Spices are the most important factor about Indian dishes. The ability to build layers of flavours and notes within curries allow this form of cuisine to be so versatile and offer such a vast variety of dishes. Depending upon where abouts a curry had been made and developed, the use of spices often vary considerably, but all use this as a foundation for the dishes. Indian cooking is defined by the use of spices, throughout the whole country, and so spices are often readily available, making dishes from all corners of India use the same basis.
When looking at specifically northern Indian food, the main basic spices that are used tend to be turmeric, chili, dhana jiru (cumin and coriander mix), cumin, mustard, garam masala and salt for seasoning. The conventional curries with beans or lentils tend to use these as a base for sauces, however it is also common for cloves or other whole spices to be used within cooking.
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