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La cuisine indienne est basée sur le "masala" ou mélange d'épices qui caractérise chaque recette. Parmi les plus appréciées de ces épices, on compte feuilles de carry, tamarin, coriandre, gingembre, ail, piments, cannelle, clous de girofle, cardamone, cumin, noix muscade, noix de coco, et bien d'autres encore …

The cuisine of India is characterized by its use of various spices, herbs and other vegetables grown in India. The most important/frequently used spices in Indian cuisine are chilli pepper, black mustard seed, cumin, turmeric, fenugreek, asafoetida, ginger, coriander, and garlic. Popular spice mixes are "garam masala" which is usually a powder of five or more dried spices, commonly including cardamom, cinnamon, and clove.