Curry It Up!

baked squash

This week, Britain is celebrating its 22nd annual National Curry Week. Indian cuisine has been popular in England for centuries. The East has transformed the palate of the West with spices. Here in the United States, curry is well known but perhaps not as popular overall in all states. What about where you live? Is curry commonplace or exotic? What do you think of when you hear the word “curry”?

Westerners coined the term “curry” as a single, all-purpose powder found in the grocery store. In fact, curry (or masala) is a dish with any unique combination of spices, herbs, aromatics, and seasonings. There is no rule of thumb for spice combinations, but there are traditional and regional blends. In addition to being delicious, the health benefits of spices used in masalas are magnificent. Healing ourselves is as simple as opening a kitchen cabinet! My gourmet spice blends make it so effortless. Just grab a bottle of my Bombay Masala, Garam Masala, Maharani Masala, or Tikka Masala, and sprinkle it on your favorite foods!

Right now, squash is everywhere—in your garden or in your local grocery stores or farmers’ markets. It’s beautiful, colorful, and very good for you! It’s also so easy to prepare. No need to peel or cube. Just cut a squash in half, remove the seeds, and rub olive oil or ghee on the cut halves. Place face down in a baking dish or pan and cook at 400 degrees F for about 30 minutes. Turn the halves face up and sprinkle with my Bombay Masala, Garam Masala, Maharani Masala, or Tikka Masala. Cook for another 30 minutes or until squash is tender. The cooking time will depend on the size of your squash. From acorn to butternut to spaghetti squash, my masala blends add tantalizing flavor, aroma, and complexity with a few shakes of a bottle.