Went to my local cash and carry today and the Fudco Kashmiri Chili stated mild on the packet. I think I will hold out for the MDH brand as Chewy pointed out Fudco Kashmiri hasn't had a good review in the past.
Luckily enough I picked up The Shan biriani mix and spotted a few nice pans also.

There is so much on offer in this place I often forget what I went there for, long overdue I started to write a list.
The first time in my life I've actually brought a packet of MSG.
What a transformation, only a few months ago all I really cooked was Chilly con carne and chips and beans etc.
When I made  a curry I only used a jar of Pataks paste, I'm so pleased not to be tied to these anymore.

Whilst I was in my local Asian cash and carry on the hunt for Chewy's recommendation of Shan Pilau Biryani mix I came across a small box which was the only one of it's brand.
It was called JB special masala curry powder from what I recall and cost

 ;D                                              ;D                                                          ;D

QuoteBetter still when you arrive I'll have a nice curry2go home style curry waiting for you  ;D ;D

;D                                                                                                        ;D

I have been on the trail for the Kashmiri chili powder for a month or so now and with the amount of Asian grocers and wholesalers in Tower Hamlets I have been surprised to of only come across it once in my travels so far, and that was in a massive packet for around

As I suspested Axe... It is just me.
I must admit I tend to tuck into these odds n sods when I've had a good drink and in lager lout mode.
At least I now know not to use any when I feed other people.

I'm finding that I tend to like a lot of the whole spices left in the finished dish.
For example, with the c2go pre cooked meat. When I transfer the chicken to the dish I am making I tend to include the odd black cardamon, cinnamon bark and clove etc that was done in the pre cook.

I actually like finding the bits in my curry and find them very tasty.
Is it just me, is this the norm and does anybody else do this?
For some reason it is in my head that not many people actually like this.

What "if any" type of curry would be a good dish for whole spices, I should imaging that only certain ones are suitable, IE solid hard seeds would be out of the question.

It seems the opportunity to throw in a couple of whole spices is lost after the pre cook stage, or is there some other way to incorporate them in to a dish?
                                                                     Tom.

Another nice vid Chris,
I threw in some extra oil in the curry tonight hoping to filter of the spice.
I was a bit disappointed to find that it won't work with a Dhansak... The lentils just gobbled it all up.

They also look handy for freezing cooked rice? ;D
Or is just me

That's certainly one of his classics daddyL, the only time I cry is when my other half insists on cooking.
The chicken drumstick lollipop was a good vid of his also.
I have yet to try anything of his as yet, the passion at the minute is obviously BIR.

Lovely job Les, thanks very much.