The cuisine of India.

India does not have one cuisine, it has dozens. The north bets on yogurt, ghee, breads and grilled dishes like tikka; the south uses more coconut, rice and aromatic leaves. What they share is the use of spices in layers: some go in at the start of the sauté, others at the end, each with its own role.

The spices that make the most difference, like turmeric, cumin, paprika and curry powder, are in any Brazilian supermarket. And lentils, chickpeas and beans belong to the same family of everyday dishes, which makes dal feel familiar to anyone who grew up eating rice and beans.