During lockdown a friend who runs a catering business gifted me a new Waring WSG30K Spice Grinder.
It has proven to be a worthy piece of kit that is used on a regular basis. It grinds spices extremely finely and is a noticeable improvement over my trusted Wahl James Martin coffee grinder.
It has 3 cups so doesn't need washing out after every use, and during a curryfest one of the cups will contain a small quantity of freshly ground cumin and another freshly ground coriander.
The only downside is it only processes dry ingredients whereas the WSG60 can process wet and dry to make curry pastes.
The WSG60 would have been a welcome addition when recently making Meera Sodahs Pork Cheek Vindaloo, the whole spices for this dish are cooked in oil before vinegar is added and ground to a paste. I had to revert to my pestle and mortar and a lot of elbow work.

Quote from: tempest63 on March 05, 2022, 07:16 AM
Our next curryfest is 2nd April for extended family and tonight I am trialling an Atul Kochar Chicken Kofta.

I'm very glad I trialled these kofta as the final result we both found a little lacklustre and disappointing. The spicing was very light in both the kofta and the thin sauce and I wouldn't have been happy serving them to guests.

Quote from: foureyes1941 on March 09, 2022, 06:50 PM
Just out of curiosity, how long did it take you to prepare all that? Was it over a few days? I find that if I have people round and do a few curries that I start them a couple of days in advance otherwise I'm a nervous wreck when the actual people arrive. Really impressive though.

The Rogan had been cooked a couple of weeks before and was languishing in the freezer. I took the Friday off of work then spent all Friday and Saturday prepping and cooking.
Our next curryfest is April 2nd and I have cooked another mutton Rogan Josh and Meera Sodahs pork cheek Vindaloo which are both in the freezer. Black pepper chicken has to be cooked fresh and I am looking at starters that can be prepared ahead then cooked in the oven.

We had our first curryfest since the start of the pandemic last week, and my enthusiasm bubbled over to the point that the table was groaning under the weight, but a mixture of friends and neighbours got through most of it with a little left over to give my son 3 lunches.
Starters were
Lamb Cutlets Dishoom cookbook,
Pea filled potato cakes, Anjum Anands Indian Every Day,
Keralan Fried Chicken from Kricket
And an Indian inspired salad.
Mains were my all time favourite
Madhur Jaffreys  Rogan Josh, but cooked slowly with large chunks of mutton instead of lamb,
Pork Cheek Coorg, again from Kricket,
Anjum Anands Black Pepper Chicken and her Pickled Pink Prawns from Indian Every Day
Cafe Spice Namaste Lamb Dhansak
Roasted Aloo Gobi from Masala by Mallika Basu
Chickpea Pilau, off the internet
Vivek Singhs Stir fried greens.
Wife made a dessert of Panna Cotta with Balsamic berries (not very Indian) with Mango Sorbet (much more like it)
Poppadums, breads, chutneys and a few other accompaniments came with the started and main course.

Our next curryfest is 2nd April for extended family and tonight I am trialling an Atul Kochar Chicken Kofta and tomorrow a MeeraSodha pork cheek vindaloo.

Thank the heavens the Covid restrictions are lifted and we can return to the new normal. 

Quote
The point of sharing them, surely, is to share them so that others can try them - not to store them for your own future use.

What I was trying to point out is if I post these recipes and they disappear there is no reason to post them. I cannot share something other people cannot see.

Quote from: Onions on July 03, 2021, 02:22 PM
Indeed. It's sharing not storage   

I have posted the recipes to share over a lot of years (I joined in 2005) but they come from multiple sources such as books and websites. When I have a few people round I tend to cook up several dishes, so rather than have four or five books on the worktop and an IPad or laptop, it is far easier to have one source of information, i.e., the iPad or laptop. Then I can have multiple recipes open, flick from one to another with ease, and close them down as I need them.
I have the majority of the recipes I have posted here in other places, just not in one place together.

It most definitely is for me.
Over the years I have posted a number of traditional recipes and, rightly or wrongly, have used this place as a repository to access my most commonly used and favourite recipes.
Now they are no longer available. The title of the thread is still visible with some of the pre-recipe waffle, but the recipes and most of the post have disappeared.
Looks like I will I have to rewrite them and store them elsewhere but it is pointless sharing them here.

Quote from: Peripatetic Phil on July 02, 2021, 09:10 AM
£7.19 + very modest shipping is the best I can find.
--
** Phil.

I looked on Amazon U.K. and prices started at £16 but the book conditions at that end didn't seem too good. I will have another look online.
Thanks Phil

Quote from: Peripatetic Phil on July 01, 2021, 08:37 PM
No mention of either of those ingredients on pp.~76–79 of International Cuisine: India by Cyrus, as far as I can see.  I don't think I have any other books by him.
--
** Phil.

I have Mr Todiwalla's Spice Box and Mr Todiwalla's Bombay. The version of the recipe I believe he describes on the BBC podcast is in neither.
He did a Cafe Spice Namaste cookbook some years ago which I didn't buy at the time (I possibly may not have been too impressed with it) but all the second hand ones on the market seem quite expensive.
I couldn't find the recipe on the internet either.
Oh well, I shall muddle on with a different recipe.

It was mentioned on this BBC podcast

https://podcasts.apple.com/gb/podcast/the-food-programme/id342927791?i=1000527116079

I may have to have another listen to see if I heard him right but I'm sure he mentioned both the Persian and Chinese influences.