In article > , Melondy > wrote:
>Lynn from Fargo wrote:
[...]
>> Actually, ideally each DISH has it's own spice mixture. I suggest you
>> take a look at a good Indian cookbook. Betty Crocker's (YES!) Indian
>> Home Cooking by Raghavan Iyer is very well done. Try your public
>> library.
>>
>> HAving said that, Penzey's has several different blends and a detailed
>> description of each one. Maharajah is wonderful - lots of saffron, and
>> Sweet Curry is a great starter.
>
>I also recommend Penzy's blends. They are very handy and come in many
>degrees of 'hot'. But nothing beats making fresh curry for a specific
>dish, toasting your own spice mixture in a hot pan, grinding your own
>and adding all the rest of the ingredients. I love the book "Indian Home
>Cooking" by Suvir Saran. These are dishes that Indians eat at home, not
>the restaurant dishes. Wonderful homey foods with incredible flavors.

G'day Melondy,

Here in Oz, Google tells me the authors of "Indian Home Cooking" are
Suvir Saran & Stephanie Lyness -- is that likely to be the same book
you recommended above?

Cheers, Phred.

--
LID