Spices

Literally hundreds of spices (masalas) and spice combinations form the culinary backdrop to India, but a few are used so often that they are considered indispensable. Turmeric (haldi) -- in its common form a yellow powder with a slightly bitter flavour, is the foremost, not least for its antiseptic properties. Mustard seeds are also very important, particularly in the south. Cumin seeds and coriander seeds and their powders are widely used in different forms, whether you powder, roast, or fry a spice, and how you do so, makes a big difference in determining the flavors of a dish. Chili powder is another common ingredient, available in umpteen different varieties and potencies. Then there are the vital "sweet" spices, cardamom (elaichi), clove (lavang), cinnamon (dalchini) which, along with black pepper (kali miri), make up the key ingredients of the spice combination known as garam masala. 

Though tolerance to spicy food is extremely subjective, I for one, will ask for the not spicy! 

"Curry powder" as it is merchandised in the West is rarely found or used in India. "Curry" more or less defines the complex and very diverse combination of spices freshly ground together, often to create a spicy saucelike liquid that comes in varying degrees of pungency and varies in texture and consistency, from thin and smooth to thick and grainy, ideally accompanied by rice or breads. Source Frommer's    Click on This : Indian Spices 101