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Removing Whole Spices - when?
Started by Bob-A-Job
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Adding powdered spice
Started by pat_mustard
Pages1 2 3 |
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Why do British Indian Restaurants (BIRs) use a Curry Base?
Started by Cory Ander
Pages1 2 3 |
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Curry powder
Started by currypot65
Pages1 2 3 4 |
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Getting rid of the "sandy" texture!
Started by liam1412
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Adding depth to a korma recipe?
Started by PlainPopcorn
Pages1 2 |
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How much is an inch of ginger?
Started by bobsbeer
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Dorset Naga Curry
Started by Dorset Bloke
Pages1 2 3 |
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What is the "Tarka" (or "Tadka") Technique used in Indian Cooking?
Started by Cory Ander
Pages1 2 3 |
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