I could order this post-free and post to you at cost, Livo : https://www.ebay.co.uk/itm/175134753080
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** Phil.

Quote from: Secret Santa on August 17, 2023, 02:17 PM
The pre-ground stuff is junk. Mostly filler and a waste of time, it gives asafoetida a bad name. The pure resin on the other hand is fabulous - it's not called devil's dung for nothing!

Agreed on all counts.  But if you're cooking vegetables Indian-style, then adding hing will lift them to a whole new level.
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** Phil.

Whereas for me, it has to be chicken for bhuna, Madras, vindaloo, etc., but most definitely lamb for dhansak ...

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** Phil.

Quote from: Kashmiri Bob on August 16, 2023, 05:32 PM
Robbo, yes, sorry.  Although I am actually quite envious of your location.  Birmingham or Chicago?  Hmm.  Sod the curry.  Do you want to swap houses?

I'm either having hallucinations or I've eaten too many magic mushrooms.  Am I really correct in thinking that you (Kashmiri Bob) would prefer to live in Chicago than in Birmingham ?  This seems totally incomprehensible to me.  What appeals to you about Chicago, and what do you dislike about living in Brum ?  OK, I've never lived in Brum, but I used to stay in Smethwick every weekend for two and a half years, and my regular trips to Brum and its environs are amongst my happiest memories ...
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** Phil.

Quote from: tempest63 on August 16, 2023, 11:57 AM
[W]hat is the difference between jaggery and Punjabi Jaggery?

IMHO, nothing other than at the "category error" level.  Jaggery is jaggery, of which there are very similar sub-varieties from different regions.

Quote from: Kashmiri Bob on August 15, 2023, 01:55 PM
Have been having LA Diner Cooked and Cut Doner Kebab Meat from Farm Foods recently.

Fairly sure I have tried that one in the past and was not impressed.  If that is the case, I may well have some lurking in the freezer — I will take a look (tomorrow) !

Quote from: George on August 15, 2023, 06:03 AM
The Iceland product is primarily beef, followed by chicken and with only a very small amount of lamb.

Agreed.  56% beef, 33% chicken, 6% lamb, 5% mutton, which adds up to 100%.  However, the total meat content is only 58%, the remainder being soya protein, rusk, spices, etc.

On the subject of kebabs, I was in Lidl a few days ago and noticed that, for the first time, they had unminted lamb kebabs ("Birchwood Lamb Shish Kebabs", 720gm for £6-99), of which I cooked three this evening (about a week after their "use-by" date).  I pulled them off their little wooden skewers, inserted my rather more substantial square cross-section stainless steel kebab skewers (with wooden handles) and cooked them under the Tepro steak grill for about ten minutes at minimum power, turning them regularly but not oiling or greasing them in advance.  I then wrapped each of the three in one half of a freshly grilled chapati and ate them with mint raita — absolutely superb.  Lidl call them "shish kebabs", but to my taste the spicing indicated that they were, in fact, seekh kebabs as I had hoped.

Try !
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** Phil.

Well, I've not encountered chicken doner to this day ...  Chicken blended with lamb, without a doubt (look at the cost saving) but 100% chicken (modulo rusk, spice, etc) never.
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** Phil.

Quote from: Peripatetic Phil on August 14, 2023, 11:54 AM
I am minded to invest in some Iceland King Kebab meat ...

but beware — don't get ripped off as I have just been.  Charged £4-00 for a 350gm pack, went back to the hotel to find that they do a 750gm pack for only £6-00 ...