Looks fantastic, especially that beer glass that looks like it holds about 5 pints from this angle

Cardamom powder is one of life's necessary luxuries. The first time I used it in a recipe I ground whole cardamom seeds, the whole effort put me off ever doing it again.

CA's Dhansak recipe tastes good. https://curry-recipes.co.uk/curry/index.php/topic,3869.0.html

You can even see some pictures of me attempting it here. https://curry-recipes.co.uk/curry/index.php/topic,11363.60.html

Quote from: Achille17 on January 22, 2013, 03:50 PM
I'm very interested in this topic, since I care for my health and my weight.

My solution to stay slim is simple: I always eat half a portion, because it seems to me way too much otherwise. But I keep a good pilau rice as accompaniment.

Are you used to eat a whole portion?

I go for the other option and eat a full portion but just plain basmati rice. Not much I know.

Dried curry leaves always tastes musty to me and I can remember buying a box year's ago and never finding a reason to use them. The fresh ones are completely different. I haven't used them yet, only when I've eaten in a restaurant but I think I'll try some experiments to create that 'PIR' taste.

I just mentioned it because most of the decent Parisian Indian restaurants are Tamil and they use fresh curry leaves pretty heavily. Vindaloo here doesn't taste remotely like in the U.K..There is a certain citrusy 'zing' though. Good luck with your search.

Quote from: DalPuri on January 18, 2013, 10:09 PM

No lid? 

Dhal only explodes when you stir it

Curry leaves?

Dangerous stuff, especially since I just discovered Man vs Food!

Have you been to India before? or another 'poor' country?