When I first started trying to cooking India food, as a gauche teenager, I naively thought that curry powder was, if not the only ingredient, then certainly by far the most important one, and I spent days trudging around all the Indian stores I could find, trying to find the "one true curry powder" that would help me re-create the BIR experience. Needless to say, I completely failed. Then I discovered "real" Indian cookery, threw all my curry powders away with contempt, and started trying to achieve Nirvana through the use of individual spices. And again, my experiments were a complete and utter failure. Finally St Dhillon published her "Curry Secret" book (amazing value at