In a few of the recipes you make reference to "curry powder" and "garam masala". Which brands do you use or do you make/mix your own?? Jason, undisclosed location, UK
I recommend that for the recipes in this book you use pre-bought garam masala and curry powder. Some restaurants make their own, and some don’t (I do both) – but for the purposes of making dishes at home, it’s easier and more effective to use the bought variety. One word of warning though, we would advise against getting these from supermarkets, and would encourage you to buy them from traditional ethnic shops, where available. They’re normally sold in small clear plastic bags (see Chapter Two of the book) and will be more like the varieties used in restaurants. There are a number of different brands available, but we’d rather not recommend any one above another – but as a general rule it’s considerably better to buy any one of these brands than it is to get it from a supermarket.Please close this window to return to the main baltibook.co.uk website.