This is the actual mix powder Az's assistant was prepairing on our lesson.It was surely the biggest amount of mix powder I've ever seen!!  Obviously it needs scaling down for home use,in fact Az said it would last his chef about a week.He prefers to use East End/Natco brand of spices.

The curry powder he uses is mild madras,not Eastern Star.It's very important to make your own garam massala.Az said most takeaways make their own and the pre made stuff is no good.He'd never heard of Jaipur garam massla although he did know of their existence of producing spices.I will post Az's garam massala mix next.This is not that different from any other mix powder on the forum,but non theless it is the actual mix powder used in the restaurant.

22 heaped chefs spoons curry powder
16 of corriander
12 of cumin
15 turmeric
2 chilli
just a half of garam massla

Thought this simple spreadsheet might be useful for someone looking to make this with scaled down quantities... Just change the number in the yellow box to if you want to tweak. I used this to make a reasonable home dose of the stuff (tablespoons)

ps. Thanks a million to all who made the effort to get this hands on training. Superb!!

http://www.mediafire.com/?gaz29yy9n4hd99g

did i pick up that msg was added to the mix powder albeit in a small amount.

curryhell,

many thanks. it's something that i've tried but don't use although some BIR's must use down to that after thirst.

personally i'm well pleased it's a NO.

Quote from: JerryM on February 18, 2012, 10:04 AM
curryhell,

many thanks. it's something that i've tried but don't use although some BIR's must use down to that after thirst.

personally i'm well pleased it's a NO.

Mmm, could that not maybe be garlic powder though creating the thirst: ;D