If you're planning on using a lot I'd but a bag from an Asian shop just cost wise will save you a fair bit of money. Any reputable brand should be O.K.

I like the MDH deggi mirch which is found in small boxes probably next to the Kashmiri chilli of the same brand!

IMO, Kashmiri chilli is fantastic for adding colour, but there are better chilli powders for adding flavour. It depends on what you use as a normal chilli powder.

Not to criticise the above method, but normally:- Heat the wok on high with nothing in it, you will notice that the metal starts to change colour from purple to yellow then kind of neutral, at this point turn off the gas and put some oil on some kitchen paper and wipe it around with a wooden spoon or suchlike. leave for 10 minutes until the oil is absorbed, if it's dry you can add a little more. Heating the wok will take about 10/15 mins. You can be really brutal on the cleaning before using wire wool if you like.

it's also used in the Balti garam masala in Pat chapman's 'Balti curry cookbook'. I like this Garam masala if used sparingly (very heavy on the cloves!).

Also, If the missus catches me holding the chefs' spoon and moving the pan like in the Zaal videos, on a ceramic hob, I'll be living under a bridge somewhere.

On ceramic sadly. Just took a bit more time to find the correct temperature settings, but results are fine. Although it's impossible to blacken a wok on a ceramic hob (I have to go to the mother-in-law's for that), the lack of heat at the sides of the pan might affect the caramelisation since I cook in a fairly heavy wok.

I'll probably invest in an ali pan soon.

The missus already make fantastic truffles. we both love chilli. I can't find any chilli flavour chocolate in Paris....hmm  I think this'll be getting made soon.

If you want to grow from the seeds of chillis you've bought, dry them first. apparently they germinate better. I had 20 plants on the go last year and I feel winter coming to an end...

I found 1h30 to 1h45 enough for the first boil if CT doesn't give you a quick enough answer. You should be able to put a knife through the onions like they were butter.

I found it easiest to use a potato masher to push it through the sieve!

Green cabbage is better than white!