I am an amateur cook and stumbled across your blog while looking for Kashmiri Chilli powder. I am not sure how I managed to surf the web all these years without coming across your fine blog. I like what I have seen so far and will read the rest after this.
I have been wondering about something and perhaps you can chime in with your perspective. Many Indian dishes list coriander, cumin, cloves and cinnamon separately and also call for garam masala which contains some of these same ingredients. The confusing thing is, why add duplicated ingredients to a dish? In a similar vein, there are recipes which call for a special masala (e.g., rajma masala) when it would seem that the mix of other ingredients is sufficient.
Would be curious to hear your thoughts.
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