Secrets of the Best Chefs

IN INDIAN CULTURE, spices are stored in one spice tin with
separate compartments for each spice. A typical tin has space
for garam masala, coriander powder, chili powder (which is
really a mild cayenne), turmeric, cumin seeds, mustard seeds,
and cardamom pods.
DON’T TASTE A SAUCE directly from the spoon that you’re
using to stir it. Instead, wipe the sauce onto the back of your
hand (the fleshy area over your thumb) and taste it from there.
Just be careful not to burn yourself!
IT’S BEST TO SERVE food on white plates that show off the
food itself, not busy plates that clash or obfuscate the natural
beauty of what you made. Play with different-shaped white
plates to keep things interesting.