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Indian vegetarian cooking is a varied as its people. India is the world's capitol of diversity and its cuisine varies from region to region and from village to family. This is a feeble attempt I'm sure to introduce you to the bare beginnings of some of the world's oldest fusion food, and this is just a few of the vegetables.

THE SPICES
Even the best of Indian chefs will buy curry packets. In the beginning it is best to start with a red chili curry and a golden curry of mild to medium heat. Until you have found your favorite blends you can enhance those you buy with ground chilies for hot. Virtually every State in the US and every town in UK have an Indian grocer. They will be happy to get you started with a few spice mixes. Sambaar, masala or biryani refer to different style spice mixtures that can be purchased in powder or paste form.

THE GHEE
This is simply high quality clarified butter. You can buy it at the store or make it by heating up regular butter until it is clear on medium to low heat for about 3 to 5 minutes (don't burn or brown).Strain and let cool. This is used to cook with and to flavor many veggie dishes from the north to the south.

PANEER
Paneer is a cottage or soft cheese that resembles a soft farm cheese or tofu in texture. It is not hard to make with a little practice. Many Americans substitute tofu or ricotta though either one creates almost a different dish.

PILAU
Pilau is rice and comes in many forms from flour to powder to husked. Long grain basmati is probably the easiest to obtain worldwide. It is eaten all over India but in the south it accompanies every meal. Rice is often enhanced with sauted cashews or dried fruits. The dried fruits can be added when starting the rice, the cashews are best stirred in after rice has finished. Rice may accompany a vegetable dish or be spiced to become the dish itself.

PICKLES
Pickles are as varied as the people of India with literally 1000's for sale and even more made at home. They may be made up in the morning to enhance an evening dish or aged over time. Relishes, chutneys, sweet, hot, any vegetable or fruit may be used.

SAAG
From the north in Kashmir comes a thick green leafy vegetable called dak. Spinach or turnip greens are a reliable substitute. It is most often boiled until soft and served with Paneer. My favorite version is turnip greens one pound steamed in one 15 ounce can of coconut milk, mild curry and Paneer, maybe some pearl onions or grape tomatoes thrown in just long enough to heat through.

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