He would put your money to good use, would he not ?  According to Forbes :

QuoteThe latest round of charitable donations brings [Jeff Bezos'] total giving to an estimated $3 billion, just under 2% of his net worth.

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** Phil.

Amazon, if you cannot locate a suitable Asian grocer nearby ...

Quote from: Kashmiri Bob on February 18, 2024, 11:30 AM
[...]I think this colour is still in fashion as the exterior of several pubs hereabouts are resplendent in it. 

There was also one (possibly this one) a few miles from my home in Chainhurst (Kent) when I last lived there (2017) — it was generally described as being "battleship grey", and I (and everyone else I knew) loathed it ...

QuoteIn modern Indian cookery, "curry" refers to spice blends with turmeric as their key ingredient; spice blends without turmeric are called masala.

Source:  https://www.etymonline.com/word/curry#etymonline_v_491
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** Phil.

Quote from: tempest63 on January 29, 2024, 07:34 PMMy Crohn's disease crept up on me and bit me in the arse.

Very sorry to hear that, T63 — I had a good friend who suffered from Crohn's disease, so I know (at 2nd hand) just how debilitating it can be.
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** Phil.

An interesting and complex dish — I wish you the very best of luck with it, and every success.
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** Phil.

Oh, you mean 正豐 特級四川花椒粒 — why didn't you say that ?!

Quote from: Kashmiri Bob on January 17, 2024, 12:34 PM
Balti chicken masala feng.

"feng", Bob ? No earlier occurrence on the forum as far as I can tell ...
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** Phil.

My two penn'orth.  If I order a chicken curry, or even a chicken Madras, I expect a largeish quantity of a relatively thin sauce, and an adequate sufficiency of chicken (the latter must never have seen the inside of a tandoor); if I order a bhuna chicken, I expect a far drier dish, but not one in which the sauce has been reduced to the texture of porridge — rather, there should have been less sauce in the first place, which has then been reduced to achieve the desired consistency.  Thick, sticky, curry sauce does nothing for me, except in dishes such as lamb dhansak where the thickening is intentional and facilitated by the addition of dal.  From my memories of "the good old days", I seem to recall that chicken pathia had a similar texture/consistency to bhuna chicken, with a flavour closer to chicken dhansak.
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** Phil.

Quote from: bhamcurry on January 13, 2024, 06:50 PM
Grab the bhuna recipe from the PDF linked from here

Can't see the link ...
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** Phil.