Removing Whole Spices - when?

Started by Bob-A-Job

Adding powdered spice

Started by pat_mustard Pages1 2 3

How do I Blend a Curry Base?

Started by Dirk Pages1 2 3 4

Wanted Marinade for uncooked chicken

Started by balloo Pages1 2

Why do British Indian Restaurants (BIRs) use a Curry Base?

Started by Cory Ander Pages1 2 3

Curry powder

Started by currypot65 Pages1 2 3 4

Indian/asian bay leaves

Started by walleye Pages1 2

Stock pot size query

Started by topconker Pages1 2

Getting rid of the "sandy" texture!

Started by liam1412

a couple of questions

Started by goncalo Pages1 2

Name that curry and question about kashmiri curry sauce

Started by PlainPopcorn

Adding depth to a korma recipe?

Started by PlainPopcorn Pages1 2

How much is an inch of ginger?

Started by bobsbeer

Can I cook raw meat in the gravy/base sauce

Started by hezzie

Methi vs. Fenugreek Powder

Started by Hilly Pages1 2 3

Dorset Naga Curry

Started by Dorset Bloke Pages1 2 3

What is the "Tarka" (or "Tadka") Technique used in Indian Cooking?

Started by Cory Ander Pages1 2 3

Best pilau rice recipe?

Started by natterjak Pages1 2 3 4

Indian Styles for beginners.

Started by livo Pages1 2 3 4

beef / lamb cuts and precooking

Started by goncalo Pages1 2 3 4