On Sep 6, 10:04*am, "Theron" > wrote:
> "Lynn from Fargo Ografmorffig" > wrote in ...
> On Sep 5, 10:03 pm, "Theron" > wrote:> If you'd hunt down a good Indian market in your area you'd find you could
> > have purchased the spices you bought for about 10-15% of what you paid at
> > Penzey's.
>
> +++++++++++++++++++++++++++++
> Gloria,
> Penzey's makes the BEST curry blends in the world *Especially for
> folks who haven't cooked a lot of Indian food. *I started with small
> jars of Sweet Curry Blend, ground coriander, ground cardamom, and
> Maharajah Blend. *The Maharajah is the most expensive but buy a little
> one because that's the one you go to when you just want a hint of
> mystery. *Theron is right about the Indian markets. *If you get the
> right one (fast turnover/fresh stuff) you can save a mint on SOME
> spices. *Penzey's French Basil is utterly wonderful. *Get some next
> time!
> Lynn in Fargo
>
> Our favorite Indian Cookbook is Julie Sahni's "Classic Indian Cooking"http://www.amazon.com/Classic-Indian-Cooking-Julie-Sahni/dp/0688037216She
> guides *you through classic Indian dishes with the same skill and charm that
> Julia Child had. You don't see curry powder as an ingredient in her recipes.
> Curry powder is a mixture of spices, and in general you combine spices to
> make your own "curry powder". Presumably curries were dishes created by the
> Indians in the 19th century to coddle the British palate. At least that's
> always been my understanding.
>
> Cheers,
>
> Ed, thinking about Tandoori Chicken and leftover "Butter Chicken".http://www.videojug.com/search?keywo...n&area=indian-...

I know all that. But when you're 50 years old before you eat your
first Indian meal (good restaurant) and get you get hooked before the
third bite, you don't know where to start.

I started with Penzey's Sweet Curry blend and Maharajah blend - please
notice I also bought coriander and cardamom to go with the cumin,
garlic, chile, pepper, ginger,turmeric, saffron etc. etc. that I
already had at home.

It was a good beginning for me and a lot less nerve-wracking than
introducing oneself to Spanish food by making a full blown, from
scratch Paella for company!

Lynn in Fargo