On Thu, 15 Nov 2018 21:11:47 -0500, Ed Pawlowski wrote:

> On 11/15/2018 4:17 PM, John Kuthe wrote:
>> MY HOUSE!!
>>
>> And I'm learning to make Biryanis and eat with my hand!! :-)
>>
>> Thanks to my wonderful Indian housemate friends!! :-)
>>
>> John Kuthe, RN, BSN, Cannabis Nurse wannabe!
>>
>
> Most of the ingredients sound good, but Indian seasoning is mostly a "no
> go" for me. I don't like most curryd can't take a lot of heat.

The biggest single turnoff for many is the Fenugreek seed. It
creates that signature, permeating stink that many people associate
(and not fondly) with Indian foods and curries in particular. It's
also the flavoring agent in fake maple-like syrup. I didn't even
open the bottle and it was already stinking up my pantry.

Of the Curry Countries, India probably offers the most varieties of
heatless curries - but the stench! Asian curries are much better
IMO, but all have some level of heat. Japanese curries are pretty
wimpy though.

-sw

-sw