Hi All, i am a complete nw beginner to this site and I have found some great tips. (the base)I never knew about but my african friend cooks her fish with a similar base and technique i:e blending and boiling garlic ginger onions and tomatoes, ect... The taste is delicious...
So I tried a base today but it never tasted as good as my own style curries which lean more on the traditional. However i will keep trying...
One thing I noticed was this post on basmati rice. after  researching up on the net it appears there are a lot of phoney  basmati rice out there. apparently if it has "super" int he label I am afraid this is a genetic hybrid and not of the original patent. although if there is the original thing it reains to be seen. As the oficial recognised ones seem also to come from an original stock seed but may have been altered at some point down the line to produce more grains perhaps..
Anyway Ranbir basmati which comes from that region in pakistan Jammu is meant to be an official recognised one.

Anyone know where one could get some ?
I recently used Kohinoor and steamed it as I usually do and it was lovely, flavour texture, elongated separate grains. Rinsed well without soaking. Heat off after 15 mins on low and staeamed in own heat with lid on.
Any help would be great.
Also if anyone has any great dal recipes. Im longing for that lovely taste I had in a curry house  in India when over there, where the locals ate and not the tourists (except me and partner) the one with smokey dal taste and caramelised onions..to die for..

greatly appreciated any help and tips thanks.