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Indian cooking is simple. Unlike other Asian cuisines of the amateur cook most of the ingredients found in ordinary supermarkets. He has no tricky cooking techniques mastered and does not need more than one dish coated pan. Indian cooking is also exceedingly difficult. Who wants to fry a head curry have to know the flavors of a myriad of spices and find out how they fit together - and whisked into the ground or condition, or roasted with onion, garlic and tomatoes to a paste.

"The soul of Indian cuisine are their spice mixtures," says Tanja Dusy, author of several cookbooks India. With the yellow powder that is sprinkled over the German to like the sausage to do the elaborate compositions but nothing. Dusy compares them with a perfume, which are to be brought into harmony in accordance with the principles of Ayurveda, the six flavors: sweet, sour, salty, pungent, bitter and tart.