My spice rack has never just been a row of bottles—it has always felt more like a box of colors waiting to be opened. Each spice reminds me of something from my childhood: the way cumin would scent my father’s kitchen, or how a whisper of cardamom in chai could shift my entire mood. Over the years, I’ve come to think of spices the way an artist thinks of paint. Some are bold primary colors—fiery red chilli, deep black pepper. Others are gentle shadows, like the soft warmth of turmeric or the earthiness of cumin. Then there are the finishing glazes—cardamom, cinnamon, cloves—that give a dish its final shine.

In Indian cooking, how you layer these spices is everything. It’s not just about what you add, but when you add it and how it’s treated. It’s a rhythm, a choreography, an old melody passed down from hand to hand. To be very clear – these aren’t really mandatory rules of Indian cooking. These are ways I learned to cook with spices. I offer them to you as a guide. Start to play around and once you understand how spices bloom, how they flavor in layers, then you are ready to create your own custom magic on how you use these!

Here I will take the example of making a simple fish curry. I always begin with the whole spices—seeds and leaves tossed into hot oil to crackle and bloom. That moment, when cumin hits hot ghee and releases its smoky perfume, is the first brushstroke. Typically a base is added next – onions, tomatoes, ginger garlic. Next come the ground spices—turmeric, coriander, chilli powder—added to deepen and structure the flavor. Once the base spices are cooked, I would add the fish and some liquid (water, stock or coconut milk). As for the spices, I would finish with the aromatic notes: a dusting of garam masala. In case I was making a dessert, the final garnish would be ground cardamom or a few strands of saffron. These are typically added last, just before serving, to preserve their delicate aromas.

My best advice is this: don’t be afraid. Trust your nose. Let your palate lead you. This isn’t about following rules perfectly—it’s about learning to listen to your ingredients, to cook with all your senses, and to embrace the joy that comes from bringing something alive in a pan.

Let me walk you through how this works in a simple recipe—a vegetable pulao, one of those pantry staples that Indian households turn to again and again. It’s a dish that’s easy enough for a weekday but layered enough to feel special.

Layered Vegetable Pulao (Serves 4)

Ingredients

2 cups Laxmi basmati rice, rinsed and soaked for 30 minutes1 tablespoon Laxmi ghee 1 teaspoon Laxmi cumin seeds1 bay leaf1 small cinnamon stick1 medium onion, thinly sliced1 teaspoon Laxmi turmeric powder1 teaspoon Laxmi coriander powderSalt to taste2 cups mixed vegetables (such as peas, carrots, and green beans)3½ cups hot water½ teaspoon garam masala

Instructions

Begin by heating the ghee in a heavy-bottomed pot. Once the ghee is hot, add the cumin seeds, bay leaf, and cinnamon stick. Let them sizzle for a few seconds until their fragrance is released. 

Add the sliced onions and sauté until they turn golden brown. Stir in the turmeric and coriander powders, allowing the spices to bloom in the hot fat for just a few seconds. Add the mixed vegetables, salt, and the soaked, drained rice. Gently stir everything together so the rice and vegetables are coated in the spiced oil.

Pour in the hot water and bring the mixture to a gentle boil. Once it’s boiling, reduce the heat, cover the pot, and let it simmer for about 15 minutes. Turn off the heat and allow the pulao to sit for another 10 minutes without lifting the lid. Just before serving, fluff the rice and sprinkle in the garam masala. Stir gently and serve hot with a simple Masoor dal.

Once you start layering spices this way, you’ll never want to cook any other way again. You’ll notice your food tastes more dimensional—warm, complex, comforting. You’ll start to feel more confident playing with flavors, painting with spice in a way that feels intuitive.

If you’re ready to start painting with spice, I recommend beginning with a few high-quality basics. 

Laxmi’s turmeric and cumin are pantry staples I turn to again and again.

The post Painting with Spices: How to Layer Flavor Like an Indian Cook appeared first on Monica Saigal Bhide.