“It's the time of year when the thrill of grilling starts to wane,†John Willoughby and Chris Schlesinger wrote in The New York Times. “Perfectly charred steak enhanced with only salt and pepper, which seemed like nirvana in early June, doesn't necessarily excite in late August.â€
“But there's a remedy,†Mr. Willoughby and Mr. Schlesinger wrote, “turn to the cooking of India for a little late-season inspiration.â€
Despite the diversity in the cuisines of the subcontinent, there's one factor pretty much universal, “a remarkable dexterity with spices,†they wrote.
Indian cooks don't just add spices to food; they consider how each spice will be used and what characteristic of it should be emphasized. Then they treat the spices in ways that will bring out these traits.
It would take more lifetimes than we have between us to master the intricacies of Indian spice cookery, but that's no reason not to begin. Even the rudiments will create food with vibrant flavors. And, since the distinctive charred, smoky flavor of food cooked over open fire can easily hold its own with spices, there's no better way to quickly liven up your grilled food.
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