The primary spices in "kaeng kari" are cumin, coriander, turmeric, fenugreek, garlic, salt, bay leaf, lemongrass, cayenne pepper, ginger, mace and cinnamon.
Ooh-so-soft paniyarams hot from pan, idlis smeared with gingelly oil, eaten with hot kari kolambu on a plantain leaf, crisp valapoo vadais and coffee in tall tumblers.
