Question:
I would like to celebrate Diwali within my restaurant at work & would like any recipes that you could suggest I put on my menu. I am not sure whether there are only certain meats which can be eaten within this celebration. Any information and help would be gratefully received.

Question:
Is there a basic "starter's kit" of spices you could recommend that would work with many/most of your recipes? I trust any and also, what is the best way to store them?

Question:
I have a few spices at home which have turned a lighter colour. Are they still OK to use?

Question:
I would like to know how to make home made garam masala. Can you help?

Question:
Do chapatis have any fat in them? And can I have them with chocolate spread?

Question:
If you have whole spices (e.g. coriander seeds) I think that you�re supposed to heat them in a hot dry pan & then grind them up, as I think this livens up the flavour of the spices a bit. But what if you have pre-ground spices? Should you still heat them in a dry pan? Would it have any benefit, or is it more likely that the spices would just burn?

Question:
I used to be a bit of a curry monster, but found Indian food a bit fattening (caused by the ghee/oil?). I�m currently doing the old South Beach diet and I was wondering if you have any recipes that fit in with that, i.e. a low GI index curry.

Question:
Do I have to clean my rice and pulses before cooking them?

Question:
Can I spice up my chips?

Question:
Can I do anything with chutneys apart from serving them as an accompaniment to poppadoms?

Question:
I love your book India with Passion. Fantastic luxurious meals are stated in a way even one who troubles boiling water can make in make in a snap. I was reading your Lagan Nu Custard recipe in India With Passion; the ingredients seem so exotic. Are they difficult to find in the United States? I have no idea where I would find them.

Question:
I have a dinner party for 24 people coming up soon, and will draw heavily from your excellent book.  Which of your recipes would you recommend for making in bulk?

Question:
Do you have a relatively simple recipe for Dhansak? I have tried endless recipes and still cannot achieve that bitter/hot sour taste that most restaurants deliver.

Question:
I've seen one of your cookery demonstrations and I really enjoyed the Indian cheese that you made.  Where could I buy the cheese that you had used?

Question:
We cook a lot of Indian food and we love it. However, we have tried and tried to cook naan bread and it always is a disaster!
Do you have any advice?

Question:
I love making curries but I am allergic to peppers and chillies. Are there any
alternatives I could use to make them a bit hotter?

Question:
I am not used to spicy food. What should I order in an Indian restaurant?

Question:
I've heard that Indians use spices to freshen their breath. Is that true and which spices do they use?