Cumin, aniseed, nutmeg, fennel and cardamom for instance are digestive aids. Chillies are ad be holistic, beneficial to physical and spiritual well being. Though every Indian dish is spiced, no two dishes taste the same. Spicing is an art. An Indian cook does not depend on weights and measures. He / She throws in a pinch of this and a handful of that to create dishes of his / her own choice. Curry is synonymous with Indian cooking but there is only way of seasoning. The secret of a good curry powder lies in the right combination of the many spices. In some dishes, one of the spices may be made to stand out. The word masala pops up ever so often in Indian recipes but do not be confused. Curry and masala are really one and the same. Curry powder added to any liquid especially water or coconut milk, becomes a wet masala. Dry masala means curry powder without any additives. So what do you do when you have the urge for a hot, steaming bowl of curry with fresh fish or juicy succulent meat, when you are on your own in your new apartment, or when the only person who can capably put a good curry together has gone off for a well-deserved holiday!