A 16th-century woodcut shows the interior of a kitchen. In medieval Europe, cooks combined contrasting flavors and spices in much the same way that Indian cooking still does today.
My father usually starts off his curries by roasting a blend of cinnamon, cardamom, coriander, anise, cumin and bay leaves. Then he incorporates the onions, garlic and ginger — and then tomatoes and chilies and a touch of cream.
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