• Prepare foods as late as possible and keep foods in fridge until required.
  
• Marinatei foods in the fridge. Don't put raw meat into a marinade if it is to be used for a sauce, rather reserve a portion specifically for the sauce.
  
• When using an acid-based marinade, be sure to use only containers made of glass, ceramic or stainless steel or use food-safe plastic zip-lock bags. Do NOT use an aluminum container - It creates a chemical reaction that can darken the food and the aluminum container.
  

"Masala" is the Hindi word for "spice". When a combination of spices, herbs and other condiments are ground together, it is also called "masala". Garam (hot) masala is the most important blend masala and an absolute essential to north Indian preparations, added just before serving the dish to enhance its flavour. The rational garam masala is a blend of cardamom, cinnamon, cloves and black pepper. Masala may be in dry, rosted ground or paste form.

When doing Indian cooking there are the basic spices which go into most dishes, so here are the basic spices:

1. The first cheese was made over 4000 years ago by nomadic peoples. It is believed that someone tried to store or transport fresh milk in a water bag made from an animal stomach. Later, when the milk was needed, the first cheese was discovered (the rennet in the lining of the bag would have caused the milk to separate into curds and whey).

2. Cheesei is a concentrated form of milk. It takes 10 litres of milk to make one kilogram of Cheddari.