Hi JB

I've used kushi spice a lot with the garlic powder in and it's very good. I'm more intrigued about the mustard powder. I'm presuming it's inclusion is at a relatively low ratio. Is it very noticeable in the finished dishes?

Over a tenner for a curry!  Do you live darn sarf? 

Dave Loynden?

I shall await your own review before trying this Pete. Please let us know how you get on. 

I've also wondered why it's added at the boil stage and not fried at the bhagaar stage. Does it not stand up to being fried like other spices do?

Mrs MM found a picture of her wrist tattoo on a tattoo website. Which was a bit bloody rude but kind of flattering for her at the same time. They do say its better to beg forgiveness than ask permission...

Add them whole to samosa pastry dough I was taught by a Bengali lady. Very nice, something I always do.

They are also used in the IFFU base gravy which is very good.

A key ingredient in many a balti masala recipe. As chewy says.

Lime juice appears to be another 'acid' used in vindaloo. I would have thought lemon juice would make it a madras - but hotter! Obviously that would depend on what other ingredients are considered essential in differentiating a vindaloo (i.e. black pepper and ground cardamom) from madras. I'd be interested in seeing a do's and don'ts list of vindaloo ingredients in order to create my own interpretation of it.

I've never really had a go at the vindaloo. Partly because I never know which recipes are authentic. For instance, is it supposed to contain vinegar or not?

http://www.tandoor-i.com/#