Topic: SECRETS & SPICES

[chipfryer]

I've said this before on another thread. Over here in the USA I've both been fortunate and unfortunate on my Indian food depending on what angle you look at it from?

I have a better store house of spice and FRESH HERBS I bet than anyone here. In fact an Indian grocery store here is much like your TESCOS. FRESH everything everywhere. People are also very friendly in these stores and will help you out if you need something unusual, all you need to do is ask.

SECRETS? If that is what they are?
1. I've mentioned Lamb-bone stock

** There is something else too.

Cooking practices are clearly different here but the end result the same.

A few Pointers.

a. HEAPS of FRESH FENUGREEK (Methi Leaves) Bought daily by the bundle. Tellin ya!
b. I think 6 or 7 varieties of Tamarind. (Vindaloo here has this).
c. A thin gelatin substance that has been in some of my dishes. Tastes gorgeous!
d. Lamb Bones [Stock]. (Done that).
e. Curry leaves. Hate the smell but they are needed in some dishes. I believe the aroma fades through the cooking process?

What I see everywhere I read is goes something like this. "It's great but there is something missing."

I'm devout on Fenugreek but the gelatin substance I am not so sure about? I've never had that in Britain and it dissolves in your mouth. Yummy.

Any ideas?