AS PROMISEDOK I KNOW ALL YOU ON HERE LOVE YOUR CURRIES AS YOU WOULDNT BE ON HERE.WE ARE NOT GOING TO BE TOLD THE TRUTH ABOUT BIR COOKING ASPEIALY FROM ANYONE THAT WORKS IN A BIR OR T/A I HAVE BEEN SEEKING TO MAKE CURRY LIKE MY LOCAL T/A FOR 30 YEARS ,BUT NOW WORKING IN ONE I HAVE THE CHANCE TO OBSERVE FIRST HAND HOW ITS FLAVOUR AND SMELL IS CREATED,NO DOUPT THERE IS ROOM FOR IMPROVMENT WITH SUCH GOOD COOKS ON HERE SO HERE IT IS MY SPICE MIX /REALY NOT MINE BUT MY T/A
I USE HEAPED DESERT SPOON FULLS
5 HALDI POWDER DESERT SPOON
5 CURRY POWDER DESERT SPOONS ANY CURRY POWDER BUT, EASTERN STAR IS THE BEST TO USE
3 JEERA POWDER DESERT SPOON
2 PAPRIKA POWDERDESERT SPOON
3 DHANIA POWDER DESERT SPOON
CHILLI POWDER 1 TEASPOON
1 GARM MASALA DESERT SPOON BUT NOT ANY ONE, YOU MUST USE
JALPUR GARAM MASALA THIS IS THE ONE USED IN MAYBE 99% OF BIR OR T/A THEY BUY IT OR THEY KNOW HOW TO MAKE THE SMELL LIKE IT WHICH THEY WONT DISCLOSE BUT BECAUSE OF YOUR EFFORTS IVE REVEALED IT TO YOU SO HAPPY COOKING BY THE WAY SOME CHEFS USE 1 DESERT SPOON SOME USE 2 THATS HOW THERE ARE DIFFERSENT TASTES IN DIFFERENT BIR AND T/A
ALSO NOT ALL USE EASTERN STAR ALL THE BEST IFINDFORU YOU CAN GET IT HERE
http://www.jalpurmillersonline.com/proddetail.php?catid=150&prdid=5811 A GOOD PRICE FOR A GOOD PRODUCT THE BEST AND IN AN ASIAN FOOD STORE WHERE I BUY IT THEY SAID ALL THE RESTAURANTS IN THE AREA PURCHASE IT
I WOULD APPECIAT SOME FEEDBACK IF YOU TRY IT AND IT WILL HELP OTHERS AND WILL GIVE SOME NEW LIFE TO THIS FORUM AND MAYBE SOME NEW EXPERIENCES. GOING TO HAVE A PINT NOW AND HAVE A GOOD HOLIDAY