Originally Posted by Capt Lightning
I haven't read any of Madhur Jaffrey's books, but I've seen some of her recipes and I had the feeling that they were "Westernised" rather than authentic Indian.
I recommend a book called "Curry" by Mridula Baljekar. This seems to be somewhat closer to the 'real thing', although some of her other books seem 'tweaked' for the western market.
Relatively few recipes I have seen use Garam Masala and I have been told that it does not keep too well, so should only be bought in small amounts. Other spices seem to keep pretty well. I'm not familiar with the term 'Curry masala' - possibly this is equivalent to "Curry powder" in the UK.
Again, not many of my recipes use it.
Well, I actually own and have read one of Madhur Jaffrey's books and it's strikes me as pretty authentic. Regarding the "real thing" - throughout history, people around the world have tweaked traditional recipes with newly available ingredients and techniques. That's pretty authentic, too
Garam masala simply means spice mix. I'm sure there are as many recipes for that as there are recipes for Italian seasoning. I see no problem with starting with a commercial blend to make dinner simpler to prepare.