No one knows about the diversity of different cuisines better than me. But, sometimes you just need a place to start and this looked like a good place for that to my eyes. Since you can take this guide, try it out, then build on or subtract as one would like. I think that is all these types of guides are meant to be. Simply starting pointsOne very minor little benefit of working for an Indian IT services company is the food discussions. There are days I'll get off the 8:00 AM status call just utterly famished after talking about dinner plans. That's a very useful guide, but in comparison, that's almost like saying the Carolina's lowland Gullah cooking is the same a salmon smoking in the Pacific Northwest. In India & China both, there's an incredibly diverse food culture. You can ask a dozen Indian folk how to make garam masala, and you'll get 15 different recipes back. And curries themselves a very large array of food.
THANKS LARRY!!!!!!So I found this chart. Have not had time to study it. But looks interesting and tasty
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Hi Rob, I understand. Some years ago, I used a lot of Penzey blends also. I can't remember how it happened, but I got in the mood to make some different spice blends and as they say, the rest is history.I'm really terrible, I just use Penzey's blends and couldn't be happier.