Thank you very much, Phil! The GEMA wouldn't be too amused, but I like it  Very impressive stuff. Reminded me of a similiar video I saw, whith dozens of people, that prepared the dishes for a wedding party of another hundred people, I believe, under open sky and with charcoals and stuff. Very rustic. Not sure, but could have been on that Ramsay special.

Can't watch it Thanks GEMA 

My bad! (:

Most of the time, yes, but not always. Habanero, for instance. (No C. annuum, like cayenne pepper or bell pepper, but C. chinense)

Paprika = Capsicum = Chili. It's one and the same genus, but different varieties. It's more about the language, than the actual science behind it. Italians call them peperoni, which can add some extra confusion.

Haha, at first I thought Mat wants to start his own 'Langar', similiar to the 'Gurdwara' of the Golden Temple, in Amritsar - the world's biggest community kitchen , serving between 40.000 and 80.000 free meals per day. They use such kitchenware, check it out:

http://www.youtube.com/watch?v=lrLNMZ1nF3E

Thanks for the opinions, guys! (and the vintage ad ;D)

Will try to find some good recipe and make my own. Seems that these are not easily available in germany. Maybe I will order some overseas, thought about to invest in some tadka pan anyway.

Thanks again (:

Could be the heat, but not necessarily. What curry was it? Although some spices aid digestion, a few others can cause a rumble, some people say. It's not uncommon to combine yoghurt based side-dishes or drinks with heavy spiced meals, because it helps to digest. Coffee is great, too! (although I don't like it, except some middle-eastern mocca)

Nice! I like the kashmiri cuisine very much, the mild, aromatic spices, and the use of yogurt. Sadly, never found a source for 'kashmiri spice cakes' (Ver or veri masala), but will make these on my own soon. Never heard of Bas(s)aar before, but it seems that it's used by pakistanis too. Interesting stuff, will take a read about that (: Anyone used this one before, or made his own mix?

I believe that Madhur Jaffrey uses almost the same recipe, but to substitute kashmiri chili powder. It will turn out quite mild, I guess. If I had to, I would substitute cayenne pepper with any pure chili powder - deggi mirch or rajah chili powder sounds fine to me.