiri chilli powder, turmeric, garam masala, sea salt flakes, methi, and cardamom ground. Add the spices to yoghurt and coat the chicken, then marinate for at least 4 hours. Butter Chicken-photos M Cannopn Let’s find out more by listening to the podcast. I'm talking with Ian Hemphill from www.herbies.com.au Well now you know what some of those weird sounding spices are that are used in Indian curries. You don’t have to buy the book and the spice kit, but it’s a way to kickstart your armchair journey to the spices and curries of India. If you have any feedback email [email protected] or write in to 2RRR PO Box 644 Gladesville NSW 1675