Cookbook talk:Tandoori masala

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[edit] Spices

Would really like enough direction to be able to prepare this at home. 02:55, 12 April 2007 (UTC)

I've wikilinked the spices, if that was what was troubling you. The directions are exactly as simple as they look - mix the spices together, push through a sieve, and store in a jar for later use. Are you perhaps looking for a recipe that uses this spice mix? One such recipe is butter chicken, a very popular dish in North Indian restaurants in Australia. Webaware ^talk 09:09, 12 April 2007 (UTC)

[edit] Food Colouring

I have removed the food colouring as it is not a part of the traditional recipe. This food coloring is used by roadside stalls and cheap restaurants who do not put enough or none of the costlier ingridients(some dont know all the ingredients) and they make up for it by adding colour. Morover food colouring is a spurious way of cooking(atleast in this recipe because it is not needed). The colour that is widely used is Ponceau 4R, or Cochineal Red A(FD&C Red No.4) It is a synthetic coal tar and azo dye, carcinogen in animals, can produce bad reactions in asthmatics and people allergic to aspirin; banned in USA & Norway http://www.foodreactions.org/allergy/additives/100.html I believe that colour should not be included as the original recipe.

You can add that some restuarants use colour. I would not prefer to promote something that causes cancer. USA and Norway know better and have banned it.