Does your curry always end up just tasting hot with no real depth of flavour? You're not alone. I hear this all the time and the truth is nobody really teaches us this stuff. Chilli powder is only one of seven spices. Heat is just one note. The magic comes from knowing which spices to use, when to add them and how to layer the flavour. And when you get that right, everything changes. I'm Varsha, and inside The Indian Cooking Club I teach Indian cooking using a regular supermarket shop and the same 7 spices. No specialist ingredients, no complicated techniques, just good food that actually tastes like it should. You can join the free community anytime. But if you're ready to stop saving recipes and actually start cooking them with confidence, that's what the premium membership is for. That's where we cook together. This month inside premium we're cooking Comfort Classics. Aloo Paratha a stuffed flatbread filled with spiced potato, lemon and fresh coriander. Cook along live Wednesday 15th July, 6pm UK. Palak Paneer and Saag Aloo two ways to bring spinach to the table, one rich and silky, the other hearty with potatoes. Cook along live Wednesday 22nd July, 6pm UK. Plus recipe cards, a menu plan, and extra videos to watch in your own time. No pressure, no rushing. You build your own library of recipes, one month at a time. For the next 48 hours you can join for $12 a month instead of $23. If you've been thinking about it, now's a good time. https://www.skool.com/everyday-indian-cooking-9801/plans