Much of the Indian food available outside of India has a Persian influence -- the Moghuls who ruled during the 16th and 17th centuries.
Tandooris, pooris, slow-cooking curries and the like are leftovers from the Moghul Empire that ruled for two centuries in India. Moghul cooking uses alot of cumin garlic, ginger, fennel, paprika and saffron. Join me in unearthing the subtle flavours of this cuisine.
